Cinnamon-Raisin Cereal Treats

1. 1

   Special equipment: 10-cup Bundt pan

2. 2

   Grease the inside of the Bundt pan with some butter.

3. 3

   Melt the butter in a large pot set over medium heat.

4. 4

   Add the marshmallows and cinnamon and cook, stirring occasionally, until the marshmallows melt completely, about 5 minutes.

5. 5

   Remove from the heat and stir in the vanilla and a pinch of salt.

6. 6

   Add the crispy rice cereal and wheat bran cereal and stir with a rubber spatula, making sure to scrape up the bottom, until the cereal is completely coated.

7. 7

   Spoon the mixture into the prepared Bundt pan and pat down into an even layer (use the bottom of a measuring cup to help).

8. 8

   Let sit at room temperature until firm, about 30 minutes.

9. 9

   To serve, invert the Bundt pan onto a serving platter.

10. 10

    Whisk the sugar with 1 1/4 teaspoons water in a small bowl until a smooth, thick and pourable.

11. 11

    Drizzle the glaze over the dessert and let it harden, about 5 minutes.

12. 12

    Cut into slices.

13. 13

    Store in an airtight container for up to 2 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.