clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cinnamon Toast Crunch apple pie bars on a cooling rack.

Cinnamon Toast Crunch Apple Pie Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Shelly
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 3 hours 55 minutes
  • Yield: 18 bars 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


These Cinnamon Toast Crunch Apple Pie Bars are a festive fall snack that always hits the spot. A flaky crust is layered with cinnamon sugar, apple slices, and crushed Cinnamon Toast Crunch cereal, then drizzled with a sweet 2-ingredient glaze!



For the Crust

  • 2 1/2 cups all purpose flour
  • 1/4 teaspoon kosher salt 
  • 1 cup cold butter, cubed
  • 1 egg, separated – keeping both the yolk and the white
  • 2/3 cup whole milk

For the Filling

  • 1 3/4 cups Cinnamon Toast Crunch cereal
  • 8 cups peeled and sliced apples (I used Granny Smith)
  • 1 cup powdered sugar
  • 1 teaspoon ground cinnamon

For the Topping

  • reserved egg white
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons granulated sugar

For the Glaze

  • 1 cup powdered sugar
  • 2 tablespoons milk


For the Crust

  1. In medium bowl combine the flour and salt.
  2. Add the butter and using a pastry cutter or fork, combine the mixture until crumbly.
  3. Lightly whisk the reserved egg yolk and mix it into the 2/3 cup milk.
  4. Pour milk mixture into the flour mixture and with your hands combine to make a sticky dough.
  5. Divide the dough into 2 equal portions and flatten into disks.
  6. Cover with plastic wrap and refrigerate for a minimum of 30 minutes.

For the Filling

  1. Heat oven to 350°F
  2. Crush Cinnamon Toast Crunch into a fine crumb.
  3. Remove one chilled dough disc from refrigerator and on sheet of waxed paper roll into 15 1/2″ x 10 1/2″ rectangle.
  4. Transfer over to jelly roll pan or 10″x15″ glass pan with about 1/2″ of dough coming up the sides of the pan.
  5. Pour your crushed Cinnamon Toast Crunch on top of dough and spread the sliced apples evenly on top.
  6. Mix the powdered sugar and cinnamon in small bowl and sprinkle on top of your apples.
  7. Now remove your remaining dough from refrigerator and roll into 10″x15″ rectangle.
  8. Place on top of apples and using a fork or your fingers seal the edges of dough.

For the Topping

  1. Whisk egg white until foamy and brush on top of top dough.
  2. Mix cinnamon and sugar in a small bowl and sprinkle on top.
  3. Bake in preheated oven for 45 minutes, or until the crust is lightly browned.
  4. Allow the bars to cool for at least 1 hour. 

For the Icing

  1. Mix powdered sugar and milk together until smooth.
  2. Drizzle over top of crust.
  3. Let cool for 1 – 2 hours until completely set before cutting into bars


  • Chill the Bars After Adding Glaze: If you cut into them immediately the glaze will go everywhere and it will be a mess. A delicious mess, but a mess nonetheless. Wait a couple hours and it will firm up beautifully!
  • When Are the Bars Done? They should be a light golden brown, and the sides should be just firm. Start checking on them in the last 5 minutes, though, so they don’t burn!
  • Customize the Filling: Feel free to add chopped walnuts, chopped pecans, some extra cinnamon, brown sugar, etc.!
  • Serve with Ice Cream: Apple pie is always better with a scoop of vanilla ice cream, and so are these pie bars.
  • Storage: Store your apple pie bars covered in the refrigerator for 4-5 days. 
Scroll to Top