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Recipe Courtesy of
Christina Tosi

Christina Tosi Recipes

Candy

Christina Tosi’s Cinnamon Toast Crunch™ Creamy Cinnamon Spread Peek-a-Boos Recipe

Tosi CTC buckeye for BAH

Prep Time: 1 hour

Total Time: 1 hour

Yield: 20-30 candies

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Tosi CTC buckeye for BAH

Ingredients

  • 1 (10-ounce) jar Cinnamon Toast Crunch™ Creamy Cinnamon Spread
  • 6 Tbsp. unsalted butter, melted and browned slightly,  cooled
  • ½  C. confectioners’ sugar
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • ½ tsp. Spice Islands® Ground Saigon Cinnamon
  • ½ tsp. kosher salt
  • 1 (12-ounce) bag white chocolate chips
  • 2 Tbsp. Crisco® Pure Vegetable Oil
  • 1 C. graham cracker crumbs

Directions

  1. Combine the cinnamon spread, butter, confectioners’ sugar, vanilla, cinnamon and salt in a large bowl and stir together until a smooth dough forms.
  2. Use a 1- to 2-tablespoon ice cream scoop and roll each in the palms of your hands to form a small ball. Put on a baking sheet lined with wax paper and insert a toothpick in the top of each. Freeze until firm, at least 30 minutes, repeating until all dough is used. (If the dough gets too warm as you go, pop in the fridge or freezer to firm up.)
  3. Melt the white chocolate with the oil in a microwave in 30-second spurts, stirring until melted and smooth.
  4. Remove the balls from the freezer and, holding the toothpick, dip them three-quarters of the way into the white chocolate mixture, then dunk the bottom half of the ball into a bowl of graham cracker crumbs.
  5. Put the balls back on the wax paper to set completely, about 10 minutes. Remove toothpicks.
  6. Serve at room temperature or cold, straight out of the fridge or freezer.
  7. In a sealed tin, these will keep for up to 1 week in the fridge or 1 month in the freezer.

Christina Tosi’s Cinnamon Toast Crunch™ Creamy Cinnamon Spread Peek-a-Boos Recipe

Tosi CTC buckeye for BAH

Prep Time: 1 hour

Total Time: 1 hour

Yield: 20-30 candies

Ingredients

  • 1 (10-ounce) jar Cinnamon Toast Crunch™ Creamy Cinnamon Spread
  • 6 Tbsp. unsalted butter, melted and browned slightly,  cooled
  • ½  C. confectioners’ sugar
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • ½ tsp. Spice Islands® Ground Saigon Cinnamon
  • ½ tsp. kosher salt
  • 1 (12-ounce) bag white chocolate chips
  • 2 Tbsp. Crisco® Pure Vegetable Oil
  • 1 C. graham cracker crumbs

Directions

  1. Combine the cinnamon spread, butter, confectioners’ sugar, vanilla, cinnamon and salt in a large bowl and stir together until a smooth dough forms.
  2. Use a 1- to 2-tablespoon ice cream scoop and roll each in the palms of your hands to form a small ball. Put on a baking sheet lined with wax paper and insert a toothpick in the top of each. Freeze until firm, at least 30 minutes, repeating until all dough is used. (If the dough gets too warm as you go, pop in the fridge or freezer to firm up.)
  3. Melt the white chocolate with the oil in a microwave in 30-second spurts, stirring until melted and smooth.
  4. Remove the balls from the freezer and, holding the toothpick, dip them three-quarters of the way into the white chocolate mixture, then dunk the bottom half of the ball into a bowl of graham cracker crumbs.
  5. Put the balls back on the wax paper to set completely, about 10 minutes. Remove toothpicks.
  6. Serve at room temperature or cold, straight out of the fridge or freezer.
  7. In a sealed tin, these will keep for up to 1 week in the fridge or 1 month in the freezer.

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