Cinnamon Toast Crunch Blondie Bars

Preheat oven to 350-degrees. Line a 9x13-inch baking pan with foil and spray with cooking spray. Set aside.

In an electric mixer using the beater attachment, beat the butter on medium until it's creamy and pale in color. Scrap down the sides of the bowl and add your two cups of brown sugar. Beat the butter and sugar on medium until it's light and fluffy (1-2 minutes). Scrap down the sides of the bowl and add one egg into the sugar mixture. Once the egg is fully incorporated into the mixture, add your second egg. Mix until fully incorporated and then add your tablespoon of vanilla extract, 1/2 teaspoon of cinnamon and 1/4 teaspoon of nutmeg. Mix until combined.

With the mixer on slow, slowly add your flour and baking powder, mixing only until just combined. Over mixing flour will lead to a tough dough.

Use a rubber spatula to ensure all the ingredients are fully incorporated and scoop your dough into your prepared 9x13-inch baking pan. This is a thick and sticky cookie-like dough. Spread dough evenly into the pan (a trick I use: I get a little water on my fingers to push the dough down without the dough getting stuck to my fingers).

In a small bowl combine your cinnamon sugar topping---just the cinnamon and sugar here. Gently sprinkle the the cinnamon sugar mixture over the entire pan of blondies.

In a ziplock bag, gently crush 1 1/2 cups of Cinnamon Toast Crunch cereal. You want big pieces and small pieces! Sprinkle the cereal over the blondies and gently press into the dough.

Bake blondies for 25-30-minutes, or until a toothpick inserted in the center comes out without raw batter on it. Crumbs are ok. If it’s totally clean, then they are probably over baked.

Let blondies set before cutting into desired sized squares. These bars will set up more as they sit, so if they don't look done after 30-minutes, it's okay. They just need some time on the counter to set up. Plus I would rather have an underdone and gooey cookie, than a dry and crumbly one.