CEREAL TREATS I
This version has no chocolate topping, but it would be easy to melt chocolate chips and spread them over the top. We have a nut allergy in our family and I omit the peanut butter and substitute 1/2 cup of butterscotch chips melted with the margarine instead.
Provided by Angela
Categories Desserts Cookies Bar Cookie Recipes
Yield 12
Number Of Ingredients 4
Steps:
- Spray a 13 x 9 inch pan on bottom and sides with non-stick cooking spray.
- In a large bowl in microwave, melt margarine. Add marshmallows, stir to coat. Microwave on high 1 1/2 minutes or until smooth when stirred for 45 seconds. Stir in peanut butter.
- Add cereal all at once and stir quickly to coat. With buttered spatula, press into prepared pan. Cool and cut into squares.
Nutrition Facts : Calories 208 calories, Carbohydrate 29.9 g, Cholesterol 7.6 mg, Fat 8.9 g, Fiber 1.7 g, Protein 4.4 g, SaturatedFat 3.1 g, Sodium 175.1 mg, Sugar 15.8 g
PEANUT BUTTER AND CHOCOLATE CEREAL TREATS
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 1h45m
Yield 24 bars
Number Of Ingredients 6
Steps:
- Line a 9-by-13-inch baking dish with a piece of parchment paper, leaving 1 inch of paper hanging over each side of the dish. This will help with removing the treats later. Spray the parchment paper with nonstick spray.
- In a 6-quart Dutch oven over medium heat, melt the butter. Add the marshmallows and cook, stirring continuously, until the marshmallows are melted and the butter is incorporated, 3 to 5 minutes. Reduce the heat to low and quickly add the cereal and peanuts; stir to combine. Transfer the cereal mixture to the prepared baking dish. Lightly coat a spatula with cooking spray, then use it to spread out the cereal mixture evenly.
- Put the melted chocolate in a plastic sandwich bag (or pastry bag), cut off one corner and drizzle over the top of the cereal treats. Refrigerate, uncovered, until set, 1 to 1 1/2 hours.
- Remove the cereal treats using the parchment paper and cut into 24 bars.
PEANUT BUTTER CEREAL TREATS
Kids will love these colorful, crunchy bars. They're a fun twist on the traditional marshmallow crispy treats...and because they're so easy, older kids could whip up a batch on their own! -Christie Porter, Shipshewana, Indiana
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine the marshmallows, butter and peanut butter. Cook and stir over medium-low heat until melted. Remove from the heat. Stir in the cereal and M&M's., Pat into a 13x9-in. pan coated with cooking spray. Cool. Cut into bars.
Nutrition Facts : Calories 147 calories, Fat 5g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 97mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
3-INGREDIENT CHOCOLATE CEREAL TREATS RECIPE BY TASTY
Here's what you need: chocolate candy, marshmallow, puffed rice cereal
Provided by Camille Bergerson
Categories Desserts
Yield 9 servings
Number Of Ingredients 3
Steps:
- Prepare a square glass baking dish with cooking spray.
- Melt marshmallows over medium heat in a nonstick pan. Stir every 30 seconds to avoid burning. (TIP! spray your spatula with nonstick cooking spray to make stirring easier.)
- Once the marshmallows are melted, add in the rice cereal and chocolates. Stir until fully combined.
- Stir until fully combined.
- Scoop the mixture into the sprayed baking dish and flatten with a spatula.
- Cool for 30 minutes, then cut into squares.
- Enjoy!
Nutrition Facts : Calories 267 calories, Carbohydrate 56 grams, Fat 3 grams, Fiber 0 grams, Protein 2 grams, Sugar 25 grams
NO-BAKE CANDY CORN CEREAL TREATS
This fun and easy Halloween dessert recipe uses Cheerios®, marshmallows and Betty Crocker® Whipped frosting - cereal bar cupcakes that look like candy corn!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 15
Number Of Ingredients 8
Steps:
- Place paper baking cup in each of 15 regular-size muffin cups; spray paper cups with cooking spray. In large microwavable bowl, microwave butter uncovered on High about 45 seconds or until melted.
- Add marshmallows; toss until coated. Microwave uncovered on High about 1 minute 30 seconds, stirring after 45 seconds, until mixture can be stirred smooth. Immediately add cereal and candy corn; stir until evenly coated.
- Firmly press about 1/2 cup cereal mixture into each muffin cup. Cool about 15 minutes or until firm. Remove from pan.
- In small bowl, mix 1 1/2 cups frosting and yellow food color. In another small bowl, mix 1 1/4 cups frosting and orange food color. Leave remaining frosting white. Spoon each color frosting into separate quart-size resealable food-storage plastic bag; seal bags. Cut off 1/2-inch corner of bags; squeeze bags to pipe frosting in layers on cupcakes to look like candy corn. Decorate with candy sprinkles.
Nutrition Facts : Calories 400, Carbohydrate 66 g, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 190 mg
CANDY CEREAL TREATS
These scrumptious bars travel well and are loved by kids of all ages. - Janet Shearer, Jackson, Michigan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to the creamed mixture until mixture resembles coarse crumbs (do not overmix)., Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 12-14 minutes or until golden brown. Immediately sprinkle with marshmallows; bake 2-3 minutes longer or until marshmallows are puffed. Cool on a wire rack., For topping, in a large saucepan, combine the corn syrup, butter and peanut butter chips. Cook and stir over medium heat until chips are melted and mixture is smooth. Remove from the heat; stir in the vanilla, cereal, nuts and M&M's. Spread over crust. Cool before cutting.
Nutrition Facts : Calories 298 calories, Fat 15g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 228mg sodium, Carbohydrate 39g carbohydrate (24g sugars, Fiber 2g fiber), Protein 5g protein.
FRUITY PEBBLES CEREAL TREATS
My kids (the big one too!) absolutely LOVE these...they one-up Rice Krispies Treats around here! Sometimes we make them into squares or cut them out with shaped cookie cutters, but when these are in demand, rolled in ball form works just as well! These also make yummy fillers on cookie/candy trays.
Provided by JamesDeansGirl
Categories Candy
Time 10m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Melt the butter in a large saucepan.
- Add the marshmallows, stirring until melted.
- Add the Fruity Pebbles (about 8 1/2 cups); mix to coat well.
- Shape the cereal mixture into balls~grease your hands with some butter for this. Serve as is -- or spread the cereal mixture on a greased cookie sheet and let cool a bit before cutting into squares or desired shapes.
Nutrition Facts : Calories 113.4, Fat 3.9, SaturatedFat 2.4, Cholesterol 10.2, Sodium 53.8, Carbohydrate 20.3, Sugar 14.4, Protein 0.5
CRISPY CEREAL TREATS
For a no-bake treat just right for lunchboxes or after school, try this fun twist on a childhood favorite that goes beyond the usual "Snap, Crackle, and Pop" blueprint and plays with other great combinations found in the cereal aisle. Each of the four variations uses the same marshmallow base-whether you want to use the mix-ins to take it in a chocolatey, tropical, or fruity direction is entirely up to you!
Provided by Riley Wofford
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 16
Number Of Ingredients 17
Steps:
- Grease a 9-inch square baking pan with softened butter. Melt 3 tablespoons butter in a large pot over medium heat. Add marshmallows; cook, stirring, until melted. Remove from heat.
- Stir in cereal and chosen mix-ins to combine. Press into prepared pan; let stand until firm, about 1 hour. Cut into squares and serve, or store in an airtight container at room temperature up to 3 days.
RICE CEREAL TREAT CANDY HEARTS RECIPE BY TASTY
Here's what you need: nonstick cooking spray, unsalted butter, mini marshmallows, crispy rice cereal, meringue powder, powdered sugar, water, vanilla extract, red gel food coloring, yellow candy melts, pink candy melts, green candy melts, white candy melts, blue candy melts, coconut oil, heart cookie cutter
Provided by Chris Rosa
Categories Snacks
Time 30m
Yield 15 servings
Number Of Ingredients 16
Steps:
- Make the rice cereal treats: Line a 9 x 13-inch (19 x 27 cm) baking dish with parchment paper and grease with nonstick spray.
- Melt the butter in a large pot over medium-low heat. Add the marshmallows and stir until completely melted, about 5 minutes. Remove the pot from the heat and stir in the cereal, 1 cup (30 G) at a time, until well coated and evenly distributed.
- Spread the cereal mixture in the prepared pan, pushing down with a spatula or oiled hands to create a flat, even surface. Let cool completely, 30-45 minutes.
- Line a baking sheet with parchment paper.
- Use the edges of the parchment paper to lift the cereal treats from the baking dish and transfer to a cutting board. Starting at one corner, use the heart cookie cutter to cut a heart out of the cereal treat and place on the prepared baking sheet. Rotate the cookie cutter 180° so the heart shape is upside down and punch out another heart directly next to the first one. Repeat until you have cut out 3 rows of 5 hearts each, yielding 15 hearts total. Set aside.
- Make the royal icing: In a medium bowl, whisk together the meringue powder and powdered sugar. Add the water and vanilla. Whisk until smooth. Add a few drops of red food coloring and whisk to combine, gradually adding more food coloring until the desired shade or red is achieved. Transfer the icing to a piping bag fitted with a small round tip. Set aside.
- Place each color of candy melts in a separate microwave-safe bowl. Add 1 tablespoon of coconut oil to each bowl. Working one bowl at a time, microwave for 30 seconds, stir with a spatula, then continue to microwave in 15-second intervals, stirring between, until smooth and completely melted.
- Line another baking sheet with parchment paper.
- Place a cereal treat heart in the bowl of melted yellow candy. Using 2 forks, flip and coat the heart all over so no rice cereal remains visible. Let excess candy melt drip off the heart and carefully drag the bottom of the heart along the edge of the bowl before placing on the prepared baking sheet. Repeat to make 3 hearts of each color.
- Transfer the hearts on the baking sheet to the refrigerator to harden, about 5 minutes.
- After completely set, remove the hearts from the refrigerator. Using the red royal icing, decorate each heart with messages.
- Enjoy!
Nutrition Facts : Calories 682 calories, Carbohydrate 111 grams, Fat 24 grams, Fiber 0 grams, Protein 3 grams, Sugar 72 grams
CANDY CEREAL PEANUT TREATS
I have been making these ever since my son was younger, it has always remained a favorite in our house...kids just love these, and grownups too...it has a wonderful brownie-like bottom, oooey, goooey marshmallow filling in the middle, topped with the most delicious buttery peanut butter Rice Krispies topping...this is one you are sure to love.
Provided by Kittencalrecipezazz
Categories Dessert
Time 36m
Yield 2 dozen bars, 24 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 350 degrees.
- Butter a 13" x 9" baking pan.
- In a mixing bowl, cream butter and brown sugar, until light and fluffy.
- Beat in egg yolks and vanilla.
- Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture, until mixture resembles coarse crumbs (do not overmix).
- Press mixture into bottom of prepared baking dish (don't pack down too hard) Bake for 12-14 minutes, or until golden brown.
- Remove from oven, and immediately sprinkle with marshmallows; bake for 2-3 minutes longer, or until marshmallows are puffed.
- Cool on wire rack.
- For topping: In a saucepan, combine the cornsyrup, butter and peanut butter chips; cook, and stir over medium heat until chips are melted and the mixture is smooth.
- Remove from heat; stir in the vanilla, cereal, nuts and M&M's.
- Spread over the baked crust.
- Cool before cutting.
Nutrition Facts : Calories 321.7, Fat 16.2, SaturatedFat 7.1, Cholesterol 32.2, Sodium 252.2, Carbohydrate 39.4, Fiber 1.8, Sugar 22.7, Protein 6.1
CRISP CANDY-CORN TREATS
Two Halloween must-haves-candy corn and cereal treats-make one festive sweet. The trick? Spike the orange and yellow layers with citrus zest to add bright, unexpected flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 20
Number Of Ingredients 8
Steps:
- Lightly coat a 5-by-9-inch loaf pan with cooking spray. In a large saucepan, melt 3 tablespoons unsalted butter over medium. Add 4 cups miniature marshmallows and 1/4 teaspoon fine salt; stir until melted. Stir in 3 cups crisp puffed-rice cereal and immediately transfer to pan. Coat an offset spatula with cooking spray and firmly press mixture into an even layer.
- Rinse saucepan. Repeat step 1 twice: To second batch, add orange zest and enough yellow and red food coloring to tint marshmallow mixture orange before adding cereal, then press into pan. To third batch, add lemon zest and enough yellow food coloring to tint marshmallow mixture yellow. Press third batch into pan.
- Let set 2 hours (or overnight). Run a small knife around edges of pan and invert loaf onto a cutting board. With a serrated knife, cut loaf into 10 slices. Cut each slice in half crosswise.
- Using your hands, gently mold each treat into a candy-corn shape.
Nutrition Facts : Calories 190 g, Fat 5 g, Protein 2 g, SaturatedFat 3 g
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