Capn Crunch Berries Cheese Cake Bars Recipes

EASY CRUNCH BERRY PIE

Steps:

• Preheat oven to 350°. Combine crushed cereal and melted butter. Using the bottom of a glass, press cereal mixture onto bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until set, 10-12 minutes. Cool completely on a wire rack., Combine berries, 1/2 cup sugar, lemon juice and zest; let stand 10 minutes. Meanwhile, sprinkle gelatin over cold water; let stand 5 minutes. Transfer berry mixture to a food processor or blender; pulse until smooth. Press through a fine-mesh strainer to remove seeds. Microwave gelatin on high until melted, about 10 seconds; stir into berry mixture., Beat cream cheese and remaining sugar until smooth. Gradually beat in cream and berry mixture. Transfer filling to crust. Refrigerate, covered, until set, about 2 hours. If desired, top with sweetened whipped cream and additional berries.,

BLUEBERRY PECAN CRUNCH CHEESECAKE BARS

Steps:

• 1. Heat oven 350 degree's. grease an 11x7 inch pan and line with parchment paper
• 2. Make crust: place cookies, sugar, cinnamon in food processor. Blend until crumbed. Add 3 TBL melted butter and pulse to combine.
• 3. Pour in to lined pan. Press down crust in bottom of pan. Bake for 10-15 minutes,or until edges are nicely browned, and cool.
• 4. Make cake: beat softened cream cheese until fluffy. Add the condensed milk, and 2 TBS melted butter beat until combined. Add the eggs, vanilla, and cinnamon. Beat until combined.
• 5. Pour cheese mixture on top of crust. Sprinkle blueberries on top of filling.
• 6. Make topping: mix flour, brown sugar, cinnamon,nutmeg and oatmeal together. Cut 5 TBS of cold butter in to mix until it looks like small peas.add pecans if desired. Sprinkle on top of berries. Bake at 350 for 50-60 minutes until pick inserted comes out clean
• 7. Remove from oven, and cool. Place in fridge until cold. Take cake with paper out of pan. Cut in to squares. Keep leftovers refrigerated.

CAP'N CRUNCH BERRIES CHEESE CAKE BARS

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, combine crust ingredients.
• Reserve 2/3 cup of the mixture for topping.
• Press the remaining in a sprayed 8-inch square baking pan and bake in oven for 7-9 minutes.
• In a separate bowl, beat all of the filling ingredients until smooth.
• Pour filling mixture into crust and sprinkle with reserved crust mixture.
• Bake for 30 minutes or until lightly browned.
• Cool about 1 hour, cut into squares.
• Store in refrigerator.

ISLAND CRUNCH CHEESECAKE

Steps:

• Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine wafer crumbs and butter. Press onto the bottom and 1 in. up the sides of prepared pan; set aside., In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla and salt. Add eggs; beat on low speed just until combined., Remove half of the mixture to a small bowl. Fold in pineapple and coconut; pour into crust. Stir cooled chocolate and creme de cacao into plain cream cheese mixture; fold in chocolate chunks. Carefully spoon over pineapple layer, spreading evenly., Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan. Bake at 325° until center is almost set, 50-60 minutes. Let stand for 5 minutes. For sour cream layer, combine all ingredients in a small bowl; spread over cheesecake. Bake 5 minutes longer., Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. Sprinkle toasted coconut and macadamia nuts over cheesecake. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over top.

CAPTAIN CRUNCH MARSHMALLOW KRISPIES

Steps:

• Melt your butter or margarine over medium low heat in a large sauce pan.
• Add in 5 cups of marshmallows and stir together till marshmallows are completely melted.
• Pour in your Cap'n Crunch and remaining marshmallows and stir till cereal is completely coated.
• Pour cereal into a 9x13 in pan and press down evenly (Don't squish down too much).
• Allow to set for a little bit to cool, before slicing.

CAPTAIN'S CRUNCH COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease three baking sheets.
• Process the cereal in a food processor or blender until a fine crumb is achieved. Whisk the cereal crumbs together with the bread flour, baking powder, and baking soda in a mixing bowl; set aside.
• Beat the butter, shortening, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Add 1 egg and allow to blend into the butter mixture before adding the other with the vanilla. Mix in the flour mixture until just incorporated. Drop by heaping spoonfuls onto the prepared baking sheets.
• Bake in the preheated oven until the edges are golden, about 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

CAPTAIN CRUNCH BARS RECIPE

Steps:

• Take your butter and place it in your pot on the stove, start melting your butter, add in your bag of marshmallows and stir. Then add in your Captain Crunch, mix really well.
• Pour your mix into a greased 9 x 13 pan, use a sprayed with Pam, piece of wax paper to place over the top of the Captain Crunch mix. Press down on the mix to smooth out and even out the mix. Next take your confetti sprinkles (I picked out the red, yellow, and blue ones) and sprinkle them on top of the bars. Place the dish in the fridge for 25-30 minutes.
• Then melt your candy melts, cut your bars into squares and dip the bottom of your bars into the melted candy melts, then place the bars sprinkle side down onto some sprayed wax paper. Continue this until all the bottom of the bars are dipped, place the bars back into the refrigerator to chill the candy chocolate melts, (approx. 15-20 min.)
• Then take them out dive in and Enjoy!