Cereal Coconut Squares Recipes

CEREAL SQUARES

Steps:

• Combine oat cereal, corn flake cereal, and peanuts together in a large bowl.
• Mix brown sugar, corn syrup, and butter together in a saucepan; bring to a boil. Remove from heat and stir in peanut butter and vanilla extract until smooth. Pour peanut butter mixture over cereal mixture; stir to coat. Press coated cereal mixture into a 9x13-inch casserole dish. Refrigerate until set, at least 1 hour. Cut into squares.

COCONUT SQUARES

Steps:

• Combine the first three ingredients and pack the mixture into a buttered 8 inch square pan.
• Bake at 350 degrees for 15 minutes.
• Combine ALL remaining ingredients and pour over baked layer.
• Return to oven and bake 30 minutes longer.
• Cool completely and cut into squares.

COCONUT SQUARES

Steps:

• Preheat oven to 350 degrees F.
• Melt shortening over low heat. Pour into 9 inch baking pan. Layer bread crumbs evenly in bottom of pan.
• Layer coconut, chocolate chips, butterscotch chips and nuts over bread crumbs. Drizzle condensed milk over top.
• Bake 25 to 30 minutes. Let cool before cutting into bars.

CHOCOLATE-COCONUT CEREAL TREATS

Steps:

• Line a 9-by-13-inch baking dish with aluminum foil leaving a 2-inch overhang on all sides. Grease the foil with butter.
• Melt the butter in a large pot set over medium heat. Add the marshmallows and cook, stirring occasionally, until the marshmallows melt completely, about 5 minutes. Remove from the heat and stir in the peanut butter, vanilla and a pinch of salt. Add the cereal, pretzels and coconut and stir with a rubber spatula, making sure to scrape the bottom, until the cereal is completely coated. Transfer the mixture to the prepared baking dish and pat it into an even layer (use the bottom of a measuring cup to help). Let it sit at room temperature until firm, about 30 minutes.
• Melt the chocolate and coconut oil together in a small microwave-safe bowl in 30-second increments in the microwave, stirring in between, until smooth. Drizzle the chocolate over the bars; cover and refrigerate until the chocolate hardens, about 15 minutes.
• Cut into 24 bars. Store at room temperature in an airtight container for up to 3 days.

CEREAL COCONUT SQUARES

Steps:

• 1. In large mixing bowl, coated with cooking spray, combine KELLOGG'S CORN FLAKES cereal, KELLOGG'S RICE KRISPIES cereal, coconut and peanuts.2. In 2-quart saucepan, combine half and half, corn syrup and sugar. Cook over medium heat, stirring occasionally to 240°F (soft ball in cold water). Remove from heat.3. Pour syrup over cereal mixture, coating evenly. Press mixture into 9 x 9 x2-inch pan coated with cooking spray. Cool completely. Cut into squares. Store in airtight container.

NO-BAKE CEREAL COOKIE BARS

Steps:

• Grease a 15x10x1-in. pan. In a large bowl, combine first 4 ingredients., In a large saucepan, melt butter over low heat. Add marshmallows; stir until completely melted. Stir in honey until blended. Pour over cereal mixture; stir until evenly coated. Cool 5 minutes., Stir in M&M's and raisins; press into prepared pan using a greased spatula. Let stand 30 minutes before cutting. Store between layers of waxed paper in an airtight container.

COCONUT-PECAN CEREAL BARS

Steps:

• Preheat oven to 350. Spread coconut on one side of a large rimmed baking sheet, and pecans on other side, keeping them separate. Toast until fragrant, 15 to 20 minutes, tossing occasionally.
• Meanwhile, coat an 8-inch square baking pan with cooking spray; line with a strip of waxed paper (leaving an overhang on two sides). Spray paper.
• In a large nonstick pot over medium-low, heat marshmallows and butter until melted, 5 to 10 minutes, stirring frequently.
• Stir in cornflakes, coconut, and pecans. Transfer to prepared pan; press in firmly with a metal spatula (coated with spray to prevent sticking). Cool until firm, about 2 hours. Remove from pan; peel off paper. Using a serrated knife, cut into squares.

CRISPY CEREAL TREATS

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.

COCONUT CREAM CHEESE SQUARES

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking pan.
• In a bowl, mix the cake mix, butter or margarine, 1 egg and 1 tbsp water.
• Press the mixture into the bottom the prepared pan.
• Sprinkle the coconut over the cake mixture; set aside.
• In a bowl, mix the cream cheese, icing sugar, 3 eggs and vanilla.
• Pour evenly over the coconut (do not mix).
• Bake for 40-45 minutes.
• Cool before cutting into slices.

PEANUT CEREAL SQUARES

Steps:

• Place cereal in a greased 13-in. x 9-in. pan; set aside. , In a large saucepan, bring corn syrup and sugar to a boil; boil for 1 minute. Remove from the heat; stir in peanut butter until blended. Stir in peanuts and vanilla. Pour over cereal. Cool completely. Cut into squares.

CHEWY NUT AND CEREAL BARS

Steps:

• Preheat oven to 350°F with rack in middle. Lightly oil a 9-inch square baking pan, then line bottom and sides with parchment and lightly oil parchment.
• Toast almonds in a 4-sided sheet pan until pale golden, 6 to 9 minutes. Stir in sesame seeds and bake until seeds are golden, 3 to 4 minutes more. Transfer to a plate and cool completely.
• Reduce oven to 325°F.
• Gently heat honey, brown sugar, and oil in a small saucepan over low heat, stirring, until smooth.
• Stir together rice cereal, cashews, and almond-sesame mixture in a large bowl.
• Beat egg whites with a rounded 1/4 teaspoon salt in a small bowl with a fork until foamy, 1 to 2 minutes.
• Stir honey mixture into cereal mixture, then stir in whites.
• Spread mixture in baking pan, pressing gently, and bake until golden brown, 35 to 40 minutes. Cool completely, then turn out onto a cutting board and cut into bars.