Cereal Crunchies Recipes

CEREAL CRUNCHIES

Steps:

• In a large microwave-safe bowl, combine the cereals, pretzels and nuts; set aside. In a large saucepan, combine the butter, brown sugar, corn syrup, butter flavoring and salt. Bring to a boil. Boil, uncovered, for 5 minutes. , In a small bowl, combine vanilla and baking soda. Remove brown sugar syrup from the heat; stir in vanilla mixture (syrup will foam). Pour over cereal mixture and toss to coat., Microwave, uncovered, on high for 2 minutes; stir. Microwave 2-3 minutes longer; stir. Microwave at 50% power for 2-3 minutes, stirring after 2 minutes. Cool for 3 minutes, stirring well several times. Spread onto waxed paper to cool.

CINNAMON CEREAL CRUNCHIES

Steps:

• Heat oven to 325 degrees and grease a cookie sheet.
• Beat egg white in a large bowl on high speed until foamy.
• Beat in cinnamon and salt.
• Gradually beat in brown sugar on med speed until thick and glossy.
• Fold in cereal until completely coated.
• Spread as thinly as possible on the cookie sheet.
• Bake 12-15 minutes (no more!!!) or until set.
• Immediately remove from cookie sheet using spatula.
• Cool and then break into pieces.
• Store in airtight container.

PRETZEL CEREAL CRUNCH

Steps:

• In a large bowl, combine the cereals, pretzels and pecans. In a microwave-safe bowl, melt chips; stir until smooth. Stir in peanut butter. Drizzle over cereal mixture; toss to coat. Spread evenly on a waxed paper-lined baking sheet. Cool completely; break into pieces. Store in an airtight container.

HONEY CRUNCHIES

Steps:

• Combine flours, baking soda and baking powder.
• Mix well.
• Cream margarine, brown sugar, honey, egg and yogurt together thoroughly.
• Add dry ingredients to creamed mixture, mixing well.
• Stir in cereals and coconut.
• Drop dough by tablespoonfuls onto UNgreased baking sheets.
• Press lightly with floured fork.
• Bake at 350ºF for 7-9 minutes, or until light golden.
• Don't overbake.
• Cool on baking sheets 3 minutes, then remove and cool completely on wire racks.

CEREAL CRUNCHIES

Steps:

• In a large bowl, combine the cereals, pretzels and nuts; set aside.
• In a 2-1/2 quart saucepan,combine the butter, brown sugar, corn syrup, butter flavoring and salt. Bring to a boil. Boil, uncovered, for 5 minutes.
• In a small bowl, combine vanilla and baking soda.
• Remove brown sugar syrup from the heat; stir in vanilla mixture (syrup will foam). Pour over cereal mixture and toss to coat.
• Bake at 200 degrees 1 hour, stirring 2 or 3 times during baking.
• Turn out at once on wax paper; spread apart and allow to cool completely. Break apart; store in tightly covered container.

BUTTERSCOTCH HONEY CEREAL CRUNCHIES

Steps:

• Preheat the oven to 375 degrees F.
• Combine the flour, baking soda and baking powder.
• Cream the butter, sugars, honey and egg thoroughly.
• Add the dry ingredients to the creamed mixture, mixing well.
• Stir in the remaining ingredients.
• Drop the dough by tablespoonfuls about 2 inches apart on an ungreased cookie sheet.
• Bake for 8 to 10 minutes or until golden.
• Cool for 5 minutes on the sheet, then transfer to a rack and cool completely.

CREAM CHEESE CRUNCHIES

Steps:

• Preheat oven to 350°F.
• Combine in double boiler over hot water, morsels and butter.
• Heat until melted and smooth.
• Transfer to large bowl.
• Stir in crumbs and nuts.
• Mix with a fork until mixture forms a crumbly dough.
• Reserve 2 cups mixture for topping.
• Press remaining mixture into a 15x10x1 baking pan.
• Bake at 350 for 12 minutes.
• In large bowl, combine cream cheese and sugar.
• Beat until smooth.
• Add eggs, one at a time, beating well after each addition.
• Blend in flour and lemon juice.
• Pour evenly over baked crust.
• Sprinkle top with reserved crumbs.
• Bake at 350F for 20 minutes.
• Cool completely.
• Cut into 2x1 inch bars.
• Chill.

CRUNCHY NO-BAKE CEREAL COOKIES

Steps:

• Line a large baking tray with parchment paper. Pour cereal into a large bowl.
• Combine chocolate chips and coconut oil in a saucepan over medium-low heat. Stir until melted and fully combined, 3 to 4 minutes. Remove from the heat and stir in peanut butter and maple syrup until thoroughly blended. Pour over the cereal and mix to combine.
• Use a cookie scoop to drop batter onto the prepared tray. Let sit until firm, about 1 hour.

PEANUT BUTTER CRUNCHIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the margarine, peanut butter and sugar until smooth. Beat in the egg. Combine the flour, baking powder and salt; stir into the peanut butter mixture. Crush the cereal squares and stir into the dough until well blended. Roll tablespoons of dough into balls and place them 2 inches apart onto the prepared cookie sheets. Flatten slightly using a fork and making a criss cross pattern. Dip the fork in sugar to prevent sticking.
• Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are lightly browned. Let stand on the cookie sheet for 1 minute before removing to wire racks to cool completely.

CRUNCHY FRUIT & NUT CEREAL

Steps:

• Heat oven to 180C/160C fan/gas 4. Scatter porridge oats and nuts on a baking sheet. Cook for 8-10 mins or until lightly golden.
• Remove and cool, then mix with fruit and cereal. Serve with skimmed milk or fat-free yogurt.