Cerealcrunchies 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.

CRUNCHIES

Steps:

• Boil butter or margarine and syrup together. Add soda. You should end up with a frothy mixture after soda is added. Stir in coconut, flour, sugar, and oats, and stir well. Press mixture lightly into a large baking tray.
• Bake at 350 degrees F (175 degrees C) for 15 minutes. Cool, and cut into bars.

CEREAL CRUSTED CHICKEN FINGERS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• In a baking dish, combine the crushed cereal (can be crushed in the food processor), Parmesan and Italian seasoning. Beat the eggs in a separate baking dish. Dip each chicken tender in the eggs, then evenly coat them with the cereal mixture. Place the breaded chicken tenders on the prepared baking sheet.
• Bake until golden brown, 20 to 25 minutes. Serve with the dipping sauce of your choice!

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.

NO-BAKE EASY CORN FLAKE CRUNCHIES

Steps:

• Heat sugar and corn syrup in large saucepan until mixture reaches a boil.
• Remove from heat.
• Mix in peanut butter and vanilla; combine well.
• Stir in corn flakes and desired add-ins.
• Shape into small mounds (about 1 inch) on waxed paper to cool.

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.

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.

CEREAL CLUSTERS

Steps:

• In a saucepan over medium-low heat, melt candy coating; stir until smooth. In a large bowl, combine the remaining ingredients. Pour coating over cereal mixture; stir to coat. , Spread onto a waxed paper-lined baking sheet. Chill until firm. Break into pieces. Store in the airtight container.

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.