Chocolate Dipped Frosted Toast Crunch Cereal Marshmallow Treats Recipes

CHOCOLATE CINNAMON TOAST CRUNCH BARS

Steps:

• Spray 8x8 or 9x9 inch square pan with nonstick spray.
• Brown butter over medium heat (approx. 5-7 minutes). The butter should be fragrant. Turn heat to low. Add marshmallows. Melt marshmallows and butter together, continuously stirring.
• Remove from heat. Add vanilla. Add cereal and combine until melted marshmallow covers every piece.
• Pat into greased pan and let cool completely before cutting.

CRISPY CHOCOLATE-MARSHMALLOW TREATS

Steps:

• Butter an 8-inch square baking pan. Line bottom and two sides with parchment paper, leaving a 2-inch overhang on both sides. Butter paper; set pan aside.
• In a large saucepan, combine butter, marshmallows, and cocoa. Cook over medium, stirring frequently, until melted, about 6 minutes; stir in rice cereal. Press rice mixture into prepared pan; drizzle with melted chocolate. Let cool to room temperature; cut into 16 bars. (To store, keep in an airtight container at room temperature, up to 5 days.)

CHOCOLATE-DIPPED FROSTED TOAST CRUNCH™ CEREAL MARSHMALLOW TREATS

Steps:

• Spray 13x9-inch (3-quart) glass baking dish or pan with cooking spray. Line cookie sheet with waxed paper; set aside.
• In 3-quart saucepan, melt butter over medium heat. Add marshmallows; cook, stirring constantly, until marshmallows are completely melted. Remove from heat. Pour mixture into large bowl. Add cereal; stir with rubber spatula until cereal is thoroughly coated.
• Pour cereal mixture into baking dish; press in dish with rubber spatula. Cool completely on cooling rack, about 30 minutes.
• Carefully invert baking dish onto waxed paper-lined cookie sheet; remove dish. Using serrated knife, cut cereal mixture into 6 rows by 4 rows to make 24 bars.
• In small microwavable bowl, microwave dark chocolate chips on High in 30-second increments, stirring in between, until chips are melted and can be stirred smooth.
• Dip one end of each bar into melted chocolate; return to paper-lined cookie sheet to set. Refrigerate 10 minutes or until chocolate is completely set before serving.

S'MORES CHOCOLATE TOAST CRUNCH® BARS

Steps:

• Grease or spray bottom and sides of 13x9-inch pan. In large bowl, measure cereals.
• In large microwavable bowl, microwave butter uncovered on High 30 to 45 seconds or until melted. Stir in 7 1/2 cups of the marshmallows; microwave uncovered on High 45 seconds. Stir; microwave 30 to 45 seconds longer or until mixture can be stirred smooth.
• Working quickly, pour marshmallow mixture over cereals in bowl, using spoon to fully coat. Add remaining 1 1/2 cups marshmallows, mixing to incorporate.
• With greased hands, firmly press mixture in pan. Place melted chocolate in small resealable food-storage bag; cut off small corner of bag, and drizzle over bars.
• Cool 1 hour. For 24 bars, cut into 6 rows by 4 rows. Store tightly covered up to 1 week.

CHOCOLATE-DIPPED TREATS

Steps:

• In a microwave, melt chocolate chips and shortening. Stir in cinnamon. Dip three-quarters of each marshmallow, pretzel and/or strawberry in chocolate. Place on a waxed paper-lined baking sheet. Refrigerate until set, about 30 minutes.

CHOCOLATE COVERED MARSHMALLOWS

Steps:

• Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval. Do not overheat or chocolate will scorch.
• Dip the marshmallows in chocolate using a toothpick or fork to hold them. Place on waxed paper or aluminum foil, and freeze. Let marshmallows sit at room temperature for 5 minutes before serving.