Chocolate Matcha Puffed Cereal Treats Recipes

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3-INGREDIENT CHOCOLATE CEREAL TREATS RECIPE BY TASTY



3-ingredient Chocolate Cereal Treats Recipe by Tasty image

Here's what you need: chocolate candy, marshmallow, puffed rice cereal

Provided by Camille Bergerson

Categories     Desserts

Yield 9 servings

Number Of Ingredients 3

1 cup chocolate candy
2 ½ cups marshmallow
3 cups puffed rice cereal

Steps:

  • Prepare a square glass baking dish with cooking spray.
  • Melt marshmallows over medium heat in a nonstick pan. Stir every 30 seconds to avoid burning. (TIP! spray your spatula with nonstick cooking spray to make stirring easier.)
  • Once the marshmallows are melted, add in the rice cereal and chocolates. Stir until fully combined.
  • Stir until fully combined.
  • Scoop the mixture into the sprayed baking dish and flatten with a spatula.
  • Cool for 30 minutes, then cut into squares.
  • Enjoy!

Nutrition Facts : Calories 267 calories, Carbohydrate 56 grams, Fat 3 grams, Fiber 0 grams, Protein 2 grams, Sugar 25 grams

CHOCOLATE-PRETZEL CEREAL TREATS



Chocolate-Pretzel Cereal Treats image

Use chocolate cereal for these marshmallow-bound treats and stir in crushed pretzels. Drizzle with chocolate and chill before serving.

Provided by Food Network Kitchen

Time 1h15m

Yield makes about 24 bars

Number Of Ingredients 8

6 tablespoons unsalted butter, plus more for buttering the pan
One 10-ounce bag mini marshmallows
1 teaspoon pure vanilla extract
Kosher salt
8 cups puffed chocolate cereal, such as Cocoa Puffs
2 cups crushed pretzels
2 ounces semisweet chocolate, chopped
1 teaspoon coconut oil

Steps:

  • Line a 9-by-13-inch baking dish with aluminum foil leaving a 2-inch overhang on the two short ends. Lightly coat 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, about 5 minutes. Remove from the heat and stir in the vanilla and a pinch of salt and then the cereal and pretzels until well mixed. Transfer to the prepared baking dish and press into an even layer. Set aside at room temperature until cooled and firm, about 30 minutes.
  • Melt the chocolate and coconut oil together in a small microwave safe bowl for 30-second increments in the microwave, stirring, until smooth. Drizzle over the bars, cover and refrigerate until the chocolate hardens, about 15 minutes. Cut into bars.

CHOCOLATE-PEANUT-BUTTER-CARAMEL CEREAL BARS



Chocolate-Peanut-Butter-Caramel Cereal Bars image

Here's a risk-free way to get rich quick: Try our easy take on the classic chocolate-caramel butter bars known as millionaire's shortbread. We swap in crispy, marshmallow-laden rice cereal for its base, and add a thin layer of peanut-butter caramel under the chocolate-shell topping. Just invest a little time to let it chill, and it pays off with every extravagant bite.

Provided by Riley Wofford

Categories     Cookie Recipes

Time 1h15m

Yield Makes 16

Number Of Ingredients 8

8 tablespoons unsalted butter, divided, plus more for pan
1 bag (10 ounces) mini marshmallows
Pinch of flaky sea salt, such as Jacobsen or Maldon, plus more for sprinkling
4 cups puffed-rice cereal
3/4 cup sugar
1/3 cup heavy cream
3/4 cup creamy peanut butter
3 ounces bittersweet chocolate, chopped (2/3 cup)

Steps:

  • Brush a 9-inch square baking pan with butter; line with parchment, leaving a 2-inch overhang on two sides. Melt 3 tablespoons butter in a pot over medium heat. Add marshmallows and salt; cook, stirring, until melted. Remove from heat; stir in cereal. Press mixture into prepared pan in an even layer. Let cool 15 minutes.
  • In a small saucepan, combine sugar and 3 tablespoons water. Cover and cook over medium heat, swirling pan a few times, until sugar has dissolved and mixture comes to a boil. Uncover and cook, undisturbed, until mixture turns amber, about 3 minutes more. Remove from heat. Carefully add cream and 2 tablespoons butter (it will bubble up); stir until smooth. Let cool completely, about 1 hour. Whisk in peanut butter. Spread mixture evenly over crust and refrigerate until firm, about 30 minutes.
  • Melt chocolate and remaining 3 tablespoons butter in a small heat-proof bowl set over (but not in) a pot of simmering water, stirring until smooth. Spread evenly over caramel layer. Let stand 5 minutes, then sprinkle with salt and refrigerate until set, at least 30 minutes and up to 24 hours. Lift from pan using overhangs. Using a serrated knife, cut into squares. Refrigerate in an airtight container between pieces of parchment up to 3 days.

CRISPY RICE CEREAL CHOCOLATE CHEESECAKE RECIPE BY TASTY



Crispy Rice Cereal Chocolate Cheesecake Recipe by Tasty image

Here's what you need: unsalted butter, mini marshmallows, crispy rice cereal, semisweet chocolate, heavy cream, cream cheese, sugar, vanilla, whipped cream, chocolate bar

Provided by Alix Traeger

Categories     Desserts

Yield 10 servings

Number Of Ingredients 10

4 tablespoons unsalted butter, 1/2 stick
10 oz mini marshmallows
6 cups crispy rice cereal
8 oz semisweet chocolate
¼ cup heavy cream
16 oz cream cheese, softened
½ cup sugar
1 teaspoon vanilla
2 ½ cups whipped cream, divided
3 oz chocolate bar, for shaving

Steps:

  • In a large saucepan over medium heat, melt the butter.
  • Add the marshmallows and stir until melted. Add the crispy rice cereal and stir to coat.
  • While the crispy rice cereal mix is still warm, transfer them to a greased 10-inch (25 cm) springform pan.
  • Using a greased measuring cup, press down into the cereal to form to the pan. Press the edges against the springform pan to create walls. Set aside.
  • Place the chocolate in a small microwave-safe bowl and pour the heavy cream on top. Microwave in 30-second intervals, stirring until melted, about 1 minute.
  • In a large bowl, mix the cream cheese, sugar, and vanilla until smooth.
  • Pour in the melted chocolate and stir to incorporate.
  • Add 1½ cups (90 g) of whipped cream to the chocolate mixture and fold with a spatula until combined.
  • Pour the cheesecake mixture into the crispy rice base and smooth the top with a spatula.
  • Refrigerate for 3-4 hours or overnight, until the cheesecake is set. Release the springform.
  • Put the remaining cup of whipped cream in a piping bag fitted with a star tip and decorate the top of the cheesecake.
  • Use a vegetable peeler to shave the chocolate into the middle of the cheesecake.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 744 calories, Carbohydrate 100 grams, Fat 36 grams, Fiber 1 gram, Protein 9 grams, Sugar 45 grams

CHOCOLATE PUFFED-WHEAT SQUARES



Chocolate Puffed-Wheat Squares image

I used to make a batch of these every two days for my cafe. They were extremely popular and always sold out. A delicious and light chocolate square that packs well in lunches. I like to make for Halloween treats by simply scattering Reese's pieces over the top and pushing into top of square while still warm in pan. Enjoy!

Provided by Recipe junkie

Categories     Desserts     Cookies     Bar Cookie Recipes     Crispy Rice Treat Recipes

Time 25m

Yield 24

Number Of Ingredients 7

12 cups puffed wheat cereal
10 marshmallows
1 cup packed brown sugar
½ cup corn syrup
6 tablespoons unsweetened cocoa powder
⅓ cup butter
1 teaspoon vanilla extract

Steps:

  • Grease a large bowl and a 9x13-inch baking dish.
  • Place cereal in the prepared bowl.
  • Combine marshmallows, brown sugar, corn syrup, cocoa powder, and butter in a small saucepan; cook and stir over medium-low heat until smooth and bubbling. Remove saucepan from heat and stir in vanilla extract.
  • Pour chocolate mixture over cereal and stir until evenly coated. Press cereal mixture into the prepared baking dish and cool for 10 minutes. Turn cereal mixture onto a work surface and cut into 12 or 24 squares using a serrated knife. Individually wrap squares in plastic wrap or store in an airtight container.

Nutrition Facts : Calories 111.7 calories, Carbohydrate 22 g, Cholesterol 6.8 mg, Fat 2.9 g, Fiber 1 g, Protein 1.3 g, SaturatedFat 1.8 g, Sodium 28 mg, Sugar 12.6 g

CEREAL TREATS I



Cereal Treats I image

This version has no chocolate topping, but it would be easy to melt chocolate chips and spread them over the top. We have a nut allergy in our family and I omit the peanut butter and substitute 1/2 cup of butterscotch chips melted with the margarine instead.

Provided by Angela

Categories     Desserts     Cookies     Bar Cookie Recipes

Yield 12

Number Of Ingredients 4

3 tablespoons butter
6 cups miniature marshmallows
½ cup peanut butter
5 cups toasted oat cereal

Steps:

  • Spray a 13 x 9 inch pan on bottom and sides with non-stick cooking spray.
  • In a large bowl in microwave, melt margarine. Add marshmallows, stir to coat. Microwave on high 1 1/2 minutes or until smooth when stirred for 45 seconds. Stir in peanut butter.
  • Add cereal all at once and stir quickly to coat. With buttered spatula, press into prepared pan. Cool and cut into squares.

Nutrition Facts : Calories 208 calories, Carbohydrate 29.9 g, Cholesterol 7.6 mg, Fat 8.9 g, Fiber 1.7 g, Protein 4.4 g, SaturatedFat 3.1 g, Sodium 175.1 mg, Sugar 15.8 g

CHOCOLATE-PEANUT BUTTER CEREAL TREATS



Chocolate-Peanut Butter Cereal Treats image

Easy-to-make crispy treats get a tasty peanut butter-and-chocolate twist in this recipe. Perhaps you know someone who'd like to see this in a lunch box!

Provided by My Food and Family

Categories     Recipes

Time 20m

Yield 32 servings

Number Of Ingredients 5

3 Tbsp. butter
1 pkg. (10-1/2 oz.) JET-PUFFED Miniature Marshmallows
3/4 cup creamy peanut butter, divided
8 cups cocoa sweetened rice cereal
2 pkg. (4-oz. each) BAKER'S Semi-Sweet Chocolate

Steps:

  • Microwave butter in large microwaveable bowl on HIGH 45 sec. or until melted. Add marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec.
  • Stir in 1/2 cup of the peanut butter. Add cereal; mix well. Press onto bottom of 13x9-inch pan sprayed with cooking spray.
  • Microwave chocolate and remaining peanut butter in microwaveable bowl 1 to 1-1/2 min. or until chocolate is almost melted, stirring after 30 sec. Stir until chocolate is completely melted and mixture is well blended. Spread over cereal mixture in pan. Refrigerate 10 min. or until chocolate is firm.

Nutrition Facts : Calories 150, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 90 mg, Carbohydrate 22 g, Fiber 1 g, Sugar 14 g, Protein 3 g

CANDY CEREAL TREATS



Candy Cereal Treats image

These scrumptious bars travel well and are loved by kids of all ages. - Janet Shearer, Jackson, Michigan

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 17

1/2 cup butter, softened
2/3 cup packed brown sugar
2 egg yolks
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3 cups miniature marshmallows
TOPPING:
2/3 cup corn syrup
1/4 cup butter, softened
1 package (10 ounces) peanut butter chips
2 teaspoons vanilla extract
2 cups crisp rice cereal
1 cup salted peanuts
1 cup milk chocolate M&M's

Steps:

  • In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to the creamed mixture until mixture resembles coarse crumbs (do not overmix)., Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 12-14 minutes or until golden brown. Immediately sprinkle with marshmallows; bake 2-3 minutes longer or until marshmallows are puffed. Cool on a wire rack., For topping, in a large saucepan, combine the corn syrup, butter and peanut butter chips. Cook and stir over medium heat until chips are melted and mixture is smooth. Remove from the heat; stir in the vanilla, cereal, nuts and M&M's. Spread over crust. Cool before cutting.

Nutrition Facts : Calories 298 calories, Fat 15g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 228mg sodium, Carbohydrate 39g carbohydrate (24g sugars, Fiber 2g fiber), Protein 5g protein.

CRISPY CEREAL TREATS



Crispy Cereal Treats image

For a no-bake treat just right for lunchboxes or after school, try this fun twist on a childhood favorite that goes beyond the usual "Snap, Crackle, and Pop" blueprint and plays with other great combinations found in the cereal aisle. Each of the four variations uses the same marshmallow base-whether you want to use the mix-ins to take it in a chocolatey, tropical, or fruity direction is entirely up to you!

Provided by Riley Wofford

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 45m

Yield Makes 16

Number Of Ingredients 17

3 tablespoons unsalted butter, plus more softened for pan
1 10-ounce bag mini marshmallows
1 recipe mix-ins (see below)
5 cups chocolate puffed rice cereal, such as Cocoa Krispies
1 cup cocktail peanuts, roughly chopped
1/2 cup chopped semisweet chocolate
5 cups puffed oat cereal, such as Puffins
1/2 cup dried cherries or cranberries
1/2 cup chopped toasted pecans
1/2 cup toasted pepitas
5 cups flaked corn cereal, such as Corn Flakes
1/2 cup chopped dried tropical fruit, such as mango and/or pineapple
1/2 cup toasted coconut flakes
1/2 cup chopped macadamia nuts
5 cups whole-grain oat cereal, such as Cheerios
3/4 cup chopped freeze-dried raspberries
3/4 cup chopped white chocolate

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.

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