Cinnamon And Marshmallow Treats Recipes

CINNAMON TOAST CRUNCH BARS

Steps:

• Spray an 11x7 or 9x9 pan with cooking spray.
• In a large pot melt butter over low heat. Add marshmallows and cook over medium-low heat until marshmallows are completely melted.
• Once marshmallows are melted, remove pot from heat and add cereal to the pot, stirring to coat.
• Press into prepared pan and cool. Cut into bars and serve.

CINNAMON CEREAL TREAT MUMMIES

Steps:

• Make the treats: Line a 9-inch square baking dish with foil, leaving a 2-inch overhang on two sides; lightly coat with cooking spray. Melt the butter in a large saucepan over medium heat. Add the marshmallows and salt and cook, stirring, until melted and smooth, about 5 minutes. Remove from the heat, stir in both cereals until coated, then press into the prepared pan. Let sit at room temperature until firm, about 30 minutes.
• Meanwhile, make the icing: Whisk 2 cups confectioners' sugar and the meringue powder in a large bowl until combined. Add 4 tablespoons water and beat with a mixer on medium-high speed until smooth and the consistency of a thick glaze. Add 1 to 2 more tablespoons water if the icing is too thick. Cover with a damp paper towel and plastic wrap and set aside until ready to use.
• Lift the treats out of the pan using the foil overhang, then cut into rectangles. Insert a lollipop stick into each. Brush an even layer of icing on the cereal treats with a pastry brush. Add the remaining 1/2 cup confectioners' sugar and the ground cinnamon to the remaining icing; beat with the mixer until thick and pipable. Transfer to a small resealable plastic bag and snip a corner. Pipe thin lines on the cereal treats to look like bandages and add 2 chocolate candies for eyes. Let set, about 15 minutes.

CINNAMON-RAISIN CEREAL TREATS

Steps:

• Grease the inside of the Bundt pan with some butter.
• Melt the butter in a large pot set over medium heat. Add the marshmallows and cinnamon and cook, stirring occasionally, until the marshmallows melt completely, about 5 minutes. Remove from the heat and stir in the vanilla and a pinch of salt. Add the crispy rice cereal and wheat bran cereal and stir with a rubber spatula, making sure to scrape up the bottom, until the cereal is completely coated. Spoon the mixture into the prepared Bundt pan and pat down into an even layer (use the bottom of a measuring cup to help). Let sit at room temperature until firm, about 30 minutes.
• To serve, invert the Bundt pan onto a serving platter. Whisk the sugar with 1 1/4 teaspoons water in a small bowl until a smooth, thick and pourable. Drizzle the glaze over the dessert and let it harden, about 5 minutes. Cut into slices. Store in an airtight container for up to 2 days.

CARAMEL MARSHMALLOW TREATS

Steps:

• Line two baking sheets with waxed paper; set aside. In a large saucepan, cook and stir the milk, caramels and butter over low heat until melted and smooth. Remove from the heat; stir in the cinnamon and vanilla., Place Rice Krispies in a shallow bowl. With a toothpick, dip each marshmallow into warm caramel mixture; turn to coat. Press bottoms into Rice Krispies; place treats on prepared pans. Let stand until set.

MARSHMALLOW TREATS

Steps:

• Melt butter in large sauce pan over low heat. Add marshmallows and stir until melted and well-blended. Cook 2 minutes longer, stirring constantly. Remove from heat.
• Add cereal. Stir until well coated.
• Using buttered spatula or waxed paper, press mixture evenly and firmly in buttered 13 x 9 inch pan. Cut into 2 x 2 inch squares when cool.

CINNAMON SWEET PUFFS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
• Combine sugar and cinnamon in a bowl. Separate biscuits. Place a marshmallow in the center of each biscuit and wrap biscuit dough around marshmallow. Press dough to seal marshmallow completely. Roll dough ball in melted butter, then roll in cinnamon-sugar mixture. Arrange each dough ball in the prepared muffin cups.
• Bake in the preheated oven until golden brown, about 15 minutes.

CHURRO MARSHMALLOW TREATS

Steps:

• Spray a 9x13 casserole dish with cooking spray and set aside. Measure out Cinnamon Toast Cereal into a large bowl and set aside. Over medium heat melt butter and marshmallows until marshmallows are melted. Blend well then pour over cereal and mix well. Pour cereal and gently press into prepared pan and allow to cool. Once cool, cut into squares and enjoy! **Microwave Directions Place Marshmallows and butter in a large microwave safe bowl. Cook on high for 2 minutes, stir well and cook for 1 more minute. Marshmallows should be melted and runny. Pour over cereal.

EASY MINI CINNAMON MARSHMALLOW CRESCENT TWISTS

Steps:

• Set oven to 375°F.
• Lightly spray a cookie sheet with nonstick cooking spray.
• In a small bowl mix together 1/2 cup sugar with cinnamon.
• Separate the dough into triangles.
• Cut each triangle in half lengthwise.
• Brush each dough with melted butter.
• Sprinkle with cinnamon sugar.
• Place a marshmallow half at the wide end of each triangle, then roll up starting at the wide end, pinching ends of dough to seal the marshmallow.
• Place the dough on prepared baking sheet about 2 inches apart.
• Bake for about 10 minutes or until golden brown.
• In a small bowl whisk together the powdered sugar with almond extract and whipping cream, adding in more cream to create a drizzling consistency.
• Drizzle over warm crescents.
• Remove to wire racks.

CINNAMON BURST CHEERIOS® MARSHMALLOW BARS

Steps:

• Spray 13x9-inch pan with cooking spray.
• In large microwavable bowl, microwave butter uncovered on High 30 to 45 seconds or until melted. Add marshmallows; toss to coat. Microwave on High 1 minute 15 seconds to 1 minute 20 seconds, stirring every 30 seconds, until mixture can be stirred smooth. Stir in cereal until well coated. Press evenly into pan.
• In small bowl, microwave semisweet chocolate chips with 1/2 teaspoon oil uncovered on High 45 to 60 seconds, stirring every 15 seconds, until smooth. Repeat with white baking chips and remaining 1/2 teaspoon oil. Drizzle on bars. Refrigerate about 30 minutes or cool at room temperature until chocolate is set. For bars, cut into 6 rows by 4 rows.