Cinnamon Cereal Crunchies Recipes Recipe For Deviled

CINNAMON TOAST CRUNCH CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F.
• Put the milk and 1 cup of the cereal in a medium bowl and let stand until the milk tastes like the cereal, about 30 minutes. Strain the flavored milk and reserve. Discard the soaked cereal.
• Crush the remaining 7 cups cereal in a resealable plastic bag with a rolling pin. Add 1/2 cup of the melted butter and 2 tablespoons of the brown sugar to the bag and shake until the cereal is coated. Pack into a 9-inch springform baking pan, pressing it about 1/2 inch up the sides. Bake until lightly toasted, 12 to 15 minutes. Cool to room temperature, about 30 minutes.
• Meanwhile, combine the gelatin with 1/4 cup water in a small microwave-safe bowl and set aside to soften, about 5 minutes.
• Whisk together the cinnamon, remaining 4 tablespoons melted butter and remaining 10 tablespoons brown sugar in a small bowl to combine; set aside.
• Beat the cream cheese, confectioners' sugar, sour cream, vanilla, salt and lemon juice in a large bowl with an electric mixer on medium-high speed until completely smooth, about 2 minutes. Scrape down the sides of the bowl and add the cereal milk. Continue to beat on low until completely incorporated, about 2 minutes.
• Microwave the gelatin, stirring as needed, until melted, about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium speed to combine, about 30 seconds.
• Scoop out about a quarter of the batter into another medium bowl and stir in the cinnamon-butter mixture.
• Fill a 1/4-cup measure with cinnamon batter and pour into the center of the crust. Fill a 1/2-cup measure with vanilla batter and pour into the middle of the cinnamon batter. (The batter will spread; as you add alternating scoops, they will widen, forming concentric circles.) Repeat with the remaining batter, alternating between flavors and using the 1/4-cup measure for the cinnamon and the 1/2-cup measure for the vanilla, until all the batter is gone. Refrigerate until completely set, at least 4 hours and up to overnight.
• Unmold the cheesecake. Pipe or dollop whipped cream around the top edge and top each dollop with a few pieces of cereal.

CINNAMON CRUNCHIES

Steps:

• Mix margarine, both sugars& egg until light& creamy.
• Stir in oil.
• Add baking soda and salt; mix well.
• Add flour& continue mixing until smooth.
• Stir in chips, oats, cereal and coconut.
• Mix well.
• Drop by teaspoonful onto ungreased baking sheets.
• Bake at 325 degrees for 10-12 minutes.
• Cool for 2-3 minutes before removing from cookie sheet.

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.

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 CRUNCH BARS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 10x15 inch jellyroll pan.
• Arrange cinnamon graham crackers with sides touching in a single layer to cover the bottom of the pan. Sprinkle the walnuts evenly over the crackers. In a small saucepan over medium heat, combine the brown sugar, butter and cinnamon. Cook stirring constantly until the mixture begins to boil. Continue to boil the syrup for 3 minutes without stirring. Remove from heat and pour over crackers.
• Bake for 8 to 10 minutes in the preheated oven, until bubbly and slightly darker around the edges. Cool completely in the pan. Break into pieces and store in an airtight container at room temperature.

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.