Cocoa Puffs Cereal Crunch Cake Recipes

CHOCOLATE CEREAL PUFFS

Steps:

• Combine the sugar, corn syrup and vanilla in a medium saucepan. Bring to a boil over medium high heat, stirring occasionally, boil for 1 to2 minutes. Remove from heat and stir in the peanut butter. Add cereal, mix until cereal is evenly coated.
• Drop cookies by spoonfuls onto greased foil or waxed paper. Let sit at room temperature until cool and set. This recipe can also be made in the microwave, if watched carefully.

COCOA PUFFS® CEREAL CRUNCH CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of 3 (8- or 9-inch) round cake pans. Make cake batter as directed on box. Divide batter evenly among pans (about 1 2/3 cups batter in each).
• Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Spoon 1 container frosting into large bowl. Coarsely crush 3 cups of the cereal. Add crushed cereal to frosting; mix well. Spread half over first cake layer to within 1/2 inch of edge. Place second cake layer over frosting; top with remaining frosting. Top with third cake layer.
• Frost side and top of cake with remaining 1 1/2 containers frosting. Sprinkle with remaining 1/2 cup uncrushed cereal.

CEREAL DONUT HOLES

Steps:

• Make the glaze: Warm the 1/2 cup of milk, and whisk in the powdered sugar.
• Heat frying oil to 350°F. Make sure to use a sturdy pot and a deep fry thermometer.
• Mix the dry ingredients.
• Whisk together the wet ingredients.
• Add the wet to the dry and mix well.
• Immediately form balls and fry until crisp and fully cooked, about 5 minutes.
• Dip the balls in the glaze and top with more of the cereal.

NO-BAKE CHOCO-MALLOW-CEREAL TREAT BARS

Steps:

• Spray bottom and sides of 8-inch square or 13x9-inch pan with cooking spray.
• In large microwavable bowl, microwave butter and marshmallows uncovered on High about 2 minutes, stirring after each minute, until mixture is smooth. With pot holders, remove bowl from microwave. Immediately stir in cereal until evenly coated.
• Press cereal mixture evenly into pan using buttered back of spoon. Cool at least 10 minutes.
• Cut into 4 rows by 3 rows. Store loosely covered.

KETO COCOA PUFFS

Steps:

• Preheat oven to 400 F and line a baking sheet with parchment paper.
• Combine all ingredients in a bowl. If the batter seems dry/crumbly, add a few teaspoons of mild-tasting oil or coconut oil (this just means your peanut butter is dry).
• To make circles (takes a LOT more time, but they're REALLY fun): pinch a thumbnail-sized amount of dough and roll between your hands to form a ball. Place on the baking sheet. Bake for 8 minutes, then take the baking sheet out of the oven and carefully move the balls around so they cook on the other side. Place back in the oven and cook another 5 minutes. Allow to cool and enjoy!
• To make squares: Place dough on a piece of parchment paper, with a second piece of parchment on top. Using a rolling pin, roll the dough into a thin and even layer about 1/4-1/8" thick. Remove the top piece of parchment paper. Use a pizza cutter, cut into small squares (about 1"). Bake in the oven for 5 minutes, then take the baking sheet out of the oven and carefully break up the squares, so they're no longer connected. Bake for another 7 minutes. Allow to cool and enjoy!

5-MINUTE CHRISTMAS BARK

Steps:

• Line cookie sheet with cooking parchment paper.
• In medium microwavable bowl, microwave candy melts on High about 60 to 90 seconds; stir until smooth and combined.
• Pour melted candy melts on cookie sheet; spread with back of spoon.
• Quickly arrange cereal, marshmallows and chips over melted candy melts; gently press in.
• Place cookie sheet in freezer for a few minutes or until hardened. Remove from freezer; break into pieces.

COCOA PUFFS CEREAL BARS

Steps:

• Spray with nonstick cooking spray a 9x13* baking dish- set aside.
• In a medium pan over medium low heat melt butter. (3 tbs butter)
• Add in marshmallows. Stir until fully melted. (10 oz marshmallows)
• Once fully melted, remove from heat and stir in the Cocoa Puffs. Make sure to stir the marshmallows and cereal together really well or else you will get a marshmallow layer on the bottom of the pan and it's not and tasty as you might think. (6 cups)
• Press the cereal into prepared 9x13 baking dish. Use a spatula sprayed with non-stick cooking spray to firmly pack the cereal into the pan.
• Let the cocoa puff cereal treat cool completely and then cut into 18 squares.

5 INGREDIENT COOKIE CRUNCH COCOA PUFFS HOMEMADE CEREAL {GLUTEN FREE}

Steps:

• Preheat oven to 350F.
• Place cookies in blender or food processor and blend until a meal/flour is formed.
• Next add in ripe banana, coconut oil, and optional vanilla. Blend again.
• Transfer to a large bowl
• Add in your cocoa powder and coconut flour. The more powder the more chocolatey it is.
• Roll batter into small cocoa puff size balls. A little smaller than marbles size.
• Place on greased baking tray.
• Bake for 30 minutes or so. It's good to flip puffs over half way through baking if possible.
• Remove from oven once cereal is golden brown or hard enough to create a crunch. Let cool.
• Store in air tight container. Add extra cocoa powder or peanut flour and coat the bites. This is optional.
• Serve in a bowl with milk.
• Should last up to a month or so.

COCOA PUFF COOKIES

Steps:

• In a large pot; bring to a boil the sugar, syrup and honey.
• Boil until sugar is almost melted.
• Stir in peanut butter and then the Coco Puffs.
• Drop by spoonfuls onto wax paper and let cool. Store in a air-tight container.

CEREAL PIE CRUST

Steps:

• Roll or grind the breakfast cereal. There should be 1 1/2 cups after crushing.
• Combine with the melted butter, sugar (if using), and cinnamon.
• An easy way to form the crust is after mixing to press another pie pan of the same diameter firmly into the dough. When the top pan is removed a crust of even thickness is underneath.
• Trim any excess that is forced to the top edge.
• Crumb crusts need not be baked before filling, but if used unbaked, must be first chilled thoroughly or the filling will immediately disintegrate the crust.
• If baked before filling, they require a 350 degree oven for about 10 minutes. It is best to cool the empty baked shell before filling.
• Fill a prebaked shell with chiffon fillings, bavarian creams, or gelatin whips topped with sweetened whipped cream, or with custard or fruit filling, which may be covered with a high meringue.

COCOA PUFFS® CEREAL CRUNCH CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of 3 (8- or 9-inch) round cake pans. Make cake batter as directed on box. Divide batter evenly among pans (about 1 2/3 cups batter in each).
• Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Spoon 1 container frosting into large bowl. Coarsely crush 3 cups of the cereal. Add crushed cereal to frosting; mix well. Spread half over first cake layer to within 1/2 inch of edge. Place second cake layer over frosting; top with remaining frosting. Top with third cake layer.
• Frost side and top of cake with remaining 1 1/2 containers frosting. Sprinkle with remaining 1/2 cup uncrushed cereal.