Halal Marshmallow Cereal Peanut Popcorn Bars Recipes

MARSHMALLOW POPCORN BARS

Steps:

• Butter a 9-by-13-inch baking dish. Pop the popcorn according to the package directions.
• Melt the butter and marshmallows in a large saucepan over medium-low heat, stirring until smooth, 5 to 7 minutes.
• Fold in the popcorn until coated. Press into the prepared dish and let sit for 10 minutes before cutting into 24 bars.

CHEWY MARSHMALLOW-PEANUT POPCORN BARS

Steps:

• Spray an 8x8 baking pan with cooking spray.
• Cook popcorn according to package instructions. Pour into a large bowl and spray with cooking spray.
• Toss with peanut butter powder to coat.
• Stir in Cereal.
• Place mini marshmallows in a small glass bowl and microwave for 1 minute or until melted.
• Stir into popcorn and cereal mixture until coated.
• Press popcorn mixture into prepared baking pan using a spatula. Let set before cutting into squares.

PEANUT BUTTER AND CHOCOLATE CEREAL TREATS

Steps:

• Line a 9-by-13-inch baking dish with a piece of parchment paper, leaving 1 inch of paper hanging over each side of the dish. This will help with removing the treats later. Spray the parchment paper with nonstick spray.
• In a 6-quart Dutch oven over medium heat, melt the butter. Add the marshmallows and cook, stirring continuously, until the marshmallows are melted and the butter is incorporated, 3 to 5 minutes. Reduce the heat to low and quickly add the cereal and peanuts; stir to combine. Transfer the cereal mixture to the prepared baking dish. Lightly coat a spatula with cooking spray, then use it to spread out the cereal mixture evenly.
• Put the melted chocolate in a plastic sandwich bag (or pastry bag), cut off one corner and drizzle over the top of the cereal treats. Refrigerate, uncovered, until set, 1 to 1 1/2 hours.
• Remove the cereal treats using the parchment paper and cut into 24 bars.

MARSHMALLOW POPCORN BALLS

Steps:

• Grease a 9x13 inch baking dish. Set aside.
• Add vegetable oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Put popcorn in prepared pan.
• Melt butter In a medium saucepan over low heat. Stir in marshmallows and cook until melted, stirring constantly. Pour marshmallow mixture over popcorn and mix with spoon to coat evenly.
• Let mixture cool slightly. Smear butter on your hands or spray with non-stick cooking spray. Mix popcorn with your hands so that it is evenly coated.
• Form popcorn into 8 balls.

MARSHMALLOW-PEANUT POPCORN

Steps:

• In a large bowl, combine popcorn, marshmallows, peanuts and, if desired, pretzels. In a small saucepan, combine sugar, butter and corn syrup. Bring to a boil; cook and stir 2 minutes. Pour over popcorn mixture; toss to coat., Immediately spread onto waxed paper; let stand until set. Break into pieces. Store in airtight containers.

HALAL MARSHMALLOW -CEREAL PEANUT POPCORN BARS

Steps:

• Grab a large bowl and put the cereal, peanuts in it.
• Then pop your popcorn and add it to the bowl.
• Next melt the butter in a saucepan on low heat until it melts.
• Add in the 2 bags of marshmallows and stir until it starts to melt down.
• Add in the vanilla and maple syrup and stir until the marshmallow is completely gooey.
• Turn off the heat and pour in the bowl of cereal, peanuts and popcorn.
• Mix until incorported throughout.
• Pour into buttered tray and allow to set or place in fridge once it cools.
• Cut into squares.

CHEWY PEANUT BUTTER POPCORN BARS

Steps:

• Spray a 9-by-13-inch baking dish with nonstick cooking spray. Set aside.
• Melt the peanut butter and butter together in a medium saucepan over low heat, then stir in the marshmallows. Continue to stir until the marshmallows are melted.
• Remove the pan from the heat and stir in the popcorn to coat evenly in the melted marshmallow mixture. Pour the popcorn mixture into the coated baking dish and spread out into an even layer. Drizzle the popcorn with the chocolate sauce. Allow the popcorn treats to cool for 30 minutes, then cut into bars.

CHEWY PEANUT BUTTER-MARSHMALLOW BARS

Steps:

• Grease a 9-inch square pan with butter and sprinkle 1/2 cup/17 grams of the cornflakes on the bottom of the pan.
• In a large pot, melt the 6 tablespoons/85 grams butter over medium-low heat. Add the marshmallows and kosher salt, and cook, stirring often, until about half of the marshmallows have melted but the mixture is not completely smooth. Add the peanut butter and mix until just combined, keeping some lumps of marshmallow.
• Take the pan off the heat, and working quickly, add about half the remaining 5½ cups cornflakes, folding them into the marshmallow mixture as gently as possible to avoid crushing the cereal. Repeat with the remaining cornflakes. If the mixture becomes too sticky to work with, briefly return the pot to the heat on low.
• Working quickly, transfer the mixture to the prepared pan, using a wet spoon or spatula to spread and pat into an even layer, again being careful to avoid crushing or packing the cereal.
• Place the chocolate in a small heatproof bowl and microwave it in 15-second intervals, stirring between intervals, until melted and smooth. Drizzle the chocolate over the bars in overlapping lines. (If using chocolate chips, scatter the chips onto the surface of the bars while they are still warm and let sit for 5 minutes, allowing the heat of the cornflakes to melt the chocolate before dragging a fork or toothpick through it to create lines.) Sprinkle the bars lightly with flaky sea salt, and set aside at room temperature (in a cool spot, if possible) until completely set, about 2 hours.
• Cut into bars and serve. Bars will keep, wrapped well at room temperature, for up to 3 days.

POPPIN' CEREAL BARS

Steps:

• In a large bowl, combine the popcorn, cereal, pretzels and 1/2 cup M&M's. In a microwave, melt marshmallows and butter; stir until smooth. Fold into cereal mixture. , Spread into a greased 11x7-in. dish. Sprinkle with remaining M&M's; press lightly. Cut into bars.