Lucky Charms Cutouts Recipes

LUCKY CHARMS BARS

Steps:

• Use non-stick cooking spray or butter to coat a 9 x 13 baking pan (or 7 1/2 x 11 3/4 for thicker bars).
• Melt the butter in a large pot over medium-low heat. Add in marshmallows and stir until completely melted.
• Drop the heat to low. Pour in the cereal and combine until all of the cereal is coated with the marshmallow mixture.
• Press into the baking pan and let set for 2 hours before cutting.
• Cut into squares, rectangles, or shapes. Melt the chocolate according to package directions.
• Immediately dip the bottoms of each bar in white chocolate and set on a baking sheet covered with parchment paper. Add white chocolate drizzle if desired.
• Let sit for about 10 minutes, then Enjoy!

LUCKY CHARMS® CUTOUTS

Steps:

• Line jelly roll pan, 15 1/2x10 1/2x1 inch, with waxed paper. Butter waxed paper.
• Place all ingredients except cereal in large microwavable bowl. Microwave uncovered on High 1 minute; stir. Microwave uncovered about 30 seconds longer or until smooth.
• Stir in cereal until evenly coated. Press in pan with buttered back of spoon. Refrigerate about 20 minutes or until slightly firm.
• Cut cereal mixture into desired shapes with cookie cutters (ideas for shapes include star, moon, clover, horseshoe, balloon, heart and diamond). Roll remaining cereal mixture into about 1 1/2-inch balls. Store covered in refrigerator up to 3 days. Range-Top Directions: Heat all ingredients except cereal in 3-quart or larger saucepan over medium heat, stirring constantly, until melted; remove from heat. Continue as directed.

NO-BAKE LUCKY CHARMS™ CEREAL BAR CUTOUTS

Steps:

• Line 9-inch square pan with foil, letting foil hang 2 inches over sides of pan. Spray foil with cooking spray. In large microwavable bowl, microwave butter uncovered on High about 45 seconds or until almost melted. Add 4 cups marshmallows; stir to coat. Microwave uncovered on High 1 1/2 minutes, stirring every 30 seconds, until marshmallows are melted.
• Add cereal to marshmallow mixture; stir to combine. With sprayed back of spoon, press mixture firmly and evenly in pan. Sprinkle candy sprinkles on top. Cool completely, about 1 hour.
• Using foil to lift, remove from pan, and peel foil away. Cut cereal mixture into desired shapes with 3- or 4-inch cookie cutters (ideas for shapes include balloon, clover, heart, moon, rainbow and shooting star). Roll remaining scraps into 1 1/2-inch balls. Drizzle cookie icings over tops of shapes. Let stand until set, about 30 minutes. Store in single layer in covered container.
• Make sure to really compress the cereal bars in pan; that will make them easier to cut. Lining pan with foil makes it easier to do the cutouts.
• No cookie icing? Try colorful candy melts. In small microwavable bowl, microwave candy melts as directed on package. Place melted candy melts in small resealable freezer plastic bag; partially seal bag. Cut off tiny corner of bag; squeeze melted candy melts to drizzle melted candy over shapes. Let stand about 30 minutes or until set.
• Try your favorite cookie cutter shape for cutting out bars.