No Bake Candy Corn Cereal Treats Recipes

NO-BAKE CANDY CORN CEREAL TREATS

Steps:

• Place paper baking cup in each of 15 regular-size muffin cups; spray paper cups with cooking spray. In large microwavable bowl, microwave butter uncovered on High about 45 seconds or until melted.
• Add marshmallows; toss until coated. Microwave uncovered on High about 1 minute 30 seconds, stirring after 45 seconds, until mixture can be stirred smooth. Immediately add cereal and candy corn; stir until evenly coated.
• Firmly press about 1/2 cup cereal mixture into each muffin cup. Cool about 15 minutes or until firm. Remove from pan.
• In small bowl, mix 1 1/2 cups frosting and yellow food color. In another small bowl, mix 1 1/4 cups frosting and orange food color. Leave remaining frosting white. Spoon each color frosting into separate quart-size resealable food-storage plastic bag; seal bags. Cut off 1/2-inch corner of bags; squeeze bags to pipe frosting in layers on cupcakes to look like candy corn. Decorate with candy sprinkles.

3-INGREDIENT CHOCOLATE CEREAL TREATS RECIPE BY TASTY

Steps:

• Prepare a square glass baking dish with cooking spray.
• Melt marshmallows over medium heat in a nonstick pan. Stir every 30 seconds to avoid burning. (TIP! spray your spatula with nonstick cooking spray to make stirring easier.)
• Once the marshmallows are melted, add in the rice cereal and chocolates. Stir until fully combined.
• Stir until fully combined.
• Scoop the mixture into the sprayed baking dish and flatten with a spatula.
• Cool for 30 minutes, then cut into squares.
• Enjoy!

FROSTED CORN FLAKE CEREAL CLUSTERS

Steps:

• In sauce pan over low heat, melt butterscotch chips and peanut butter. Remove from heat and add frosted corn flake cereal.
• Drop onto wax paper lined cookie sheet and chill. Enjoy!

CANDY CEREAL TREATS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to the creamed mixture until mixture resembles coarse crumbs (do not overmix)., Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 12-14 minutes or until golden brown. Immediately sprinkle with marshmallows; bake 2-3 minutes longer or until marshmallows are puffed. Cool on a wire rack., For topping, in a large saucepan, combine the corn syrup, butter and peanut butter chips. Cook and stir over medium heat until chips are melted and mixture is smooth. Remove from the heat; stir in the vanilla, cereal, nuts and M&M's. Spread over crust. Cool before cutting.

CRISP CANDY-CORN TREATS

Steps:

• Lightly coat a 5-by-9-inch loaf pan with cooking spray. In a large saucepan, melt 3 tablespoons unsalted butter over medium. Add 4 cups miniature marshmallows and 1/4 teaspoon fine salt; stir until melted. Stir in 3 cups crisp puffed-rice cereal and immediately transfer to pan. Coat an offset spatula with cooking spray and firmly press mixture into an even layer.
• Rinse saucepan. Repeat step 1 twice: To second batch, add orange zest and enough yellow and red food coloring to tint marshmallow mixture orange before adding cereal, then press into pan. To third batch, add lemon zest and enough yellow food coloring to tint marshmallow mixture yellow. Press third batch into pan.
• Let set 2 hours (or overnight). Run a small knife around edges of pan and invert loaf onto a cutting board. With a serrated knife, cut loaf into 10 slices. Cut each slice in half crosswise.
• Using your hands, gently mold each treat into a candy-corn shape.

CRISPY CEREAL TREATS

Steps:

• Grease a 9-inch square baking pan with softened butter. Melt 3 tablespoons butter in a large pot over medium heat. Add marshmallows; cook, stirring, until melted. Remove from heat.
• Stir in cereal and chosen mix-ins to combine. Press into prepared pan; let stand until firm, about 1 hour. Cut into squares and serve, or store in an airtight container at room temperature up to 3 days.

CEREAL TREATS I

Steps:

• Spray a 13 x 9 inch pan on bottom and sides with non-stick cooking spray.
• In a large bowl in microwave, melt margarine. Add marshmallows, stir to coat. Microwave on high 1 1/2 minutes or until smooth when stirred for 45 seconds. Stir in peanut butter.
• Add cereal all at once and stir quickly to coat. With buttered spatula, press into prepared pan. Cool and cut into squares.