No Bake Monster Cereal Pops Recipes

NO-BAKE MONSTER CHEERIOS™ BALLS

Steps:

• In large microwavable bowl, microwave butter and marshmallows uncovered on High about 2 minutes, stirring after each minute, until mixture is smooth. Remove from microwave.
• Immediately stir in cereal until evenly coated. Let stand about 5 minutes or until cool enough to handle.
• Meanwhile, pour sanding sugars or sprinkles into small bowls.
• Lightly spray hands with cooking spray (to prevent sticking). Using about 1/4 cupful cereal mixture for each, firmly press into 18 (about 2-inch) balls; roll each ball in sanding sugars or sprinkles. Place balls on waxed paper.
• With cookie icing, attach 3 eyeballs to each cereal ball.

NO-BAKE MONSTER CEREAL POPS

Steps:

• Spray 30 mini muffin cups 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. Stir in cereal until evenly coated. Spoon mixture by heaping tablespoonfuls into muffin cups. Insert paper lollipop stick into each cup, forming cereal mixture around stick.
• Refrigerate at least 1 hour or until cereal mixture is completely set. Carefully remove pops from muffin cups.
• Dip and decorate half of the pops at a time: In 1-quart microwavable bowl, microwave 12 oz of the candy coating uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second increments until melted; stir until smooth. Color melted candy coating with liquid food color of choice. Dip part of each cereal treat pop into melted candy coating to partially cover with coating. Immediately sprinkle with candy sprinkles. Place on waxed paper-lined cookie sheet. Melt remaining candy coating; color as desired. Dip remaining pops, and sprinkle with candy sprinkles. Allow to set until candy coating is completely hard, about 1 hour.
• Use remaining candy coating to attach 1 or 2 candy eyes to each pop.

FROZEN BANANA CEREAL POPS

Steps:

• Place yogurt and cereal in separate shallow bowls. Insert pop sticks through cut side of bananas. Dip bananas in yogurt, then roll in cereal to coat. Transfer to waxed paper-lined baking sheets., Freeze until firm, about 1 hour. Transfer to airtight freezer containers; seal containers and return pops to freezer.

NO-BAKE MONSTER CEREAL BITES

Steps:

• Add all the ingredients (reserve 1 tablespoon of the sesame seeds as garnish) to a bowl and stir to combine.
• Refrigerate for about 30 minutes. Remove from the refrigerator and roll into 2-inch balls. Sprinkle the balls with the sesame seeds and serve.
• Store remaining Bites in an airtight container in the refrigerator.

NO-BAKE CAKE POPS

Steps:

• In a food processor or blender, pulse 12 rolls until a fine consistency.
• Make the frosting: In a separate bowl, beat the softened butter and cream cheese with a mixer for 2 minutes, or until creamy. Add the confectioners' sugar and beat until combined. Then, add the grated coconut to the frosting. Lastly, add in the salt, coconut extract and almond extract.
• Mix the pulsed rolls and frosting together until combined. (You may have to blend 2 to 3 extra rolls and add them in to get your desired consistency.) Roll the mixture into small balls and place in the freezer for 15 minutes.
• Melt the white chocolate chips, then stir in some food coloring if you want. Dip cake pop sticks in the white chocolate and insert a stick into each cake ball. Freeze for 20 minutes, or until hardened. Remelt the white chocolate and fully dip the cake pops. Return to the freezer until set, about 20 minutes.

CHEWY NO-BAKE CEREAL BARS

Steps:

• Line the base of a 20 x 20cm baking tin with baking parchment. Put the seeds in a dry, non-stick pan over a medium heat and cook until they start to pop and turn golden. Transfer to a small bowl to cool.
• In a medium saucepan, soften the nut butter and honey over a low heat for about 2 mins, stirring continuously, until the mixture has warmed through.
• Take the pan off the heat. Stir in the cinnamon and cocoa powder, followed by the fruit and toasted seeds. Add the puffed rice and stir well to coat. Quickly transfer the mixture to the tin, spreading out evenly and pressing down with the back of a spoon to create a compact, even surface.
• Leave for 45 mins-1 hr to firm up, then slice into 8 bars with a sharp knife. Wrap in strips of baking parchment and secure with tape or string. Will keep in an airtight container for 3-4 days.

NO-BAKE-MARS-BARS-COCO-POPS MUFFINS

Steps:

• Line 2 mini muffin pans with paper cups.
• Take one Mars Bar and slice it into thin wafers and then cut those in half so you have tiny squares of Mars Bars. (Refrigerating the bar may help it from becoming too mushy when you slice it).
• In a large saucepan over a low heat melt the butter and remaining 4 of the Mars Bars until it is a runny caramel.
• Do NOT overcook as the butter and Mars Bars will become a toffee if you leave it to heat too long. The minute it has no lumps and is runny take it off the heat.
• Immediately add the Coco Pops and stir until combined.
• Put one teaspoon full of mixture into each paper cup and press down firmly so that it takes the shape of the cupcake. Put the filled muffin pan in the fridge while you do the other one.
• By the time you finish the second pan the first will have set so tip out the muffins onto a large tray and put more paper cups into the pan.
• Continue in this way until all of the mixture has been done.
• Melt the chocolate and place about a teaspoon full over the top of each muffin and smooth it gently.
• Finally add a square of sliced Mars Bar to decorate.
• Edited to add: I made this recently with jumbo sized cereal balls which I had chopped roughly with a knife as I couldn't find Coco-Pops and it was very nice. (Some even preferred the Nesquick chocolate cereal ball version.) I also made these as normal muffins and they were just as wonderful in a larger version.

NO BAKE CEREAL BARS

Steps:

• In a large bowl, toss together the toasted oat cereal, rice cereal, peanuts and chocolate pieces; set aside. Grease a 10x15 inch jellyroll pan.
• In a medium saucepan over medium heat, stir together the corn syrup and sugar. Bring the mixture to a boil and cook until sugar is completely dissolved. Remove from heat and quickly stir into the peanut butter and vanilla. Pour the mixture into the bowl with the cereal mixture and mix well. Press into the prepared pan. Let stand until set. Cut into bars and serve.