Non Cereal Crispy Treats Recipes

LEFTOVER EASTER CANDY CRISPY TREATS

Leftover Easter Candy Crispy Treats image

Leftover Easter candy transforms crispy rice treats into a colorful snack that's super fun to eat. With loads of different textures and flavors at play, every bite is a surprise.

Provided by Food Network Kitchen

Categories dessert

Time 45m

Yield 16 servings

Number Of Ingredients 8

Ingredients

4 tablespoons unsalted butter, plus more for the pan
One 10-ounce bag mini marshmallows
1 teaspoon pure vanilla extract
Kosher salt
6 cups crispy rice cereal, such as Rice Krispies
1 cup chopped sugar-coated marshmallow chicks, such as Peeps (about 8)
1 cup candy-coated mini chocolate eggs or other candy-coated chocolates
1/3 cup chopped chocolate bunnies (about one 1.5 ounce hollow bunny)

Steps:

Line an 8-by-8-inch baking dish with a sheet of foil large enough to leave a 2-inch overhang on all sides. Grease the foil with 1 tablespoon of butter.
Melt the remaining 4 tablespoons butter in a large pot over medium heat. Add the marshmallows, stirring occasionally until they melt completely, about 5 minutes. Remove from the heat and stir in the vanilla and a pinch of salt.
Working quickly, add the rice cereal and candy to the pot and stir with a rubber spatula until evenly coated. Transfer to the prepared baking dish and press into an even, compact layer. (Wet your hands to keep the mixture from sticking.) Let sit at room temperature until firm, about 30 minutes. Cut into 16 squares.
Store the treats at room temperature in an airtight container for up to 3 days.

CRISPY CEREAL TREATS

Crispy Cereal Treats image

For a no-bake treat just right for lunchboxes or after school, try this fun twist on a childhood favorite that goes beyond the usual "Snap, Crackle, and Pop" blueprint and plays with other great combinations found in the cereal aisle. Each of the four variations uses the same marshmallow base-whether you want to use the mix-ins to take it in a chocolatey, tropical, or fruity direction is entirely up to you!

Provided by Riley Wofford

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Time 45m

Yield Makes 16

Number Of Ingredients 17

Ingredients

3 tablespoons unsalted butter, plus more softened for pan
1 10-ounce bag mini marshmallows
1 recipe mix-ins (see below)
5 cups chocolate puffed rice cereal, such as Cocoa Krispies
1 cup cocktail peanuts, roughly chopped
1/2 cup chopped semisweet chocolate
5 cups puffed oat cereal, such as Puffins
1/2 cup dried cherries or cranberries
1/2 cup chopped toasted pecans
1/2 cup toasted pepitas
5 cups flaked corn cereal, such as Corn Flakes
1/2 cup chopped dried tropical fruit, such as mango and/or pineapple
1/2 cup toasted coconut flakes
1/2 cup chopped macadamia nuts
5 cups whole-grain oat cereal, such as Cheerios
3/4 cup chopped freeze-dried raspberries
3/4 cup chopped white chocolate

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

Cereal Treats I image

This version has no chocolate topping, but it would be easy to melt chocolate chips and spread them over the top. We have a nut allergy in our family and I omit the peanut butter and substitute 1/2 cup of butterscotch chips melted with the margarine instead.

Provided by Angela

Categories Desserts Cookies Bar Cookie Recipes

Yield 12

Number Of Ingredients 4

Ingredients

3 tablespoons butter
6 cups miniature marshmallows
½ cup peanut butter
5 cups toasted oat cereal

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.

Nutrition Facts : Calories 208 calories, Carbohydrate 29.9 g, Cholesterol 7.6 mg, Fat 8.9 g, Fiber 1.7 g, Protein 4.4 g, SaturatedFat 3.1 g, Sodium 175.1 mg, Sugar 15.8 g

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