Cereal Treats That Wow!
In a season when everybody’s rushing around shopping, wrapping gifts, decorating, and sending cards, there’s not always a lot of time left for last-minute baking. The answer? Cereal treats, but NOT the ones your mama used to make!
Below are three recipes that are fun to make, look great on a Christmas treat plate, and will help use up the boxes of cereal setting in your cupboard.
As a bonus, these treats go together quickly so you’ll have some free time for other things. Plus, they’re the kinds of easy no-bake recipes that kids can make, so get them in the kitchen to help–they’ll have fun, and you can sit back, relax, and enjoy knowing you delegated treat making.
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PEANUT BUTTER ROLO CUPS
INGREDIENTS (Makes 20)
2 C. Corn Flakes cereal
2 T. sugar
¾ C. creamy peanut butter
⅓ C. light corn syrup
20 Rolo candies
1¼ C. semisweet chocolate chips
1½ T. vegetable shortening
Crush the cereal in a medium bowl and stir in the sugar, peanut butter, and syrup.
Roll the mixture into 1½” balls and tuck a Rolo inside each one. Refrigerate for 30 minutes.
Melt the chocolate chips and shortening together; stir until smooth. Dip the chilled peanut butter balls into the chocolate until well coated, letting the excess drip off; set on waxed paper until firm.
SWEET-TART CONFETTI CUPS
INGREDIENTS (Makes 12)
2 C. Fruit Loops cereal, plus more for garnish
1 (16.5 oz.) roll refrigerated sugar cookie dough
1 (8 oz.) pkg. cream cheese, softened
1 (.22 oz.) pkg. Blue Raspberry Lemonade Kool-Aid powder (or your favorite flavor)
1 (7 oz.) jar marshmallow crème
1 C. whipped topping, plus more for garnish, thawed
Preheat your oven to 350˚ and coat 12 regular-sized muffin cups with cooking spray.
Crush the cereal into a big bowl; add the cookie dough and mix with your hands until well blended. Divide evenly among the muffin cups, pressing down lightly. Bake for 12 minutes, until the edges have browned slightly.
Remove the pan from the oven and set aside for 5 minutes. If the centers of the cookie cups haven’t already sunk, press down on them gently with a spoon to form a cup. Run a small sharp knife around the cookies and pop them out of the pan. Let set until cool enough to handle.
Beat together the cream cheese and Kool-Aid powder; add the marshmallow crème and mix thoroughly. Fold in 1 cup whipped topping. Transfer the mixture to a zippered plastic bag; close the bag, snip off one corner, and pipe the filling into each cookie cup. Garnish with a little whipped topping and crushed cereal.
INGREDIENTS (Makes 10)
2 T. butter, plus more for greasing your hands
2 C. mini marshmallows
4 C. Cocoa Krispies cereal
10 regular marshmallows
12 to 14 oz. white baking chocolate, chopped
3 C. sweetened flaked coconut
Line a baking sheet with parchment paper.
Melt 2 tablespoons of the butter in a big saucepan over medium heat. Add the mini marshmallows, stirring until melted. Remove the pan from the heat and stir in the cereal until well coated. Let stand a few minutes, until cool enough to handle.
Put a little butter on your hands and shape a scant ½ cup cereal mixture around each regular marshmallow. Repeat until all the cereal is used up. Let stand until cool.
Melt the baking chocolate according to package directions. Push a wooden skewer into the center of a cereal ball and coat the ball with the melted white chocolate; sprinkle with lots of coconut, pressing to adhere. Place on waxed paper, remove the skewer, and repeat with the remaining balls. Let stand until hardened.
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