PEANUTTY CANDY CORN CEREAL BARS
The salty taste of the peanuts and peanut butter mixes well with the sweetness of candy corn. A fast and easy treat for Halloween or Thanksgiving.
Provided by NICOLEGARDNER
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Time 50m
Yield 12
Number Of Ingredients 6
Steps:
- Grease a 9x13-inch baking pan.
- Cook and stir margarine and peanut butter together in a saucepan over medium heat until smooth, 2 to 3 minutes. Add 4 cups marshmallows to margarine mixture; cook and stir until marshmallows are melted, 2 to 3 minutes. Remove saucepan from heat.
- Stir cereal squares into marshmallow mixture until fully coated and slightly cooled; fold in candy corn, peanuts, and remaining 1 cup marshmallows. Pour mixture into the prepared baking pan, pressing down in an even layer with buttered hands or a buttered wooden spoon. Cool completely before cutting into squares.
Nutrition Facts : Calories 343.3 calories, Carbohydrate 63.9 g, Fat 7.8 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 1.3 g, Sodium 226.3 mg, Sugar 45 g
CANDY CEREAL TREATS
These scrumptious bars travel well and are loved by kids of all ages. - Janet Shearer, Jackson, Michigan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 298 calories, Fat 15g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 228mg sodium, Carbohydrate 39g carbohydrate (24g sugars, Fiber 2g fiber), Protein 5g protein.
NO-BAKE CANDY CORN CEREAL TREATS
This fun and easy Halloween dessert recipe uses Cheerios®, marshmallows and Betty Crocker® Whipped frosting - cereal bar cupcakes that look like candy corn!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 15
Number Of Ingredients 8
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.
Nutrition Facts : Calories 400, Carbohydrate 66 g, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 190 mg
CEREAL CANDY
This is a favorite candy recipe shared with me from my mother-in-law.
Provided by Joyce Lowery
Categories Candies
Time 40m
Number Of Ingredients 5
Steps:
- 1. Combine corn syrup and sugar in saucepan.
- 2. Bring to a boil and stir until sugar is melted.
- 3. Remove from heat.
- 4. Add peanut butter and stir until melts.
- 5. Add the cornflakes, 1 cup at a time. Work quickly as mixture hardens quickly.
- 6. Drop by teaspoonfuls on to wax paper.
CEREAL CANDY
Make and share this Cereal Candy recipe from Food.com.
Provided by Dienia B.
Categories Candy
Time 24m
Yield 40 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl mix cereal, nuts and coconut.
- On stove bring to a hard boil. the following ingredients.
- the cream ,sugar and corn syrup
- add vanilla to hot cream mixture.
- pour the cream mixture while hot onto the cereal mixture.
- Flatten into large shallow pan. that has been buttered and or sprayed with pam,like a cookie sheet.
- Cut before it gets hard. into squares.
Nutrition Facts : Calories 143.5, Fat 7.7, SaturatedFat 4.4, Cholesterol 4, Sodium 50.9, Carbohydrate 18.2, Fiber 1.5, Sugar 8.3, Protein 2.4
RICE CEREAL TREAT CANDY HEARTS RECIPE BY TASTY
Here's what you need: nonstick cooking spray, unsalted butter, mini marshmallows, crispy rice cereal, meringue powder, powdered sugar, water, vanilla extract, red gel food coloring, yellow candy melts, pink candy melts, green candy melts, white candy melts, blue candy melts, coconut oil, heart cookie cutter
Provided by Chris Rosa
Categories Snacks
Time 30m
Yield 15 servings
Number Of Ingredients 16
Steps:
- Make the rice cereal treats: Line a 9 x 13-inch (19 x 27 cm) baking dish with parchment paper and grease with nonstick spray.
- Melt the butter in a large pot over medium-low heat. Add the marshmallows and stir until completely melted, about 5 minutes. Remove the pot from the heat and stir in the cereal, 1 cup (30 G) at a time, until well coated and evenly distributed.
- Spread the cereal mixture in the prepared pan, pushing down with a spatula or oiled hands to create a flat, even surface. Let cool completely, 30-45 minutes.
- Line a baking sheet with parchment paper.
- Use the edges of the parchment paper to lift the cereal treats from the baking dish and transfer to a cutting board. Starting at one corner, use the heart cookie cutter to cut a heart out of the cereal treat and place on the prepared baking sheet. Rotate the cookie cutter 180° so the heart shape is upside down and punch out another heart directly next to the first one. Repeat until you have cut out 3 rows of 5 hearts each, yielding 15 hearts total. Set aside.
- Make the royal icing: In a medium bowl, whisk together the meringue powder and powdered sugar. Add the water and vanilla. Whisk until smooth. Add a few drops of red food coloring and whisk to combine, gradually adding more food coloring until the desired shade or red is achieved. Transfer the icing to a piping bag fitted with a small round tip. Set aside.
- Place each color of candy melts in a separate microwave-safe bowl. Add 1 tablespoon of coconut oil to each bowl. Working one bowl at a time, microwave for 30 seconds, stir with a spatula, then continue to microwave in 15-second intervals, stirring between, until smooth and completely melted.
- Line another baking sheet with parchment paper.
- Place a cereal treat heart in the bowl of melted yellow candy. Using 2 forks, flip and coat the heart all over so no rice cereal remains visible. Let excess candy melt drip off the heart and carefully drag the bottom of the heart along the edge of the bowl before placing on the prepared baking sheet. Repeat to make 3 hearts of each color.
- Transfer the hearts on the baking sheet to the refrigerator to harden, about 5 minutes.
- After completely set, remove the hearts from the refrigerator. Using the red royal icing, decorate each heart with messages.
- Enjoy!
Nutrition Facts : Calories 682 calories, Carbohydrate 111 grams, Fat 24 grams, Fiber 0 grams, Protein 3 grams, Sugar 72 grams
CANDY CEREAL TREATS
Obtained online. http://www.tasteofhome.com/recipes/candy-cereal-treats
Provided by Chrystal Cackler @journeyrock92
Categories Cookies
Number Of Ingredients 17
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.
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