Best Fruity Marshmallow Cereal Bowl Recipes

FRUITY CEREAL TREATS

Steps:

• Line an 8-by-8-inch baking dish with enough foil so that there's a 2-inch overhang on all sides. Grease the foil with butter.
• Melt 2 tablespoons of the butter in a large pot over medium heat. Add half of the marshmallows and cook, stirring occasionally, until the marshmallows melt completely, about 5 minutes. Remove from the heat and stir in 1/2 teaspoon of the vanilla and a small pinch of salt. Add the crispy rice cereal and stir with a rubber spatula, making sure to scrape up the bottom, until the cereal is completely coated. Transfer to the prepared baking dish and pat down into an even layer (use the bottom of a measuring cup to help).
• Clean the pot out and repeat the process with the remaining butter, marshmallows, 1/2 teaspoon vanilla, fruit flavored cereal flakes, dried fruit and a small pinch of salt. Spoon the mixture directly on top of the puffed rice cereal and pat down into an even layer. Let sit at room temperature until firm, about 30 minutes.
• Cut into 25 small squares. Store at room temperature in an airtight container for up to 3 days.

MARSHMALLOW CEREAL BOWLS

Steps:

• Melt the marshmallows and butter in a medium pot over low heat, stirring constantly. Remove from the heat, add the cereal and mix. Let cool slightly.
• Spray a cereal bowl (2 1/2 inches high and 6 1/2 inches in diameter) with nonstick cooking spray and pour in the marshmallow mixture. Spray your hands with the cooking spray and press the mixture into the bowl and up the sides to create a bowl shape. Set aside.
• Microwave the chocolate in a microwave-safe bowl for 30 seconds, stirring occasionally. Continue heating for 10 seconds at a time until the chocolate is completely melted; be careful not to burn it.
• Pour the chocolate into the cereal bowl. Use a spatula to spread the chocolate up the sides. Let the bowl set at room temperature for 5 to 10 minutes.

CEREAL ICE CREAM BOWL

Steps:

• Melt 6 tablespoons butter in a large pot; add one 10-ounce bag mini marshmallows and stir until melted. Add 1/2 teaspoon vanilla and 7 cups cereal. Press into 8 small bowls or jumbo-muffin cups coated with cooking spray to form mini bowls; refrigerate until firm, about 30 minutes.

FRUITY MARSHMALLOW CEREAL BOWL

Steps:

• For the cereal bowls: Melt the butter in a large saucepan over low heat. Add the marshmallows and stir until completely melted. Remove from the heat and add the cereal and dried fruit. Stir until well coated.
• Line six 2- to 3-cup cereal bowls with plastic wrap. Divide the cereal treat mixture among the bowls (about 1 1/2 cups per bowl) and press down to mold it to the inside of the bowl with a spatula or sprayed hands. Place the bowls into the fridge to chill for about an hour while you make the rest of your toppings.
• For the maraschino cherry whipped topping: Add the heavy cream and maraschino cherry juice to a large bowl and whip to soft peaks with a hand mixer, about 3 minutes.
• For the candied cinnamon bacon: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper and lightly spray with cooking spray.
• Add 3 tablespoons of the brown sugar, 1/2 teaspoon of the cinnamon and a pinch of black pepper to a large resealable bag. Gently toss to mix. Add half of the bacon to the bag. Seal the bag, leaving an air pocket in the bag. Toss the bag until all the bacon is covered. Remove to one of the prepared baking sheets, leaving some space in between each slice. Repeat with the remaining 3 tablespoons brown sugar, 1/2 teaspoon cinnamon, pinch of black pepper and bacon.
• Bake until the sugar is melted and the bacon is slightly crispy, rotating the pans halfway through, 17 minutes to 22 minutes.
• Remove from the oven and let cool. When the bacon cools completely, it will harden a bit. This makes it easier to cut into small pieces.
• For the cheater caramel sauce: Add the caramel candies and heavy cream to a small saucepan over low heat and stir until they melt together and is the consistency of a thick, pourable sauce. Remove from the heat and stir in the sea salt.
• To serve: Remove the cereal bowls from the fridge and carefully unmold them, peeling off the plastic wrap. Scoop out vanilla ice cream into each bowl. Have everyone build their own sundaes with the caramel sauce, cherry whipped cream, candied bacon, sprinkles, nuts, and crumbled cookies!