NO-BAKE MONSTER CEREAL POPS
These mini monsters are made with a marshmallow and cereal mixture and dipped in chocolate for an added layer of flavor.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 30
Number Of Ingredients 8
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.
Nutrition Facts : Calories 230, Carbohydrate 32 g, Cholesterol 10 mg, Fat 2, Fiber 0 g, Protein 0 g, SaturatedFat 9 g, ServingSize 1 Pop, Sodium 110 mg, Sugar 24 g, TransFat 0 g
NO-BAKE CAKE POPS
When Melody, 13, set out to create a recipe using Hawaiian rolls, she knew she wanted to make dessert. "The texture was already cake-like, so I just built off of that idea," she says. Melody loves baking, but she didn't have to turn on the oven for these cake pops - they're no-bake!
Provided by Food Network
Categories dessert
Time 1h35m
Yield about 32 cake pops
Number Of Ingredients 10
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.
FROZEN BANANA CEREAL POPS
When we want a healthy snack, we dip bananas in yogurt, roll 'em in cereal, then freeze. Ta-da! -Scarlett Elrod, Newnan, Georgia
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 pops.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 106 calories, Fat 1g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 57mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
NO-BAKE MONSTER CHEERIOS™ BALLS
Get the kids in the kitchen to help make these ooey, gooey and spooky cereal treats!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 18
Number Of Ingredients 6
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.
Nutrition Facts : Calories 130, Carbohydrate 27 g, Cholesterol 5 mg, Fat 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Ball, Sodium 65 mg, Sugar 18 g, TransFat 0 g
NO-BAKE MONSTER CEREAL BITES
No-Bake Monster Cereal Bites are a fun treat (and so easy to make) with a blast of peanut butter to help keep you satisfied. Break them out when the mood for a fun treat strikes!
Provided by Patricia Conte/Grab a Plate
Yield 24
Number Of Ingredients 7
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 CEREAL HAYSTACKS
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield about 18 cookies
Number Of Ingredients 9
Steps:
- Put the cereal in a large bowl. Combine the brown sugar, corn syrup, heavy cream and butter in a small saucepan. Bring to a simmer over medium-high heat, then reduce the heat to medium and whisk until smooth. Continue cooking, whisking occasionally, until the mixture thickens and starts to pull away from the sides of the pan, 5 to 6 minutes (it should register 230 degrees F on a candy thermometer). Remove from the heat and whisk in the vanilla, nutmeg and salt.
- Immediately pour the caramel over the cereal and stir with a rubber spatula until evenly coated. Scoop heaping tablespoonfuls of the cereal mixture onto an ungreased baking sheet. Let cool slightly, then use your fingers to gently form each into a mound or pyramid shape; sprinkle with nonpareils. Let cool completely.
NO-BAKE-MARS-BARS-COCO-POPS MUFFINS
Rich, small, delectable and adorable. They taste like a Mars-bar flavoured chocolate crackle. I made these for my son's 5th birthday party and the kids (and adults) loved them. The recipe is from the Women's Weekly Cupcake book which I adapted for mini muffins. Edited to add: I recently made these as normal cupcake-sized muffins and it was much faster and more convenient to make them in this way.
Provided by joanna_giselle
Categories Quick Breads
Time 1h15m
Yield 60 mini-muffins
Number Of Ingredients 4
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.
Nutrition Facts : Calories 62.5, Fat 4.4, SaturatedFat 2.4, Cholesterol 2.6, Sodium 26.6, Carbohydrate 6.6, Fiber 0.9, Sugar 3.6, Protein 1.1
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