Cereal Cutouts Recipes

25 EASY CEREAL BARS FOR SNACKING

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

CEREAL CUTOUTS

Steps:

• Spray a 15x10x1-inch pan with cooking spray. Pour the cereal into a large bowl.
• Place the butter and marshmallows in a 2-quart saucepan. Heat over low heat, stirring constantly, until the mixture is smooth. Remove the saucepan from the heat.
• Stir in the food color until the mixture is evenly colored. Pour the marshmallow mixture over the cereal and stir until it is evenly coated. Pour the mixture into the pan. With the buttered back of a spoon, press the mixture in the pan until it is even. Cool completely, about 1 hour.
• With 2-inch cookie cutters, cut the mixture into shapes. Decorate the cutouts using the decorator icing to attach the candies. Store the cutouts in a loosely covered container.

CHEX® HOLIDAY CUTOUTS

Steps:

• Butter 15x10x1-inch pan. Coarsely crush cereal. (To easily crush cereal, place in plastic bag or between sheets of waxed paper, and crush with rolling pin.)
• In large microwavable bowl, microwave marshmallows and butter uncovered on High 2 to 3 minutes, stirring each minute, until mixture is smooth. Stir in crushed cereal. Using buttered back of spoon or hands, press firmly in pan. Cool completely, about 15 minutes.
• Cut into shapes with 2 1/2- to 3-inch holiday cutters (such as Fourth of July flag or star, Halloween pumpkin or ghost, Christmas tree or snowman, Hanukkah dreidel or star, Easter egg or bunny, etc.). Decorate with frosting and candies.

CINNAMON BURST CHEERIOS® MARSHMALLOW BARS

Steps:

• Spray 13x9-inch pan with cooking spray.
• In large microwavable bowl, microwave butter uncovered on High 30 to 45 seconds or until melted. Add marshmallows; toss to coat. Microwave on High 1 minute 15 seconds to 1 minute 20 seconds, stirring every 30 seconds, until mixture can be stirred smooth. Stir in cereal until well coated. Press evenly into pan.
• In small bowl, microwave semisweet chocolate chips with 1/2 teaspoon oil uncovered on High 45 to 60 seconds, stirring every 15 seconds, until smooth. Repeat with white baking chips and remaining 1/2 teaspoon oil. Drizzle on bars. Refrigerate about 30 minutes or cool at room temperature until chocolate is set. For bars, cut into 6 rows by 4 rows.