CONFETTI SQUARES
A twist on an old favorite, this recipe combines two kinds of sweet cereals with Rice Krispies. These squares are perfect as after-school snacks.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 9
Number Of Ingredients 7
Steps:
- Lightly spray a 9-by-9-by-2-inch baking pan with vegetable-oil cooking spray; set aside. Melt butter in a large pot over medium heat. Add salt and marshmallows; stir with a wooden spoon until melted. Remove from heat. Add Rice Krispies, Cap'n Crunch, and Froot Loops, and stir until combined.
- Transfer the mixture to the prepared pan. To prevent sticking, coat your hands with vegetable spray, and press the mixture evenly into the pan. Let cool, about 30 minutes.
- Cut into 3-by-3-inch bars. Store in an airtight container for up to 3 days.
FROOT LOOP TREATS
An alternative to the ever famous crisped rice cereal treats. We were in a museum cafe and saw these for sale at an exorbitant cost. We new we could make them at home and wa-la! Great for kids treats, bake sales, picnics, etc.
Provided by Its Good to be Queen
Categories Dessert
Time 20m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Grease a 13x9x2 pan. Cooking spray, butter, OR margarine work well to grease the pan.
- Melt the butter and marshmallows together, either on a stove top on low or in the microwave until smooth. Remember to continue stirring through out the melting process. Remove from heat source once smooth.
- Add cereal and stir gently until it is well coated.
- Transfer mixture to the greased pan. Press mixture evenly into the pan using waxed paper, buttered spatula, or your hands which have been greased.
- When cooled cut into squares. These are best if you eat them the day they are made!
FRUIT LOOP RICE KRISPIES TREATS
So simple, I almost hate to post the recipe, but I'll forget about it if I don't. The kids went nuts for these glorified Rice Krispies Treats. Fruit Loops give some color and just enough sweetness. Would be great for a bake sale.
Provided by LonghornMama
Categories Bar Cookie
Time 15m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Melt the butter and marshmallows together in a large pot, stirring until smooth. Add vanilla if desired.
- In a large bowl, combine cereals. Pour marshmallow mixture over and stir until uniformly mixed.
- Press mixture into a sheet pan or 15x10 jelly roll pan. A spatula coated with cooking spray works well. Let cool until set, then cut into squares with a sharp knife.
Nutrition Facts : Calories 144.1, Fat 4.2, SaturatedFat 2.6, Cholesterol 10.2, Sodium 115.3, Carbohydrate 26.7, Fiber 0.7, Sugar 14.4, Protein 1.2
FRUIT LOOP TREATS
Fruity, slightly elevated, ridiculously easy and dangerously addictive. Inspired by the movie "Get Out."
Provided by Rick M.
Categories Dessert
Time 15m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Lightly butter a large heatproof bowl, add cereal and set aside. Lightly butter a 13x9" baking dish, then line with parchment paper, leaving a 2" overhang on long sides. Lightly butter parchment. Cook 3/4 cup butter in a large skillet over medium heat, swirling, until butter foams, then browns (be careful not to let it burn), 5-7 minutes. Add marshmallows and salt. Reduce heat to low and cook, stirring constantly, until marshmallows are melted and mixture is smooth, about 3 minutes. Mixture will have brown specks and almost look grayish in color, and that's ok!
- Pour marshmallow mixture over cereal scraping the pan to get all the mixture into the bowl. Stir with a large heatproof spatula or large spoon, scraping bottom of bowl and folding, until cereal is completely coated, mixture will get very sticky and thicken as it cools so work quickly. Scrape into prepared pan; then cover with a sheet of parchment paper. Press down firmly to make an even, compact layer (just don't press too hard or you'll break the loops!). Cover treats loosely with plastic and let sit until cool, about 2 hours.
- Just before serving, using parchment paper overhang, lift treats out of pan and place on a cutting board; remove parchment. Using a serrated knife, trim about 1/2" from all sides to make a squared-off rectangle, then cut into an 8x6 grid to make 24 squares.
- Do Ahead: Treats can be made 1 day ahead. Leave in pan. Store tightly wrapped at room temperature. Cut into squares just before serving.
Nutrition Facts : Calories 184.9, Fat 6.3, SaturatedFat 4, Cholesterol 15.2, Sodium 183.8, Carbohydrate 32.9, Fiber 1.4, Sugar 20.6, Protein 1.2
FROOT LOOP CANDY
This idea was given to me by a fellow Zaarian, Parker's Mom. She wasn't sure of quantities, so I fiddled around with the quantities until I got a combination that seemed good to me. Posted with her permission. :) This stuff really is as delicious as she said! This is such a colorful snack and would be pretty for Easter or a baby shower. Recipe an easily be doubled or tripled. Listed servings are 2-3 pieces each, but will vary depending on size of clusters. Cook time listed is for cooling.
Provided by Soup Fly
Categories Candy
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 2
Steps:
- Melt bark in microwave for 1 minute.
- Stir thoroughly.
- Continue to melt in 20 second increments, stirring in between, until melted smooth.
- Pour cereal, one cup at a time, into melted bark.
- Stir well between each cup.
- Scrape most of mixture to side of bowl so that any remaining bark pooled in bottom of bowl is easily accessible.
- Add last 1/2 cup of cereal and try to mix as completely as possible.
- Spoon mixture onto wax paper in tablespoon-sized (approximately) clusters.
- Allow to cool completely.
- Store in airtight container.
Nutrition Facts : Calories 160.1, Fat 7.6, SaturatedFat 4.6, Cholesterol 4.8, Sodium 66.7, Carbohydrate 22.2, Fiber 1, Sugar 17.7, Protein 1.9
FROOT LOOP COOKIES
Make and share this Froot Loop Cookies recipe from Food.com.
Provided by Bekah D.
Categories Drop Cookies
Time 1h40m
Yield 32 cookies, 32 serving(s)
Number Of Ingredients 2
Steps:
- preheat oven to 375.
- combine dough and 1/2 cup of the cereal in large bowl.
- divide dough into 32 balls and refridgerater for 1 hour.
- remove dough from refridgerater and roll in remaining cereal to coat
- place cookies on ungreased cookie sheet.
- bake 10 min or until lightly browned. remove to wired rack and cool.
Nutrition Facts : Calories 87.5, Fat 3.8, SaturatedFat 1, Cholesterol 5.2, Sodium 87.3, Carbohydrate 12.8, Fiber 0.4, Sugar 5, Protein 0.9
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