Froot Loops Clusters Recipes

FROOT LOOP TREATS

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!

FROOT LOOP COOKIES

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.

FROOT LOOP CANDY

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.

CLUSTERS

Steps:

• 1. Combine KELLOGG'S FROOT LOOPS cereal and peanuts in medium mixing bowl. Set aside.2. Melt white chocolate in medium saucepan over low heat, stirring constantly. Pour over cereal mixture, stirring until evenly coated. Quickly drop by rounded measuring-teaspoon onto waxed paper or buttered baking sheets. Let stand until firm.

FROOT LOOPS CLUSTERS

Steps:

• 1. In medium mixing bowl, mix cereal and peanuts together. Set aside. 2. In large saucepan over low heat, melt chips, add oil, stirring constantly until mixture is smooth. Remove from heat. 3. Stir in cereal mixture until well coated. Pour mixture onto wax paper-lined baking sheet and let cool. Refrigerate clusters to minimize stickiness. Break into pieces. Store in refrigerator or airtight container.NOTE: White chocolate, peanut butter or cinnamon baking chips may be substituted for milk chocolate baking chips.