Marshmallow Cereal Bowls Recipes

CHOCOLATE CHIP MARSHMALLOW CEREAL BARS

Steps:

• Line a 9-inch square baking pan with aluminum foil, leaving a 1-inch overhang on each end to lift the finished treats out of the pan; lightly coat with cooking spray.
• Put the marshmallows and butter in a large pot set over medium heat. Cook, stirring, until the mixture is melted and smooth. Remove from the heat and stir in the vanilla extract. Add the cereal and continue to stir until well coated. Stir in the chocolate chips.
• Scrape the mixture into the prepared pan. Firmly press with your hands (coat them with some cooking spray to keep them from sticking) until evenly packed in the pan. Set aside until cooled. Using the foil overhang, lift the treats out of the pan and cut into bars.

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!

CEREAL ICE CREAM BOWLS

Steps:

• Line 6 cereal bowls with plastic wrap or wax paper and set aside.
• Melt the butter in a large pan over medium heat. Add the marshmallows and stir until completely melted. Remove from the heat and stir in the cereal and salt until well combined.
• Divide the mixture among the prepared bowls and use your hands to press evenly into the bottoms and up the sides of the bowls to result in bowl-shaped cereal treats. Freeze, 1 hour, to set. Remove the treats from the bowls and discard the plastic wrap. Serve as a bowl for your favorite ice cream and toppings.

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.