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Dry cereal is the star of the show in this savory snack mix.
Over the years, I have tried many recipes for snacks made from cereal. Some I made up myself and others were old standbys. There were some really good ones, but my all-time favorite is still the Rice Krispies treats, and I will include a recipe for that one, just in case there is someone who doesn’t have it.
I have tried adding food colorings and flavorings, but to me, nothing beats the delicious vanilla marshmallow taste. If the thought of turning on the oven to bake something makes you cringe, the following recipes (except for one) can be made quickly on the stovetop.
I hope you are finding some good ways to keep cool this summer.
Easy cereal snack bites
5 cups Cinnamon Toast Crunch cereal
1 1/2 cups lightly salted, roasted peanuts
1 cup creamy peanut butter
1/2 cup unsalted butter
1/2 cup real maple syrup
2 cups good-quality semisweet chocolate chips
1. In large bowl, place 5 cups Cinnamon Toast Crunch cereal and 1 1/2 cups lightly salted, roasted peanuts.
2. In 1-quart saucepan, place 1 cup creamy peanut butter, 1/2 cup unsalted butter and 1/2 cup maple syrup. Cook 3 to 4 minutes, stirring frequently, until all ingredients are melted and well combined. Pour mixture over cereal; with large rubber spatula, mix to combine.
3. Place spoonful of cereal mixture into each of 36 ungreased mini muffin cups, filling each to top.
4. In small microwavable bowl, microwave 2 cups chocolate chips on High in 30-second increments, stirring after each, until melted (about 90 seconds total). Spoon melted chocolate over each snack. Refrigerate 45 minutes.
5. Remove muffin pans from refrigerator. Remove snacks from muffin cups; place in airtight food-storage plastic bags.
S’mores snack bars
3 cups Cocoa Puffs cereal
3 cups Golden Grahams cereal
1 cup peanuts
1/2 cup peanut butter
1 bag (10.5-oz.) miniature marshmallows
2 tablespoons milk
1. Spray bottom and sides of 13-by-9-inch pan with cooking spray or grease with shortening. In large bowl, mix both cereals and peanuts.
2. In 3-quart saucepan, heat peanut butter, marshmallows and milk over low heat, stirring occasionally, until peanut butter and marshmallows are melted and mixture is smooth.
3. Pour peanut butter mixture over cereal mixture; stir to coat. Press mixture in greased pan. Cool at least 30 minutes before serving. Cut into bars.
Chocolate cereal snacks
3 tablespoons butter
1 bag (10-oz.) marshmallows
1 teaspoon vanilla
1/4 teaspoon almond extract (optional)
4 cups corn flakes
2 cups toasted oat cereal (like Cheerios)
2 cups semisweet chocolate chips (or milk chocolate, or even white chocolate)
1. Coat an 8-by-8-inch baking pan with cooking spray.
2. Melt butter in a large saucepan over medium-high heat. Add marshmallows and vanilla and almond extracts. Cook, stirring, for 6 to 7 minutes, or until melted.
3. Remove from heat and stir in cornflakes, oat cereal, and 1 1/2 cups of the chocolate chips, stirring until well coated.
4. Transfer the mixture to the baking dish. Set a piece of plastic wrap (buttered or sprayed works well) over the mixture and, with a pot holder, press down firmly with the palms of your hands to flatten the mixture into the pan. Remove the plastic wrap and let cool in the pan for 30 minutes. Remove from the pan and transfer to a wire rack.
5. Place the remaining 1/2 cup chocolate chips in a small bowl set over a small saucepan of barely simmering water. Stir the chips often for 4 to 5 minutes, or until melted. Spread the melted chips evenly over the top of the cereal mixture with a small spatula. Allow to cool completely until the chocolate sets, about 4 to 5 minutes. Cut into 8 bars.
Classic Rice Krispies treats
From the folks at Kellogg’s.
3 tablespoons butter or margarine
1 package (10-oz., about 40) regular marshmallows or 4 cups miniature marshmallows
6 cups Kellog’s Rice Krispies Cereal (or any brand)
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add cereal; stir until well coated.
2. Using buttered spatula or wax paper evenly press mixture into 13-by-9-by-2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day. Makes 12 servings.
3. Microwave directions: In microwave-safe bowl, heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
Notes: For best results, use fresh marshmallows. 1 jar (7-oz.) marshmallow creme can be substituted for the marshmallows. Diet, reduced calorie or tub margarine is not recommended. Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by waxed paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.
Cat’s cereal snack mix
Of course, you can add your favorite dry snack or cereal ingredients, and you can adjust the seasonings as you see fit.
1/2 cup butter
3 tablespoons (or more) Worcestershire sauce
1 1/4 teaspoons seasoned or garlic salt
Dash onion granules or powder
2 cups Wheat Chex cereal (or similar type)
2 cups Rice Chex
2 cups Corn Chex
2 cups Cheerios
1 cup pretzel sticks
1 cup salted mixed roasted nuts
1. Preheat oven to 250. Heat butter in pan till melted; add Worcestershire sauce and seasonings.
2. In large mixing bowl, Mix cereals, pretzels and nuts. Pour butter sauce over all; stir to coat evenly. Pour mixture into jelly-roll pan or large shallow baking pan.
3. Bake in oven 1 hour, stirring about every 15 minutes. Cool before storing. Makes about 10 cups snack mix.