easy cereal treats

cookies n cream DSC_0362

 

July will be over in two days, and with it so too will be my no-bake recipe streak.  At least that’s the plan.

These weren’t even part of the plan.  These were the result of me actually having cereal for breakfast on Sunday morning, and realizing that I have far too many boxes of cereal… and that the only option (aside form throwing them away) was to eat my way out (much like the Pop Tart in that new commercial).

Clearly, throwing out boxes and boxes of perfectly good cereal is not an option.  So, I made a plan to eat my way out of my cereal problem… With math!

Everyone knows that marhsmallows + cereal = delicious.  See?  Math!  So, I found my last two bags of marshmallows, picked my most promising (and full) two  boxes of cereal… and then… this happened.

See?  Easy.

And the winners?  Well, those were easy to choose.

      

Oh yeah, did I forget to tell you that this was a double feature?  Two recipes, one post.

Well, two cereals, the recipe is pretty much the same, hence the one post.  Cookies & Cream, and Cinnamon Roll.  Yeah, I know I just made oreo krispy treats, but these are different.  You don’t have to add any cookies to them, because the cereal is already full of delicious cookie flavor.

Of course, a few Oreos never hurt anyone, did they?

cinnamon roll cereal DSC_0379

BF liked the cookies n cream better, I liked the cinnamon roll better.  You will have to make both and decide for yourself.

As an added bonus, you can easily modify the recipe to your liking with any cereal of your choosing.  Think: Trix, or Peanut Butter Crunch, even Kix!

And now, with 2 boxes down, I’ve only got 7 more to get through before I can start buying more cereal…. I’m totally not exaggerating.

Cookies & Cream Cereal Treats

Makes one 9-by-13-inch pan

Printable Recipe

  • 6 cups cereal
  • 1 (10-ounce) bag mini marshmallows
  • 3 Tablespoons unsalted butter
  • 1/3 cup chocolate chips
  • 1/3 cup vanilla or white chocolate chips

1.  Melt butter in a large pot over low heat.  Add marshmallows and stir until melted.  Remove from heat and add cereal, stirring to coat.  Add chocolate and vanilla chips.

2.  Press mixture  into 9 by 13-inch pan.  Cool completely and then slice into desired-size bars.

 

Cinnamon Roll Cereal Treats

Makes one 9-by-13-inch pan

Printable Recipe 

  • 6 cups cereal
  • 1 (10-ounce) bag mini marshmallows
  • 3 Tablespoons unsalted butter
  • ½ cup cinnamon chips

1.  Melt butter in a large pot over low heat.  Add marshmallows and stir until melted.  Remove from heat and add cereal, stirring to coat.  Add cinnamon chips.

2.  Press mixture  into 9 by 13-inch pan.  Cool completely and then slice into desired-size bars.

chocolate therapy

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Today was a big day for me – BF and I went to go buy my first new car. My last car died on me, and I only had a couple weeks left before I had to give his big brother’s car back. So off we went car shopping. I wasn’t planning to buy today, but it happened no less. Afterward? Shock, panic, and disbelief at how much money I’d just spent.

The only solution? Stress eating, obviously. Few things are as comforting to me as a full belly and a sugar buzz. Enter – Boyfriend to the rescue! He actually made these all on his own! What a lucky girl I am to have a boy who is so handy in the (counter- and sink-less) kitchen. :-) After scarfing a couple of these babies down, I was much more calm and level-headed than I was when I had first arrived back home.

BF hard at work

This recipe doesn’t vary much from your classic rice krispy treat recipe (just a couple twists). BF used cocoa krispies instead of regular krispies, and swirl marshmallows in place of the plain ones. Also, I find that using the full 6 cups of cereal called for in the traditional recipe yields a very dry result, so we scaled back to closer to 5 C (between 4 and 5 cups) of cereal. The result? Pure, chocolatey bliss. Next time you plan to make krispy treats, definitely give this combo a try!

oh, good. they’re fat free! haha

Cocoa Rice Krispy Treats  

  • 3 Tbsp butter
  • 10 oz large marshmallows
  • 4 1/2 -5 C cocoa rice krispies
  1. Melt butter & marshmallows together. Once melted, add cereal.
  2. Spread into greased pan.
  3. Once cooled, cut into squares and store in an air-tight container.

*Tip: Cover with parchment paper and smoosh down to help you spread them more easily.

Chocolate Peanut Butter Krispies

choco pb krispies

I promise not to make every single dessert in here peanut butter and chocolate. No matter how much I love the sweet-salty combination…. I really do know how to make other things, honest.  But when I saw this recipe in my “Baked” cookbook, I couldn’t resist. I mean, just wait til you see how easy they are!!!

These (like most of the desserts I make) are “rich”. Again, I’m not the type of person who can find something to be “too rich”, “too sweet”, or “too” anything that will impede me from eating it… the only thing that is going to stop me from eating something is if it is “too repulsive”… which these aren’t. I promise.

I was surprised at how little “krispy” there was in the bottom layer. If I were to make these again, I may double the “krispy” layer… which would serve me well in two ways, since it’s near impossible to get my candy thermometer to accurately measure ¼ cup of water, even in my tiniest pan.

BAKED’s Krispies

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For the krispies

1 3/4 c crisped rice cereal (I used the cheap stuff)
1/4 c sugar
3 Tbs light corn syrup
3 Tbs unsalted butter, melted

For the peanut butter layer
5 oz milk chocolate, coarsely chopped (I used chips, and they did just fine)
1 cup creamy peanut butter, though I don’t think crunchy would ruin it.

For the chocolate layer
3 oz dark chocolate (60 to 72 percent cocoa), coarsely chopped (I used leftover mini semi-sweet chips from my peanut butter pie)
1/2 tsp light corn syrup
4 Tbs unsalted butter

Krispy Layer:

Lightly grease the bottom and sides of an 8-inch square baking pan. (I put a parchment square in the bottom and it served very useful)

Put the cereal in a bowl and set aside. The recipe calls for a “large” bowl, but it’s really less than 2 cups of cereal… a medium-size bowl will do just fine.

Pour 1/4 cup water into a small saucepan. Gently add the sugar and corn syrup without letting any sugar or syrup get on the sides of the pan. Using wooden (or silicone) spoon, stir the mixture until just combined. Put a candy thermometer in the saucepan and cook over medium-high heat and bring to a boil cooking until the mixture reaches the soft-ball stage (235 F)

Remove from heat, stir in butter, and pour the mixture over the cereal. Quickly stir until the cereal is coated and then pour it into the prepared pan. Using your hands (or I used the silicone spatula I used for stirring), press the mixture into the bottom of the pan. Let the crust cool.

*I was surprised at how easy this part was, much easier than those sticky, marshmallowy krispie treats

melty melty

PB Layer: In a nonreactive bowl (I used glass), stir together the chocolate and the peanut butter. Set the bowl over a saucepan of simmering water and cook, stirring until smooth. Once smooth, remove from heat & pour the mixture over the cooled crust. (CAREFUL: THE BOWL WILL BE HOT—you may let it cool just a bit if you like). You can spread it with a spatula or I just tilted the pan until everything was evenly covered. Put the pan in the fridge to cool.

pourin time

 

 

Chocolate Layer: In a nonreactive bowl, combine the chocolate, corn syrup, and butter.

Do the same as before, stirring with a rubber spatula over simmering water until the mixture is completely smooth. Remove once smooth and cool slightly so you don’t burn yourself while pouring. Pour the mixture over the chilled milk chocolate peanut butter layer and spread (or tilt) into an even layer. Put the pan into the refrigerator for 1 hour, or however long it takes you to go out for Thai and come back home… ya know, til the chocolate hardens.

Cut into squares and serve. Store in an airtight container in the fridge up to 4 days (according to the book). Since there’s nothing particularly prone to spoiling I don’t see why they wouldn’t last longer… I have no experience, though, since nothing this yummy lasts that long in my fridge.

[Adapted from Baked: New Frontiers in Baking]