Candy Cereal Treats Recipes

Steps:

• Grease a 9-inch square baking pan with softened butter. Melt 3 tablespoons butter in a large pot over medium heat. Add marshmallows; cook, stirring, until melted. Remove from heat.
• Stir in cereal and chosen mix-ins to combine. Press into prepared pan; let stand until firm, about 1 hour. Cut into squares and serve, or store in an airtight container at room temperature up to 3 days.

Steps:

• Spray a 13 x 9 inch pan on bottom and sides with non-stick cooking spray.
• In a large bowl in microwave, melt margarine. Add marshmallows, stir to coat. Microwave on high 1 1/2 minutes or until smooth when stirred for 45 seconds. Stir in peanut butter.
• Add cereal all at once and stir quickly to coat. With buttered spatula, press into prepared pan. Cool and cut into squares.

Steps:

• Set oven to 350 degrees.
• Butter a 13" x 9" baking pan.
• In a mixing bowl, cream butter and brown sugar, until light and fluffy.
• Beat in egg yolks and vanilla.
• Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture, until mixture resembles coarse crumbs (do not overmix).
• Press mixture into bottom of prepared baking dish (don't pack down too hard) Bake for 12-14 minutes, or until golden brown.
• Remove from oven, and immediately sprinkle with marshmallows; bake for 2-3 minutes longer, or until marshmallows are puffed.
• Cool on wire rack.
• For topping: In a saucepan, combine the cornsyrup, butter and peanut butter chips; cook, and stir over medium heat until chips are melted and the mixture is smooth.
• Remove from heat; stir in the vanilla, cereal, nuts and M&M's.
• Spread over the baked crust.
• Cool before cutting.

Steps:

• Place paper baking cup in each of 15 regular-size muffin cups; spray paper cups with cooking spray. In large microwavable bowl, microwave butter uncovered on High about 45 seconds or until melted.
• Add marshmallows; toss until coated. Microwave uncovered on High about 1 minute 30 seconds, stirring after 45 seconds, until mixture can be stirred smooth. Immediately add cereal and candy corn; stir until evenly coated.
• Firmly press about 1/2 cup cereal mixture into each muffin cup. Cool about 15 minutes or until firm. Remove from pan.
• In small bowl, mix 1 1/2 cups frosting and yellow food color. In another small bowl, mix 1 1/4 cups frosting and orange food color. Leave remaining frosting white. Spoon each color frosting into separate quart-size resealable food-storage plastic bag; seal bags. Cut off 1/2-inch corner of bags; squeeze bags to pipe frosting in layers on cupcakes to look like candy corn. Decorate with candy sprinkles.

Steps:

• In a large saucepan, combine the marshmallows, butter and peanut butter. Cook and stir over medium-low heat until melted. Remove from the heat. Stir in the cereal and M&M's., Pat into a 13x9-in. pan coated with cooking spray. Cool. Cut into bars.