Cheerios Crunch Recipes

Steps:

• Grease one 15x10" or two 9x13" pans.
• Put cereal, nuts, and raisins in a greased 4 quart bowl.
• Heat first 4 ingredients in 2 quart saucepan until it begins to bubble; cook 2 minutes longer.
• Stir in soda until foamy and pour over cereal, nuts, and raisins.
• Stir until well coated.
• Spread in prepared pans.
• Bake at 250 degrees for 15 minutes.
• Stir and let stand for 10 minutes to cool.
• Loosen from pan and cool another 30 minutes.
• Break into pieces.

Steps:

• Heat oven to 375°F.
• In large bowl, beat brown sugar, butter, shortening and eggs with electric mixer on medium speed until creamy. Add flour, cream of tartar, baking soda, salt and 1/4 teaspoon of the cinnamon. Beat on low speed until blended. Stir in cereal, coconut and pecans.
• In small bowl, mix granulated sugar and 1 teaspoon cinnamon. Shape dough into 1 1/4-inch balls; roll in sugar mixture. Place 2 inches apart on ungreased cookie sheets; flatten with glass dipped in sugar mixture.
• Bake 8 to 10 minutes or until light golden brown. Sprinkle with sugar mixture. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.

Steps:

• Melt margarine in 3-quart saucepan over low heat. Stir in brown sugar. Cook, stirring constantly, until thick and smooth.
• Stir in cereal. Cook 2 to 3 minutes, stirring constantly, until cereal is coated.
• Spread mixture in thin layer on ungreased cookie sheet. Cool 1 hour. Crumble mixture, and serve as snack. Store in airtight container.