Cinnamon Burst Cheerios Cereal Pops Recipes

Steps:

• In large bowl or resealable gallon-size food-storage bag, mix all ingredients.
• Store tightly covered or sealed.

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:

• Insert 1 lollipop stick into each marshmallow. Place crushed cereal in small bowl.
• In small microwavable bowl, microwave chocolate uncovered on High 1 minute, stirring twice, until softened and chocolate can be stirred smooth.
• Dip each marshmallow halfway into melted chocolate, then roll in cereal. Place on plate; let stand at room temperature until chocolate hardens, about 1 hour.

Steps:

• Spray 13x9-inch pan with cooking spray.
• In large microwavable bowl, microwave butter uncovered on High 30 to 45 seconds or until melted. Add marshmallows; toss to coat. Microwave on High 1 minute 15 seconds to 1 minute 20 seconds, stirring every 30 seconds, until mixture can be stirred smooth. Stir in cereal until well coated. Press evenly into pan.
• In small bowl, microwave semisweet chocolate chips with 1/2 teaspoon oil uncovered on High 45 to 60 seconds, stirring every 15 seconds, until smooth. Repeat with white baking chips and remaining 1/2 teaspoon oil. Drizzle on bars. Refrigerate about 30 minutes or cool at room temperature until chocolate is set. For bars, cut into 6 rows by 4 rows.

Steps:

• Line 8-inch square pan with cooking parchment paper, leaving paper overhanging on two sides. Spray paper with cooking spray.
• In 4-quart saucepan, melt butter over medium heat. Add marshmallows; cook and stir until melted. Remove from heat; gently stir in cereal and 1 cup of the freeze-dried berries until evenly coated with marshmallow mixture. Spread in pan. Spray or butter hands, and firmly press mixture in pan.
• Sprinkle top of bars with remaining 1/2 cup freeze-dried berries. In small microwavable bowl, melt chips uncovered on High in 30-second bursts, stirring between each, until melted and smooth. Drizzle over bars. Let stand at room temperature until firm, about 2 hours. Lift from pan by paper overhangs to remove. Cut into 4 rows by 4 rows.