CRISPY CEREAL TREAT SPORT BALLS
Score big with these fun crispy treats decorated as sport balls. Perfect for sport events and themed birthday parties!
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 28 servings
Number Of Ingredients 7
Steps:
- Measure 8 cups of crispy cereal into large mixing bowl and set aside.
- In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
- Pour mixture over the crispy cereal; stir until well coated.
- Using buttered spatula or wax paper evenly press mixture bottom of 9" x 13" pan coated with cooking spray. Refrigerate for 30 minutes.
- Remove from refrigerator and slide the entire crispy treat out of the pan.
- Cut out 21 round and 7 oval shapes with cookie cutters. Press remaining crispy cereal scraps together and cut more shapes if needed.
- Dipping the Baseballs and Soccer Balls
- Melt half of the white chocolate chips in microwave-safe bowl, at half power. Stir every 30 second until smooth.
- Dip the tops of 14 round balls (7 baseball and 7 soccer balls) into the melted white chocolate. Spread with spatula if needed to make sure the entire top is covered.
- Set aside on a piece of wax paper to harden.
- Dipping the Basketballs
- Add half of the remaining white chocolate chips to the same bowl and melt as instructed above.
- Add a few drops of orange and a tiny bit of brown candy color for the basketball treats. Make sure you use candy coloring, not food coloring as food coloring will seize the chocolate.
- Dip the tops of the remaining 7 round balls (for the basketballs) into the melted chocolate
- Set aside on a piece of wax paper to harden.
- Dipping the Footballs
- Add the rest of the white chocolate chips to the orange-colored chocolate. Melt as instructed above.
- Add brown candy color for the football treats.
- Dip the oval shaped crispy treats into the melted chocolate.
- Set aside on a piece of wax paper to harden.
- Decorating
- To decorate the tops of the sport balls, you'll need white, black and red frosting. Fill three plastic zip-top bags one each with red, white and black frosting. Using kitchen shears, snip off a tiny piece of one bottom corner of the bag.
- For the baseball, gently squeeze white frosting to pipe the two white curves on each side of the ball. Next, pipe small red V shapes over the white frosting curves for the stitching.
- For the football, pipe one long horizontal white stripe on the middle of the ball. Pipe eight tiny stripes vertically over the top of the center stripe.
- For the basketball, pipe one horizontal black stripe across middle of the ball and one vertical stripe across creating a cross. Pipe black curves to each side of the vertical stripe.
- For the soccer ball, pipe a small pentagon shape with black frosting in the middle of the ball and fill it in. Pipe a spoke of equal length from each corner of the pentagon. Next, drawing the tip of a triangle at the end of each of those spokes. Fill the "sneak" pentagons along the edge with black frosting.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CRISPY CEREAL TREATS
For a no-bake treat just right for lunchboxes or after school, try this fun twist on a childhood favorite that goes beyond the usual "Snap, Crackle, and Pop" blueprint and plays with other great combinations found in the cereal aisle. Each of the four variations uses the same marshmallow base-whether you want to use the mix-ins to take it in a chocolatey, tropical, or fruity direction is entirely up to you!
Provided by Riley Wofford
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 16
Number Of Ingredients 17
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.
CRISPY RICE BASEBALL TREATS
Steps:
- Butter a 9-by-13-inch baking pan, line the bottom with parchment paper and butter the parchment.
- Put the marshmallows and butter in a large pot and warm over medium heat, stirring, until completely melted. Add the rice cereal and stir until completely coated. Pour the mixture into the prepared baking pan. Lightly oil your hands or a little square of plastic wrap and press and smooth the cereal evenly into the dish. Cool until set, but not totally dry, about 30 minutes.
- Lightly oil a sheet of parchment paper and turn the block of crispy treats out onto it. Oil a baseball glove-shaped cookie cutter (about 4 inches wide) and cut out 6 baseball gloves, oiling the cookie cutter between each. Gather some of the scraps and make 6 baseballs, about 1 1/2 inches in diameter.
- Put the candy melts in a small bowl and melt them in the microwave in 30-second intervals at 30-percent power until thoroughly melted and smooth. Add the shortening (or paramount crystals) a little bit at a time until slightly thinned to a nice coating consistency.
- Coat the balls in the candy melts and let stand until completely set, about 20 minutes.
- Fit a #2 or 3 pastry tip into a small pastry bag and fill the bag with the red decorating icing. Pipe a red line in an elongated semicircle shape similar to the lines of a baseball onto each ball. Then pipe small, crosswise lines along the semicircle to represent the stitching on a baseball.
- Dab a little of the candy melt on the bottom of the balls, then press them lightly into the center of the gloves. Let stand until dry and set.
CLASSIC CRISPY RICE TREATS
Gooey marshmallows and crispy rice cereal come together in this recipe for the all-original favorite. We added a splash of vanilla extract and pinch of salt to give these sweet treats a palatable punch. Cut into squares, store between a few pieces of wax paper (to prevent any sticking) and enjoy for up to three days.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield Makes 24 cereal treats
Number Of Ingredients 7
Steps:
- Line a 9-by-13-inch baking dish with aluminum foil, leaving a 2-inch overhang on each of the longer sides. Spray the foil lightly with cooking spray.
- Melt the butter in a large pot over medium heat. Add the marshmallows and cook, stirring occasionally, until melted and smooth, about 5 minutes. Remove from the heat and stir in the vanilla and salt.
- Working quickly, add the rice cereal to the pot and stir with a rubber spatula until evenly coated. Transfer to the prepared baking dish and press into an even, compact layer. (Spray your hands with a little cooking spray to keep them from sticking when pressing the cereal mixture into the pan). Decorate with toppings if using (see Cook's Note).
- Let sit at room temperature until firm, about 30 minutes. Cut into 24 squares. Store the cereal treats at room temperature in an airtight container for up to 3 days.
RICE KRISPIES TREAT CEREAL
Way back when, slumber parties and campfires were never complete without a tray of sticky rice krispies treats. But, you've never had them like this before, cut into small pieces and made into your new favorite cereal.
Provided by Food.com
Categories Breakfast
Time 30m
Yield 1/2 sheet tray, 6-8 serving(s)
Number Of Ingredients 3
Steps:
- In a large bowl, add marshmallow fluff and melted butter. Stir to combine. Then add rice krispies cereal. Stir to incorporate and combine.
- Pour this mixture onto a half sheet pan covered with parchment paper and sprayed with cooking spray. Press it down into the pan evenly and let cool.
- Once cool, remove from the sheet pan and place on a cutting board. Cut into bite-sized pieces, then transfer the pieces to a cereal bowl.
- Pour milk over cereal treat bites and enjoy.
Nutrition Facts : Calories 538.6, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.3, Sodium 171.9, Carbohydrate 119.7, Fiber 0.1, Sugar 70.9, Protein 1.3
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