DULCE DE LECHE CHEERIOS® SNACK MIX RECIPE - (4.9/5)
Provided by carvalhohm
Number Of Ingredients 6
Steps:
- In large bowl, mix all ingredients. Store in airtight container. 1 Serving (1 Serving)Calories 230(Calories from Fat 80),Total Fat 9g(Saturated Fat 2 1/2g,Trans Fat 0g),Cholesterol 0mg;Sodium 240mg;Total Carbohydrate 32g(Dietary Fiber 2g,Sugars 17g),Protein 4g
NO-BAKE DULCE DE LECHE SNACK BARS
Looking for a crunchy snack? Try these no-bake bars that are made using Dulce de Leche Cheerios® cereal.
Provided by Betty Crocker Kitchens
Categories Snack
Time 45m
Yield 15
Number Of Ingredients 9
Steps:
- Spray 13x9-inch pan with cooking spray. In large bowl, mix cereal, banana chips, almonds, pepitas and cranberries; set aside.
- In 1-quart saucepan, heat all Syrup ingredients over low heat, stirring occasionally, until butter is melted and sugar is dissolved. Pour over cereal mixture; gently toss to coat. Press in pan; cool 30 minutes. For bars, cut into 5 rows by 3 rows. Store tightly covered.
Nutrition Facts : Calories 160, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Bar, Sodium 110 mg, Sugar 18 g, TransFat 0 g
DULCE DE LECHE CHEERIOS™ PARFAITS
Looking for a delicious dessert that's ready in just 10 minutes? Then try these parfaits made with bananas, Yoplait® yogurt and Dulce de Leche Cheerios® cereal.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- In each of 4 parfait glasses, layer 1/4 cup of the bananas, one half container of the yogurt and 1/4 cup of the cereal; repeat layers. Top each parfait with 1/4 cup strawberries; serve immediately.
Nutrition Facts : Cholesterol 10 mg, ServingSize 1 Parfait, TransFat 0 g
DULCE DE LECHE CHEERIOS® BARS
Dulce de Leche Cheerios are transformed into a delicious after-school snack made with graham crackers, pretzels, pecans, coconut and chocolate chips.
Provided by Cheri Liefeld
Categories Dessert
Time 1h25m
Yield 20
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In medium bowl, mix cracker crumbs, pecans and melted butter. Press in bottom of ungreased 13x9-inch pan.
- Sprinkle cereal and pretzels over crust. Layer vanilla chips, chocolate chips and coconut over pretzels. Pour condensed milk evenly over top.
- Bake 25 minutes or until lightly browned. Cool completely, about 45 minutes. For bars, cut into 5 rows by 4 rows. Store covered at room temperature.
Nutrition Facts : ServingSize 1 Serving
LUCKY RAINBOW CHEX MIX RECIPE - (4.2/5)
Provided by amberwherley
Number Of Ingredients 4
Steps:
- Pour box of cereal out onto a large tray. Pick out all the marshmallows, which should measure about 2 cups; set aside to add to the mix later. Measure 2 cups of the remaining Lucky Charms cereal (without the marshmallows) into large bowl, add Chex cereal. Line cookie sheet with foil or waxed paper. In medium microwavable bowl, microwave white vanilla baking chips uncovered on High about 2 minutes, stirring every 30 seconds, until chips can be stirred smooth. Pour over cereal mixture in large bowl; toss to evenly coat. Spread mixture in single layer on cookie sheet. Immediately sprinkle with candy sprinkles. Let stand until set, about 20 minutes. Gently break up mixture; toss in reserved marshmallows. Store in airtight container.
DULCE DE LECHE APPLE BREAD
Enjoy this twist on the traditional apple bread - made using Dulce de Leche Cheerios® cereal.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h30m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray bottom only of 9x5-inch loaf pan with cooking spray. Reserve 1/2 cup of the cereal. Place remaining cereal in 1-gallon resealable food-storage plastic bag; seal bag. Crush cereal with rolling pin; set aside.
- In large bowl, beat sugar and oil with electric mixer on medium speed until mixed. Beat in buttermilk and egg until just blended; stir in apples. Stir in crushed cereal and all remaining ingredients except reserved cereal until well mixed; spread in pan. Sprinkle with reserved cereal; lightly press into batter.
- Bake 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 2 hours. Wrap tightly and store at room temperature up to 4 days or refrigerate up to 10 days.
Nutrition Facts : Calories 160, Carbohydrate 26 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 160 mg, Sugar 10 g, TransFat 0 g
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