Funky Monkey Munch Recipes

Steps:

• Throw it all in the blender and blend until smooth! Isn't that easy.
• I like to freeze my banana, but you don't have to.

Steps:

• Measure cereal in large bowl.
• Set aside.
• Microwave chocolate chips, peanut butter and butter for 1 minute on high.
• Stir.
• Cook for 30 seconds longer or until smooth.
• Add vanilla.
• Pour mixture over cereal, stirring until coated.
• Pour mixture into large Ziploc bag and add powdered sugar.
• Shake until well coated.
• Spread on waxed paper to cool.
• Store in Ziploc bags or large sealed bowl.
• Recipe Note: It helps to add cereal mixture a little at a time if you only have small bags.

Steps:

• Place the hot coffee, banana, condensed milk, chocolate syrup, and protein powder into a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the coffee moving before leaving it on to puree until smooth. Divide ice cubes into 4 large glasses, and pour coffee mixture over the ice.

Steps:

• Preheat oven to 350°F.
• In a Ziploc bag, add the vanilla wafers and crush until there are tiny pieces.
• Place them into a medium sized bowl.
• Melt the butter flavored Crisco.
• Add the Crisco to the crushed vanilla wafer and mix together.
• Firmly press the vanilla wafers into the bottom and sides of a large pie plate.
• Place into oven for 5 to 10 minutes until golden brown.
• Cool completely.
• Cut the bananas in half lengthwise then lengthwise again (quartering).
• When the crust has cooled place the bananas on crust.
• Set aside.
• In a medium bowl place 4 chocolate squares and the cup of peanut butter in the microwave for 1 minute.
• Pour over bananas in crust.
• Set aside.
• Pour 2 cups milk in a bowl and add the vanilla pudding.
• Mix well and then add 1 cup of the cool whip.
• Fold it in so it stays fluffy.
• Pour on top of chocolate.
• Place the rest of the cool whip of top.
• Grate one chocolate square over the top.
• Chop the peanuts and place on top of pie.
• Refrigerate for 3 hours.

Steps:

• Melt together chocolate chips, butter and peanut butter.
• Stir in vanilla.
• Add cereal and stir until well coated.
• Place cereal in a ziploc bag with the icing sugar. Shake the bag until all the chocolate is covered with sugar.
• Place on a cookie sheet to dry. Then refridgerate.

Steps:

• Combine sugar and cinnamon; set aside.
• Melt butter over low heat.
• Add selected Chex cereal.
• Heat until all pieces are coated.
• Continue for 5 to 6 minutes.
• Sprinkle half of mixture (cinnamon and sugar) over Chex cereal evenly.
• Continue to sprinkle sugar mixture over Chex until all is covered.
• Heat one minute longer.
• Spread on paper towel to cool.

Steps:

• Lay mini marshmallows out on a cookie sheet and set out overnight.
• In a large bowl, mix together the rolled oats, wheat germ, almonds, sunflower seeds, cinnamon, salt, and brown sugar.
• In a separate smaller bowl, whisk together the oil, vanilla, honey, water, and peanut butter.
• Pour liquid mixture over dry mixture and stir until all are well coated.
• Pour onto a cookie sheet lined with parchment paper or aluminum foil and put in a 325 degree oven for 30-40 minutes; stirring often until slightly browned.
• Allow to cool completely and stir in banana chips, marshmallows, and chocolate chips.
• Store in freezer for optimum freshness.