Holiday Chocolate Cereal Bars Recipes

Steps:

• In a Dutch oven, combine marshmallows, baking chips and butter. Cook and stir over medium-low heat until melted. Remove from heat. Add cereal; stir to coat., Transfer to a greased 13x9-in. pan; gently press mixture evenly into pan. Cut into bars.

Steps:

• Line a 9-by-13-inch baking dish with a piece of parchment paper, leaving 1 inch of paper hanging over each side of the dish. This will help with removing the treats later. Spray the parchment paper with nonstick spray.
• In a 6-quart Dutch oven over medium heat, melt the butter. Add the marshmallows and cook, stirring continuously, until the marshmallows are melted and the butter is incorporated, 3 to 5 minutes. Reduce the heat to low and quickly add the cereal and peanuts; stir to combine. Transfer the cereal mixture to the prepared baking dish. Lightly coat a spatula with cooking spray, then use it to spread out the cereal mixture evenly.
• Put the melted chocolate in a plastic sandwich bag (or pastry bag), cut off one corner and drizzle over the top of the cereal treats. Refrigerate, uncovered, until set, 1 to 1 1/2 hours.
• Remove the cereal treats using the parchment paper and cut into 24 bars.

Steps:

• Spray bottom and sides of a 13 x 9 inch pan with cooking spray.
• In a 2-quart saucepan, heat sugar and corn syrup to boiling over med-high heat, stirring constantly.
• Remove from heat; stir in peanut butter until melted.
• In an extra-large bowl, stir cereal and peanut butter mixture with wooden spoon until cereal is evenly coated; stir in 1 cup of the candies.
• Press cereal mixture in pan, immediately sprinkle with remaining 1/2 cup candies; press in lightly with fingers.
• Let stand about 30 minutes until cool; cut into 6 rows by 6 rows.

Steps:

• In a heavy saucepan over low heat, melt butter and chocolate; stir until smooth. Stir in the marshmallow creme and cocoa; cook and stir until smooth. Remove from the heat; stir in vanilla and cereal. Pat into a 13-in. x 9-in. pan coated with cooking spray. Cool before cutting.