Best Cereal Treats Ii Recipes

Strawberry-Banana Cereal Treats image

Provided by Food Network Kitchen

Categories dessert

Time 50m

Yield 24 servings

Number Of Ingredients 8

4 tablespoons unsalted butter, plus more for greasing
One 10-ounce bag mini marshmallows
1 tablespoon honey
1 teaspoon pure vanilla extract
Kosher salt
6 cups toasted whole-grain oat cereal, such as Cheerios
1 1/2 cups freeze-dried strawberries, crushed
1 1/2 cups freeze-dried bananas, crushed

Steps:

Line a 9-by-13-inch baking dish with enough foil so that there's a 2-inch overhang on all sides. Grease the foil with butter.
Melt the butter in a large pot over medium heat. Add the marshmallows and honey and cook, stirring occasionally, until the marshmallows melt completely, about 5 minutes. Remove from the heat and stir in the vanilla and a pinch of salt. Add the cereal and 1 cup each of the crushed strawberries and bananas. Stir with a rubber spatula, making sure to scrape up the bottom, until the cereal is completely coated. Transfer to the prepared baking dish and pat down into an even layer. Scatter the remaining crushed fruit on top and press into the top (use the bottom of a measuring cup to help). Let sit at room temperature until firm, about 30 minutes.
Cut into 24 bars. Store at room temperature in an airtight container for up to 3 days.

Classic Crispy Rice Treats image

Provided by Food Network Kitchen

Categories dessert

Time 45m

Yield Makes 24 cereal treats

Number Of Ingredients 7

Nonstick cooking spray
4 tablespoons unsalted butter
One 10-ounce bag mini marshmallows
6 cups crispy rice cereal, such as Rice Krispies
1 teaspoon pure vanilla extract
Pinch kosher salt
Decorative toppings, optional (see Cook's Note)

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.