Time 10m Yield 6 cups. Number Of Ingredients 4 Steps:
Place cereal in a large bowl; set aside. In a microwave, melt chocolate chips and peanut butter; stir until smooth. Pour over cereal and stir gently to coat. Let stand for 10 minutes. , Sprinkle with confectioners’ sugar and toss to coat. Cool completely. Store in an airtight container.
Time 1h15m Yield 30 cookies Number Of Ingredients 7 Steps:
Line a baking sheet or tray with parchment paper. In a large bowl, add the pretzels, almonds if using, pistachios if using, shredded wheat cereal, orange zest and pumpkin pie spice. Stir to combine. Add the chocolate chips to a large microwave-safe bowl and microwave until melted (see Cook’s Note). Immediately stir the chocolate into the bowl with the crushed ingredients. Stir until everything is fully coated. Use your hands to form truffle-size forms on the prepared baking sheet. Allow to set and cool in the refrigerator. Store in an airtight container.
Time 50m Yield 10 to 12 servings Number Of Ingredients 4 Steps:
For the oat cereal: Line 2 rimmed baking sheets with parchment paper. Place the cereal in a large bowl. Pour about half of the tempered chocolate over the cereal and, using a rubber spatula, toss the cereal around to coat evenly. The chocolate will begin to set. When the first coating has set, pour in the remaining chocolate and again toss to coat evenly. Working quickly while the chocolate is still pliable, scoop up small mounds of the cereal and place them on the prepared baking sheets. Set aside for about 30 minutes (or place the baking sheets in the refrigerator for no more than 10 minutes to speed the setting). Layer the cereal clusters, separated by sheets of waxed paper, in an airtight container and store at room temperature for up to 2 weeks. For the corn flake cereal: Crunch up the cereal by hand, so as to break them up, but not pulverize them into crumbs. Add the crumbled cereal to the bowl of chocolate and toss to coat evenly. Drop the cereal by rounded spoonfuls onto a parchment lined baking sheet. Place the sheet into the refrigerator to help the cornflake clusters set. Package as you wish!
Time 45m Yield 16 Number Of Ingredients 5 Steps:
Place puffed wheat in a large bowl, and set aside. Grease one 9x9 inch pan. Grease the rim of a medium saucepan to prevent boil-over. Place the cocoa powder, corn syrup, brown sugar, and butter or margarine in the saucepan. Cook over medium heat, stirring often until mixture comes to a full boil. Allow to boil for 1 minute, and then remove from heat. Pour chocolate mixture over puffed wheat, and stir until puffed wheat is evenly coated. Using a buttered spatula, press mixture into the prepared pan. Allow to cool, then cut as desired. Wrap squares individually, or store in an airtight container.
Yield 9 servings Number Of Ingredients 3 Steps:
Prepare a square glass baking dish with cooking spray. Melt marshmallows over medium heat in a nonstick pan. Stir every 30 seconds to avoid burning. (TIP! spray your spatula with nonstick cooking spray to make stirring easier.) Once the marshmallows are melted, add in the rice cereal and chocolates. Stir until fully combined. Stir until fully combined. Scoop the mixture into the sprayed baking dish and flatten with a spatula. Cool for 30 minutes, then cut into squares. Enjoy!
Time 40m Yield 6 Number Of Ingredients 5 Steps:
Combine brown sugar, honey, and peanut butter in a microwave-safe glass or ceramic bowl. Melt the peanut butter mixture microwave in 30 second intervals, stirring after each melting, for 1 to 2 minutes (depending on your microwave). Stir in cereal and raisins. Press cereal mixture into an 8 inch square pan sprayed with non-stick spray. Cool and cut into bars.
Time 1h15m Yield 20 servings Number Of Ingredients 6 Steps:
Place 3 oz. chocolate in medium saucepan. Add honey, almond butter, and coconut oil; cook on medium-low heat 3 to 5 min. or until chocolate is completely melted and mixture is well blended, stirring frequently. Remove from heat. Combine cereal and nuts in large bowl. Add chocolate mixture; mix well. Press onto bottom of 13x9-inch pan sprayed with cooking spray. Melt remaining chocolate as directed on package; drizzle over cereal mixture. Refrigerate 1 hour before cutting into bars.
Time 10m Yield 1 bowl, 1 serving(s) Number Of Ingredients 5 Steps:
cook the cream of wheat according to package directions with the milk and salt. While it’s still in the pot stir in a little chocolate syrup. Taste it, if it’s too weak for you add some more. pour it into a bowl and add the pat of butter. Add a spoon and you are in comfort food heaven!
