Captain Crunch Bars Food

CAPTAIN CRUNCH BARS RECIPE

Steps:

• Take your butter and place it in your pot on the stove, start melting your butter, add in your bag of marshmallows and stir. Then add in your Captain Crunch, mix really well.
• Pour your mix into a greased 9 x 13 pan, use a sprayed with Pam, piece of wax paper to place over the top of the Captain Crunch mix. Press down on the mix to smooth out and even out the mix. Next take your confetti sprinkles (I picked out the red, yellow, and blue ones) and sprinkle them on top of the bars. Place the dish in the fridge for 25-30 minutes.
• Then melt your candy melts, cut your bars into squares and dip the bottom of your bars into the melted candy melts, then place the bars sprinkle side down onto some sprayed wax paper. Continue this until all the bottom of the bars are dipped, place the bars back into the refrigerator to chill the candy chocolate melts, (approx. 15-20 min.)
• Then take them out dive in and Enjoy!

CAP'N CRUNCH BERRIES CHEESE CAKE BARS

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, combine crust ingredients.
• Reserve 2/3 cup of the mixture for topping.
• Press the remaining in a sprayed 8-inch square baking pan and bake in oven for 7-9 minutes.
• In a separate bowl, beat all of the filling ingredients until smooth.
• Pour filling mixture into crust and sprinkle with reserved crust mixture.
• Bake for 30 minutes or until lightly browned.
• Cool about 1 hour, cut into squares.
• Store in refrigerator.

CAP'N CRUNCH CRISPY TREATS

Steps:

• Grease a 13 x 9 inch baking pan with softened butter or spray with nonstick cooking spray.
• Add the cereal to a bowl; set aside.
• Melt the butter in a large saucepan over low heat.
• Add the marshmallows, vanilla, and salt; cook, stirring constantly, until the marshmallows are melted into the butter.
• Immediately pour the marshmallow mixture over the cereal and stir with a large wooden spoon until all the cereal is coated with melted marshmallows.
• Spoon the cereal mixture into prepared pan.
• With buttered hands, gently but firmly press the cereal into the pan to compact the mixture.
• Let the mixture cool completely.
• When cool, cut into 15 large bars.
• Serve right away, or wrap each bar separately with waxed paper or plastic wrap and store in covered container for up to 2 days.

CAPTAIN'S CRUNCH COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease three baking sheets.
• Process the cereal in a food processor or blender until a fine crumb is achieved. Whisk the cereal crumbs together with the bread flour, baking powder, and baking soda in a mixing bowl; set aside.
• Beat the butter, shortening, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Add 1 egg and allow to blend into the butter mixture before adding the other with the vanilla. Mix in the flour mixture until just incorporated. Drop by heaping spoonfuls onto the prepared baking sheets.
• Bake in the preheated oven until the edges are golden, about 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.