Cocoa Krispies Treats Food

COCOA KRISPIES TREATS

Steps:

• Butter a 13x9x2 inch baking pan or line it with waxed paper, your choice.
• Measure out the 6 cups of cereal and place in large bowl; set aside.
• In a large saucepan, melt butter over low heat. Add marshmallows and stir until melted.
• Remove from heat and quickly stir in cereal, stirring until mixture is evenly coated.
• Press mixture into buttered baking pan. Allow to cool, then cut into 18 squares, 3 rows times 6.

KIDS CAN MAKE: FOOTBALL COCOA-CRISPY RICE TREATS

Steps:

• Coat a wooden spoon and 1/3-cup dry measuring cup with cooking spray. Line a baking sheet with parchment, and coat lightly with cooking spray.
• Melt the butter in a medium saucepan over medium heat. Add the marshmallows, honey, vanilla and a pinch of salt, and stir with the prepared wooden spoon until the marshmallows have completely melted, 4 to 5 minutes. Remove from the heat, add the cereal and stir until the mixture is fully combined.
• Use the prepared measuring cup to scoop out the mixture onto the prepared baking sheet in mounds. Let them cool for a few seconds to make them easier to work with. Spray your hands with cooking spray, and firmly press and pat each mound into a football shape. Let the treats sit at room temperature to harden slightly, about 20 minutes.
• Cut the candy chews lengthwise into quarters. Roll the pieces into thin ropes and cut into short and long lengths to make laces. Arrange the candy on top of each football, pressing in to help them adhere. Store at room temperature in an airtight container for up to 3 days.

COCOA KRISPIES TREATS TM

Steps:

• In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
• Add KELLOGG'S® COCOA KRISPIES® cereal. Stir until well coated.
• Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.
• MICROWAVE DIRECTIONS:
• In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

COCOA RICE KRISPIES TREATS

Steps:

• Melt butter with salt in a large saucepan over low heat. Add marshmallows and vanilla and stir until marshmallows have melted. Add cocoa and stir well.
• Remove from heat and stir in Cocoa Krispies until evenly coated.
• Pour into a greased 13x9 baking dish. Press down until flat in the dish. A silicone spatula coated with cooking spray works nicely. Cool.

COCONUT RICE KRISPIES® TREATS™

Steps:

• Microwave butter in large microwaveable bowl on HIGH 45 sec. or until melted. Add marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec.
• Add cereal and 1 cup coconut; mix well.
• Press onto bottom of 13x9-inch pan sprayed with cooking spray. Top with remaining coconut; press lightly into cereal mixture to secure. Cool completely before cutting into squares.

CHOCOLATE RICE KRISPIE TREATS

Steps:

• Have ready a greased 9x13" casserole dish.
• Add the butter to a large pot over medium heat and melt. As soon as the butter has melted, add 8 cups miniature marshmallows and stir until melted and combined. Turn off the heat and stir in the vanilla and salt.
• Add the Cocoa Krispies to the pot and stir to combine, then stir in the remaining 2 1/2 cups of marshmallows, the chocolate chips, and stir to evenly distribute.
• Transfer the contents of the pot to the prepared casserole dish, and with greased hands, gently press down to smooth over the top. Do not press hard or the marshmallow treats will be tough.
• Allow to set, about 30-45 minutes. Cut into 12-16 squares, serve, and enjoy!

TRIPLE CHOCOLATE COCOA PUFFS CRISPY TREATS

Steps:

• Grease a 8x8 pan with butter.
• In a large, deep pan (nonstick preferred), melt butter, mini marshmallows, and one cup chocolate chips over low heat until completely melted (no lumps of marshmallows or chocolate chips remain).
• Remove pan from heat and immediately stir in 1 cup chocolate chips and cocoa puff cereal. Continue to stir until all cereal and chocolate chips are coated with marshmallow/butter combination. Pour into prepared pan.
• Spray hands lightly with nonstick baking spray (or coat with butter) and press mixture gently into pan.
• Into a small bowl, add one cup of chocolate chips and 1 teaspoon canola oil. Melt slowly in the microwave (30 second intervals, stirring well between each interval) until completely melted. Pour over bars and sprinkle with sea salt if desired.
• Let cool completely to let chocolate harden before cutting into squares with a sharp knife.

COCOA KRISPIES® TREATS™ ICE CREAM SANDWICHES

Steps:

• Microwave butter in large microwaveable bowl on HIGH 45 sec. or until melted.
• Add marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec. Add cereal and sprinkles; mix well.
• Press onto bottom of 13x9-inch freezerproof pan sprayed with cooking spray. Freeze 15 min.
• Remove cereal mixture from pan; cut crosswise in half. Cut ice cream into 1/2-inch-thick slices; use to fill cereal mixture layers to make large ice cream sandwich. Wrap in parchment. Freeze 2 hours. Cut into 12 smaller ice cream sandwiches before serving.

HEALTHY RICE CRISPY SQUARES

Steps:

• In a pan over low heat melt the vegan butter, almond butter, and honey and stir until well combined.
• In a large bowl add the rice crisps cereal, coconut, and cocoa powder.
• Pour the melted almond butter mixture over the cereal mixture and stir until well combined.
• Press the mixture into a 8x8 pan lined with parchment paper (the smaller the pan the thicker the squares).
• Top with another piece of parchment paper and press the mixture firmly into the pan. Very firmly.
• Place the pan in the freezer for 1 hour and move to the fridge and leave overnight.
• In the morning cut into squares and enjoy!
• Store the remaining bars in the fridge.

COCOA KRISPIE TREATS WITH PEANUT BUTTER

Steps:

• Spray a medium casserole dish (approx. 8" x 13") or baking pan with nonstick cooking spray or coat it with butter.
• In a large saucepan, melt the butter over medium-low heat.
• Add the marshmallows and chocolate chips and stir until completely melted.
• Remove the mixture from the heat and add the Cocoa Krispies. Stir until all of the cereal is coated.
• Pour the mixture into the casserole dish.
• Spray a spatula with nonstick cooking spray and use it to press down the Cocoa Krispie mixture.
• While the mixture is still warm, sprinkle the peanut butter chips on top and press them down into the mixture. Some of them may melt around the edges, but that's fine. It will help them stay put.
• Cool for approximately 30 minutes.
• Cut into 2" x 3" rectangles. Serve and enjoy!

COCOA PEBBLE KRISPIE TREATS

Steps:

• Melt butter in a large pot over medium heat.
• Add in marshmallows and stir until marshmallows melt and mixture is smooth.
• Mix in cocoa pebbles, 1/4 cup mini chocolate chips and salt .
• Press mixture into 13 x 9 inch dish. Sprinkle with remaining mini chocolate chips and sprinkles (if using) press into treats so they stick. Allow to cool before cutting. Best when eaten the day of, but can be kept in an air-tight container for a few days.

KELLOGG'S® COCOA KRISPIES™ CHOCONILLA™ MARSHMALLOW TREATS

Steps:

• Melt butter in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.
• Add Kellogg's® Cocoa Krispies™ Choconilla™ cereal. Stir until well coated.
• Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray. Cut into 2-inch squares when cool. Best if served the same day.