Cocoa Pebbles Krispies Food

COCOA PEBBLES KRISPIES

Steps:

• Spray 13x9-inch pan with cooking spray.
• Microwave butter on high 45 seconds or until melted.
• Add marshmallows and toss to coat.
• Microwave 1 1/2 minutes or until marshmallows are completely melted.
• If you prefer to make these on the stove top, put butter and marshmallows in a pan and melt.
• Add cereal and mix well.
• Press firmly and evenly into prepared pan.
• Cool and cut into bars.

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.

COCOA PEBBLES TREATS

Steps:

• Line a 9x13-inch baking dish with aluminum foil, spray the aluminum foil with nonstick cooking spray, and set aside.
• Melt the butter in a large pot, once the butter has melted, add in 8 cups of the marshmallows and stir continuously with a wooden spoon or rubber spatula until the marshmallows have melted.
• Remove from heat and add in the cereal, vanilla, and the remaining 2 cups of marshmallows and stir until the cereal is evenly coated.
• Transfer the mixture to the prepared baking dish, spray your hands with non-stick spray and gently press the mixture into the pan, don't press down too hard or you'll end up with hard treats.
• Allow the treats to cool for about 20 minutes before removing from the pan and slicing into 24 pieces.

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.

COCOA PEBBLES CEREAL COOKIES

Steps:

• Preheat oven to 350.
• Line four cookie sheets with parchment paper and set aside.
• Combine margarine and sugars in the bowl of an electric mixer; beat until fluffy.
• Add eggs and vanilla; beat until smooth.
• Add flour, baking soda, baking powder and salt. Mix to combine.
• With the mixer on the LOWEST setting, stir in Cocoa Pebbles. (If you prefer, you can do this by hand with a silicone spatula or wooden spoon.).
• Drop batter by tablespoonfuls onto prepared cookie sheets. COOKIES WILL SPREAD, so make sure you leave sufficient space between them -- I'd say about two inches.
• Bake for 10-12 minutes. Allow cookies to cool for 3-4 minutes on the tray, then remove with a metal spatula and allow to cool completely on a rack.

RICE KRISPIES, FRUITY PEBBLES, OR COCOA PEBBLES TREATS RECIPE - (4.1/5)

Steps:

• In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add cereal. Stir until well coated. Using a buttered spatula or wax paper and evenly press mixture into a 13x9x2-inch pan coated with cooking spray. Cool until hardened. 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. Note: For best results, use fresh marshmallows. Diet, reduced calorie or tub margarine is not recommended. Store no more than 2 days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.