Crispy Cereal Mix Food

CRISPY CEREAL MIX

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Melt the margarine in a 9x13 inch baking pan.
• Remove baking pan from oven. Stir in the Worcestershire sauce, garlic powder, seasoning salt and onion powder. Gradually mix in the nuts, pretzels, bagel chips, crispy corn cereal squares, crispy rice cereal squares, and crispy wheat cereal squares. Evenly coat all ingredients.
• Bake approximately 1 hour in the preheated oven. Drain on paper towels.

NUT-FREE RANCH-FLAVORED CRISPY CEREAL SNACK MIX

Steps:

• Combine the buttermilk powder, garlic powder, onion powder, 2 teaspoons salt and the cayenne in a small bowl. Toss together the cereal, peas, bagel chips and pretzels in a large microwave-safe bowl.
• Microwave the butter, lemon zest, chives and parsley in a microwave-safe small bowl on high for 30 seconds; stir, then microwave until the butter is melted, about 15 seconds more. Stir in the vinegar. Pour the mixture over the cereal mixture, and toss well to coat. Sprinkle the buttermilk powder mixture on top, and toss well to coat.
• Microwave the snack mix on high for 2 minutes; stir, then microwave for 3 minutes more, stirring well every 45 seconds or so. Spread the mixture on a large rimmed baking sheet, and let cool and dry for 10 minutes before packing into airtight containers. The mix will keep for 2 days at room temperature.

NON-CEREAL CRISPY TREATS

Steps:

• Spray an 8-by-8-inch baking dish with cooking spray and line with parchment paper, leaving a 2-inch hangover on at least two sides.
• Melt the butter in a large saucepan over medium-low heat. Add the marshmallows and stir continuously until melted, about 5 minutes. Remove from the heat and stir in the mix-ins of your choice until coated.
• Press the mixture into the prepared baking dish and let cool completely at room temperature, about 1 hour.
• Use the parchment overhang to lift the treats from the dish. Cut into sixteen 2-inch square bars.

CRISPY CEREAL BARS (VEGAN, GLUTEN-FREE & NUT-FREE)

Steps:

• Grease an 8x8-inch baking dish or line it with parchment paper.
• Add the seed butter, sweetener, vanilla, and salt to a small saucepan over medium-low heat. Heat and stir until melted and smooth.
• Put the cereal and any add-ins of your choice (if using) in a large bowl. Scrape the warm seed butter mixture onto the cereal, and mix well to combine.
• Press the mixture into your prepared pan, and let cool completely before slicing.
• Store the bars in an airtight container or plastic bag in the refrigerator for freshness. They can also be frozen.

CRISPY AVALANCHE CEREAL BARS

Steps:

• Microwave chocolate and peanut butter in large microwaveable bowl on HIGH 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Stir in cereal; cool 5 min.
• Add remaining ingredients; mix well. Press onto bottom of 13x9-inch pan sprayed with cooking spray.
• Refrigerate 1 hour.

CRISPY CEREAL COOKIES

Steps:

• In large mixing bowl, combine cake mix, egg water and oil.
• Beat on low speed for 1 minute or until blended.
• Stir in cereals, coconut and nuts. Mix well.
• Drop dough by rounded tspful onto prepared cookie sheets.(greased, sprayed or lined with parchment paper about 2" apart.
• Bake one sheet at a time, for 9-11 minutes or until lightly browned.
• Cool 1 minute on baking sheets or until firm then transfer cookies to racks and cool completely.

CRISPY CEREAL BARS

Steps:

• Coat a 9- x 13-inch baking dish with cooking spray.
• Place butter and marshmallows in a large microwave-safe glass bowl and microwave 1 to 2 minutes to melt; stir well. Mix in cereal and stir. Pour mixture into prepared baking dish and press down with a spoon. Cut into bars and serve.

CRISPY GLAZED CORN CEREAL SNACK MIX

Steps:

• Heat oven to 250 degrees.
• Spray a roasting pan with non-stick cooking spray.
• Place the cereal into the pan.
• In a 3-quart saucepan combine brown sugar, butter and light corn syrup; cook over medium heat until the mixture comes to a boil (about 8-10 minutes) continue cooking stirring constantly for 1 minute; remove from heat, then add in baking soda and mix well.
• Pour the syrup mixture over the cereal in the pan; toss gently until well coated.
• Bake at 250 degrees for 40-50 minutes stirring every 15 minutes or until the coating is set.
• Spread the mixture onto waxed paper; cool for 10 minutes then break apart.
• Store in an airtight container.

CHRISTMAS TREE RICE KRISPIES TREATS®

Steps:

• Microwave butter in large microwaveable bowl on HIGH 45 sec. or until melted. Add marshmallows; toss to evenly coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec. Stir in food coloring.
• Add cereal; mix well. Press onto bottom of 13x9-inch pan sprayed with cooking spray. Top with sprinkles; press gently into cereal mixture to secure. Refrigerate 15 min.
• Remove cereal mixture from pan. Cut lengthwise in half to form 2 long rectangles, then cut each rectangle diagonally into 6 triangles to resemble Christmas trees. Press 2 scrap pieces from ends of each rectangle together to make additional tree. (You will have 14 trees.)
• Press confetti star into top of each tree. Insert pretzels into bottoms of trees for the trunks.

EASY KETO MARSHMALLOW TREATS - ONLY 4 INGREDIENTS!

Steps:

• In a large microwaveable bowl, add the butter and microwave on high until it has melted. Stir in the Vitafiber (or other thicker sugar-free syrup) and microwave an additional 15-30 seconds or until the mixture just begins to bubble.
• Remove the bowl from the microwave and stir in the white chocolate. Continue to stir until the chocolate has melted. Once melted, stir in the cereal. Mix until combined
• Add a sheet of parchment paper to an 8 x 8 square baking dish or a 9 x 5 loaf pan. Scoop the crispy mixture into the parchment-lined baking dish and spread mixture evenly. Press down firmly using a spatula.
• Refrigerate for 2 hours or until set. Cut into squares.

MARSHMALLOW CRISPY CAKES

Steps:

• Butter a 34 x 24 x 5cm deep baking tray and line with baking parchment. Melt the butter and vanilla in a large saucepan over a low heat, then add the marshmallows and cook gently, stirring occasionally until everything is melted, smooth and glossy.
• Remove from the heat and mix in the rice cereal and 150g of the white chocolate chunks. Stir until the cereal is evenly coated, then tip into the baking tray and press into the corners using slightly wet hands to prevent the mixture from sticking to you. Leave to cool for 1 hr until set.
• Melt the remaining 50g white chocolate in a heatproof bowl set over a pan of simmering water, ensuring the base of the bowl doesn't touch the water. Drizzle the melted white chocolate over the crispy cakes and sprinkle over the mini marshmallows, if using. Leave to set, then cut into 12 squares. Cut the squares in half diagonally to serve. Will keep in an airtight container for up to two weeks.

CRISPY BUTTER CEREAL SQUID

Steps:

• In a bowl, mix the egg, salt, pepper, two types flour with the squid and let it marinade for 10 mins.
• In a wok or deep pan, heat up some oil (approx. 2 cups) to smoking point. You'll need the oil to be really hot. Gently add the squid to avoid splatter. Deep fry for 2 mins until golden brown. Drain and set aside.
• Remove the oil from the wok and melt the butter. Add in the curry leaves, chilli and fry for 30 seconds.
• Drizzle the egg yolk into the wok and keep stirring constantly so the egg yolk will become thin strands.
• Add in the rest of the ingredients for the cereal mix and cook under medium heat until light golden brown. It should take less than 1 minute. Be careful not to burn the cereal.
• Turn off heat and add in squid. Mix well and serve.

CARAMEL RICE KRISPIES

Steps:

• Melt caramels, milk and butter together over a low heat. Mix well.
• Remove from heat and stir in cereal until completely coated in the caramel mixture.
• Quickly press into a greased 9" square pan and chill until sets. Cut into squares to serve.