Crispy Cereal Treat Sport Balls Food

CRISPY CEREAL TREAT SPORT BALLS

Steps:

• Measure 8 cups of crispy cereal into large mixing bowl and set aside.
• In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
• Pour mixture over the crispy cereal; stir until well coated.
• Using buttered spatula or wax paper evenly press mixture bottom of 9" x 13" pan coated with cooking spray. Refrigerate for 30 minutes.
• Remove from refrigerator and slide the entire crispy treat out of the pan.
• Cut out 21 round and 7 oval shapes with cookie cutters. Press remaining crispy cereal scraps together and cut more shapes if needed.
• Dipping the Baseballs and Soccer Balls
• Melt half of the white chocolate chips in microwave-safe bowl, at half power. Stir every 30 second until smooth.
• Dip the tops of 14 round balls (7 baseball and 7 soccer balls) into the melted white chocolate. Spread with spatula if needed to make sure the entire top is covered.
• Set aside on a piece of wax paper to harden.
• Dipping the Basketballs
• Add half of the remaining white chocolate chips to the same bowl and melt as instructed above.
• Add a few drops of orange and a tiny bit of brown candy color for the basketball treats. Make sure you use candy coloring, not food coloring as food coloring will seize the chocolate.
• Dip the tops of the remaining 7 round balls (for the basketballs) into the melted chocolate
• Set aside on a piece of wax paper to harden.
• Dipping the Footballs
• Add the rest of the white chocolate chips to the orange-colored chocolate. Melt as instructed above.
• Add brown candy color for the football treats.
• Dip the oval shaped crispy treats into the melted chocolate.
• Set aside on a piece of wax paper to harden.
• Decorating
• To decorate the tops of the sport balls, you'll need white, black and red frosting. Fill three plastic zip-top bags one each with red, white and black frosting. Using kitchen shears, snip off a tiny piece of one bottom corner of the bag.
• For the baseball, gently squeeze white frosting to pipe the two white curves on each side of the ball. Next, pipe small red V shapes over the white frosting curves for the stitching.
• For the football, pipe one long horizontal white stripe on the middle of the ball. Pipe eight tiny stripes vertically over the top of the center stripe.
• For the basketball, pipe one horizontal black stripe across middle of the ball and one vertical stripe across creating a cross. Pipe black curves to each side of the vertical stripe.
• For the soccer ball, pipe a small pentagon shape with black frosting in the middle of the ball and fill it in. Pipe a spoke of equal length from each corner of the pentagon. Next, drawing the tip of a triangle at the end of each of those spokes. Fill the "sneak" pentagons along the edge with black frosting.

CRISPY CEREAL TREATS

Steps:

• Grease a 9-inch square baking pan with softened butter. Melt 3 tablespoons butter in a large pot over medium heat. Add marshmallows; cook, stirring, until melted. Remove from heat.
• Stir in cereal and chosen mix-ins to combine. Press into prepared pan; let stand until firm, about 1 hour. Cut into squares and serve, or store in an airtight container at room temperature up to 3 days.

KELLOGG'S® RICE KRISPIES TREATS® FUN BALLS

Steps:

• Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.
• Add Kellogg's® Rice Krispies® cereal. Stir until well coated.
• Using 1/2 cup measure coated with cooking spray, portion hot cereal mixture. Shape into balls, inserting wooden stick. Roll and press in coconut or drizzle with chocolate. Faces can be created with frosting, marshmallows or candies, if desired. Best if served the same day.
• Microwave Directions.
• In a large microwave safe bowl, heat margarine and marshmallows at HIGH 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

GOURMET RICE KRISPIES CEREAL TREATS

Steps:

• Lightly toast coconut in pat of butter. set aside to cool.
• butter 8 x 8 x 1 1/2 inch cake pan pan.
• sprinkle the cooled toasted coconut in the bottom of pan and place in the fridge while prepping the Krispies treats.
• Put the 6 cups of cereal in a large glass or non plastic mixing bowl.
• Over low heat melt the 1 1/4 cup of butter.
• Add the 40 large marshmallows to melted butter.
• Cook 10 minutes to start melting while stirring frequently.
• Add the vanilla and continue to cook over low heat until all melted and increase stirring frequency to a near creamy consistency.
• Combine into the cereal and coat evenly.
• Pour into the chilled prepared pan compress lightly.
• Cool and or refrigerate for about an hour.
• Turn out onto cutting board and cut into 32 pieces that measure 1/2 x 1 x 2.
• Melt the Wilton candy melts in microwave in 30 sec increments stirring between sessions.
• Lay the cut Krispies flat on a cooling rack over paper towels.
• Drizzle melted candy melts in a zig-zag pattern.