CEREAL SQUARES
My mom made these while I was growing up, and now I make them for my family. Always a favorite at Christmas parties too! Easy to make. Recommend to keep squares in fridge right up until serving.
Provided by BBajema
Categories Desserts Cookies Bar Cookie Recipes
Time 1h25m
Yield 20
Number Of Ingredients 8
Steps:
- Combine oat cereal, corn flake cereal, and peanuts together in a large bowl.
- Mix brown sugar, corn syrup, and butter together in a saucepan; bring to a boil. Remove from heat and stir in peanut butter and vanilla extract until smooth. Pour peanut butter mixture over cereal mixture; stir to coat. Press coated cereal mixture into a 9x13-inch casserole dish. Refrigerate until set, at least 1 hour. Cut into squares.
Nutrition Facts : Calories 218.6 calories, Carbohydrate 27 g, Cholesterol 12.2 mg, Fat 11.8 g, Fiber 1.5 g, Protein 4.2 g, SaturatedFat 4.1 g, Sodium 131.2 mg, Sugar 14.4 g
PEANUT CEREAL SQUARES
"When I need to throw together something in a hurry, I turn to these no-bake squares," says Kathy Steffen. "And because the recipe doesn't include chocolate, you can pack them for long drives or vacations without worrying about melted-chocolate messes," she writes from her Fond du Lac, Wisconsin home.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- Place cereal in a greased 13-in. x 9-in. pan; set aside. , In a large saucepan, bring corn syrup and sugar to a boil; boil for 1 minute. Remove from the heat; stir in peanut butter until blended. Stir in peanuts and vanilla. Pour over cereal. Cool completely. Cut into squares.
Nutrition Facts : Calories 185 calories, Fat 8g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 131mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 1g fiber), Protein 5g protein.
PEANUT BUTTER CEREAL BARS
Nutritious, easy, no bake, quick peanut butter/cereal snack that your kids (and you!) will gobble up. Great as a take along.
Provided by Safari Time
Categories Dessert
Time 1h30m
Yield 25 squares
Number Of Ingredients 4
Steps:
- Measure cereal into large bowl. Set aside.
- Boil corn syrup in microwave. Add white sugar and stir well. Return to microwave and reheat until boiling.
- Add peanut butter to sugar/syrup mixture and stir well.
- Quickly pour peanut butter/syrup/sugar mixture into mixing bowl with cereal. Stir well (but fast!) and then transfer to a pan or baking sheet. *NOTE: This step, and the one following, must be done as quickly as possible because as the corn syrup cools the cereal mixture becomes harder to spread.*.
- Form mixture into one big rectangle about 3/4 inch thick. Cool in fridge for 1 hour.
- After its cooled the cereal rectangle may be cut into bars or squares. An alternative is to break the rectangle up by hand into pieces.
- Please note that cheerios should not make up more than 1/3rd of the mix as they absorb the corn syrup. If you need to use more cheerios (or other absorbent cereal) then add a bit more corn syrup.
Nutrition Facts : Calories 105.8, Fat 5.2, SaturatedFat 1.1, Sodium 47.6, Carbohydrate 14.1, Fiber 0.6, Sugar 6.9, Protein 2.6
PEANUT BUTTER KRISPY RICE SQUARES
Steps:
- Line an 8-inch square baking dish with parchment paper, allowing 1-inch wings to hang over the edges; set aside.
- In a large pot over medium heat, melt the butter. Add the marshmallows and salt and cook, stirring, until the marshmallows are melted and smooth. Remove from the heat and stir in the peanut butter and vanilla (the peanut butter can still be swirly). Add the cereal, crushed graham crackers, chocolate chips and sprinkles and fold with a large rubber spatula to combine.
- Pour the mixture into the prepared baking dish, using the spatula to spread it out evenly. Place a piece of parchment on top and then use your hands to press the mixture down very firmly. Top with additional sprinkles as desired. Let the mixture firm up in the refrigerator for 1 hour, then cut into squares.
PEANUT BUTTER CRISPY RICE SQUARES
Steps:
- Line an 8-inch square baking dish with parchment paper, allowing 1-inch wings to hang over the edges; set aside.
- In a large pot over medium heat, melt the butter. Add the marshmallows and salt and cook, stirring, until the marshmallows are melted and smooth, 2 to 3 minutes. Remove from the heat and stir in the peanut butter and vanilla (the peanut butter can still be swirly). Add the cereal, crushed graham crackers and chocolate chips and fold with a large rubber spatula to combine.
- Pour the mixture into the prepared baking dish, using the spatula to spread it out evenly. Place a piece of parchment on top and then use your hands to press the mixture down very firmly. Let the mixture firm up in the refrigerator for 1 hour, then cut into squares.
PEANUT BUTTER AND CHOCOLATE CEREAL TREATS
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 1h45m
Yield 24 bars
Number Of Ingredients 6
Steps:
- Line a 9-by-13-inch baking dish with a piece of parchment paper, leaving 1 inch of paper hanging over each side of the dish. This will help with removing the treats later. Spray the parchment paper with nonstick spray.
- In a 6-quart Dutch oven over medium heat, melt the butter. Add the marshmallows and cook, stirring continuously, until the marshmallows are melted and the butter is incorporated, 3 to 5 minutes. Reduce the heat to low and quickly add the cereal and peanuts; stir to combine. Transfer the cereal mixture to the prepared baking dish. Lightly coat a spatula with cooking spray, then use it to spread out the cereal mixture evenly.
- Put the melted chocolate in a plastic sandwich bag (or pastry bag), cut off one corner and drizzle over the top of the cereal treats. Refrigerate, uncovered, until set, 1 to 1 1/2 hours.
- Remove the cereal treats using the parchment paper and cut into 24 bars.
PEANUTTY CEREAL SQUARES
My mom used to make these for my sister and me when we were kids! They make a great after school snack!
Provided by Kim D.
Categories Lunch/Snacks
Time 25m
Yield 16 squares
Number Of Ingredients 5
Steps:
- Butter a 9-inch square baking pan.
- In a large saucepan, melt butter, marshmallows and peanut butter over low heat, stirring constantly until melted.
- Remove from heat and stir in Cheerios and peanuts.
- Pour into prepared pan, and pat down evenly with buttered hands.
- Cool completely before cutting into squares.
Nutrition Facts : Calories 213.2, Fat 14.4, SaturatedFat 3.7, Cholesterol 7.6, Sodium 233.5, Carbohydrate 17.8, Fiber 2.5, Sugar 7, Protein 6.5
SUPER PEANUT BUTTER CEREAL BARS
We like peanut butter rice krispy treats so much we played around with the recipe and got these. Delicious and easy. Add in YOUR favorites! Some of our variations are raisins, chocolate chips and cashews.
Provided by newmama
Categories Dessert
Time 20m
Yield 24 bars, 24 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter over low heat.
- Add marshmallows and stir until melted.
- Add vanilla and peanut butter and stir until smooth and combined.
- Remove from heat and add cereal (might need 3 cups Cheerios. I like a lot of cereal so I add extra), nuts and peanut butter chips (or whatever you like!).
- Stir until all combined thoroughly.
- Press into a greased 13 x 9 inch pan.
- Cool and cut into squares.
Nutrition Facts : Calories 183.6, Fat 9.4, SaturatedFat 2.8, Cholesterol 3.8, Sodium 130.3, Carbohydrate 21.5, Fiber 1.4, Sugar 12, Protein 5
PEANUT ICE CREAM SQUARES
"With its thick peanut and fudge topping, this ice cream cake is always a hit with our family," writes Kathy Pahl of Medicine Hat, Alberta. "It can be prepared well in advance and appeals to both children and adults."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 20 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring the sugar, milk, chocolate chips and 1/2 cup butter to a boil. Reduce heat; simmer, uncovered, for 8 minutes. Remove from the heat; stir in vanilla. Cool completely., Melt the remaining butter; toss with wafer crumbs. Press onto the bottom of a 13-in. x 9-in. pan. Cut ice cream into 1-1/2-in. slices; arrange over crust. Sprinkle with nuts. Freeze for 30 minutes. , Spread cooled sauce over nuts. Cover and freeze for 1 hour or until firm. May be frozen for up to 2 months. Remove from the freezer 15 minutes before serving.
Nutrition Facts : Calories 441 calories, Fat 27g fat (13g saturated fat), Cholesterol 54mg cholesterol, Sodium 368mg sodium, Carbohydrate 45g carbohydrate (26g sugars, Fiber 2g fiber), Protein 8g protein.
PEPPERMINT CEREAL SQUARES
Our 15 grandchildren expect me to make several batches of these minty treats each Christmas. The quick-and-easy preparation is appreciated during a hectic time of year. -Carole Coe, South Sutton, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1 dozen.
Number Of Ingredients 4
Steps:
- In a heavy saucepan over low heat, cook and stir butter and marshmallows until melted and mixture is smooth. Remove from the heat. Stir in cereal and candy; mix well. Transfer to a greased 13-in. x 9-in. pan; press mixture into pan. Cool; cut into squares.
Nutrition Facts : Calories 160 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 168mg sodium, Carbohydrate 33g carbohydrate (16g sugars, Fiber 0 fiber), Protein 1g protein.
SNACK MIX SQUARES
A fun snack mix pressed into chewy bars, this treat is popular with kids of all ages. Someone is always asking me for this quick and easy recipe. -Lisa Byler, Millersburg, Indiana
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine pretzels, cereal and M&M's. In a large saucepan over low heat, melt butter and peanut butter. Add marshmallows; cook and stir until marshmallows are melted and mixture is smooth. , Pour over pretzel mixture; stir to coat. Press into a greased 13x9-in. pan. Cool until firm; cut into squares.
Nutrition Facts : Calories 114 calories, Fat 6g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 107mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.
CHOCOLATE PEANUT CEREAL BARS
A delicious chewy chocolaty treat. I have given the microwave version, although you may also use a sauce pan on the stove if preferred.
Provided by LUv 2 BaKE
Categories Bar Cookie
Time 12m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- In a large microwave safe bowl, heat margarine and peanut butter for 30 seconds on HIGH or until melted.
- Add marshmallows, microwave on HIGH for 1 minute or until just melted; Stir until smooth.
- Immediately add chocolate chips and vanilla extract, stir until chocolate is melted.
- Quickly add Rice Krispies and Cheerios Stir until well coated.
- Using a damp spatula or waxed paper, press mixture evenly into 13 x 9 inch pan coated with cooking spray(or 9 x 9 inch pan for very thick bars).
- Cool in refrigerator or at room temperature; Cut into 2-inch squares when cool; Best if served the same day.
- Yield 24 squares.
Nutrition Facts : Calories 85.1, Fat 1.9, SaturatedFat 0.6, Sodium 80.8, Carbohydrate 16.9, Fiber 0.6, Sugar 8.6, Protein 1
NO BAKE CRISPY PEANUT BUTTER SQUARES
Another recipe I want to try soon from 500 Best Cookies, Bars & Squares The preparation time does not include the chilling time.
Provided by Dreamer in Ontario
Categories Bar Cookie
Time 20m
Yield 16 squares
Number Of Ingredients 8
Steps:
- Over low heat stir in a saucepan, together peanut butter, butter, brown sugar and corn syrup until blended and smooth.
- Remove from heat.
- Add vanilla and salt and mix.
- Using a large bowl, mix together the cereals.
- Add the peanut butter mixture and mix well.
- Press evenly into a lightly greased, 8 inch cake pan.
- Chill for 6 hours or until firm.
- Cut into squares.
PEANUT SQUARES
These cake squares are light, fluffy and topped with a chopped peanut frosted coating that makes them irresistible.
Provided by By Annalise Sandberg
Categories Dessert
Time 2h30m
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray; line with cooking parchment paper, leaving a few inches of overhang on each side.
- In large bowl, beat eggs with electric mixer on medium-high speed 1 minute. Slowly beat in granulated sugar, then beat 4 minutes longer. Eggs should be pale in color and fall in thick ribbons back into bowl.
- In another bowl, mix flour, baking powder and salt. Add to egg mixture all at once; beat on low speed just until incorporated. In small bowl, beat together 1 cup milk, the melted butter and 1 teaspoon vanilla. Add to mixture in 2 additions. Pour batter in pan.
- Bake 35 to 40 minutes or until cake is golden and center springs back when lightly pressed. Cool in pan 15 minutes, then use overhanging parchment to carefully lift cake out of pan, and transfer to rack to cool completely, about 1 hour.
- Meanwhile, beat powdered sugar, softened butter, 3 tablespoons milk and 1 teaspoon vanilla to make smooth frosting. Spread chopped peanuts on small pan or plate.
- Use serrated knife to cut cake into 24 squares (6 rows by 4 rows). Frost top and sides of each square with frosting, then roll in chopped peanuts, using hands if necessary to press peanuts into frosting.
- Refrigerate 30 minutes to firm up. Serve cold, or remove from refrigerator 20 minutes before serving.
Nutrition Facts : Calories 470, Carbohydrate 48 g, Cholesterol 50 mg, Fat 3 1/2, Fiber 3 g, Protein 11 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 34 g, TransFat 0 g
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