Smores Cereal Treats Food

S'MORES CEREAL TREATS

Steps:

• Spray a 9x13-inch baking pan with cooking spray.
• Mix honey graham cereal, peanut butter cereal, and toasted oat cereal together in a bowl.
• Combine marshmallows and butter in a large pot over low heat; cook and stir until melted and smooth, 5 to 10 minutes. Pour over cereal mixture; stir until mixed.
• Pour cereal and marshmallow mixture into prepared baking pan. Spray hands with cooking spray; pat mixture down evenly.
• Let cool, about 10 minutes. Cut into squares.

S'MORES CRISPY RICE TREATS

Steps:

• Set aside 1 cup marshmallows, 3/4 cup chocolate chips and 1/2 cup crushed graham crackers to top the treats with.
• Lightly spray an 8-inch square metal baking pan with nonstick spray. Cut out an 8-inch-wide strip of parchment paper and use it to line the pan, leaving enough overhang on the sides so you can use the flaps to lift out the treats. Lightly spray the parchment with nonstick spray.
• In a large nonstick pot over medium heat, add the butter. Swirl around until melted, then dump in the marshmallows. Stir gently with a spatula until the marshmallows have completely melted, about 90 seconds. Remove the pot from the heat, then add the rice cereal and stir until combined. Let cool slightly, then add the crushed graham crackers and fold in gently. Add the chocolate chips and mix just barely until folded in (if you mix too much, the chocolate will melt completely).
• Dump the mixture into the lined pan and press down gently so the mixture is evenly distributed in the pan. While still warm, sprinkle with the reserved marshmallows, reserved chocolate chips and reserved crushed graham crackers. Using a creme brulee torch, toast the marshmallows and melt the chocolate evenly, using a sweeping motion so the marshmallows don't catch fire, about 45 seconds.
• Allow to cool completely, about 30 minutes.
• Slice into squares using a warm, sharp knife and serve.

S'MORES CEREAL TREATS

Steps:

• Line an 8-by-8-inch baking dish with parchment paper and lightly coat with cooking spray. Line a baking sheet with parchment paper.
• Combine the butter and marshmallows in a large microwave-safe bowl and melt in a microwave in 15 second intervals, stirring between every interval, until the marshmallows are completely melted. Alternatively, melt the butter in a large saucepan over medium heat, add the marshmallows and cook, stirring constantly, until the marshmallows are completely melted; remove from the heat. Add the cereal and salt to the melted marshmallow mixture and gently stir until the cereal is completely coated.
• Evenly press the mixture into the prepared baking dish. Set aside to cool for about 30 minutes or refrigerate for 10 to 15 minutes.
• Remove the treats from the pan and slice into 16 squares. Place them on the prepared baking sheet.
• Place the dark and white chocolate chips in each of 2 microwave-safe bowls. Melt in a microwave in 15 second intervals, stirring between every interval, until completely melted. Transfer the melted chips to 2 separate piping bags or resealable bags. Snip the tips and drizzle over the cereal treats, then sprinkle with the marshmallow bits. Before serving, allow to set at room temperature for about 30 minutes or refrigerate for 10 to 15 minutes.

GRILLED CRISPY TREAT S'MORES

Steps:

• Spray a rimmed baking sheet with cooking spray. Reserve 24 marshmallows for toasting.
• Combine the butter and remaining marshmallows (about 15 ounces) in a large Dutch oven and cook over medium-low heat, stirring occasionally, until melted and smooth, 6 to 8 minutes. Use a rubber spatula to fold in both the rice and graham cracker cereals until evenly coated. While still hot, spread the mixture into the prepared baking sheet. Spray the palm of your hand or a rubber spatula with cooking spray, then pat or press the mixture firmly and evenly into the pan. Let cool and set completely, about 1 hour.
• Unmold the cereal mixture onto a cutting board and cut into 16 rectangles, each 4 1/2 by 3 1/2 inches. (To make ahead, store the treats in an airtight container between parchment or wax paper up to 1 day.)
• Preheat a grill or grill pan for medium-low heat, or place a grill grate over a campfire that has died down to a low fire.
• For each s'more, place 2 cereal treats on the grill and place a halved candy bar on one of the pieces. Cook until toasty on the underside and the chocolate begins to soften, 1 to 2 minutes, depending on the heat of the fire. (Move the treats occasionally with a metal spatula or tongs so it doesn't stick.). Meanwhile, thread 3 of the reserved 24 marshmallows on each of 8 sticks or skewers (see Cook's Note). Toast over the fire or grill until charred to your liking.
• Remove the treats from the grill. Top the chocolate with the molten marshmallows (sliding them off the stick) and sandwich with the second treat.

S'MORES CEREAL TREATS

Steps:

• Grease a 1/2 dry measuring cup with butter and line a 12-cup muffin tray with cupcake liners. Or grease the inside of the cups as well if you're not using liners.
• Melt the butter in a large pot over medium heat. Add all but 1 cup of the marshmallows and cook, stirring occasionally, until the marshmallows melt completely, about 5 minutes. Remove from the heat and stir in the vanilla and a pinch of salt. Add the cereal and stir with a rubber spatula, making sure to scrape up the bottom, until the cereal is completely coated. Let the filling cool off for a few minutes and then quickly fold in the reserved 1 cup marshmallows and the chocolate bars.
• Use the prepared measuring cup to scoop the mixture into the cups of the prepared muffin tray. Pat the domes together gently to help the treats hold their shape. Let sit at room temperature until firm, about 30 minutes.
• Store at room temperature in an airtight container for up to 3 days.

S'MORES MARSHMALLOW TREAT BARS

Steps:

• Spray 9x13 pan with non-stick cooking spray.
• Combine all but 1 cup marshmallows and butter in microwave safe bowl.
• Microwave on high 2 minutes or till melted and combined. Cook in 30 second intervals till combined.
• Add vanilla, mixing throughly. Then add cereal till combined.
• Add chocolate chips and reserved marshmallows.
• Pour into prepared pan, pressing with oiled fingers to make even. Cool on counter till sets up firm, approximately 1 hour.

GOLDEN GRAHAM CEREAL S'MORES SQUARES

Steps:

• Grease 9 x 13 inch pan.
• Heat syrup, butter and morsels to boiling stirring constantly.
• Remove from heat, stir in vanilla.
• Pour over cereal in bowl, toss until coated.
• Fold in marshmallows 1 cup at a time.
• Press into pan with buttered back of spoon.
• Let stand 1 hour.
• Cut into 2 inch squares.
• Store at room temperature.

S'MORES RICE CRISPY TREATS

Steps:

• Grease a 9x11-inch pan. Mix rice cereal and honey graham cereal together in a large bowl; set aside.
• Melt butter over medium heat in a large saucepan. Stir in marshmallows until completely melted and combined with butter, 5 to 7 minutes. Remove from heat. Stir in cereal mixture until coated. Pour into the prepared pan and gently compress with a greased spatula.
• Melt chocolate in a microwave-safe bowl in a microwave oven, heating and mixing until chocolate is melted, in 30-second increments. Spread chocolate over cereal mixture and allow to cool completely, 15 to 30 minutes. Cut and serve.

S'MORES RICE KRISPIES TREATS®

Steps:

• Arrange graham crackers on bottom of 13x9-inch pan sprayed with cooking spray.
• 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, graham snacks and chopped chocolate; mix well. Press firmly over graham crackers in pan. Cool completely before cutting to serve.