Type what you have

Ingredients

• ✓ crispy rice cereal
• pretzel
• cheese-flavored cracker
• peanut
• vegetable oil
• barbecue seasoning
• paprika

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine pretzels, rice cereal squares, cheese-flavored crackers, and peanuts in a large bowl; drizzle oil over top and gently stir with your hands until well coated, adding more oil, if necessary.
3. 3 Combine BBQ seasoning and paprika in a small bowl; sprinkle over snack mixture, tossing gently until coated. Spread mixture onto a baking sheet.
4. 4 Bake in the preheated oven for 15 to 20 minutes, stirring halfway through. Cool before serving or storing.

By Lukelliott

Ingredients

• ✓ crispy rice cereal
• sweetened shredded coconut
• almond
• honey graham cereal
• white sugar
• corn syrup
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spread coconut on a baking sheet. Spread almonds on a separate baking sheet.
3. 3 Bake coconut and almonds in the preheated oven for 15 minutes; stir and continue baking until coconut and almonds are golden brown, 5 to 10 minutes more, stirring every 2 to 3 minutes.
4. 4 Combine coconut, almonds, rice cereal, and honey graham cereal together in a large bowl. Set aside.
5. 5 Combine white sugar, corn syrup, and butter in a saucepan; attach a candy thermometer to the saucepan and bring mixture to a boil. Cook, without stirring, until mixture reaches 240 degrees F (115 degrees C), about 10 minutes, or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface.
6. 6 Pour sugar-butter mixture over cereal mixture; stir until well coated. Divide mixture between 2 baking sheets to cool, about 30 minutes, stirring occasionally to prevent clumping.

By TADA

Ingredients

• ✓ crispy rice cereal
• butter
• hot sauce
• ranch seasoning mix
• wheat cereal squares
• peanut
• pretzel cracker
• fish-shaped cracker

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat butter in a microwave-safe bowl in the microwave until melted, 25 to 30 seconds. Add hot sauce and microwave until heated through, 20 to 30 seconds more. Stir in ranch seasoning.
3. 3 Combine rice cereal squares, wheat cereal squares, peanuts, pretzel crackers, and Parmesan-flavored crackers in a large bowl. Pour in butter mixture; mix thoroughly to coat. Spread in 2 ungreased 9x13-inch baking pans.
4. 4 Bake in the preheated oven until golden, about 15 minutes. Remove from oven and stir well. Return to the oven; bake until dried, about 15 minutes more. Spread on paper towels to cool.

By Jon

Ingredients

• ✓ crispy rice cereal
• aluminum foil
• cooking spray
• corn cereal
• pretzel twist
• cheese cracker
• corn kernel
• butter
• chili-lime seasoning

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line a large rimmed baking sheet with aluminum foil.
2. 2 Combine rice and corn cereal squares, pretzels, fish shaped crackers, and corn kernels in a large bowl.
3. 3 Stir melted butter and chili-lime seasoning together in a small bowl until well combined; pour over cereal mixture and gently stir with a rubber spatula until evenly coated. Transfer to the prepared baking sheet and spread into an even layer.
4. 4 Bake in the preheated oven, stirring every 10 minutes, until crunchy and fragrant, about 30 minutes. Cool for 5 minutes.

By Soup Loving Nicole

Ingredients

• ✓ crispy rice cereal
• cooking spray
• oat
• almond
• walnut
• cranberry
• raisin
• wheat germ
• mini marshmallow
• honey
• corn syrup

Instructions

1. 1 Coat an 8-inch square pan with cooking spray.
2. 2 Add rice cereal, oats, almonds, walnuts, cranberries, raisins, and wheat germ to a large bowl; stir with a spoon.
3. 3 Place marshmallows, honey, and corn syrup in a saucepan over medium heat. Cook and stir until melted and smooth, about 5 minutes.
4. 4 Pour the melted mixture over the cereal mixture and stir until thoroughly combined. Press mixture firmly into the prepared pan. Cool until firm and set, about 30 minutes.
5. 5 Cut into 9 bars and place in individual sandwich bags. Keep refrigerated if the kitchen gets too hot.

By Tamra

Ingredients

• ✓ crispy rice cereal
• butter
• worcestershire sauce
• garlic salt
• celery salt
• wheat cereal squares
• corn cereal
• oat cereal
• nut
• pretzel stick

Instructions

1. 1 Gather all ingredients and preheat the oven to 250 degrees F (120 degrees C).
2. 2 Heat butter, Worcestershire sauce, garlic salt, and celery salt over low heat in a medium saucepan until butter has melted.
3. 3 Combine cereals, nuts, and pretzel sticks in a large mixing bowl. Evenly pour butter mixture over top. Gently stir until evenly coated; transfer to a large roasting pan.
4. 4 Bake in the preheated oven until golden and fragrant, about 2 hours, stirring gently every 15 minutes.
5. 5 Let mix cool completely at room temperature, about 1 hour. Store in airtight containers or large resealable bags.

By Wick of Twizt

Ingredients

• ✓ crispy rice cereal
• aluminum foil
• cooking spray
• corn cereal
• cheese-flavored cracker
• pretzel
• butter
• hot sauce
• ranch dressing mix
• celery seed

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line a large baking sheet with aluminum foil and spray with cooking spray.
2. 2 Combine rice and corn cereal squares, cheese-flavored crackers, and pretzel pieces in a large bowl.
3. 3 Mix melted butter, hot sauce, ranch dressing mix, and celery seed together in a small bowl until smooth and well combined. Pour over cereal mixture and stir until evenly coated. Transfer to the prepared baking sheet and spread in an even layer.
4. 4 Bake in the preheated oven, stirring every 10 minutes, until crisp, 25 to 30 minutes. Remove from oven and allow to cool completely.

By Christina

Ingredients

• ✓ crispy rice cereal
• pretzel stick
• peanut
• milk chocolate pieces
• white vanilla baking chip

Instructions

1. 1 Stir cereal squares, pretzel sticks, peanuts, and milk chocolate pieces together in a large bowl.
2. 2 Melt the vanilla baking chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Drizzle melted chips over cereal mixture. Pour mixture out onto a large piece of aluminum foil and cool for 30 minutes. Break into bite-size pieces.

By Melinda Johnson

Ingredients

• ✓ crispy rice cereal
• semisweet chocolate chip
• peanut butter
• brownie mix
• candy-coated chocolate-covered peanut
• pretzel twist

Instructions

1. 1 Pour cereal squares into a large bowl.
2. 2 Combine chocolate chips and peanut butter in a large microwave-safe bowl. Microwave on high in 30-second intervals, stirring in between, until smooth, about 1 1/2 minutes. Pour over cereal squares and stir until well coated.
3. 3 Place brownie mix in a container with a tight fitting lid, or in a large zip-top bag. Add 1/2 of the coated cereal in 2 batches and shake to coat. Spread on a sheet of waxed or parchment paper. Discard any leftover brownie mix.
4. 4 Let cereal sit until cool and dry, 30 to 45 minutes.
5. 5 Transfer cereal to a large bowl. Add pretzels and chocolate-coated candies and toss to combine.

By NicoleMcmom

Ingredients

• ✓ crispy rice cereal
• all-purpose flour
• salt
• red pepper flake
• cheddar cheese
• butter

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Combine flour, salt, and red pepper flakes in a large bowl; add Cheddar cheese and toss until cheese is coated. Pour in melted butter; stir until mixture is moist and crumbly. Add rice cereal and knead by hand until dough is well-blended.
3. 3 Roll dough into 1/2-inch balls; arrange on a baking sheet. Flatten each ball with a fork.
4. 4 Bake in the preheated oven until light and crispy, about 30 minutes.

By Domestic Chef

Ingredients

• ✓ crispy rice cereal
• corn snack
• graham cracker
• pecan
• cookie butter
• butter
• cinnamon chip
• cinnamon-flavored crispy rice cereal

Instructions

1. 1 Combine Rice Chex, 1 cup Bugles, 1 cup graham cracker sticks, and 1/4 cup pecan halves in a large bowl.
2. 2 Melt cookie butter and butter in a saucepan over medium heat. Add 1/4 cup cinnamon chips and stir until smooth and well combined. Remove from heat and pour mixture over the cereal mixture. Stir gently to coat all pieces.
3. 3 Spread mixture out onto a parchment-lined baking sheet, separating any larger pieces. Allow to cool for about 15 minutes.
4. 4 Combine Cinnamon Chex with remaining 1 cup Bugles, 1 cup graham cracker sticks, and 1/4 cup pecans in a large bowl. Add to the cooled mixture and toss gently to combine.

By thedailygourmet

Ingredients

• ✓ crispy rice cereal
• butter
• white sugar
• corn syrup
• corn and rice cereal
• almond
• coconut

Instructions

1. 1 In a large bowl or disposable roasting pan, toss together the corn and rice cereal, rice cereal, almonds and coconut.
2. 2 Combine the butter, sugar and corn syrup in a large saucepan and bring to a boil. Once boiling, continue to cook for 3 minutes. Pour over the cereals, using a large wooden spoon to stir the mixture until evenly coated. Spread out on a cookie sheet to cool. Store in an airtight container at room temperature.

By Joanna Knudsen

Ingredients

• ✓ crispy rice cereal
• brown sugar
• honey
• peanut butter
• vanilla extract
• rolled oat
• raisin
• coconut
• sunflower seed

Instructions

1. 1 Lightly grease an 8-inch glass baking dish.
2. 2 Bring brown sugar and honey to a boil in a saucepan, stirring constantly. Remove from heat and stir peanut butter and vanilla into the sugar mixture.
3. 3 Mix oats, rice cereal, raisins, coconut, and sunflower nuts in a large bowl; add peanut butter mixture and blend. Press mixture into the prepared pan.
4. 4 Cool mixture completely before cutting into bars.

By cookiegirl40

Ingredients

• ✓ crispy rice cereal
• butter
• worcestershire sauce
• chile-garlic sauce
• garlic powder
• seasoned salt
• onion powder
• corn cereal
• wheat cereal
• pretzel
• white sugar

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Place butter in a 2-cup glass measuring cup. Microwave on high, checking at 15-second intervals, until melted, about 1 minute. Stir in Worcestershire sauce, chile-garlic sauce, garlic powder, seasoned salt, and onion powder until well mixed.
3. 3 Combine rice, corn, and wheat cereals in a large bowl. Transfer 2 to 3 cups cereal mixture to a separate bowl and pour about 1 ounce of butter mixture over top; mix with your hands until completely coated. Transfer cereal to a metal baking sheet, spreading into an even layer. Continue coating small amounts of cereal mixture with butter mixture and layering evenly on the baking sheet, using another sheet if needed; if too much is on the sheet, it doesn't get crispy.
4. 4 Coat pretzels with the remaining butter mixture and add to the baking sheets.
5. 5 Bake in the preheated oven for 10 minutes. Stir cereal mixture and redistribute in an even layer. Return to the oven and continue to cook, stirring and redistributing every 15 minutes, until crispy and golden, another 30 to 45 minutes. Sprinkle sugar lightly over cereal mixture during the last 15 minutes; do not add it too early or it will burn.

By Veronica

Ingredients

• ✓ crispy rice cereal
• butter
• cashew
• pecan
• gluten-free pretzel
• cranberry
• parsley
• dill weed
• garlic powder
• onion powder
• chive
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line 2 large baking sheets with parchment paper.
2. 2 Place butter in a microwave-safe bowl and melt in the microwave, about 1 minute.
3. 3 Mix rice cereal squares, cashews, pecans, pretzels, and cranberries together in a large bowl.
4. 4 Add parsley, dill, garlic powder, onion powder, chives, salt, and black pepper to the bowl with the melted butter. Toss with cereal mixture and spread onto the prepared baking sheets.
5. 5 Bake in the preheated oven for 1 hour. Sprinkle baking sheets evenly with Parmesan cheese and return to the oven; bake 15 minutes more.
6. 6 Serve immediately or store in a tightly sealed jar in the refrigerator for 1 week.

By Angela Sackett Superhotmama

Ingredients

• ✓ crispy rice cereal
• butter
• brown sugar
• cinnamon
• ginger
• nutmeg
• oat cereal
• wheat cereal
• pretzel
• nut
• cranberry
• white chocolate morsel

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C).
2. 2 Melt butter in large roasting pan over medium heat. Stir brown sugar, cinnamon, ginger, and nutmeg into the melted butter. Add toasted oat cereal, shredded wheat biscuits, rice cereal squares, pretzels, and nuts; stir to coat with the butter mixture.
3. 3 Bake in preheated oven, stirring every 15 minutes, for 1 hour. Set aside to cool; transfer to a large bowl.
4. 4 Fold white chocolate morsels and dried cranberries through the cereal mixture; spread onto a large sheet of waxed paper to cool completely.

By Kerri Tolbert

Ingredients

• ✓ crispy rice cereal
• butter
• worcestershire sauce
• garlic
• dill
• parsley
• chive
• salt
• garlic powder
• chipotle chile powder
• wheat cereal squares
• corn cereal
• nut

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
2. 2 Melt butter in a small saucepan. Add Worcestershire sauce, minced garlic, dill, parsley, chives, salt, garlic powder, and chipotle powder. Remove from heat.
3. 3 Place wheat, rice, and corn cereal squares in a large bowl. Add nuts. Stir in the seasoned butter. Spread mixture evenly on the prepared baking sheet.
4. 4 Bake in the preheated oven, stirring once halfway through, until toasted and fragrant, about 1 hour. Let cool before serving.

By Ashley Baron Rodriguez

Ingredients

• ✓ crispy rice cereal
• butter
• miniature marshmallow

Instructions

1. 1 Melt butter in a large saucepan over low heat.
2. 2 Add marshmallows and stir until melted and well combined. Cook 2 minutes longer, stirring constantly. Remove from heat.
3. 3 Stir in crispy rice cereal until well coated.
4. 4 Press mixture evenly and firmly into a buttered 9x13-inch pan using a buttered spatula or waxed paper.
5. 5 Cut into 2-inch squares when cool.

By ShanaLee

Ingredients

• ✓ crispy rice cereal
• butter
• cocoa powder
• sugar

Instructions

1. 1 Combine crispy rice cereal, butter, cocoa powder, and sugar in a bowl; press into the bottom of a pie plate.

By JohnnyCakes

Ingredients

• ✓ crispy rice cereal
• sweetened condensed milk
• caramel
• margarine
• marshmallow

Instructions

1. 1 Line a baking sheet with waxed paper.
2. 2 Pour crispy rice cereal into a large bowl.
3. 3 Combine condensed milk, caramels, and margarine in the top of a double boiler. Cook over lightly simmering water, stirring constantly, until melted and combined, about 5 minutes.
4. 4 Working one at a time, use a wooden skewer to dip each marshmallow in hot caramel mixture. Immediately roll caramel-coated marshmallow in crispy rice cereal. Remove from the skewer and place on the prepared baking sheet.

By Lisa

Ingredients

• ✓ crispy rice cereal
• lemon cake mix
• butter
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine cake mix, cereal, melted butter, and egg in a bowl.
3. 3 Roll dough into 36 (1-inch) balls; place 2 inches apart on ungreased cookie sheets.
4. 4 Bake in the preheated oven until golden brown around edges, 9 to 12 minutes. Cool for 1 minute on cookie sheets before transferring cookies to a wire rack to cool completely.

By EAForsythe

Ingredients

• ✓ crispy rice cereal
• sugar
• corn syrup
• peanut butter

Instructions

1. 1 Bring sugar and syrup to a boil. Add peanut butter and stir well. Remove from heat. Stir in cereal (see Cook's Note).
2. 2 Pat into a lightly greased 9x13-inch pan, or drop by spoonfuls onto waxed paper.
3. 3 Allow to cool before slicing bars.

By S Janssen

Ingredients

• ✓ crispy rice cereal
• cooking spray
• caramel bit
• butter
• marshmallow

Instructions

1. 1 Coat a baking dish and a large bowl with cooking spray. Add cereal to the prepared mixing bowl; set next to stove.
2. 2 Heat caramel bits and butter in a large saucepan over low heat until melted and smooth, about 5 minutes; add marshmallows. Continue to cook mixture, stirring regularly, until marshmallows are melted and mixture is smooth, about 5 minutes. Immediately pour into center of the cereal; quickly stir until cereal completely coated.
3. 3 Spread cereal mixture into the prepared baking dish. Coat the back of a spoon with cooking spray; press cereal mixture into an even layer with back of the spoon. Let cereal mixture cool completely before cutting into squares.

By Dena Rose

Ingredients

• ✓ crispy rice cereal
• semisweet chocolate chip
• white chocolate chip
• butterscotch chip
• peanut butter

Instructions

1. 1 Line a 9x13-inch baking dish with parchment paper or aluminum foil.
2. 2 Place semisweet chocolate chips in a microwave-safe bowl; heat in microwave until melted, about 1 minute. Stir chocolate until smooth.
3. 3 Combine white chocolate chips and butterscotch chips in a separate microwave-safe bowl; heat in microwave for 1 1/2 minutes. Stir mixture until smooth. If chips aren't completely melted, continue heating in the microwave in 10-second intervals, stirring after each interval until smooth.
4. 4 Stir crispy rice cereal and peanut butter into white chocolate-butterscotch mixture; pour into the prepared baking dish.
5. 5 Spoon semisweet chocolate in lines across the peanut butter mixture. Run a knife in the opposite direction of the chocolate lines to achieve a swirled, tiger-stripe pattern. Cover dish with plastic wrap and refrigerate until set, at least 10 minutes. Cut into small squares.

By Culinary Envy

Ingredients

• ✓ crispy rice cereal
• butter
• brown sugar
• coconut
• pecan
• strawberry ice cream

Instructions

1. 1 Melt butter in a large saucepan over medium-low heat. Off heat, add rice cereal, sugar, coconut, and pecans to saucepan; stir well. Pat ½ cereal mixture into bottom of a 9x13-inch baking pan.
2. 2 Spread ice cream evenly over cereal mixture; layer remaining ½ cereal mixture on top ice cream layer.
3. 3 Freeze until set, at least 1 hour. Cut into squares when ready to serve.

By aryel168

Ingredients

• ✓ crispy rice cereal
• marshmallow
• butter
• peanut butter
• semi-sweet chocolate chip
• butterscotch chip

Instructions

1. 1 Line a 15x10x1-inch jelly roll pan with waxed paper. Grease the waxed paper.
2. 2 Combine marshmallows, butter, and peanut butter in a large microwave-safe bowl; cover bowl. Microwave until marshmallows are melted, about 2 minutes. Stir well.
3. 3 Stir cereal into marshmallow mixture until well coated; spread into the prepared pan.
4. 4 Combine chocolate chips and butterscotch chips in a microwave-safe bowl. Microwave until melted, about 2 minutes. Stir well.
5. 5 Spread chocolate mixture over cereal mixture, leaving a 1-inch border around edges. Roll cereal mixture around chocolate filling, jelly-roll style, starting with a short side. Peel away waxed paper while rolling. Place roll, seam-side down, on a serving platter. Refrigerate until set, about 1 hour. Cut into narrow slices.

By Tours71

Ingredients

• ✓ crispy rice cereal
• butter
• miniature marshmallow
• bourbon
• salt
• sea salt

Instructions

1. 1 Melt butter in a saucepan over medium heat, stirring constantly, until golden brown and has a nutty aroma, about 5 minutes. Add marshmallows to browned butter, reduce heat to medium-low, and cook, stirring occasionally, until marshmallows are melted, 3 to 4 minutes.
2. 2 Stir bourbon and 1 teaspoon sea salt into marshmallow mixture and remove saucepan from heat. Add rice cereal to marshmallow mixture and mix until cereal is evenly coated with marshmallow mixture; transfer to a 9x13-inch baking dish.
3. 3 Place a sheet of parchment paper over rice cereal mixture and press into dish. Remove parchment paper and sprinkle flaked sea salt over the top. Cool treats to room temperature, at least 30 minutes.

By voraciousgirl

Ingredients

• ✓ crispy rice cereal
• peanut butter
• butter
• confectioners sugar
• semisweet chocolate chip
• shortening

Instructions

1. 1 Combine peanut butter and butter in a mixing bowl until smooth; stir in confectioners' sugar and crisp rice cereal until a dough is formed. Refrigerate the mixture for about 1 hour to allow it to be easier to work with. Shape mixture into egg shapes and freeze for 20 minutes.
2. 2 Melt chocolate chips and shortening in a double boiler over low heat until smooth; dip egg shapes into chocolate. Place on waxed paper and allow to cool.

By Laura

Ingredients

• ✓ crispy rice cereal
• butter
• date
• sugar
• pecan
• confectioners' sugar

Instructions

1. 1 Melt butter in a saucepan over medium heat; cook and stir dates and white sugar in melted butter until thick and golden brown, 10 to 15 minutes. Remove saucepan from heat.
2. 2 Stir crispy rice cereal and pecans into hot date mixture. Let cool until easily handled, 5 to 10 minutes.
3. 3 Form mixture into small balls with your hands.
4. 4 Pour confectioners' sugar into a resealable plastic bag; add date-nut balls, seal the bag, and lightly shake until well-coated.

By Joycie52

Ingredients

• ✓ crispy rice cereal
• coconut
• caramel
• sweetened condensed milk
• butter
• miniature marshmallow
• sea salt
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line 2 jelly roll pans with parchment paper; butter the parchment paper. Spread coconut on a baking sheet.
2. 2 Bake coconut in the preheated oven until toasted and lightly browned, 10 to 15 minutes. Remove and let cool. Leave the oven on.
3. 3 Combine caramels, 10 ounces of condensed milk, and 1/4 cup butter in a microwave-safe bowl. Microwave, stopping and stirring occasionally, until caramels are melted, 1 to 2 minutes.
4. 4 Combine marshmallows and remaining 1/2 cup butter in a microwave-safe bowl. Cover and heat on high power for 30 seconds; stir. Repeat until completely blended. Add remaining sweetened condensed milk. Stir in cereal and toasted coconut. Press evenly into the prepared pans. Pour caramel mixture over cereal and smooth out. Sprinkle salt on top; add chocolate chips.
5. 5 Bake in the preheated oven until chocolate chips are melted, 1 to 2 minutes. Spread chocolate evenly. Allow to cool for 5 minutes, then roll up each, starting on the long side.
6. 6 Refrigerate until caramel has set, at least 1 hour. Slice into individual pieces, then cut in half again.

By JennyJen2009