Type what you have

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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• butter
• miniature marshmallow

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Spread the crispy rice cereal evenly onto a large sheet pan. Bake until lightly toasted, 3 to 5 minutes. Remove from the oven and turn the heat to broil.
3. 3 Line a large baking sheet with parchment paper and grease lightly. Spread mini marshmallows in an even layer on the baking sheet. Broil marshmallows in the oven until puffed up and lightly toasted, being careful not to burn, about 2 minutes.
4. 4 Meanwhile, melt butter in a large pot on the stovetop (light-colored works best) over medium heat, stirring constantly. Keep stirring as the butter gets foamy, and continue heating until butter turns golden brown and smells nutty, 5 to 8 minutes.
5. 5 Turn the heat to low and stir in marshmallows until the entire mixture is smooth and consistent. Remove the pot from heat and gently stir in toasted cereal until well coated.
6. 6 Lightly grease a 9x13 baking dish. Use a buttered spatula or wax paper to press the mixture evenly into the baking dish. Allow to cool in the fridge for 30 minutes, then cut into squares to serve.

By Annie Campbell

Ingredients

• ✓ crispy rice cereal
• peanut
• marshmallow
• peanut butter
• white chocolate

Instructions

1. 1 In a large bowl, combine cereal, peanuts, marshmallows and peanut butter. Stir until evenly mixed.
2. 2 In a microwave-safe bowl, or in a double boiler, cook chocolate until melted. Stir occasionally until chocolate is smooth. Stir chocolate into cereal mixture. Mixture will be slightly runny.
3. 3 Drop by tablespoons onto waxed paper. Let set until firm, 2 hours. Store in an airtight container.

By Patty Prymak

Ingredients

• ✓ crispy rice cereal
• garlic salt
• seasoned salt
• egg
• milk
• chicken breast

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. 2 Place cereal in a large resealable plastic bag; crush into crumbs. Add garlic salt and seasoned salt; shake mixture together in the bag to combine. Pour crumb mixture out into a shallow bowl.
3. 3 Beat egg with milk in another shallow bowl. Dip each chicken breast half into milk mixture, then into crumb mixture, coating chicken well with crumbs. Place coated chicken breasts into the prepared baking dish.
4. 4 Bake in the preheated oven until cereal coating is golden brown, chicken is no longer pink in the center, and juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By AggieAnna

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
• all-purpose flour
• salt-free seasoning blend
• chicken breast

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 Place butter in a shallow bowl. In a separate shallow bowl, mix the crushed cereal, flour, and seasoning blend. Dip chicken tenders in the butter, then press in the cereal mixture to evenly coat. Arrange in the prepared baking dish. Drizzle with any remaining butter.
3. 3 Bake 25 minutes in the preheated oven, or until chicken juices run clear.

By DDICKERSON

Ingredients

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

Instructions

1. 1 Grease bottom and the lower 1 inch of the sides of a 9x13-inch baking dish with butter. Pour cereal into the prepared dish.
2. 2 Mix butterscotch chips and peanut butter together in a bowl and melt in a microwave oven, stirring every 30 seconds, until smooth, 2 to 3 minutes; pour over cereal and stir until cereal is coated. Use a spatula or the back of a spoon to compact mixture into the dish.
3. 3 Cover the baking dish with plastic wrap and refrigerate until firm, about 10 minutes.
4. 4 Melt the chocolate 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). Spread over the top of the bars with a spatula.
5. 5 Refrigerate bars again until the chocolate is firmed, about 10 minutes.

By peachlovehope

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
• oat
• raisin
• brown sugar
• corn syrup
• peanut butter
• vanilla extract

Instructions

1. 1 In a large bowl, stir together the rice cereal, oats, and raisins. Set aside. Grease a 9x13 inch baking dish with cooking spray.
2. 2 Combine the brown sugar and corn syrup in a small saucepan over medium heat. Heat just until boiling, then remove from heat and stir in peanut butter and vanilla until smooth. Pour over the cereal and oat mixture, and mix well.
3. 3 Press into the prepared pan using the back of a large spoon. Allow to cool, then cut into squares.

By TINAMARIES

Ingredients

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

Instructions

1. 1 Butter a 9x13 inch baking dish. In a medium bowl, stir together the butter, peanut butter and confectioners' sugar until well blended. Mix in the rice cereal so that it is evenly distributed. Press the mixture into the prepared pan.
2. 2 In the microwave or over a double boiler, melt chocolate chips, stirring occasionally until smooth. Spread the melted chocolate evenly over the peanut butter bars. Refrigerate until set before cutting into bars.

By Ravelle Lakin

Ingredients

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

Instructions

1. 1 In a medium saucepan, melt together the peanut butter and butter, stirring occasionally until warm and smooth. In a large bowl, stir together the confectioners' sugar and rice cereal; pour the peanut butter mixture over the cereal mixture and use your hands to blend well. Roll tablespoonfuls of the mixture into balls and chill.
2. 2 In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, stirring frequently until smooth. Dip the peanut butter balls into the chocolate using a toothpick. Place onto waxed paper to set.

By M McRae

Ingredients

• ✓ crispy rice cereal
• apple
• cinnamon
• coconut oil
• strawberry
• walnut

Instructions

1. 1 Place the apple, rice cereal, cinnamon, and coconut oil into a microwave-safe bowl.
2. 2 Cook in a microwave oven until the coconut oil has melted, 30 to 45 seconds. Stir to combine.
3. 3 Serve topped with berries and walnuts, if desired.

By Tawnya

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
• corn syrup
• sugar
• dark chocolate chip
• almond butter

Instructions

1. 1 Mix corn syrup and sugar in a saucepan over medium heat until bubbling, about 5 minutes. Remove from heat; stir in chocolate chips and almond butter until melted.
2. 2 Put rice cereal in a large bowl; mix in almond-chocolate mixture. Pour cereal mixture into a 9x13-inch baking dish; cool for 1 hour before serving.

By LORIKAE