Type what you have

Ingredients

• ✓ crispy rice cereal
• rolled oat
• steel-cut oat
• mixed dried fruit
• almond
• butter
• brown sugar
• honey
• vanilla extract
• chocolate chip

Instructions

1. 1 Grease a 9x13-inch baking dish.
2. 2 Mix rolled oats, steel-cut oats, rice cereal, dried fruit, and almonds together in a large bowl.
3. 3 Melt butter in a saucepan over medium heat; add brown sugar, honey, and vanilla. Whisk until sugar is completely dissolved, about 2 minutes. Pour over oat mixture; stir to combine.
4. 4 Spread oat mixture into the prepared baking dish. Press chocolate chips into the top. Refrigerate until chilled, about 1 hour.
5. 5 Sliced chilled granola mixture into 24 bars.

By Dana

Ingredients

• ✓ crispy rice cereal
• butter
• worcestershire sauce
• seasoned salt
• garlic powder
• onion powder
• corn cereal
• wheat cereal
• pretzel
• goldfish cracker
• bagel chip
• peanut

Instructions

1. 1 Gather the ingredients. Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Mix butter, Worcestershire sauce, seasoned salt, garlic powder, and onion powder in a bowl.
3. 3 Combine rice cereal squares, corn cereal squares, wheat cereal squares, pretzels, goldfish crackers, bagel chips, and peanuts in a bowl.
4. 4 Mix about 1/4 of the cereal mixture with 1/4 of the butter mixture in a separate bowl until coated; continue adding more cereal mixture and more butter mixture until cereal mixture is fully coated in butter mixture. Pour onto a baking sheet.
5. 5 Bake in the preheated oven, stirring every 15 minutes, until butter mixture is baked into cereal mixture, about 1 hour.

By Christie407

Ingredients

• ✓ crispy rice cereal
• cooking spray
• oat
• almond flour
• mixed fruit
• brown sugar
• pecan
• chocolate chip
• flax seed
• instant coffee granules
• cinnamon
• applesauce
• honey
• egg
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
2. 2 Mix oats, almond flour, dried fruit, rice cereal, brown sugar, pecans, chocolate chips, flax seeds, instant coffee granules, and cinnamon in a large bowl.
3. 3 Whisk applesauce, honey, egg, and vanilla extract in a small bowl; pour into oat mixture. Stir until evenly incorporated. Press batter into prepared baking dish.
4. 4 Bake in the preheated oven until edges are golden brown, 25 to 30 minutes. Cool completely before cutting into granola bars.

By brittlynnr

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
• 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
• 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
• 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
• 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
• 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
• 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

Ingredients

• ✓ crispy rice cereal
• brownie mix
• vegetable oil
• water
• egg
• marshmallow creme
• milk chocolate chip
• peanut butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Stir brownie mix, vegetable oil, water, and eggs together in a bowl, beating with a spoon for 50 strokes ; transfer to the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 25 to 30 minutes. Cool until just warm.
4. 4 Meanwhile, spread marshmallow creme over warm brownies. Heat chocolate chips and peanut butter in a large saucepan over low heat, stirring continuously, until mixture melts and is well combined. Stir in crispy rice cereal until coated; spread over marshmallow creme layer, pressing down lightly to fill any voids. Refrigerate until set, 20 to 30 minutes. Cut into 24 bars and serve.

By miller5pack

Ingredients

• ✓ crispy rice cereal
• cooking spray
• peanut butter
• corn syrup
• brown sugar
• butter
• peanut
• chocolate chip

Instructions

1. 1 Coat an 8-inch square baking dish with cooking spray.
2. 2 Cook and stir peanut butter, corn syrup, brown sugar, and butter together in a large saucepan over medium-low heat until boiling. Fold in crispy rice cereal and peanuts; press into the prepared baking dish.
3. 3 Sprinkle chocolate chips evenly over top hot peanut butter mixture. Let chocolate chips melt; spread chocolate over top in an even layer.
4. 4 Refrigerate until peanut butter mixture hardens, about 1 hour.

By FourMs

Ingredients

• ✓ crispy rice cereal
• date
• sugar
• butter
• margarine
• pecan
• vanilla extract
• confectioners' sugar

Instructions

1. 1 Place dates, sugar, and margarine in a large saucepan over low heat; cook and stir until sugar dissolves. Remove from heat and fold in crispy rice cereal, pecans, and vanilla extract until evenly mixed.
2. 2 Roll date mixture into 1-inch balls using lightly greased hands; allow balls to cool.
3. 3 Spread confectioners' sugar into a shallow dish; roll date balls in confectioners' sugar to coat.

By Mama Biscuits

Ingredients

• ✓ crispy rice cereal
• butter
• miniature marshmallow
• bourbon
• salt
• cake mix
• candy bits
• fruit-flavored breakfast cereal
• sea salt

Instructions

1. 1 Line a 9x13-inch cake pan with parchment paper.
2. 2 Melt butter in a large pot over medium-low heat, cooking and stirring until butter is golden brown and smells nutty, 3 to 4 minutes. Stir marshmallows into brown butter and cook until melted, 2 to 3 minutes. Add bourbon and 1 teaspoon salt; stir until incorporated. Mix cake mix into marshmallow mixture until dissolved; remove pot from heat.
3. 3 Mix 1/2 the rice cereal and 1/2 the fruit-flavored cereal into marshmallow mixture until evenly coated. Mix remaining rice cereal and fruit-flavored cereal into marshmallow-cereal mixture; press into the prepared baking dish. Sprinkle sea salt over the top.

By voraciousgirl

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
• cooking spray
• oat cereal rings
• sunflower seed
• raisin
• chocolate chip
• honey
• brown sugar
• peanut butter
• vanilla extract

Instructions

1. 1 Spray a 9x13-inch baking dish with cooking spray.
2. 2 Mix crispy rice cereal, oat cereal rings, sunflower seeds, raisins, and chocolate chips together in a large bowl.
3. 3 Stir honey and brown sugar in a saucepan, place over high heat, and bring to a boil. Stir and boil for 1 minute. Remove from heat and stir in peanut butter and vanilla extract until smooth and well blended.
4. 4 Pour the hot peanut butter mixture into the dry ingredients and stir until all dry ingredients are moistened.
5. 5 Press the mixture into the prepared baking dish to make an even layer.
6. 6 Let cool and cut into bars.

By leeka

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
• egg
• salt
• black pepper
• chicken breast
• olive oil
• butter
• apricot preserves
• water

Instructions

1. 1 Beat egg, salt, and pepper together in a bowl. Pour crushed cereal into a separate bowl. Coat chicken pieces in egg mixture. Press chicken pieces into cereal until coated.
2. 2 Heat oil and butter together in skillet over medium heat; cook and stir chicken until coating is golden brown and meat is no longer pink in the center, about 7 minutes.
3. 3 Whisk preserves and water together in a saucepan over medium-low until heated through and smooth, 2 to 3 minutes. Serve apricot sauce with chicken nuggets.

By Bryon Dean Thomas

Ingredients

• ✓ crispy rice cereal
• butter
• cocoa powder
• caramel candy
• sweetened condensed milk
• vanilla extract
• mini marshmallow
• salt
• cooking spray

Instructions

1. 1 Melt butter over medium heat in a large, deep saucepan. Add cocoa powder and whisk until well combined.
2. 2 Unwrap 24 caramels and add them to the saucepan. Cook and stir until melted, about 5 minutes. Stir in condensed milk and vanilla.
3. 3 Add mini marshmallows and cook, stirring constantly until melted and smooth, about 5 minutes. Add salt and crispy rice cereal and stir until fully incorporated.
4. 4 Place a sheet of parchment or waxed paper on a flat surface. Lightly grease hands with cooking spray and press cereal mixture together to form sixteen 3-inch circular patties. Set aside until completely cool, about 30 minutes.
5. 5 Store cookies between layers of parchment or waxed paper in an airtight container up to a week on the counter, or up to 2 weeks in the refrigerator.

By Nicole McLaughlin