Type what you have

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
• 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
• 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
• 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
• 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
• 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
• sugar
• corn syrup
• sunbutter
• semisweet chocolate chip
• butterscotch chip

Instructions

1. 1 In large microwaveable dish, mix sugar and corn syrup until well blended. Microwave 1-1/2 minutes on High. Remove from microwave and stir. Microwave an additional 1 minute or until sugar is dissolved.
2. 2 Add SunButter® and mix until smooth. Add cereal. Press into a 9x13-inch greased cake pan.
3. 3 In medium microwaveable dish, combine chocolate chips and butterscotch chips. Microwave on High 1 minute. Remove from microwave and stir. Microwave 1 minute more or until chips are melted.
4. 4 Spread melted chips on top of cereal mixture and let cool or refrigerate until chocolate sets. Cut into 24 bars.

By SunButter

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
• 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
• 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
• 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

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
• sugar
• corn syrup
• peanut butter
• semisweet chocolate chip
• butterscotch chip

Instructions

1. 1 Butter a 9x13 inch baking pan.
2. 2 In a saucepan over medium heat, combine the sugar and corn syrup, and bring to a rolling boil. Remove from heat, and stir in peanut butter. Mix in the rice cereal until evenly coated. Press the mixture into the prepared pan.
3. 3 In a glass bowl in the microwave, melt the chocolate and butterscotch chips, stirring occasionally until smooth and well blended. Spread over the top of the bars. Chill until set, then cut into bars.

By Debbie

Ingredients

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

Instructions

1. 1 Mix white chocolate chips and peanut butter together in a large microwave-safe bowl.
2. 2 Microwave on high for 1 minute; stir with a spatula. Continue cooking in microwave in 30 second intervals; stir until smooth. Fold in rice cereal, marshmallows, and peanuts.
3. 3 Drop white chocolate mixture by spoonfuls onto a sheet of waxed paper. Sprinkle each mound with sprinkles. Set aside to cool for 30 minutes.

By Sheila

Ingredients

• ✓ crispy rice cereal
• corn syrup
• sugar
• peanut butter
• semi-sweet chocolate chip
• butterscotch chip

Instructions

1. 1 Cook corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter; mix well. Add cereal; stir until evenly coated.
2. 2 Pour into greased 13x9-inch pan and pat into place.
3. 3 Melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly. Spread over cereal.
4. 4 Cool at least 45 minutes, or until firm. Cut into bars.

By ARGO, KARO and FLEISCHMANN'S

Ingredients

• ✓ crispy rice cereal
• white chocolate chip
• butter
• marshmallow
• vanilla extract
• cranberry

Instructions

1. 1 Place white chocolate chips, butter, and marshmallows in a microwave-safe bowl. Microwave on high for 30 seconds, then stir. Repeat in 30-second intervals until smooth. Mix in vanilla.
2. 2 Combine cereal and cranberries in a large bowl. Pour melted chocolate mixture over top and quickly mix to coat dry ingredients.
3. 3 Drop mixture onto waxed paper and roll into balls, using about 2 tablespoons mixture per treat. Let stand until firm, about 30 minutes. Store in an airtight container.

By K Lea

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
• date
• sugar
• egg
• pecan
• coconut

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add dates, sugar, and eggs; cook and stir until mixture thickens and leaves the sides of the skillet, 5 to 10 minutes. Remove from heat; add crispy rice cereal and pecans. Stir cookie dough until well-mixed.
2. 2 Place coconut in a shallow bowl. Drop teaspoonfuls of cookie dough into coconut and roll to coat and form into balls. Let cookies cool, about 20 minutes.

By heidi

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
• egg
• sugar
• date
• vanilla extract
• butter
• coconut

Instructions

1. 1 In a medium saucepan over medium heat, combine the eggs sugar and dates. Bring to a boil, stirring occasionally, and boil for 5 minutes. Remove from heat and stir in the butter and vanilla. Mix in crispy rice cereal. Butter hands and roll the mixture into walnut sized balls. Roll the balls in coconut. Serve.

By LANA ENKE

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
• oat cereal
• peanut
• milk chocolate
• corn syrup
• sugar
• peanut butter
• vanilla extract

Instructions

1. 1 In a large bowl, toss together the toasted oat cereal, rice cereal, peanuts and chocolate pieces; set aside. Grease a 10x15 inch jellyroll pan.
2. 2 In a medium saucepan over medium heat, stir together the corn syrup and sugar. Bring the mixture to a boil and cook until sugar is completely dissolved. Remove from heat and quickly stir into the peanut butter and vanilla. Pour the mixture into the bowl with the cereal mixture and mix well. Press into the prepared pan. Let stand until set. Cut into bars and serve.

By Amy Berry

Ingredients

• ✓ crispy rice cereal
• sweetened condensed milk
• coconut milk
• butter
• salt
• marshmallow
• coconut flake

Instructions

1. 1 Combine condensed milk, coconut milk, and butter in a medium pan over low heat. Stir until butter has melted and everything is fully incorporated. Stir in salt.
2. 2 Increase heat to medium-low and add marshmallows. Stir until marshmallows are fully melted into liquid and you have a thick, almost jelly-like consistency; it should stick together and come clean off the sides of the pan.
3. 3 Increase heat to medium and melt the mixture a little bit more so it's a thinner liquid. Remove from the heat and stir in rice cereal and 1/2 cup coconut flakes, making sure all are evenly coated. Let sit and cool for 30 minutes.
4. 4 Wearing plastic gloves, use your hands to roll mixture into 1-inch diameter balls. Top with additional coconut flakes if desired.

By BlipBlop Bloop