or 50 seconds.
Add cookie crumbs to melted butter. Stir
nch baking pan and a cookie sheet with parchment paper.
Melt chocolate chips, margarine and peanut butter.
Mix well and pour over cereal, stirring gently.
Add cereal mixture and shake gently to coat.
Store in covered container.
eparate bowl and crush enough cereal to make 4 cups of
Melt together corn syrup and white sugar over low heat. When mixture bubbles, remove from heat and add peanut butter, butter or margarine, and crispy rice cereal.
Grease cookie sheet and put wax paper (also greased) on cookie sheet. Spread cereal mixture on wax paper.
To Make Filling: Mix together 1/3 cup butter or margarine, milk and confectioners' sugar. Stir in cocoa and mix well.
Spread filling on cereal mixture and roll up as for jelly roll. Slice when cool. Store in refrigerator.
up Special K low carb cereal, 3 tablespoons sugar free maple
he raisins and the breakfast cereal (the mixture will be stiff
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
In a clean and dry glass or metal bowl, beat egg whites until soft peaks form. Gradually add sugar while continuing to whip until stiff peaks form. Fold in cereal, coconut and vanilla. Drop by heaping spoonfuls onto the prepared cookie sheets.
Bake for 15 to 20 minutes in the preheated oven, until firm. Allow to cool completely before removing from cookie sheets.
ach portion as directed in recipes.
Chocolate Chunk Cookies: Heat
hen removing your crispy rice cereal treats when finished.
Spray
Cookie Layer:
Mix butter and
Heat oven to 350\u00b0.
Beat margarine and sugars in large bowl vigorously until well blended.
Stir in eggs, vanilla and peanut butter.
Mix in flour, baking powder, baking soda and salt.
Stir in cereal and M&M's.
Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
Bake 7 to 9 minutes or until golden brown.
Cool 1 minute; remove from cookie sheet. Makes about 6 dozen cookies.
In a large mixing bowl, stir together the cereals, Cheezits and nuts.
In another bowl, mix the seasonings with the melted margarine.
Pour over the cereal mixture and stir to coat the cereal evenly.
Spread out mixture on a cookie sheet.
Bake at 325\u00b0 for 15 to 20 minutes, stirring frequently.
Store in an airtight jar or plastic container.
This mix tastes best if you make it 3 or 4 days ahead.
Preheat oven to 375.
Grease a cookie sheet or spray with nonstick spray.
Lightly cream molasses and butter.
Mix in egg and vanilla.
In a separate bowl, combine flour, baking soda, and cereal.
Add to the butter mixture.
Blend.
Add milk.
Drop on the cookie sheet 2 inches apart.
Bake 10-12 minutes.
(Note: for babies under 12 months, you can easily substitute 2 egg yolks for the 1 whole egg and breastmilk or formula for the whole milk. This is a very flexible recipe, so experiment and enjoy!).
he recipes in this collection.
Makes 22-23 cups cookie mix
Measure cereal into large bowl. Set aside.<
Heat oven to 325\u00b0. Mix sugars, peanut butter, butter, shortening, egg, baking soda and baking powder in 4-quart bowl thoroughly. Stir in cereal and chocolate chips. Shape dough slightly by rounded tablespoonfuls; place about 2 inches apart on ungreased cookie sheets. Bake until golden, 10 to 12 minutes. Cool 5 minutes before removing from cookie sheet. Makes about 3 1/2 dozen cookies. May substitute butterscotch chips for the chocolate chips.
Heat oven to 325\u00b0.
Stir peanut butter, sugars, butter, baking soda, baking powder and egg in large bowl until well mixed. Stir in cereal and chocolate chips.
Shape dough by rounded tablespoonfuls into balls; place about 2 inches apart on ungreased cookie sheet.
Bake 10 to 12 minutes or until golden brown.
Cool 5 minutes; remove from cookie sheet.
Cool completely.
Store loosely covered.
hocolate chunks and cereal until well combined.
Drop cookie dough onto
In a large bowl, mix all cereals, pretzels and nuts.
Melt 2 squares of white almond bark in the microwave.
Put bark in a large pan; heat on High for 1 minute and 20 seconds.
Pour cereal mixture into melted bark.
Stir with spoon until well coated. Pour mixture on aluminum foil and cool.
Break apart and store in tin or airtight container.
If you want to drop on foil like a cookie, melt 4 to 6 squares of bark for same amount of ingredients.