ach addition.
Add flour, cocoa powder, chocolate chips, baking powder
Combine Cocoa Krispies and coconut in shallow pan or dish; set aside.
Shape ice cream into 8 balls.
Roll quickly into Cocoa Krispies mixture until coated.
Freeze until firm.
Serve plain or with desired sauce.
Blend corn syrup, peanut butter and sugar thoroughly.
Add 2 cups of the Cocoa Krispies.
Mix until well blended.
Shape firmly into 1 or 1 1/2-inch balls.
Roll balls in remaining Cocoa Krispies, pressing lightly into surface.
Let stand in cool place to harden.
Or the balls can be rolled in coconut or powdered sugar.
Yield:
about 32 balls.
Melt margarine or butter in large saucepan over low heat.
Add marshmallows; stir until completely melted.
Remove from heat. Add Cocoa Krispies cereal; stir until well coated.
Using a buttered spatula or waxed paper, press mixture evenly into buttered 13 x 9 x 2-inch pan.
Cut into squares when cool.
Makes 24 (2 x 2-inch) squares.
Melt margarine in large saucepan over low heat.
Add marshmallows; stir until completely melted.
Remove from heat. Add Kellogg's Cocoa Krispies cereal; stir until well coated. Using buttered spatula or wax paper, press mixture evenly into a 13 x 9 x 2-inch pan coated with cooking spray. Cut into squares when cool.
Yields 24 (2 x 2-inch) treats.
Sift together flour, soda and salt.
Blend butter and sugar thoroughly. Add egg and vanilla. Beat well. Stir in sifted dry ingredients.
Mix in Cocoa Krispies.
Drop by tablespoonfuls onto greased baking sheet. Bake in moderate oven at 350\u00b0 for about 13 minutes.
Yields about 3 1/2 dozen cookies 2 1/2-inches in diameter.
Melt butterscotch morsels and peanut butter in double boiler. Add Cocoa Krispies and coat well.
Spread in 13 x 9-inch greased (with margarine) pan.
Refrigerate.
Spray a Bundt pan or any kind of mold with cooking spray. Microwave margarine and marshmallows on High for 2 minutes in a large microwave-safe mixing bowl.
Stir to combine.
Microwave 1 minute longer.
Stir until smooth.
Add cereal; stir until well coated.
Press firmly into into Bundt pan (I spray the back of a large spoon or spatula with cooking spray).
You may need more than one recipe.
I alternate recipes, using Cocoa Krispies.
Turn out onto serving plate.
Decorate with M&M's, gumdrops, or as desired!
Melt butter with salt in a large saucepan over low heat. Add marshmallows and vanilla and stir until marshmallows have melted. Add cocoa and stir well.
Remove from heat and stir in Cocoa Krispies until evenly coated.
Pour into a greased 13x9 baking dish. Press down until flat in the dish. A silicone spatula coated with cooking spray works nicely. Cool.
Have ingredients measured.
Combine syrup and sugar in a 3 quart saucepan. cook over moderate heat, stirring frequently until mixture bubbles around edges of pan.
Remove from heat.
Stir in peanut butter until completely mixed.
Add cocoa Krispies, stirring until coated with syrup mixture.
Press into greased 8 x 9-inch pan.
Cool at room temperature 20 minutes.
Cut into squares.
Mix together sugar and Karo syrup and bring to a boil.
Remove from heat and add peanut butter.
Blend well and add Cocoa Krispies.
Blend well and drop on wax paper by teaspoonfuls.
Melt margarine and marshmallows.
Add Cocoa Krispies.
Quickly stir and put in greased 9 x 13-inch pan.
Mix sugar and syrup; bring to a boil and boil 1 minute. Remove from heat. Add peanut butter and Cocoa Krispies; drop on wax paper.
Bring sugar and Karo syrup to a boil; mix peanut butter and Cocoa Krispies.
Pour hot syrup over.
Drop by teaspoonfuls on cookie sheet.
Do not cook.
Melt bits and peanut butter and add Cocoa Krispies.
Stir until coated.
Lightly butter a 9 x 9-inch pan.
Press mixture into pan.
(Do not cook.)
Melt butterscotch morsels and peanut butter together in large saucepan over very low heat, stirring constantly until smooth. Remove from heat.
Add Cocoa Krispies.
Stir until well coated. Press mixture evenly into buttered 9 x 9 x 2-inch pan.
Chill until firm.
Remove from refrigerator 10 minutes before cutting into squares.
Melt margarine in large saucepan over low heat.
Add marsh mellows and stir until completely melted.
Add cocoa krispies cereal.
Stir until well coated.
Using buttered spatula, waxed paper or buttered hands press mixture evenly into buttered 13 x 9 x 2 in. pan.
Let cool, then cut into squares.
br>Remove from burner & add Cocoa Krispies. Stir till combined.
Spray
Melt peanut butter and chips over low heat. Remove from heat.
Add cocoa Krispies and pack into 8 x 8 inch buttered pan.
Put into refrigerator, cut into squares when nearly firm. Keep refrigerated.
Grease an 8x12 inch baking pan and line base and long sides with baking paper, extending paper 2 inches over sides.
Combine butter, sugar and corn syrup in a medium saucepan. Stir over low heat until sugar dissolves.
Combine Cocoa Krispies and coconut in a large bowl. Stir in butter mixture and mix until combined. Press mixture firmly into prepared pan then drizzle with chocolate. Chill for 1 hour, or until firm. Let stand at room temperature for 10 mins before cutting into pieces.