Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add Fruity Pebbles. Stir until well coated.
Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray. Cut into 2-inch squares when cool. Best if served the same day.
MICROWAVE DIRECTIONS In a large microwave safe bowl, heat margarine and marshmallows at HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above.
Melt the butter in a large saucepan.
Add the marshmallows, stirring until melted.
Add the Fruity Pebbles (about 8 1/2 cups); mix to coat well.
Shape the cereal mixture into balls~grease your hands with some butter for this. Serve as is -- or spread the cereal mixture on a greased cookie sheet and let cool a bit before cutting into squares or desired shapes.
Melt margarine in microwave; mix in marshmallows.
Stir until marshmallows are well coated.
Cover and microwave about 1 1/2 minutes or until smooth when stirred.
Pour Fruity Pebbles, all at once, into marshmallows.
Stir until well mixed.
Press into 9 x 13-inch baking dish.
Press firmly with wax paper.
Cool and cut.
Microwave butter for 1 minute.
Add marshmallows and salt. Microwave 1 1/2 to 2 minutes.
Add Fruity Pebbles.
Put in 13 x 9-inch dish until firm.
Yield: 16 squares.
M-m-m good!!!
egrees F. Spread 1 cup fruity pebbles on a baking sheet and
owl, combine Rice Krispies and Fruity Pebbles; set aside.
In a
Lightly grease muffin pans (24).
Butter a 4 quart microwavable bowl on place in the microwave on high for 45 seconds or until melted (microwave times vary).
Place marshmallows in the melted butter and mix to ensure they are coated with the butter.
Place it in the microwave again for 45 seconds, take out and stir.
Then return to microwave and allow to cook for another 30 seconds or until melted.
Combine cereal to melted mixture and mix well to coat.
Firmly pack the cereal mixture into the muffin pans to form cupcakes.
Let ...
Mix in bowl.
Melt 1 (12 ounce) block of vanilla bark over double boiler.
Mix together.
Drop by teaspoon on wax paper.
Set in about 15 to 20 minutes.
Sift together flour, salt, and baking soda, and stir in cereal (and oats). Set aside this dry mixture.
Cream together butter/margarine, oil, vanilla extract and sugar/Splenda.
Add egg to wet mixture and mix well.
Slowly stir in dry ingredients.
Add the milk, mixing well.
Drop with teaspoon onto cookie sheet lightly sprayed with Pam or other cooking spray.
Bake in preheated 350 degree (fahrenheit) oven for 10-12 minutes or until golden.
Enjoy with milk!
Place a small layer of the yogurt in the bottom of a glass.
Alternate between layers of yogurt, cereal and sliced fruit. Only layer one fruit at a time so they come out looking color-blocked.
Finish with a final layer of cereal. Drizzle with the chocolate syrup, if desired. Serve cold.
*Add 1/3 cup creamy peanut butter with the margarine if using Cocoa Pebbles.
In a 4 quart pan, melt the butter on the stove.
Add the marshmallows and mix to coat.
Continue to heat slowly till the marshmallows are melted.
Add cereal and mix to coat well.
Press firming into lightly greased muffin tins to form a cupcake using about 1/3 cup for each one.
Refrigerate to cool for about 20 minutes.
Remove from pans and spread with frosting.
Decorate as desired.
Place cereal into a food processor and blend until fine. Measure 2 1/2 cups of the cereal into a large bowl and set the rest aside. Add melted butter and salt to the cereal and mix until incorporated. Pour crust into a pie pan and mold to the form, bringing the cereal up the sides of the pan. Cover and freeze for 15 minutes, or until firm.
In a large bowl, mix together cream cheese, vanilla extract, powdered sugar, sour cream, heavy whipping cream, and the remaining cereal until combined and smooth. Pour the filling into the pie crust and ...
Put cereal in a large bowl.
Melt marshmallows and butter in pan on stove.
Add marshmallow mixture to cereal; mix well.
Put in greased 9 x 13-inch cake pan.
Chill for 1 hour to harden.
Cut into squares.
Microwave butter in 4 quart microwavable bowl on high for 45 seconds, or until melted.
Add marshmallows; mix to coat. Microwave 1 1/2 minutes or until marshmallows are melted and smooth, stirring after 45 seconds.
Add cereal; mix to coat well.
Preheat oven to 350\u00b0F
Beat cake mix, oil, water and egg in large bowl until well blended.
Add cereal; mix well.
Drop tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
Bake 11 minutes or JUST until cookies begin to brown.
Cool on wire racks.
Melt butter in microwave for about 45 seconds.
Add marshmallows, toss to coat with butter.
Microwave 1 1/2 minutes, stirring after 45 seconds.
Immediately add cereal.
Mix until well coated.
Press into greased 9 x 13-inch pan.
Cut into squares.
Spray an 8x10-inch pan with cooking spray.
In a large saucepan over low heat, melt the butter. Gently stir the marshmallows into the butter, and allow to fully melt. Stir until the butter and marshmallows are blended, remove pan from heat, and stir in the breakfast cereal until the cereal is completely coated with the melted marshmallows. Spread the mixture out into the prepared pan, refrigerate for 1 hour to set, and cut into bars.
In a blender combine Fruity Pebbles, yogurt, milk, and ICE.
Blend until smooth. Transfer to bowl and decorate with toppings.
OWEST setting, stir in Cocoa Pebbles. (If you prefer, you can