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.
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!!!
owl, combine Rice Krispies and Fruity Pebbles; set aside.
In a
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.
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.
Using the original Rice Krispies Treats recipe, add caramel topping to melted marshmallow mixture at step 1 just before adding cereal.
Follow remaining directions in steps 2 and 3. Put in freezer for 30 minutes and then cut in 2 x 2-inch squares.
Yields 24 treats.
Sprinkle chopped, mixed dried fruit in the bottom of a 13 x 9 x 2-inch pan coated with cooking spray.
Using the original Rice Krispies Treats recipe, gently press cereal mixture into pan on the top of mixed fruit.
Put in freezer for 30 minutes.
Invert pan and cut into squares.
Yields 24.
*Add 1/3 cup creamy peanut butter with the margarine if using Cocoa Pebbles.
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.
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.
egrees F. Spread 1 cup fruity pebbles on a baking sheet and
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 ...
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.
Set aside some Dino marshmallows to decorate finished squares.
Melt margarine in a 5-quart saucepan on low until melted.
Add marshmallows and melt until smooth.
Remove from heat and add cereal, coating well.
Press firmly into lightly greased foil lined 13 x 9-inch pan.
Cool.
Turn onto cutting surface.
Peel off foil and cut into squares.
Line a 9x13-inch cake pan with parchment paper.
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.
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 ...
Lightly grease muffin pans.
Microwave butter in a 4 quart microwavable bowl on high for 45 seconds or until melted.
Add marshmallows, stirring to coat.
Microwave 1 1/2 minutes or until marshmallows are melted and smooth, stirring after 45 seconds.
Add cereal; mix well to coat.
Press cereal mixture firmly into prepared pans to form cupcakes using about 1/3 cup of the mixture.
Cool and remove from pans.
Frost just before serving if desired.
Decorate as desired with the candy sprinkles.
Store unfrosted cupcakes wrapped ...
Mix cake, oil, water, and egg in a large bowl with a wooden spoon until well blended.
Stir in cereal.