Lemonade Cereal Treats Recipes

Steps:

• Line a baking sheet with parchment paper. Melt the butter in a large pot over medium heat. Add the marshmallows and stir until melted, then stir in the food coloring. Remove from the heat and stir in the cereal. Using oiled hands, form the mixture into 1/2-cup mounds, pressing until smooth. Transfer to the prepared baking sheet, press to flatten the bottoms and let cool.
• Using kitchen shears, cut the orange licorice into thirty-six 1/4- to 1/2-inch pieces. Cut the yellow licorice into twelve 1/4- to 1/2-inch pieces. Put the frosting in a small resealable plastic bag and snip a corner. Attach the orange licorice to the cereal treats for beaks and feet and the yellow licorice to the tops for feathers, using the frosting to adhere. Attach the chocolate candies for eyes, using the remaining frosting.

Steps:

• Spray a 13 x 9 inch pan on bottom and sides with non-stick cooking spray.
• In a large bowl in microwave, melt margarine. Add marshmallows, stir to coat. Microwave on high 1 1/2 minutes or until smooth when stirred for 45 seconds. Stir in peanut butter.
• Add cereal all at once and stir quickly to coat. With buttered spatula, press into prepared pan. Cool and cut into squares.

Steps:

• Line an 8-inch square pan with foil so there is a 2-inch overhang on all sides. Lightly grease the foil with butter. Combine the blue, pink and purple sanding sugars together in a small bowl and set aside.
• Melt the butter in a large pot over medium heat. Add the marshmallow chicks and cook, stirring, until completely melted, 5 to 6 minutes. Remove from the heat and stir in the vanilla and salt. Add both cereals and stir with a rubber spatula until combined. Transfer the mixture to the prepared pan. Coat the spatula in nonstick cooking spray and use it to press the mixture down into an even layer. Sprinkle the top with the sanding sugar mixture. Let sit at room temperature until firm, about 30 minutes. Cut into 12 bars. Store at room temperature in an airtight container for up to 3 days.

Steps:

• Grease a 1/2 dry measuring cup with butter and line a 12-cup muffin tray with cupcake liners. Or grease the inside of the cups as well if you're not using liners.
• Melt the butter in a large pot over medium heat. Add all but 1 cup of the marshmallows and cook, stirring occasionally, until the marshmallows melt completely, about 5 minutes. Remove from the heat and stir in the vanilla and a pinch of salt. Add the cereal and stir with a rubber spatula, making sure to scrape up the bottom, until the cereal is completely coated. Let the filling cool off for a few minutes and then quickly fold in the reserved 1 cup marshmallows and the chocolate bars.
• Use the prepared measuring cup to scoop the mixture into the cups of the prepared muffin tray. Pat the domes together gently to help the treats hold their shape. Let sit at room temperature until firm, about 30 minutes.
• Store at room temperature in an airtight container for up to 3 days.

Steps:

• Grease a 9-inch square baking pan with softened butter. Melt 3 tablespoons butter in a large pot over medium heat. Add marshmallows; cook, stirring, until melted. Remove from heat.
• Stir in cereal and chosen mix-ins to combine. Press into prepared pan; let stand until firm, about 1 hour. Cut into squares and serve, or store in an airtight container at room temperature up to 3 days.