No Bake Cereal Cookies Recipes

Steps:

• Grease a 15x10x1-in. pan. In a large bowl, combine first 4 ingredients., In a large saucepan, melt butter over low heat. Add marshmallows; stir until completely melted. Stir in honey until blended. Pour over cereal mixture; stir until evenly coated. Cool 5 minutes., Stir in M&M's and raisins; press into prepared pan using a greased spatula. Let stand 30 minutes before cutting. Store between layers of waxed paper in an airtight container.

Steps:

• Mix brown sugar and white sugar in the mixer.
• Add butter, beaten eggs, and vanilla. Mix well.
• Mix four,baking soda, baking powder, and salt in a separate bowl. Add to sugar mixture, mix well.
• Add oatmeal, crushed cornflakes, Rice Crispy cereal, and coconut. (When I do this in my mixer the batter is very thick.).
• Spoon on a cookie sheet and flatten a little with a fork or spoon.
• Bake at 400 degrees for 8-10 minutes.

Steps:

• In a large bowl, toss together the toasted oat cereal, rice cereal, peanuts and chocolate pieces; set aside. Grease a 10x15 inch jellyroll pan.
• In a medium saucepan over medium heat, stir together the corn syrup and sugar. Bring the mixture to a boil and cook until sugar is completely dissolved. Remove from heat and quickly stir into the peanut butter and vanilla. Pour the mixture into the bowl with the cereal mixture and mix well. Press into the prepared pan. Let stand until set. Cut into bars and serve.

Steps:

• Line a large baking tray with parchment paper. Pour cereal into a large bowl.
• Combine chocolate chips and coconut oil in a saucepan over medium-low heat. Stir until melted and fully combined, 3 to 4 minutes. Remove from the heat and stir in peanut butter and maple syrup until thoroughly blended. Pour over the cereal and mix to combine.
• Use a cookie scoop to drop batter onto the prepared tray. Let sit until firm, about 1 hour.

Steps:

• Bring sugar and syrup to a boil. Add peanut butter and stir well. Remove from heat. Stir in cereal (see Cook's Note).
• Pat into a lightly greased 9x13-inch pan, or drop by spoonfuls onto waxed paper.
• Allow to cool before slicing bars.

Steps:

• In a large pan mix the brown sugar and the syrup.
• When it starts to boil add the vanilla and the peanut butter, stirring well.
• Take it off the heat and add the cereal and coconut. Mix well and drop by teaspoonfuls onto a cookie sheet you have sprayed with non stick spray.
• Let cool.

Steps:

• 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.

Steps:

• Cream butter and sugar.
• Add eggs and vanilla.
• Stir in everything else.
• Drop by spoonfuls onto greased sheets.
• Bake 375' 12 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Combine cornflakes, rice cereal, and oats in a large bowl. Whisk flour and baking soda together in a separate bowl.
• Beat butter, oil, and both sugars in a very large bowl until smooth. Add egg and vanilla and beat until smooth. Slowly mix in flour mixture. Stir in cereal mixture by hand.
• Drop tablespoonfuls of dough 2 inches apart onto the prepared baking sheets. Flatten balls with the bottom of a glass for even cooking and crispier cookies.
• Bake in batches in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Steps:

• Place cereal in a food processor; process until finely crushed. Add cream cheese; process until blended. Shape into 1-in. balls. Coat bottom of a glass with cooking spray, then dip in sugar. Press cookies with bottom of glass to flatten to 1/4-in. thickness; re-dip glass in sugar as needed. Freeze 30 minutes or until firm., In a microwave, melt candy coating and shortening; stir until smooth. If desired, stir in lemon extract. Dip cookies in coating mixture; allow excess to drip off. Place on waxed paper-lined baking sheets. If desired, immediately decorate with sprinkles. Store between layers of waxed paper in an airtight container in the refrigerator.

Steps:

• Bring syrup and sugar to a boil.
• Remove from heat and add peanut butter.
• Mix quickly and add to cereal.
• Spoon onto greased wax paper for drop cookies, or into a greased sheet pan for cut cookies.