Yield:
24 medium squares
Prep
Time: 5 minutes
Cook
Time: 10 minutes
Total Time: 15 minutes plus cooling time
Ingredients:
1/4 cup (1/2 a stick) butter
1 10.5 oz bag of large marshmallows
1 14.5 oz box Raspberry Peach Honey Bunches of Oats Fruit Blends cereal
1/2 10.5 oz bag of small marshmallows
1 10.5 oz bag of large marshmallows
1 14.5 oz box Raspberry Peach Honey Bunches of Oats Fruit Blends cereal
1/2 10.5 oz bag of small marshmallows
Directions:
1. Spray a 9 x 13 metal or glass baking pan with cooking spray and set aside.
2. In a large soup pan or French oven, melt butter on low heat.
3. While butter melts in the pan, combine entire contents of cereal box and 1/2 a bag of mini marshmallows together in a large bowl. Toss with your hands until the mini marshmallows are well distributed.
4. When the butter has completely melted, add the entire bag of large marshmallows to the pan. Spray a wooden spoon with cooking spray and then use it to stir the marshmallows occasionally until they are all completely melted.
5. When all the marshmallows have melted into a smooth cream in the pan, remove it from the heat. Spray the wooden spoon with cooking spray again. Dump the contents of the bowl into the marshmallow cream, then stir stir stir with the wooden spoon until all the cereal has a nice coating of marshmallow and has begun to stick together.
6. Spoon the cereal-marshmallow mix into the sprayed baking pan. Spray your wooden spoon again and use it to press the cereal firmly down into the corners of the pan and to flatten the surface. When the cereal is in a fairly even layer, refrigerate the pan.
7. Allow the treats to cool for at least 30 minutes to an hour. When they appear firm and crisp, remove the pan to a counter top. Flip the pan over and tap it a few times until the entire pan of cereal pops out in one large piece.
8. Turn the block of cereal over, then use a sharp knife to cut the block into squares, roughly 6 vertical cuts, then each strip into 4 squares, for 24 roughly even squares.
2. In a large soup pan or French oven, melt butter on low heat.
3. While butter melts in the pan, combine entire contents of cereal box and 1/2 a bag of mini marshmallows together in a large bowl. Toss with your hands until the mini marshmallows are well distributed.
4. When the butter has completely melted, add the entire bag of large marshmallows to the pan. Spray a wooden spoon with cooking spray and then use it to stir the marshmallows occasionally until they are all completely melted.
5. When all the marshmallows have melted into a smooth cream in the pan, remove it from the heat. Spray the wooden spoon with cooking spray again. Dump the contents of the bowl into the marshmallow cream, then stir stir stir with the wooden spoon until all the cereal has a nice coating of marshmallow and has begun to stick together.
6. Spoon the cereal-marshmallow mix into the sprayed baking pan. Spray your wooden spoon again and use it to press the cereal firmly down into the corners of the pan and to flatten the surface. When the cereal is in a fairly even layer, refrigerate the pan.
7. Allow the treats to cool for at least 30 minutes to an hour. When they appear firm and crisp, remove the pan to a counter top. Flip the pan over and tap it a few times until the entire pan of cereal pops out in one large piece.
8. Turn the block of cereal over, then use a sharp knife to cut the block into squares, roughly 6 vertical cuts, then each strip into 4 squares, for 24 roughly even squares.
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