Captain Crunch Almond Cookie Recipes

CRUNCHY CANDY CLUSTERS

Steps:

• Place candy coating in a 5-qt. slow cooker. Cover and cook on high for 1 hour. Add peanut butter. Stir in extract if desired. , In a large bowl, combine the cereals and marshmallows. Add the peanut butter mixture and stir until the cereal mixture is well coated. Drop by tablespoonfuls onto waxed paper. Let stand until set. Store at room temperature.

CAP'N CRUNCH COOKIES

Steps:

• Heat oven to 375'F.
• Lightly grease cookie sheet.
• Beat sugar and butter until fluffy.
• Blend in eggs and vanilla.
• Combine flour, baking powder and salt; in a separate bowl. Add to egg mixture and mix well.
• Stir in cereal and chocolate chips.
• Drop by rounded teaspoonfuls onto prepared cookie sheet.
• Bake 10-12 minutes or until light golden brown.
• Cool 2 minutes on cookie sheet; remove to wire rack.
• Cool completely.
• Store tightly covered.
• Makes about 3 dozen cookies.

CAPT'N CRUNCH NO BAKE COOKIES

Steps:

• 1. Mix dry ingredients in large bowl. Add nuts if desired. Set aside.
• 2. Melt almond bark on stove top or in microwave. Be careful to melt it slowly and do not burn it.
• 3. Working quickly, mix in dry ingredients. It is easier to add the melted almond bark to the dry ingredients, just be sure your have a very large bowl!
• 4. Drop teaspoon size mounds onto Silpat mats or waxed paper. Let cool. Enjoy! Note: If your mixture sets up too quickly you can dump it on waxed paper or a Silpat mat, flatten it out and let it set up; then break into chunks.