Caramallow Campbanana Crunchies Recipes

CARAMALLOW CAMPBANANA CRUNCHIES

Steps:

• Press the rice cereal treat mixture evenly into a 13 by 9 by 2-inch pan coated with cooking spray. When cooled, cut into 12 pieces by cutting into thirds lengthwise and fourths crosswise.
• Heat milk in a saucepan over low heat. Stir in sugar until it dissolves. Stirring constantly, add caramel topping until all ingredients are mixed and becomes a sauce. The sauce will be a consistency into which you will be able to fold in the bananas without mashing them, but is still thick. If necessary, use instant flour to thicken. Slice bananas into the sauce and fold in gently.
• Spoon bananas and caramel sauce over rice cereal treats. Top with mini-marshmallows and a scoop of vanilla ice cream.

NO-BAKE EASY CORN FLAKE CRUNCHIES

Steps:

• Heat sugar and corn syrup in large saucepan until mixture reaches a boil.
• Remove from heat.
• Mix in peanut butter and vanilla; combine well.
• Stir in corn flakes and desired add-ins.
• Shape into small mounds (about 1 inch) on waxed paper to cool.

TROPICAL FRUIT TRAY

Steps:

• Arrange fruits on a platter and sprinkle with fresh lime juice.

CAP'N CRUNCH CRISPY TREATS

Steps:

• Grease a 13 x 9 inch baking pan with softened butter or spray with nonstick cooking spray.
• Add the cereal to a bowl; set aside.
• Melt the butter in a large saucepan over low heat.
• Add the marshmallows, vanilla, and salt; cook, stirring constantly, until the marshmallows are melted into the butter.
• Immediately pour the marshmallow mixture over the cereal and stir with a large wooden spoon until all the cereal is coated with melted marshmallows.
• Spoon the cereal mixture into prepared pan.
• With buttered hands, gently but firmly press the cereal into the pan to compact the mixture.
• Let the mixture cool completely.
• When cool, cut into 15 large bars.
• Serve right away, or wrap each bar separately with waxed paper or plastic wrap and store in covered container for up to 2 days.

BLT WONTON CRUNCHIES

Steps:

• Preheat the oven to 350 degrees F.
• Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add bacon and cook until crispy, about 4 minutes per side. Set it aside to drain and cool on paper towels.
• Spray a 12-cup muffin pan with nonstick spray. Place each wonton wrapper into a cup of the muffin pan, and press it into the bottom and sides. Lightly spray the wrappers with nonstick spray.
• Bake in the oven until they are light golden brown, about 8 minutes. Set aside to cool.
• In a large bowl, combine mayo, Dijonnaise, garlic powder, salt, and pepper. Mix well. Add tomato and lettuce. Finely chop the bacon and add about three-fourths to the bowl; reserve the rest for topping. Gently stir until uniform. Set aside.
• Transfer the cooled wonton shells to a plate. Evenly distribute the mixture among the shells, about 3 tablespoons per shell. Evenly top with the remaining bacon. Serve immediately!