Cheerios Breakfast Rounds Tea Cakes Recipes

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CHEERIOS™ CAKE



Cheerios™ Cake image

Put a fun and festive twist on marshmallow treat bars with this creative and easy Cheerios™ Cake!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 16

Number Of Ingredients 4

1/2 cup butter
1 bag (10 oz) miniature marshmallows
8 cups Cheerios™ cereal
2 cups M&M's® chocolate candies

Steps:

  • Spray 10-inch angel food (tube) cake pan or 12-cup fluted tube cake pan with cooking spray.
  • In large microwavable bowl, microwave butter uncovered on High 30 to 60 seconds or until melted. Add marshmallows; toss to coat. Microwave on High 1 minute 30 seconds to 2 minutes, stirring every 30 seconds, until marshmallows are completely melted and mixture is well blended. Stir in cereal and candies until well coated. Press evenly into pan.
  • Cool at room temperature until firm, about 1 hour. If necessary, run knife around edge of cake to loosen from pan. Turn cake upside down onto serving platter.

Nutrition Facts : Calories 290, Carbohydrate 43 g, Cholesterol 20 mg, Fat 2, Fiber 2 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 27 g, TransFat 0 g

CHEERIOS® BREAKFAST ROUNDS "TEA CAKES"



Cheerios® Breakfast Rounds

These delicious bars-made with cereal and dried strawberries-are perfect for a special grab-and-go breakfast!

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 35m

Yield 10

Number Of Ingredients 8

1 cup Chocolate Cheerios™ cereal
1 1/2 cups Frosted Cheerios™ cereal
1/4 cup butter
1 tablespoon packed brown sugar
1/4 cup honey
1/2 teaspoon vanilla
1/2 cup dried strawberries, finely chopped
Powdered sugar, if desired

Steps:

  • Line large cookie sheet with cooking parchment paper. In large bowl, measure cereals; set aside.
  • In 1-quart saucepan, melt butter over medium heat. Add brown sugar and honey; stir until well combined. Cook over medium heat 2 to 3 minutes, stirring constantly, until sugar is dissolved. Remove from heat; stir in vanilla.
  • Pour syrup mixture over cereal and stir to coat evenly. Stir in strawberries. Place 2- to 2 1/2-inch round biscuit cutter on cookie sheet. Spoon 3 rounded tablespoons of cereal mixture in center of biscuit cutter; press firmly. Remove cutter. Repeat with remaining cereal mixture. Refrigerate 15 minutes or until set. Sprinkle with powdered sugar. Store in covered container in refrigerator up to 5 days.

Nutrition Facts : Calories 140, Carbohydrate 22 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Round, Sodium 95 mg, Sugar 14 g, TransFat 0 g

CHEERIOS JUMBO BREAKFAST COOKIES



Cheerios Jumbo Breakfast Cookies image

Make and share this Cheerios Jumbo Breakfast Cookies recipe from Food.com.

Provided by hellokitty

Categories     Drop Cookies

Time 24m

Yield 12 cookies, 12 serving(s)

Number Of Ingredients 12

1 1/4 cups sugar
1/2 cup butter or 1/2 cup margarine
1/2 cup peanut butter
1/4 cup water
1 tablespoon vanilla
1 egg
1 1/2 cups whole wheat flour or 1 1/2 cups all-purpose flour
1 cup old fashioned oats or 1 cup quick-cooking oats
1 cup raisins
1/2 teaspoon salt
1/2 teaspoon baking soda
4 cups Cheerios toasted oat cereal

Steps:

  • Heat oven to 375°. Stir together sugar, butter, peanut butter, water, vanilla and egg in large bowl. Stir in remaining ingredients except cereal. Gently stir in cereal.
  • Drop dough by rounded 1/3 cupfuls 4 inches apart onto ungreased large cookie sheet. Flatten dough to about 1 inch thick.
  • Bake 13 to 15 minutes or until golden brown. Let stand 5 minutes before removing from cookie sheet. Store loosely covered.
  • *If using spread, use only stick that has more than 65% vegetable oil.
  • High Altitude (3500-6500 ft): Increase bake time to 14-16 minute.
  • (The recipe doesn't say how many servings it comes up with, but I went with 12 cookies, but of course, if you want Jumbo ones then they will be bigger and you will get less cookies).

Nutrition Facts : Calories 367.7, Fat 14.9, SaturatedFat 6.3, Cholesterol 35.8, Sodium 327.9, Carbohydrate 55, Fiber 4.3, Sugar 29.6, Protein 7.6

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