tablespoons unsweetened cocoa powder
cup (1 stick) salted butter
teaspoon pure vanilla extract
cup creamy peanut butter
cups Hershey’s™ Cookies 'n' Creme cereal
Line two rimmed cookie sheets with parchment or a non-stick baking mat.
In a medium saucepan; add the sugar, cocoa, butter and whole milk. Stir and bring to a rolling boil. The moment it reaches a boil, set a timer for a minute and thirty seconds while you continue to whisk.
When the time is up, remove the pot from the stove and add in the vanilla and peanut butter. Stir until the peanut butter is melted and mixed thoroughly.
Add the cereal and stir gently to combine.
Use a spoon to drop mounds of the mixture onto prepared pans. Place the pans into the refrigerator until set (about 15 to 20 minutes). Enjoy!
More About This Recipe
- Stir your way to crunchy, chocolaty cookies in just minutes -- and without turning the oven on!In these hot summer months, the thought of turning on the oven to bake cookies isn't on my agenda -- like at all. Actually, if I could grill cookies, maybe I would consider making them (and that's the truth).Whoever invented the no-bake cookie is a pure genius. Simple pantry ingredients combined in a pot on the stove top and dropped into mounds on a cookie sheet to cool. Of course that is if you can wait that long.Traditionally, no-bakes have a mixture of oatmeal and coconut, but have you ever thought to try substituting cereal? Like just pick a box of cereal, but maybe leave out the fruity ones, and mix the cereal into the ooey-gooey chocolate cookie base?Well I did. My cereal of choice? Hershey™'s Cookie 'n' Creme cereal. My husband is a big fan of pretty much anything that has "cookies and cream" in the title and my girls were all thumbs up about the idea, naturally.These no-bakes are super fun. The texture reminds me of a candy bar that has the puffed rice in it because when the hot chocolate mixture touches the cereal it will soften the cereal a bit. But when you pop them in to the fridge to cool, they’ll harden and hold their shape. They're crazy easy and kids of all ages will love 'em!
No bake Chocolate Cereal Clusters
This is so good and easy to make. I am going to make some adding dry fruits and store it as a snack!
oh yeah absolutely.. dry fruits and nuts would be perfect to add. Thanks
August 10, 2015 at 11:41 pm
Congratulations. :-) A great recipe to celebrate the occasion. (y) :-)
August 10, 2015 at 10:22 pm
This is great news :) And this is such an awesome recipe!
Traditionally Modern Food says
Congrats dear:-) easy and yummy snacks
Yummy sweet clusters, my son wold love these… got to try!
Yeah.. let me know how it turned out pa
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Ingredients needed for No Bake Crunchy Peanut Butter Clusters:
- Rice Krispies cereal (or any puffed rice cereal)
- Dry roasted peanuts
- Miniature marshmallows
- Creamy peanut butter (a.k.a. white chocolate candy coating) (not necessary, but it adds a pop of color and you can make these to match any holiday or occasion!)
(I used fall colored sprinkles, but you can use any kind that matches the holiday or occasion that you are celebrating!)
No-Bake Cinnamon Cereal Clusters
Question for ya. What are your favorite parts about a normal day? –(If by any chance you just said, “when the alarm goes off”, I have nothing more to say to you… )-I’m not exactly a morning person. But you know what I’ll wake for, any day?! FOOD. I’m am not one to skip breakfast. (Or any meal, for that matter) But being that I’m not a morning person, the food has to happen like, instantaneously.
So, wanna hear a sob story?…
…Of course you do! So, I think I speak for most of us when I say that snack time at school was like, the best part of the day. Right?! Seeing what all the other kids had for snacks, wheelin’ and dealin’, trying to make some trades so that you ended up with the best snack, those were soooo the days. But what was even better, was bringing treats into the class on your birfffffday.
…. Oh but wait! I never got to do that. (*Sob*) My birthday folks, is the day after Christmas. I know, I know. Woe is me. I couldn’t even negotiate a “half-birthday” thing because that’s in the middle of the summer and no one is in school. Do you share this same sob story? Terrible.
So I dedicate this post, to all of the kiddos out there going back to school, who can make these no-bake Cinnamon Cereal Clusters for the class! I solute you kids, I solute you. March in proudly and celebrate that birthday! You go. (By the way these clusters literally take like 5 seconds to make. Sa-weet.)
Oh, and while you’re at Walmart getting oatmeal for breakfast and Cinnamon Life cereal for these clusters, grab some Quaker Chewy Bars for some serious snack-time trading opportunities!
WHAT’S IN CORNFLAKE COOKIES?
Cornflakes are the obvious ingredient in Cornflake Cookies. But, in addition to Cornflakes, what gives this classic cookie its salty-sweet, candy-like vibe?
CORNFLAKE COOKIES WITH PEANUT BUTTER
Peanut Butter serves as more than just a flavor agent for these Cornflake Cookies. Be sure to use the good old-fashioned peanut butter. Nothing crunchy, and definitely not the healthy stuff. Save that for the PB&J’s.
THE LOWDOWN ON THE SUGAR
The sugar mixture consists of both granulated sugar and light corn syrup. If you only have dark corn syrup, technically, you could sub it in, however — you’ll be changing the overall flavor profile of the cookie. So on second thought, maybe not.
A WORD ON CORN SYRUP
Light and dark corn syrup are interchangeable in recipes, but they don’t exactly have the same flavor profile. Dark corn syrup has more of a molasses flavor profile, while light corn syrup boasts much more vanilla.
When it comes to brown sugar vs. granulated sugar, the same could be said. The darker the sugar, the more molasses flavor it will yield. So, moral of the story — stick with granulated sugar and light corn syrup for this recipe.
No-Bake Butterscotch Cornflake Cookies
I’m ba-ack! Woo-hoo! My jury duty service is over. To be honest it was an enlightening and frightening experience, but I’m glad to be able to to my part. And I’m glad it’s over. As I told you before, I usually blog late at night, after the fam is asleep and the house is quiet. But, last week, late at night wasn’t an option for me. It just about wore me out. I was just too tired. So I appreciate y’all’s patience with not having any recipes last week. But, I’m back on schedule this week and happy to bring you some new posts.
Butterscotch haystacks are one of my wife’s most favorite treats. Each year at Christmas Laura’s mom, Rita – we call her Aunt Reet, makes Heather a batch. It’s kind of become a tradition and I wouldn’t touch making those for a million bucks. Do you have recipes like that? Something that someone has always made and though you’re completely capable of doing it, you don’t because you don’t want to ruin that tradition. It just wouldn’t be the same.
Well, here’s another take on haystacks… only made with corn flakes. They’re light, crispy, tasty, and the best part… super easy!
- 1 package butterscotch morsels (11 oz)
- 3/4 cup peanut butter
- 4 cup Corn Flakes
- 1 cup peanuts
- Combine butterscotch morsels and peanut butter in a small sauce pan and melt over low heat, stirring frequently. (I advise against the use of the microwave here – a few bad experiences with butterscotch morsels – I’m just sayin’.)
- Once melted, pour over corn flakes and peanuts in a large bowl. Stir gently to combine.
- Drop onto wax paper and allow to cool completely.
* These cookies last in the fridge for about a week - they do need 4 to 8 hours to taste their best.
**While I used Post Great Grains Cereal with Raisins, Dates & Pecans, you can use your favorite cereal in it&rsquos place.
***You could substitute the coconut flour with ground up oats. If you don&rsquot have cardamom, then replace it with cinnamon instead.
****If you are using a chocolate cereal, then leave out the cardamom and cinnamon altogether.
Just make sure to use coconut oil because when it cools it hardens and helps bind these cookies together.
Only 4 ingredients!
- Cornflakes: These give the cookies that amazing crunch.
- Peanut butter: The creamy type works best. If it’s a runny peanut butter, the consistency won’t turn out how it should.
- Sugar: Granulated sugar helps make the cookies sweet.
- Corn syrup: The stickiness of the corn syrup helps give them that delicious chewy texture. Make sure to use white corn syrup.
- 1 Cup sugar
- 2 Tablespoons cocoa powder
- ¼ Cup butter
- ¼ Cup milk
- 1½ Cup Honey Bunches of Oats Whole Grain Vanilla Bunches cereal
- ½ Cup reduced-fat peanut butter
- 1 Teaspoon vanilla extract
- ½ Cup peanuts
- 1 Cup pretzels
In a heavy saucepan, bring the sugar, cocoa, butter, and milk to a boil. Let boil for 1 minute then add the cereal, peanut butter, vanilla, peanuts, and pretzels. Scoop 2 tablespoons of mixture at a time and drop on baking sheet coated with waxed paper.
Place the sheet in the refrigerator until the clusters are cooled and hardened. When ready, gently pull the clusters off of waxed paper. Store the clusters in the refrigerator.
Avalanche Cookie Clusters
When I was in high school, one of the coolest things to do was to visit Downtown Sacramento.
Now mind you, I am a kid from the suburbs, about 20 minutes away from Downtown. But seeing as the most exciting thing in my town was the halfway abandoned Yogurt Delite, Downtown seemed so cool and exotic and hip and different to a 15-year old.
For one, Downtown had a mall which was just as crappy as our mall, but better because it was Downtown. And it had a gargantuan Forever 21 in it which was sofreakinawesome because ours only had a Wet Seal and everyone knows Forever 21 > Wet Seal, amirite?
Second, Downtown was connected to Old Town, which is exactly what you think of when you think of a once-small mining town. Cute, quaint old buildings and cobblestone streets with wooden sidewalks and horse-drawn carriages clopping around. Old Town had some quirky shops that my friends and I loved to explore in, but mostly, we enjoyed hitting up the Rocky Mountain Chocolate Factory down there.
My mom would send me on my day-long jaunt to Downtown with $20 to spend on lunch, but little did she know that most of that money went to things at Forever 21 and of course, chocolates from Rocky Mountain. If you’ve never been to Rocky Mountain Chocolate Factory before, it’s pretty much the most heavenly place on earth, with floor-to-ceiling displays of chocolate truffles, candies, confections and more, and more often than not, they’re stirring up a fresh batch of caramel and dipping everything under the sun right in front of your wee beady eyes.
In other words, a hungry teenager’s dream come true.
One of my favorite things to get were the caramel apples (hello, best treat evah) and their Avalanche Bars. The Avalanche Bars are probably what Rocky Mountain’s most known for, and for good reason. If ya don’t know, Avalanche Bars are basically white chocolate and peanut butter mixed together with rice krispy cereal and marshmallows, then studded with chocolate chips. Prettttttty genius, with the whole sweet-salty-crunchy-gooey factors happening at once. And did I mention it was a hungry teenager’s dream come true?
But since my days of dwelling Downtown are long over (and since I’ve grown up and realized Downtown isn’t that cool after all, parking sucks, and is that homeless person flashing everyone?), it’s been quite some time since I’ve had an Avalanche Bar. But since I saw Shelly post her version of Avalanche Cookies, I knew I had to recreate this childhood treat at home… with my rebellious spin, duh.
Enter pie crust. Yeah, pie crust. Homie play. Homie play like that. Pie crust offers a delightful, unexpected crunch to these clusters and a bit of a doughy, cookie feel. It’s hard to explain but easy to eat 10 of these incredible cookie clusters, also inspired by the mil-dollar Pillsbury Bake-Off winner’s recipe which includes bits of baked pie crust in her cookies, too.
Genius? Hell yes it is. And ohmigawd, did I mention a DREAM COME TRUE?!
Seriously. Can’t stop, won’t stop — and you shouldn’t either. Make these NOW! Live the dream!!
HOW TO MAKE Peanut Butter Rice Krispie Treats:
- First things first, start by lining two baking sheets with parchment paper. We will use them to cool the clusters in the fridge.
- Next, add Rice Krispies and marshmallows to a medium size bowl.
- Then you will add white chocolate baking chips to a microwave safe bowl. By the way, I used a glass bow. And you will need a large one.
- To melt the chocolate, simply do it in the microwave. So easy! You will heat it on medium high for 20 seconds to start with. Then you will remove it from the microwave and stir. You will repeat heating at shorter intervals, 15 to 20 seconds, while stirring in between. Once you melt the chocolate completely, remove from microwave and stir again.
- After you stirred your chocolate, stir in the peanut butter.
- You will add Krispies and marshmallows to the bowl with white chocolate/peanut butter mixture.
- Next drop the mixture by spoonfuls onto a parchment paper lined baking sheet.
- Once you arranged them, it’s time to transfer them to the refrigerator. Allow them to cool completely for about 30 minutes.
- Then store in an airtight container for up to two weeks.
How to do it in pictures
I took pictures of the entire process to make it easier to follow. Let’s start by placing the chocolate chips into the microwave safe bowl. I recommend a large bowl. You will find it so much easier to work with!After you melt white chocolate in the microwave, you will add peanut butter. So yummy!Then you will add Rice Krispies and marshmallows.You will mix them well with a spatula. Very easy.Lastly, you will arrange them on the baking sheet. And place it in the fridge for 20 minutes. No bake avalanche cookies are so simple to make!We just love these Peanut Butter Rice Krispie Treats. They are easy to make and super delicious! No wonder that they are always the first dessert to disappear from a holiday dessert table. Try them.