Best 10 Crunchy Cereal Snack Recipes

CRISPY CEREAL MIX

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Melt the margarine in a 9x13 inch baking pan.
• Remove baking pan from oven. Stir in the Worcestershire sauce, garlic powder, seasoning salt and onion powder. Gradually mix in the nuts, pretzels, bagel chips, crispy corn cereal squares, crispy rice cereal squares, and crispy wheat cereal squares. Evenly coat all ingredients.
• Bake approximately 1 hour in the preheated oven. Drain on paper towels.

NUT-FREE RANCH-FLAVORED CRISPY CEREAL SNACK MIX

Steps:

• Combine the buttermilk powder, garlic powder, onion powder, 2 teaspoons salt and the cayenne in a small bowl. Toss together the cereal, peas, bagel chips and pretzels in a large microwave-safe bowl.
• Microwave the butter, lemon zest, chives and parsley in a microwave-safe small bowl on high for 30 seconds; stir, then microwave until the butter is melted, about 15 seconds more. Stir in the vinegar. Pour the mixture over the cereal mixture, and toss well to coat. Sprinkle the buttermilk powder mixture on top, and toss well to coat.
• Microwave the snack mix on high for 2 minutes; stir, then microwave for 3 minutes more, stirring well every 45 seconds or so. Spread the mixture on a large rimmed baking sheet, and let cool and dry for 10 minutes before packing into airtight containers. The mix will keep for 2 days at room temperature.

REINDEER FOOD

Steps:

• Cover a large area of counter space with waxed paper and tape it down.
• Mix pretzels, corn cereal squares, peanuts, and candy-coated milk chocolate pieces together in a large bowl.
• Melt white chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Pour melted white chocolate over pretzel mixture; stir to evenly coat. Quickly transfer mixture to the prepared waxed paper and spread in a thin layer; cool completely. Break into pieces and store in an airtight container.

CRUNCHY PEANUT BUTTER CEREAL PARTY MIX

Steps:

• In large bowl, mix cereals, pretzels, peanut butter candies and peanuts; set aside.
• In 1-quart microwavable bowl, microwave white chocolate and butter uncovered on High about 1 minute, stirring once, until melted and chocolate can be stirred smooth. Pour over cereal mixture, stirring until evenly coated.
• In large resealable food-storage plastic bag, toss half of the cereal mixture with 1/4 cup of the powdered sugar until evenly coated. Spread on waxed paper to cool. Repeat with remaining cereal mixture and remaining 1/4 cup powdered sugar. Store tightly covered at room temperature.

CRUNCHY CINNAMON SNACK MIX

Steps:

• Heat oven to 300°F. In large bowl, mix all ingredients except butter.
• Pour melted butter over mixture; toss until evenly coated. Spread in ungreased 13x9-inch pan.
• Bake 25 minutes, stirring occasionally.

CRUNCHY OAT CEREAL

Steps:

• Preheat oven to 325°F/160°C.
• Mix all ingredients together and spread onto a large shallow baking pan.
• Bake for 30-35 minutes, or until golden and crunchy.
• Leave to cool then break up into clumps and serve.
• *This mixture will keep in an airtight container for up to 2 weeks, stored in a cool dry place.

CRUNCHY CEREAL TRAIL MIX

Steps:

• Preheat the oven to 400 degrees F. Toss the puffed rice, puffed wheat, Chex, puffed millet, oats and coconut on a large rimmed baking sheet. Bake 5 minutes.
• Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the honey, cinnamon and salt.
• Pour the butter mixture over the cereal mixture and gently stir with a rubber spatula. Return to the oven; bake until golden brown, 3 to 5 minutes. Let cool completely; store in an airtight container.

CRUNCHY CEREAL SNACK

Steps:

• 1. In 3-quart saucepan, combine sugar, corn syrup and margarine. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture boils. Boil 1 minute. Remove from heat.2. Add peanuts and KELLOGG'S CORN FLAKES cereal. Stir until evenly coated.3. Spread mixture on baking sheet, coated with cooking spray, to about 1/4-inch thickness. Cool.4. Break into pieces. Store in layers, separated with waxed paper, in airtight container, in refrigerator. Serve as snack or over ice cream, yogurt or pudding.

CRUNCHY CEREAL BARS

Steps:

• Combine chocolate chips and butter on stovetop and gently melt, stirring frequently.
• Stir in cereals, and nuts, if desired.
• Spread mixture evenly into a 13x9x2-inch pan coated with cooking spray.
• Let cool and cut into bars.

PRALINE CEREAL CRUNCH

Steps:

• In a 13-in. x 9-in. baking pan, combine cereal and pecans; set aside. In a microwave-safe bowl, combine the brown sugar, corn syrup and butter. Microwave, uncovered, on high for 2 to 2-1/2 minutes or until mixture comes to a boil, stirring occasionally. Stir in vanilla and baking soda., Pour over cereal mixture; stir to coat evenly. Bake at 250° for 1 hour, stirring every 20 minutes. Turn onto waxed paper to cool. Break into bite-size pieces.