Almond Snowball Cookies

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup margarine or butter, softened
• 1/2 cup granulated sugar
• 1 egg
• 2 teaspoons vanilla
• 2 cups Kellogg's Corn Flakes® cereal (crushed to 1/2 cup)
• 2 cups finely chopped almonds
• 1 1/2 cups powdered sugar

Directions

1. Stir together flour and salt. Set aside.
2. In large mixing bowl, combine margarine and sugar until light and fluffy. Add egg and vanilla. Beat well. With pastry blender cut flour mixture into margarine mixture. Stir in Kellogg's Corn Flakes® cereal and almonds. Shape level tablespoons into balls and place on ungreased baking sheet.
3. Bake at 350°F about 20 minutes or until lightly browned. Cool slightly on baking sheet, then roll in powdered sugar. Cool completely on wire rack before serving. Store in airtight container.

Holiday Candy Cottage

Ingredients

• 6 tablespoons butter or margarine, divided
• 2 packages (10 oz. each, about 80 total) regular marshmallows, divided
• - or -
• 8 cups miniature marshmallows
• 12 cups Kellogg's® Rice Krispies® cereal (divided)
• - or -
• 12 cups Kellogg's® Cocoa Krispies® cereal (divided)
• Canned frosting or decorating gel
• Assorted candies

 

 

Directions

1.In large saucepan melt 3 tablespoons of the butter over low heat. Add 1 package (10 ounces) of the marshmallows and stir until completely melted. Increase heat to medium. Cook and stir about 2 minutes more or until mixture starts to boil. Remove from heat.
2. Add 6 cups of the KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool.
4. Repeat steps 1 through 3 above using remaining butter, marshmallows and cereal, except press mixture into 15 x 10 x 1-inch pan coated with cooking spray. Cool.
5. To assemble house, place cereal mixture from 13 x 9 x 2-inch pan on foil-lined tray for base.
6. Cut the remaining pan of cereal mixture into four 5 x 3 1/2-inch rectangles for sides and ends of house and two 8 x 3-inch rectangles for roof. With one 5 x 3 1/2-inch rectangle, laying vertical, cut off top corners at an angle to form peak of house. Repeat with second 5 x 3 1/2-inch rectangle to form back of house. (Side walls, laying horizontally, should match bottom of angle cut in height.) Place the six pieces 1-inch apart on baking sheet coated with cooking spray. Bake at 250º F about 25 minutes. Remove from oven. Use spatula or knife to reshape pieces. Cool. Remove from pan.
7. Stand house front near center of base. Generously pipe frosting to attach house sides to back of house front. Use frosting to attach house back and roof pieces. Use leftover pieces of cereal mixture to make chimney and trees. Decorate house with additional frosting and candies, using frosting to attach candies to house.
Notes
For best results, use fresh marshmallows.
2 jars (7 oz. each) marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended

 

Trimmed Christmas Tree Treats

Ingredients

• 3 tablespoons butter or margarine
• 1 package (10 oz., about 40) regular marshmallows
• - or -
• 4 cups miniature marshmallows
• 6 cups Kellogg's® Rice Krispies® cereal
• - or -
• 6 cups Kellogg's® Cocoa Krispies® cereal
• Canned frosting or decorating gel
• Assorted candies

Directions

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 15 x 10 x 1-inch pan coated with cooking spray. Cool slightly. Using cookie cutters coated with cooking spray cut into Christmas trees. Decorate with frosting and/or candies. Best if served the same day.
MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
Note:
For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving

 

Christmas Star Treats™

 

 

Ingredients

• 3 tablespoons butter or margarine
• 1 package (10 oz., about 40) regular marshmallows
• - or -
• 4 cups miniature marshmallows
• 6 cups Kellogg's® Rice Krispies® cereal
• Canned frosting or decorating gel
• Assorted candies

 

 

 

Directions

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 15 x 10 x 1-inch pan coated with cooking spray. Cool slightly. Using cookie cutters coated with cooking spray cut into stars. Decorate with frosting and/or candies. Best if served the same day.
MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary

 

Colossal Candy Canes

 

Ingredients

• 3 tablespoons butter or margarine
• 1 package (10 oz., about 40) regular marshmallows
• - or -
• 4 cups miniature marshmallows
• 6 cups Kellogg's® Rice Krispies® cereal
• - or -
• 6 cups Kellogg's® Cocoa Krispies® cereal
• Red string licorice
• Canned frosting (optional)

Directions

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
3. Divide warm mixture in half. Using buttered hands shape each portion into 12-inch candy cane. Wrap licorice around canes for stripes. Secure licorice with frosting, if desired. Best if served the same day.
MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

Note
For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container. To freeze, place in single layer in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving

Tree Treats™ Trimmed with M&M's

 

Kellogg

Ingredients

• 3 tablespoons butter or margarine
• 1 10 oz. package (about 40) regular marshmallows
• 6 cups Kellogg's® Rice Krispies® cereal
• 2 cups M&M® chocolate candies

 

 

 

Directions

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated. Add M&M's® chocolate candies. Gently stir until well mixed.
3. Using a spatula, press mixture evenly into a 13 x 9 x 2-inch pan lined with parchment paper. Bring parchment paper up on both ends to allow ease in removing from pan. Allow to cool.
4. Turn treats out of pan upside down. Remove parchment paper. Use Christmas Tree-shaped cookie cutter sprayed with cooking spray to cut out shapes.
Microwave Directions:
In microwave-safe bowl, heat butter add marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2,3, and 4 above. Microwave cooking times may vary.

 

Rice Krispies Treats® Snowmen with Fudge Hats

• 3 tablespoons butter or margarine
• 1 package (10 oz., about 40) regular marshmallows
• - or -
• 4 cups miniature marshmallows
• 6 cups Kellogg's® Rice Krispies® cereal
• 1 cup powdered sugar
• Canned frosting
• Food coloring
• Currants (optional)
• Red string licorice
• 8 Keebler® Fudge Shoppe® Fudge Stripes™ cookies
• 8 miniature chocolate-covered peanut butter cups

Directions

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated.
3. Using buttered spatula or wax paper, evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Using cookie cutters coated with cooking spray cut eight 2 1/2-inch circles, eight 2-inch circles and eight 1 1/2-inch circles.
4. Place powdered sugar in shallow dish. Roll each circle in powdered sugar, coating all sides. For each snowman, stack a medium circle on top of a large circle. Top each medium circle with a small circle. Tint frosting black. Use to pipe eyes and mouth on each snowman (you may need to remove a little powdered sugar from the area where you are piping frosting). Pipe additional frosting on each snowman for buttons or press in currants for buttons. Wrap licorice string around each snowman for a scarf.
5. Place one KEEBLER FUDGE SHOPPE FUDGE STRIPES cookie upside down on top of each for hat brim. Top with peanut butter cup upside down for hat crown, securing with frosting.
MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 through 5 above. Microwave cooking times may vary.
Notes:
For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container

 

Holiday Wreaths

Ingredients

• 1/3 cup margarine or butter
• 1 package (10 oz. about 40) regular marshmallows
• - or -
• 4 cups miniature marshmallows
• 1 teaspoon green food coloring
• 6 cups Kellogg's Corn Flakes® cereal
• - or -
• 6 cups Kellogg's Frosted Flakes® cereal
• Red cinnamon candies
• Prepared vanilla frosting

Directions

1. Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in food coloring.
2. Add KELLOGG'S CORN FLAKES cereal. Stir until well coated.
3. Portion warm cereal mixture evenly by using a 1/4 cup dry measure coated with cooking spray. Using sprayed fingers, quickly shape into individual wreaths. Dot with cinnamon candies, using prepared frosting to hold candies in place.  Store in single layer in airtight container.
Note
Use fresh marshmallows for best results.
Children should be supervised.
Green paste food coloring makes the best color for wreaths
MICROWAVE DIRECTIONS:
Microwave margarine and marshmallows at HIGH 2 minutes in microwave-safe bowl. Stir to combine. Microwave at HIGH 1 minute longer. Stir until smooth, then add food coloring. Follow steps 2 and 3 above.
TO MAKE ONE LARGE WREATH:
Press warm cereal mixture in 5 1/2-cup ring mold coated with cooking spray or shape in ring on serving plate. Remove from mold and dot with red candies. Slice to serve

Holiday Wreaths

Ingredients

• 3 tablespoons butter or margarine
• 1 package (10 oz., about 40) regular marshmallows
• - or -
• 4 cups miniature marshmallows
• 1 teaspoon green food coloring
• 6 cups Kellogg's® Rice Krispies® cereal
• Canned frosting or decorating gel
• Assorted candies

 

 

 

Directions

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in food coloring.
2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
3. Using 1/4-cup measuring cup coated with cooking spray portion cereal mixture. Using buttered hands each portion into small wreath. Decorate with frosting and/or candies. Best if served the same day.
MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

Note
For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving

Stuffed Stocking Treats™

Ingredients

• 3 tablespoons butter or margarine
• 1 package (10 oz., about 40) regular marshmallows
• - or - 4 cups miniature marshmallows
• 6 cups Kellogg's® Rice Krispies® cereal
• Canned frosting or decorating gel
• Assorted candies

 

 

 

Directions

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool slightly. Using cookie cutters coated with cooking spray cut into stocking shapes. Cut a small slit in top of each stocking. Insert candy into slit. Decorate with frosting and/or additional candies. Best if served the same day.
MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Continue with recipe as directed above. Microwave cooking times may vary.
Note
For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container. To freeze, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving

Santa Claus Treats

Ingredients

• 3 tablespoons butter or margarine
• 1 package (10 oz., about 40) regular marshmallows
• - or -
• 4 cups miniature marshmallows
• 6 cups Kellogg's® Rice Krispies® cereal
• Canned frosting or decorating gel
• Assorted candies

 

 

 

 

Directions

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 15 x 10 x 1-inch pan coated with cooking spray. Cool slightly. Using 4-inch cookie cutter coated with cooking spray cut into Santa faces. Decorate with frosting and/or candies. Best if served the same day.
MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
Note
For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving

Holiday Present Treats™

Ingredients

• 3 tablespoons butter or margarine
• 1 package (10 oz., about 40) regular marshmallows
• - or -
• 4 cups miniature marshmallows
• 6 cups Kellogg's® Rice Krispies® cereal
• - or -
• 6 cups Kellogg's® Cocoa Krispies® cereal
• Canned frosting or decorating gel
• Assorted candies
• Red string licorice (optional)

 

 

Directions

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares.
4. Use frosting to fasten stacks of two squares together. Decorate with additional frosting and/or candies. Tie bows on packages with licorice, if desired. Best if served the same day.
MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 thru 4 above. Microwave cooking times may vary.
Note
For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container. To freeze, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.