Makes 24 bars

Ingredients

• 1¼ cups butter or margarine, melted
• 1 10-ounce package Marshmallows (or 4 cups miniature marshmallows)
• 1 teaspoon vanilla
• 6½ cups Malt-O-Meal® Fruity Dyno-Bites® cereal

Directions

1. In a 2-quart saucepan, melt butter and marshmallows over low heat, stirring occasionally.
2. Remove from heat; blend in vanilla.
3. In a large bowl, add marshmallow mixture to cereal; stir to coat evenly. Spread into a greased 13×9 inch pan. Cool completely, cut into bars.

1. Microwave Directions:
2. In a 1 1/2 quart bowl, melt butter and marshmallows on medium for 2-3 minutes; stirring once. Continue microwaving until marshmallows are melted. Continue with step 2 listed above.

Makes 8 servings

This old-fashioned cake is wonderful served warm with a sprinkle of powdered sugar or a drizzle of maple syrup. You could also frost with a vanilla or cream-cheese icing, if you like.

Ingredients

• 1 1/4 cups all-purpose flour
• 3 tbsp Maple & Brown Sugar Malt-O-Meal® cereal, uncooked
• 1 tsp cinnamon
• ¾ tsp baking soda
• ½ tsp salt
• ½ tsp ground cloves
• ¼ tsp ground nutmeg or allspice
• ½ cup (1 stick) butter or stick margarine, softened
• ¾ cup packed light brown sugar
• 1 large egg
• 1 cup unsweetened applesauce
• 1 cup finely chopped walnuts, or raisins

Directions

1. Preheat oven to 350°F. Grease and flour a 9-inch round baking pan.
2. In a medium bowl, whisk together flour, cereal, cinnamon, baking soda, salt, cloves, and nutmeg or allspice; set aside.
3. With electric mixer at medium speed, beat butter or margarine in large bowl until creamy, 30 seconds; add brown sugar and beat until light and fluffy, 3 minutes. Beat in egg.
4. Add one-third of the flour mixture, beating until incorporated, then beat in one half of the applesauce.
   Repeat, with another third of the flour mixture and the remaining applesauce, then beat in the remaining flour mixture just until smooth.
5. Gently stir in walnuts or raisins, and scrape batter into pan. Bake until a toothpick inserted in center comes out clean, about 30 minutes. Let cool completely before serving.

Makes 36 cookies

Ingredients

• 1 cup butter or margarine
• 1½ cups cups firmly packed brown sugar
• 1 eggs
• 1½ tsp vanilla
• 2¼ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 2 cups Malt-O-Meal® Berry Colossal Crunch® cereal
• 1cup (6 oz package) semi-sweet chocolate chips
• 1 tbsp butter

Directions

1. Preheat oven to 350°F.
2. In a large bowl, combine 1 cup butter, brown sugar, egg, and vanilla; beat until fluffy.
3. In a large bowl, combine flour, baking soda and salt. Stir flour mixture into butter mixture. Sir in cereal.
4. Drop batter by rounded tbsp 2 inches apart onto an ungreased baking sheet.
5. Bake for 8 minutes or until golden brown. Remove from baking sheet and cool on a wire rack.
6. Place chocolate chips and 1 tbsp butter in a microwave-safe bowl. Microwave on LOW for 30 seconds and stir. Repeat until ships are glossy and almost melted. Stir to finish melting.
7. Spoon melted chocolate into a small plastic sandwich bag. Cut a little opening in one lower corner of the bag. Twist closed the open top of the plastic bag. Squeeze chocolate out of the bag and decorate the cookies with squiggles. Let chocolate set before storing cookies.

Makes 24 bars

Ingredients

• 1 1/3 cups firmly packed brown sugar
• 1 1/3 cups butter or margarine, softened
• 2 eggs
• 1 tsp vanilla
• 2 cups all-purpose flour
• tsp baking powder
• ½ tsp salt
• 3 cups Malt-O-Meal® Frosted Flakes cereal
• ¾ cup semi-sweet chocolate chips
• ½ cup chopped nuts

Directions

1. Heat oven to 375°F.
2. In a large bowl. beat brown sugar, butter, eggs, and vanilla until smooth.
3. Stir in flour, baking powder and salt. Add cereal, chocolate chips and nuts; mix well.
4. Spread into greased 13×9 inch pan. Bake for 25 minutes or until golden brown.
   Cool completely; cut into bars.

Makes 8 servings

Ingredients

Crust:

• 3 cups Malt-O-Meal® Blueberry Muffin Tops cereal
• 4 tbsp (½ stick) butter

Pie:

• 2 tbsp cold water
• 2 tsp unflavored gelatin
• ½ cup nonfat milk
• ½ cup sugar
• 2 (8-ounce) packages cream cheese, softened
• 2 tsp pure vanilla extract
• 2 pints fresh blueberries or 1 (21-ounce) can blueberry pie filling and topping

Directions

To prepare the crust:

1. Preheat the oven to 350°F.
2. Spray a 9” pie plate with nonstick spray.
3. Place the cereal in a food processor and pulse to fine crumbs.
4. Combine the crumbs and melted butter in a medium bowl and stir until the mixture is moistened.
5. Press into a 9-inch pie plate all the way up the sides of the pan, using the bottom of a glass to pack it tightly.
6. Bake until edges are just beginning to lightly brown, about 8 minutes.
7. Let cool completely. (If not using immediately, cover with plastic wrap and refrigerate for up to 1 week or freeze up to 1 month.)

To prepare the pie:

1. Sprinkle the gelatin over the cold water in a large bowl; set aside to soften.
2. Meanwhile, combine the milk and sugar in a medium saucepan over medium heat, stirring to dissolve the sugar.
3. Bring to just below boiling, stirring constantly.
4. Remove from heat and let cool 1 minute, stirring.
5. Add to gelatin mixture and stir until gelatin dissolves completely, 2-3 minutes.
6. Place cream cheese, milk mixture and vanilla in a food processor and pulse until smooth.
7. Pour into the prepared crust.
8. Chill until firm, at least 3 hours.
9. Serve each portion with a quarter-cup of fresh blueberries or (warmed, if desired) blueberry pie filling.

Per Serving 1/8th pie with ½ cup fresh blueberries: 27 g fat (16 g sat, 0 g trans); 78 mg cholesterol; 38 g carbohydrate; 6 g protein; 2 g fiber; 287 mg sodium; 174 mg potassium Nutrition Bonus: Iron 5 mg (30% D.V.), Folate 113 mcg (28% D.V.), Vit. A (25% D.V.), Vit. C 10 mg (15% D.V.)

Makes 3 cups

Ingredients

• 3 cups Malt-O-Meal® Coco Roos® cereal
• 1 cup dry-roasted peanuts
• 24 caramels, unwrapped
• 2 tbsp water
• tbsp butter or margarine
• 1 cup powdered sugar

Directions

1. In a large bowl, combine cereal and peanuts; set aside.
2. In a medium microwave-safe bowl, microwave caramels, water and butter on HIGH for 1 1/2 to 2 minutes, stirring every 30 seconds. Pour over cereal and peanut mixture, stirring until all pieces are evenly coated.
3. Place powdered sugar in a plastic bag. Add half of cereal mixture to the plastic bag; seal tightly. Shake until all pieces are coated. Spread onto waxed paper to cool. Repeat with remaining mixture. Store in an airtight container.

Makes 8-10 servings (8 cups)

This homey dessert is great with a scoop of vanilla ice cream or a sprinkle of powdered sugar. Use a slightly sweet, egg-enriched bread like egg bread or challah, or even cinnamon bread. Save the crusts you’ve trimmed in a paper bag; in a few days, you can crumble them into bread crumbs to use for another recipe. Note: To make sure the pudding cooks evenly, you’ll need to bake it in a water bath (see how to, in steps 4 and 5).

Ingredients

• 1 (12-ounce) can low-fat (2%) evaporated milk
• ½ cup sugar
• Pinch salt
• ¼ cup Chocolate Malt-O-Meal® cereal, uncooked
• 1 (6-ounce) package semisweet chocolate chips
• 2 cups milk
• 3 large eggs
• 1 tbsp vanilla extract
• 1 (1-pound) loaf egg bread, crusts trimmed, cut into 1/2-inch cubes
• About 6 cups water, for water bath

Directions

1. In medium saucepan over medium heat, bring evaporated milk, sugar, and salt just to a boil, stirring often. Gradually whisk in cereal; continue cooking and stirring until thickened, 1 minute. Remove from heat and stir in chocolate chips until melted. Set aside to cool slightly.
2. In large bowl, beat together milk, eggs, and vanilla. Beat in chocolate mixture, then gently stir in bread cubes. Cover and refrigerate at least 2 hours, and up to 6 hours.
3. Preheat oven to 325°F. Grease an 8-inch square baking pan, and scrape the chocolate mixture evenly into it. Place it inside a roasting pan or another baking pan large enough to hold it with some room on all sides.
4. Prepare a water bath: Bring the water to a boil in a tea kettle or a pot you can pour from easily.
5. When oven is preheated, slide oven rack part way out and place the pudding-pan-filled roasting pan on it. Carefully pour boiling water around the inner pan, allowing it to come up to 1 inch along the side. Slide the oven rack in gently to avoid sloshing water. Bake until puffy and the center feels firm when pressed gently, about 1 hour. Carefully slide oven rack part way out and lift out pudding pan.
6. Let cool 1 hour before serving.

Makes 48 cookies

Ingredients

• 3¾ cups Malt-O-Meal® Frosted Mini Spooners® cereal
• 2 cups (12 oz package) milk chocolate chips, divided
• 1 cup butter or margarine
• 1 cup sugar
• 1 cup firmly packed brown sugar
• 2 eggs
• 2 tsp vanilla
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt

Directions

1. Heat oven to 375°F.
2. In a food processor or blender, grind cereal until fine. Add ½ cup milk chocolate chips and process or blend until mixture is as fine as possible.
3. In a large bowl, cream butter and sugars. Add eggs and vanilla; mix well.
4. In a separate bowl, combine flour, baking powder, baking soda, and salt. Add flour mixture to butter mixture; mix well. Blend in crushed cereal mixture.
5. Add remaining 1½ cups milk chocolate chips. Drop by tablespoonfuls onto lightly greased baking sheet.
6. Bake for 10-12 minutes or until edges are lightly browned and centers are cracked but still moist. Remove from baking sheet and cool on a wire rack.

Makes 16 servings

This easy cake forms a rich, chocolatey pudding layer at the bottom as it bakes. Clean-up is simple, because most of the mixing is done right in the pan! If you can, make the cake a day before you serve it, to allow its fudgy flavor and texture to develop. Store it covered in the refrigerator, and serve it warm or at room temperature.

Ingredients

• 2/3 cups all-purpose flour
• 1/2 cup sugar
• 3 tbsp Chocolate Malt-O-Meal® cereal, uncooked
• 1/2 cup unsweetened cocoa powder, divided
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk
• 1/4 cup vegetable oil
• 2/3 cup packed dark brown sugar
• 1/3 cup miniature semisweet chocolate chips
• 1 cup very hot water
• 1 tablespoon vanilla extract

Directions

1. Preheat oven to 350°F.
2. In an 8-inch square baking pan, stir together the flour, white sugar, cereal, 1/4 cup of the cocoa, the baking powder, and salt with a whisk or fork. Add the milk and oil; stir until smooth.
3. Sprinkle the brown sugar, the remaining 1/4 cup of the cocoa, and the chocolate chips evenly over the batter.
4. Stir together the hot water and vanilla, and pour it over the top of the batter.
5. Bake until the top of the cake is dry and a thick, pudding-like layer has formed on the bottom, 35-40 minutes. Let cool at least 1 hour before serving (use a spoon).

Makes 24 bars

Ingredients

• 5 tbsp butter or margarine
• 6 cups miniature marshmallows, divided
• 1/4 cup light corn syrup

• 1 teaspoon vanilla
• 8 cups Malt-O-Meal® Cinnamon Toasters® cereal
• 1 1/2 cups mini semi-sweet chocolate chips

Directions

1. In a 2-quart saucepan, melt butter, 5 cups marshmallows, and corn syrup over low heat, stirring occasionally.
2. Remove from heat, blend in vanilla.
3. In a large bowl, add marshmallow mixture to cereal; stir to coat evenly.
4. Stir in remaining 1 cup marshmallows and chocolate chips. Spread into a greased 13×9 inch pan. Cool completely; cut into bars.

1. Microwave Directions:
2. In a 1½ quart bowl, melt butter and 5 cups marshmallows on medium for 2-3 minutes, stirring once. Continue microwaving until marshmallows are melted. Continue with step 2 listed above.

1. Variation:
2. Instead of pressing mixture into a 13×9 inch pan, press mixture into greased muffin cups. Insert a Popsicle stick into each cup. Cool completely; remove from pans and dip the top of the bars into melted chocolate.