It is easy to flex your culinary creativity and play with cereal treats. Just think of your dream flavor combo, and I promise you can use it to create a custom cereal treat! Bonus: no bake!
There are two main ways to be creative with these. You can add crunch, swirl, or spice mix-ins directly into the marshmallow and cereal mixture—folding them in, swirling them through, or even melting them right into the base. You can also go the layered route—press half the cereal mixture into the pan, spread on your swirl (fudge, peanut butter, caramel, and the like), then press the remaining cereal mixture on top. If you are using a spread or softer mix-in, make sure it has the consistency of peanut butter because you don’t want to add liquid to this recipe.
With all this in mind, I’ll give you the structure for making these treats. All you have to do is choose your own adventure.
When it’s too hot outside to bake, but you still need a cake, fridge cakes are the answer! Simple and foolproof, this dessert from the new cookbook Fridge Cakes by Jean-Luc Sady is made by layering shortbread and whipped cream with marshmallows and chocolate in a loaf tin, then chilling the cake in the fridge for 3 hours before serving.
Ingredients
Pepsi, peanut butter and miniature marshmallows -- what could be better?