There are so many delicious ways to make cereal dessert recipes for the kid in you. Here are some of the best cereal desserts I have come across and am excited to share. Whether you like chocolate, peanut butter, marshmallow, or just cereal sweetness, make one of these desserts to appease your sweet tooth anytime. Sure to delight whoever tries them, there is a great cereal dessert for everyone here!
Reese’s Puffs Peanut Butter Balls
Yield: 20 servings
This is the easiest cereal dessert you’ll love to try anytime and make quickly. Delicious peanut butter and chocolate crunch!
- 6 cups Reese’s Puffs cereal
- 1 ¼ cups sugar
- ¾ cup light corn syrup
- 1 ¼ cups peanut butter, crunchy or creamy can be used depending on preference
In a large bowl, measure out six cups of cereal. Then in a saucepan, mix the sugar and corn syrup together over med. heat, then let it come to a boil. Take it off the heat, and stir in peanut butter. Pour this mix over your cereal, mix quickly and well, without crushing. Give your hands a quick spray with cooking spray, and form cereal balls about 2 ½ in. in diameter. Wax paper also works well to lay them on while forming. Keep them in an airtight container or large Ziploc bags, to keep fresh until serving. Recipe courtesy of: joyfulhomemaking.com.
Milk and Cereal Cake
Cake with cereal sweetness and crunch is an ideal cereal treat for Saturday mornings or after-dinner relaxing.
- 2 cups whole milk
- 2 cups Froot Loops (or cereal of your choice)
Milk and Cereal Cake:
- 1 cup finely ground Froot Loops (or cereal of your choice) equal to about 3 cups whole cereal
- 3 ¾ cups cake flour, sifted
- 1 tbsp baking powder
- ¾ tsp baking soda
- 1 ½ tsp kosher salt
- 1 ⅛ cups unsalted butter, room temperature
- 2 cups granulated sugar
- 5 eggs, room temperature
- 1 ½ tbsp vanilla
- ½ cup sour cream, room temperature
- 1 ½ cups cereal milk, room temperature
Cereal Milk Buttercream:
- 2 cups unsalted butter, room temperature
- 7 cups powdered sugar
- 4 tbsp cereal milk, room temperature
- 1 tbsp vanilla extract
- ¼ tsp salt, or to taste
To make the cereal milk, pour the whole milk over the cereal and let sit for 15 min. Strain out the cereal and reserve the milk to use in the cake and buttercream recipes. To make the milk and cereal cake, preheat the oven to 350 degrees Fahrenheit and prepare three 8 in. or four 6 in. cake pans by spraying the sides with cooking spray and fitting a parchment or wax paper circle to the bottom of each pan. In a food processor, grind up the Froot Loops (or chosen cereal) into a fine powder. Keep in mind that 1 cup fine cereal is equal to 3 cups whole cereal. Place into a medium-sized bowl and add the sifted cake flour, baking powder, baking soda, and salt. Whisk to combine and set aside. In the bowl of a stand mixer with a paddle attachment, cream the butter for one minute on high. Add the sugar and cream on high two minutes. Turn to low and add the eggs one at a time. Once all eggs are added, turn the mixer to high and beat three minutes. Add the vanilla and sour cream and mix one minute. Turn to low and add all dry ingredients, then add cereal milk all at once. Mix on low 30 sec. Do not overmix. Pour batter into prepared pans about ⅔ full. Bake 35-45 min or until a toothpick inserted into middle comes out clean. Cool 5 min, remove from pans, and cool on a baking sheet or rack for several hours. To make the cereal milk buttercream, in the bowl of a stand mixer with paddle attachment, whip the butter until fluffy and light, about 7 min. Add the powdered sugar a few cups at a time and beat on medium. Add cereal milk, vanilla, salt, and continue to mix on med. for 2 min. After torting the cake layers to desired heights, fill and frost them with cereal milk buttercream. Decorate with crushed cereal. Recipe courtesy of: sugarandsparrow.com.
Sprinkle Donut Marshmallow Bars
Yield: 20 bars
The cutest rainbow sprinkle donut dessert bars come out of this cereal dessert great for gatherings or on-the-go trips.
- 5 tbsp butter
- 7 cups mini marshmallows
- ½ tsp kosher salt
- 1 tsp vanilla
- 6 cups Sprinkled Donut Crunch, or other sprinkle donut cereal
- ¼ cup rainbow sprinkles
- ⅓ cup white chocolate chips
- 2 tbsp rainbow sprinkles
Line a 9×9” pan with foil and coat with nonstick spray. Set aside. In a large sauce-pot, melt the butter over low heat. Add the marshmallows and stir continuously until melted. Remove from heat and stir in the salt and vanilla. Pour the cereal into the melted marshmallow and stir to coat. Add in the sprinkles. Press the mix into the prepared pan. Melt the white chips in a microwave-safe bowl in 20-sec. increments, stirring after each, until melted. Drizzle the white chocolate on top of the cereal mix. You can also place the melted white chocolate in a zip-top bag and snip off the corner to pipe easily. Sprinkle remaining sprinkles on the white chocolate. Place the pan in the fridge to allow the white chocolate to set, about 20 min. Cut into bars when you’re ready to serve. Recipe courtesy of: cookiesandcups.com.
Lucky Charms Treats
For Lucky Charms lovers, this cereal dessert recipe is colorful marshmallow goodness in personally portioned squares.
- 4 tbsp butter divided
- 5 cups mini marshmallows
- 6 cups Lucky Charms cereal
- 12 oz white chocolate
In a large pot, melt the butter over low heat. Stir in marshmallows until completely melted. Remove from heat. Use a buttered spatula to stir in Lucky Charms cereal until fully coated. Press cereal mix into a greased 13×9” pan. Cool. cut into squares and remove from the pan. Over a double boiler, melt the white chocolate then remove from heat. Dip bottom of each cereal treat into the melted chocolate, place on a wax paper-covered baking sheet. Allow chocolate to cool and enjoy! Recipe courtesy of: apumpkinandaprincess.com.
Cocoa Pebbles-Crusted No-Bake Cheesecake
Yield: 8 servings
If you crave chocolate and cheesecake, this cereal dessert is for you! Cereal flavor and dessert decadence make this cheesecake so worth it.
For The Crust:
- Cooking spray
- 1 bag marshmallows (10 oz)
- 4 tbsp unsalted butter
- ¼ tsp kosher salt
- 5 cups Cocoa Pebbles cereal
For The Cheesecake:
- Two 8-oz blocks cream cheese, softened
- ¾ cup granulated sugar
- ¼ cup sour cream
- 1 tsp vanilla extract
- ½ tsp kosher salt
- 1 ½ cups dark chocolate chips, melted and cooled to room temperature
- ¾ cup Cocoa Pebbles cereal, put more for desired garnish
- ½ cup mini chocolate chips, plus more for desired garnish
- 2 cups whipped topping
For the crust, grease a 9 in. springform pan with cooking spray. In a large saucepan over med. heat, melt marshmallows, butter, and salt, stirring to combine. Remove from heat and stir in Cocoa Pebbles cereal. Pour Cocoa Pebbles mix into the pan and use the back of the greased measuring cup to firmly press the mix into the bottom of the pan and up the sides. Let cool. For the filling, in a large bowl using a hand mixer beat together the cream cheese, sugar, sour cream, vanilla, and salt until light and fluffy. Beat in melted chocolate until fluffy and well-combined, about one min. Fold in Cocoa Pebbles cereal and mini chocolate chips. Spoon filling into cooled crust and smooth the top with a spatula. Refrigerate until cool and firm, at least 4 hours or overnight. Remove the cheesecake from the pan and dollop with whipped topping. Garnish with more Cocoa Pebbles cereal and mini chocolate chips before slicing and serving. Recipe courtesy of: delish.com.
“Leftover Cereal” Cookies
Yield: 4 servings
These cereal cookies are the genius and delicious answer to what to do with all those bottom-of-the-box cereal pieces.
- ¾ cup sugar
- 1 cup packed brown sugar
- 1 cup butter or margarine, softened
- 2 eggs
- 1 tsp vanilla
- 2 cups flour, all-purpose or whole wheat
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 4 cups mixed cereal
- 1 cup quick-cooking oats
- ½ cup flaked coconut
- 1 cup chocolate chips, optional
- ½ cup chopped walnuts and/or dried cranberries, optional
Heat the oven to 350 degrees Fahrenheit. Mix sugars, butter, eggs, and vanilla in a large bowl. Stir in all remaining ingredients. Drop by ¼ cupfuls about 2 in. apart onto an ungreased cookie sheet. Flatten each ball to approx. 2 in. in diameter. Bake for 6 min, rotate cookie sheet, and bake until golden brown, 3-5 min longer. Cool one minute before removing from cookie sheet. Recipe courtesy of: yummly.com.