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cereal day

The Chic Wife’s, Kris Schoels, has baked up some great recipes, a sampling is below of the scrumptious treats for your viewing pleasure. Since it’s cereal, it’s an affordable recipe that readers can duplicate. Using favorite cereals here are a few fun recipes by the Chic Wife, such as Peanut Butter Toast Crunch Treats, Cookie Crisp Chocolate Bark, and Fruity Pebbles Truffles to tempt everyone’s palette.


Cookie Crisp Chocolate Bark

Milk chocolate bark

Vanilla bark

1 box of Cookie Crisp cereal

Line a baking sheet with parchment paper or aluminum foil. In a double boiler or the microwave, melt the milk chocolate bark – pour evenly over the lined baking sheet.

Before the chocolate sets, line it with the mini cookie cereal. Melt white chocolate and drizzle overtop of the bark. Let set and then break into pieces, or if it’s thin enough- cut up with a knife.


Fruity Pebble Truffles

  • Fruity Pebble Truffles
  • 1 Box of Fruity Pebbles (the larger the better!)
  • 1 container of vanilla icing
  • White Chocolate Bark

Using a food processor, crush 4 cups of the the cereal until it has a fine consistency (you can use more or less cereal- just use less icing when you make the dough). Remove 1/4 cup of crushed pebbles for garnish. Stir in 1/2 cup of icing at a time, until the “dough” is able to be pinched together (and not crumble) Take about 2 tbsp of “dough” and roll into a ball- use an ice cream scoop for easier rolling. Place on a lined baking sheet Place baking sheet in the freezer for 10-15 minutes, until the truffles have firmed up enough that they stay together when dipped in chocolate Melt the chocolate bark, a minute at a time, in a medium sized bowl in the microwave- being careful that it doesn’t burn. Dip the “dough” balls into the white chocolate, covering them completely. Place back on lined baking sheet and sprinkle with extra pebble dust. Allow chocolate to set- typically overnight.


Peanut Butter Toast Crunch Treats

  • 2 tbsp butter, melted
  • 4 cups of miniature marshmallows
  • 1/2 cup of peanut butter
  • pinch of salt
  • 6 cups of PB Toast Crunch Cereal
  • Dark Chocolate, for melting and drizzling overtop

Prepare a 9×18 cake pan- either by lining with aluminum foil and greasing (The chic way of doing things) or by spraying with nonstick cooking spray.

Place a large saucepan on the stove on medium heat.

Pour in the butter, marshmallows, peanut butter, and pinch of salt.

Stir constantly until everything is melted. Pour in the cereal and remove from heat, stirring until completely incorporated into the marshmallow mix Pour into prepared pan and press until it is even throughout. Allow to cool slightly before drizzling with chocolate Melt chocolate in the microwave and then drizzle overtop of the treats. Allow to fully cool before removing from the pan and cutting.



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  • Siti says:

    These are a few of my favorites!!Crock Pot EnchiladasServes 61 lb Ground Beef, lean1 (8.5 oz) White Onion, chpoepd1 (4 oz can) Chopped Green Chilies (leave these out if you don’t want it to be spicy)1 (14 oz can) Enchilada Sauce1 (10-3/4 oz can) Golden Mushroom Soup1 (10-3/4 oz can) Cheddar Cheese Soup1 (10-3/4 oz can) Cream of Mushroom Soup1 (10-3/4 oz can) Cream of Celery SoupInstructions:Brown hamburger and chpoepd onion and pour off grease.Put all ingredients in crock pot. Mix and cook low 4-6 hours.~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~Chicken ParmesanServes 61/3 Cup Parmesan cheese, grated1/4 Tsp Italian Seasoning, crushed6 (4 oz) Chicken Breast, boneless, skinless1 Tbsp Unsalted Butter1/2 Cup White Onion, diced1 Tbsp All-Purpose Flour1/2 Cup 2% Milk1 (1 oz packet) Ranch Flavored Salad Dressing Mix6 Slices Mozzarella Cheese1/2 (10 oz pkg.) Spinach, frozen, thawed, drained1 Tbsp Pimiento, chpoepdInstructions:Preheat the oven to 350baFIn a small mixing bowl combine cheese, ranch salad dressing mix, and Italian seasoning. Roll chicken pieces in cheese mixture to coat lightly; set remaining cheese mixture aside. Arrange the pieces in an 8x8x2-inch baking dish. In a small saucepan cook onion in hot margarine until tender.Stir in flour; add milk all at once. Cook and stir till bubbly; stir in drained spinach and pimiento. Place a slice of cheese and spoon the spinach mixture over the chicken; sprinkle with remaining cheese mixture. Bake, uncovered, for 30-35 minutes or until tender.~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~Chicken Pasta AlfredoServes 66 Qts Water12 oz Fettuccine Pasta2 Tbsp Peanut Oil6 (4 oz) Chicken Breast, boneless, skinless2 (10-3/4 oz can) Cream of Mushroom Soup1 (20 oz bag) Frozen Broccoli Florets3/4 Cup Parmesan Cheese, gratedInstructions:Heat a large pot of water, over high heat. When water comes to a boil add the pasta and boil for 8-10 minutes. Drain; reserving 2 cups pasta water. Cut the chicken into strips (1/4 x1 ); set aside.In a large frying pan, over medium-high heat, add the oil and chicken pieces stirring frequently until golden brown.In a medium saucepan, over medium heat, add the chicken pieces, sauce, 1/4 cup reserved pasta water, stirring frequently. Add the remaining pasta water into the saucepan and bring just to a boil, then add the broccoli. Cook for 1-2 minutes. Remove from heat.Divide the cooked pasta evenly between serving dishes and top with chicken and broccoli mixture.~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~Spanish MeatloafServes 61-1/2 lb Ground Beef, lean1 (5.5 oz envelope) Wyler’s Hearty Beef Stew Soup Starter1 (8 oz bag) Mexican Style Cheddar Cheese, shredded1 (4 oz can) Diced Green Chili Peppers1 (14-1/2 oz can) Diced Tomatoes, drained1 Cup BBQ Sauce (recommended: Kraft Carb Well)Instructions:Preheat the oven to 350baFIn a large bowl add the soup starter, diced green chili peppers, and the diced tomatoes; mix until the liquid is absorbed. Add the ground beef and BBQ sauce and mix thoroughly until well combined.Place 1/2 of the mixture in a loaf pan, making a well in the meat, top evenly with the cheese and place the remainder of the meat mixture on top to seal.Bake for 45 minutes; drain any residual fat if necessary.Place the meatloaf on a warmed serving platter and serve immediately. Serve with mixed vegetables or a salad.~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~Crab QuicheServes 61 (8 oz pkg.) Louis Kemp Crab Delights, flaked3/4 Cup Mexican Style Cheddar Cheese, shredded1/2 (8 oz pkg.) Cream Cheese, cut into 1/4 cubes1/4 Cup Green Onions, sliced1/2 Tsp Salt1/2 Tsp Basil1/2 Cup Heart Healthy Bisquick1 Cup 1% Milk Skim 1/2 Cup Eggbeaters3 SecondsNonstick Cooking SprayInstructions:Preheat the oven to 350baFMix the crab delights, shredded cheese, cream cheese, onions, salt, and basil in a medium bowl.Coat a 9-inch pie plate with nonstick cooking spray and spread the crab mixture into the bottom.Beat the remaining ingredients until smooth. Pour over the crab mixture and bake for about 40-45 minutes.Serve immediately.~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~Strawberry ShakeServes 21 Cup Frozen Strawberries, thawed2 Tbsp Honey1 Cup Cold 2%Milk1 Cup Plain Yogurt2 Tbsp Sugar Substitute (recommended: Splenda)2 Whole Strawberries, garnishInstructions:Puree the strawberries and honey in a blender or food processor. Add milk, sweetener and yogurt; blend until smooth.Pour into glasses; garnish each with a whole strawberry

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