For those with a sweet tooth and a craving for a unique and delicious dessert, the cocoa cereal crunch cake is an absolute must-try. This delightful confection combines the nostalgic flavors of childhood cereal with the sophistication of a rich and creamy cake batter, creating an irresistible treat that will tantalize your taste buds and leave you wanting more. In this article, we will embark on a culinary adventure, discovering the secrets to crafting the perfect cocoa cereal crunch cake. Explore various recipe variations, learn essential baking techniques, and gather expert tips to ensure your cake turns out moist, fluffy, and adorned with a generous layer of crunchy cereal that adds both texture and flavor. Get ready to indulge in a dessert that is not only easy to make but also guaranteed to be a hit at any gathering.
Let's cook with our recipes!
CHOCOLATE CEREAL PUFFS
Anyone who loves peanut butter and easy cookie recipes will love this!
Provided by Kristi
Categories Desserts Cookies No-Bake Cookie Recipes
Yield 18
Number Of Ingredients 5
Steps:
- Combine the sugar, corn syrup and vanilla in a medium saucepan. Bring to a boil over medium high heat, stirring occasionally, boil for 1 to2 minutes. Remove from heat and stir in the peanut butter. Add cereal, mix until cereal is evenly coated.
- Drop cookies by spoonfuls onto greased foil or waxed paper. Let sit at room temperature until cool and set. This recipe can also be made in the microwave, if watched carefully.
Nutrition Facts : Calories 208.3 calories, Carbohydrate 34.4 g, Fat 7.5 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 1.6 g, Sodium 106.7 mg, Sugar 20.8 g
COCOA PUFFS® CEREAL CRUNCH CAKE
Cocoa Puffs® cereal adds a fun, crunchy surprise to this cake!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 12
Number Of Ingredients 4
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of 3 (8- or 9-inch) round cake pans. Make cake batter as directed on box. Divide batter evenly among pans (about 1 2/3 cups batter in each).
- Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Spoon 1 container frosting into large bowl. Coarsely crush 3 cups of the cereal. Add crushed cereal to frosting; mix well. Spread half over first cake layer to within 1/2 inch of edge. Place second cake layer over frosting; top with remaining frosting. Top with third cake layer.
- Frost side and top of cake with remaining 1 1/2 containers frosting. Sprinkle with remaining 1/2 cup uncrushed cereal.
Nutrition Facts : Calories 580, Carbohydrate 82 g, Cholesterol 55 mg, Fat 5, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 61 g, TransFat 4 1/2 g
CEREAL DONUT HOLES
Tasty donut holes flavored inside and out with cereals like Trix™, Cinnamon Toast Crunch™, and Cocoa Puffs™.
Provided by The Food in My Beard
Categories Dessert
Time 30m
Yield 10
Number Of Ingredients 9
Steps:
- Make the glaze: Warm the 1/2 cup of milk, and whisk in the powdered sugar.
- Heat frying oil to 350°F. Make sure to use a sturdy pot and a deep fry thermometer.
- Mix the dry ingredients.
- Whisk together the wet ingredients.
- Add the wet to the dry and mix well.
- Immediately form balls and fry until crisp and fully cooked, about 5 minutes.
- Dip the balls in the glaze and top with more of the cereal.
Nutrition Facts : ServingSize 1 Serving
NO-BAKE CHOCO-MALLOW-CEREAL TREAT BARS
Give the oven a day off and make these no-bake chocolate toast crunch cereal bars whenever you need a jaw-dropping dessert in a hurry. These ooey-gooey chocolate cereal treat bars only require three ingredients, making them a great way to get the kids involved. Explore your family's creative side and add your other favorite cereals and ingredients to these Chocolate Toast Crunch™ cereal bars for added fun.
Provided by Pillsbury Kitchens
Categories Dessert
Time 30m
Yield 12
Number Of Ingredients 3
Steps:
- Spray bottom and sides of 8-inch square or 13x9-inch pan with cooking spray.
- In large microwavable bowl, microwave butter and marshmallows uncovered on High about 2 minutes, stirring after each minute, until mixture is smooth. With pot holders, remove bowl from microwave. Immediately stir in cereal until evenly coated.
- Press cereal mixture evenly into pan using buttered back of spoon. Cool at least 10 minutes.
- Cut into 4 rows by 3 rows. Store loosely covered.
Nutrition Facts : Calories 200, Carbohydrate 36 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 130 mg, Sugar 20 g, TransFat 0 g
KETO COCOA PUFFS
Take a sweet delicious stroll down memory lane with a crispy crunchy guilt-free cereal that will make you cuckoo for low carb cocoa puffs!
Provided by Lindsey Hyland
Categories Breakfast
Time 30m
Number Of Ingredients 4
Steps:
- Preheat oven to 400 F and line a baking sheet with parchment paper.
- Combine all ingredients in a bowl. If the batter seems dry/crumbly, add a few teaspoons of mild-tasting oil or coconut oil (this just means your peanut butter is dry).
- To make circles (takes a LOT more time, but they're REALLY fun): pinch a thumbnail-sized amount of dough and roll between your hands to form a ball. Place on the baking sheet. Bake for 8 minutes, then take the baking sheet out of the oven and carefully move the balls around so they cook on the other side. Place back in the oven and cook another 5 minutes. Allow to cool and enjoy!
- To make squares: Place dough on a piece of parchment paper, with a second piece of parchment on top. Using a rolling pin, roll the dough into a thin and even layer about 1/4-1/8" thick. Remove the top piece of parchment paper. Use a pizza cutter, cut into small squares (about 1"). Bake in the oven for 5 minutes, then take the baking sheet out of the oven and carefully break up the squares, so they're no longer connected. Bake for another 7 minutes. Allow to cool and enjoy!
Nutrition Facts : Calories 169 kcal, Carbohydrate 4 g, Protein 16 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 62 mg, Sodium 164 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
5-MINUTE CHRISTMAS BARK
Cocoa Puffs™ cereal adds unexpected crunch to this easier-than-ever version of the classic holiday candy.
Provided by Roxana Yawgel
Categories Dessert
Time 5m
Yield 10
Number Of Ingredients 4
Steps:
- Line cookie sheet with cooking parchment paper.
- In medium microwavable bowl, microwave candy melts on High about 60 to 90 seconds; stir until smooth and combined.
- Pour melted candy melts on cookie sheet; spread with back of spoon.
- Quickly arrange cereal, marshmallows and chips over melted candy melts; gently press in.
- Place cookie sheet in freezer for a few minutes or until hardened. Remove from freezer; break into pieces.
Nutrition Facts : ServingSize 1 Serving
COCOA PUFFS CEREAL BARS
Cocoa Puffs Cereal Bars, a fun, chocolaty breakfast cereal bar everyone will enjoy!
Provided by Lisa
Categories Dessert
Number Of Ingredients 4
Steps:
- Spray with nonstick cooking spray a 9x13* baking dish- set aside.
- In a medium pan over medium low heat melt butter. (3 tbs butter)
- Add in marshmallows. Stir until fully melted. (10 oz marshmallows)
- Once fully melted, remove from heat and stir in the Cocoa Puffs. Make sure to stir the marshmallows and cereal together really well or else you will get a marshmallow layer on the bottom of the pan and it's not and tasty as you might think. (6 cups)
- Press the cereal into prepared 9x13 baking dish. Use a spatula sprayed with non-stick cooking spray to firmly pack the cereal into the pan.
- Let the cocoa puff cereal treat cool completely and then cut into 18 squares.
Nutrition Facts : Calories 113 kcal, Carbohydrate 23 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 97 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
5 INGREDIENT COOKIE CRUNCH COCOA PUFFS HOMEMADE CEREAL {GLUTEN FREE}
5 Ingredient Cookie Crunch Cocoa Puffs Homemade Cereal {Gluten Free}
Provided by Lindsay Cotter
Categories breakfast
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 350F.
- Place cookies in blender or food processor and blend until a meal/flour is formed.
- Next add in ripe banana, coconut oil, and optional vanilla. Blend again.
- Transfer to a large bowl
- Add in your cocoa powder and coconut flour. The more powder the more chocolatey it is.
- Roll batter into small cocoa puff size balls. A little smaller than marbles size.
- Place on greased baking tray.
- Bake for 30 minutes or so. It's good to flip puffs over half way through baking if possible.
- Remove from oven once cereal is golden brown or hard enough to create a crunch. Let cool.
- Store in air tight container. Add extra cocoa powder or peanut flour and coat the bites. This is optional.
- Serve in a bowl with milk.
- Should last up to a month or so.
Nutrition Facts : ServingSize 3/4 cup, Calories 228 calories, Sugar 11.6g, Sodium 83.4mg, Fat 12.2g, SaturatedFat 7.4g, Carbohydrate 28.7g, Fiber 8.1g, Protein 3.5g, Cholesterol 3.8mg
COCOA PUFF COOKIES
Make and share this Cocoa Puff Cookies recipe from Food.com.
Provided by Moe Larry Cheese
Categories Candy
Time 9m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- In a large pot; bring to a boil the sugar, syrup and honey.
- Boil until sugar is almost melted.
- Stir in peanut butter and then the Coco Puffs.
- Drop by spoonfuls onto wax paper and let cool. Store in a air-tight container.
CEREAL PIE CRUST
I didn't have any graham crackers so I decided to see what else I could use to make the crust. Who knew you could make a pie crust with cereal? I made mine with Captain Crunch. How fun is that! Recipe courtesy of The Joy of Cooking. Serving size is estimated.
Provided by AmyZoe
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Roll or grind the breakfast cereal. There should be 1 1/2 cups after crushing.
- Combine with the melted butter, sugar (if using), and cinnamon.
- An easy way to form the crust is after mixing to press another pie pan of the same diameter firmly into the dough. When the top pan is removed a crust of even thickness is underneath.
- Trim any excess that is forced to the top edge.
- Crumb crusts need not be baked before filling, but if used unbaked, must be first chilled thoroughly or the filling will immediately disintegrate the crust.
- If baked before filling, they require a 350 degree oven for about 10 minutes. It is best to cool the empty baked shell before filling.
- Fill a prebaked shell with chiffon fillings, bavarian creams, or gelatin whips topped with sweetened whipped cream, or with custard or fruit filling, which may be covered with a high meringue.
Nutrition Facts : Calories 126.3, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 101.4, Carbohydrate 6.4, Fiber 0.1, Sugar 6.2, Protein 0.1
COCOA PUFFS® CEREAL CRUNCH CAKE
Cocoa Puffs® cereal adds a fun, crunchy surprise to this cake! Servings # 12
Provided by @MakeItYours
Number Of Ingredients 4
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of 3 (8- or 9-inch) round cake pans. Make cake batter as directed on box. Divide batter evenly among pans (about 1 2/3 cups batter in each).
- Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Spoon 1 container frosting into large bowl. Coarsely crush 3 cups of the cereal. Add crushed cereal to frosting; mix well. Spread half over first cake layer to within 1/2 inch of edge. Place second cake layer over frosting; top with remaining frosting. Top with third cake layer.
- Frost side and top of cake with remaining 1 1/2 containers frosting. Sprinkle with remaining 1/2 cup uncrushed cereal.
Tips:
- Use fresh, ripe bananas for the best flavor. Overripe bananas will make the cake too mushy.
- Be sure to measure your flour correctly. Too much flour will make the cake dry and crumbly.
- Don't overmix the batter. Overmixing will develop the gluten in the flour and make the cake tough.
- Bake the cake at the correct temperature and for the correct amount of time. Underbaking will result in a gooey cake, while overbaking will make the cake dry and crumbly.
- Let the cake cool completely before frosting it. This will help the frosting to set properly.
- For a fun and festive touch, decorate the cake with Cocoa Puffs cereal.
Conclusion:
This Cocoa Puffs Cereal Crunch Cake is a delicious and easy-to-make treat that is perfect for any occasion. With its moist banana cake base, crunchy cereal topping, and creamy frosting, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a fun and festive dessert, give this Cocoa Puffs Cereal Crunch Cake a try. You won't be disappointed!
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