We’re super excited to share this “lost” episode with our At Home family! For some reason, this Christmas cookie special from the first season of At Home back in 1991 wasn’t in our official archives. As it happened, somebody a long time ago made a DVD copy of it, and we were able to salvage it from that DVD. Because of that, the picture quality isn’t as good a professional recording, but we thought this episode was so special that people would want to see it anyways!
Arlene is joined by her friend Beverly Uher, whom you may remember from the special Labor Day episode. Here, Beverly is sharing her recipes for Christmas cookies, but what makes them unique is that they are eight different no-bake recipes, each made with different varieties of breakfast cereal!
There are caramel Kix drops, peanut butter crunch cups, butterscotch squares, candy bar cookies, kaleidoscope squares, marshmallow nut puffs, lucky cookies, and malted milk clusters. In a way, it’s a little kitschy, but it’s also colorful and fun. Which ones will you make?
Caramel Kix Drops
Ingredients
- 1 pkg caramels (15 oz)
- 1/2 cup peanut butter
- 1/4 cup water
- 4 cup Kix cereal
Icing
- 2 cups milk chocolate chips
- 4 T Crisco
- 1/2 cup peanut butter
Instructions
- In large microwave safe bowl combine caramels, 1/2 cup peanut butter and water and heat on high 3 minutes or until melted. Stir until smooth.
- Add kix cereal and stir until all of the cereal is mixed through.
- Drop by heaping teaspoonsful onto waxed paper.
- For icing melt chocolate chips, Crisco, and peanut butter until melted. Mix until smooth.
- Spread icing over top of cookies. Enjoy!
Peanut Butter Crunch Cups
Ingredients
- 1 1/4 cup creamy peanut butter
- 1/2 cup margarine or butter softened
- 4 cup Golden Grahams cereal crushed
- 2 cup powdered sugar
- 1 Tbsp shortening
- 1 cup milk chocolate chips
- 1 small jar marshmallow creme
- 24-30 baking cups
Instructions
- Mix peanut butter and margarine on low speed of mixer. Add powdered sugar mixing until blended.
- Add crushed cereal until thoroughly mixed.
- Press about 2 T into each baking cup.
- Place about 1/2 tsp marshmallow creme onto center of each cup.
- Melt chocolate chips and shortening together and mix well. Place 1/2 tsp on top of marshmallow creme and gently spread covering the entire top area of cookie. Enjoy!
Butterscotch Squares
Ingredients
- 1 pkg butterscotch flavored chips (6 oz)
- 1/3 cup light corn syrup
- 1/4 cup peanut butter
- 1 tsp vanilla
- 2 cup Total cereal
- 1/2 cup raisins (optional)
- 1/2 cup chopped nuts (optional instead of raisins)
Instructions
- Butter square 7"x7"x2" or 8"x8"x2" pan. Heat chips, corn syrup, peanut butter, vanilla in a 2 quart saucepan over low heat, stirring constantly until chips are melted and mixture is smooth. Remove from heat.
- Stir cereal (nuts and raisins if using). Press evenly in pan using the back of a buttered spoon.
- Cover an refrigerate about 2 hours or until firm.
- Cut into 2" squares. Keep cool. Makes 16 squares. Enjoy!
Candy Bar Cookies
Ingredients
- 1 cup butterscotch flavored chips
- 1/2 cup light corn syrup
- 2 Tbsp butter
- 1 tsp vanilla
- 5 cups Cheerios
- 1 1/2 cup miniature marshmallows
- 1 pkg milk chocolate chips
Instructions
- Butter square 9" x 9" x 2" pan. Heat chips, corn syrup, butter and vanilla in a 3 quart saucepan over low heat, stirring constantly until chips are melted and mixture is smooth. Remove from heat.
- Stir in Cheerios and marshmallows until all is well coated.
- Press evenly in pan, using the back of a buttered spoon. Let cool.
- Heat shortening and chocolate chips in a 1 quart saucepan over low heat, stirring constantly until mixture is smooth.
- Spread over cereal. Refrigerate until firm- 1 hour. Remove from refrigerator and let set 10 minutes before cutting into 2" x 1 1/4" squares. Makes 24 bars. Enjoy!
Kaleidoscope Squares
Ingredients
- 3 Tbsp margarine or butter
- 3 cups miniature marshmallows
- 4 cups Trix cereal
- 1/4 cup coarsely chopped nuts
- 1 1/2 cup milk chocolate chips
- 1 tsp shortening
Instructions
- Butter square 9"x9"x2" pan.
- Heat margarine in a 3 quart saucepan until melted then add marshmallows, cooking over low heat, stirring constantly until melted and mixture is smooth. Remove from heat.
- Stir in cereal and nuts until well covered. Press evenly in pan using back of a buttered spoon.
- Heat chocolate chips and shortening in a 1 quart saucepan over low heat, stirring constantly until melted and mixture is smooth.
- Spread over cereal mixture. Refrigerate until firm. Cut into 1 1/2" squares. Makes 36 squares. Enjoy!
Marshmallow Nut Puffs
Ingredients
- 2 cups Golden Graham Cereal crushed fine
- 1 cup shredded coconut
- 2 cups ground nuts
- 2 cups miniature marshmallows
- 1 can condensed Eagle Brand milk (14oz)
- 1 cup ground nuts
Instructions
- Crush nuts and cereal to a fine consistency and set aside.
- Mix the coconut and nuts together in a large bowl.
- Add cereal and marshmallows and thoroughly mix.
- Stir in Eagle Brand milk and mix well.
- Form into ball and roll into nuts. Enjoy!
Lucky Cookies
Ingredients
- 1/4 cup butter
- 3 cup miniature marshmallows
- 1/2 tsp vanilla
- 5 cups Lucky Charms cereal
Instructions
- Butter large piece of waxed paper.
- Heat butter in 3 quart saucepan until melted. Add marshmallows, stirring constantly until melted and mixture is smooth. Stir in vanilla.
- Remove from heat. Quickly fold in cereal until evenly coated.
- Press mixture about 3/4" thick on buttered waxed paper. Let cool.
- Cut into desired shapes using 2 1/2- 3" buttered Christmas cookie cutters. Makes about 12 cookies. Enjoy!
Malted Milk Clusters
Ingredients
- 1/4 cup natural flavor instant malted milk powder
- 3 Tbsp milk
- 1/4 cup light corn syrup
- 1 Tbsp butter
- 5 cup Cocoa Puffs cereal
- 1 1/2 cup milk chocolate chips
Instructions
- Heat malted milk powder and milk in 3 quart saucepan over low heat, stirring constantly until slightly thickened.
- Stir in corn syrup and margarine. Heat to boiling, stirring constantly. Remove from heat.
- Stir in chocolate chips until melted.
- Quickly stir in cereal, 2 1/2 cups at a time until it is all covered.
- Drop by rounded tablespoons onto wax paper lined cookie sheet. Refrigerate about 1 hour before eating. Keep any remaining in a cool place. Makes approximately 3 dozen. Enjoy!
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