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Tropical Coconut Crunch Flan

Tropical Coconut Crunch Flan

Ingredients

  • 3/4 cup prepared cajeta (available in Latin markets or grocery aisles)
  • 5 eggs
  • 2 egg yolks
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (13.5 ounces) coconut milk
  • 1/3 cup heavy cream
  • 1 Tablespoon vanilla extract
  • 1/2 cup Fruity Pebbles Cereal

Topping:

  • 2 Tablespoons Fruity Pebbles Cereal
  • 2 Tablespoons flaked coconut

Directions

  1. Preheat the oven to 350° F.
  1. Place 12 ramekins or mini pie pans in a large roasting pan, set aside.
  1. In a small saucepan, warm cajeta over medium heat. Pour an equal amount of cajeta into each ramekin.
  1. Using an electric mixer, combine the eggs and egg yolks for 2 to 3 minutes. Add the sweetened condensed milk, coconut milk, heavy cream, and vanilla extract. Mix for 1 more minute. Stir in cereal.
  1. Carefully pour an equal amount of the flan mixture into the prepared ramekins in the roasting pan. Add hot water to the roasting pan (not to the ramekins) until the water comes halfway up the sides of the ramekins. Place the roasting pan in the oven and bake for 1 hour or until a knife inserted in the center of the flan comes out clean.
  1. Remove from the roasting pan and cool for at least 30 minutes. Cover and refrigerate for at least 2 hours.
  1. To serve, carefully run a knife around the edge of the ramekin, cover with a serving plate, flip it over and gently remove the ramekin.

For topping:

  1. In a small pan over medium combine cereal and coconut. Stir until lightly toasted and golden brown.
  1. Serve each flan with a sprinkle of the toasted cereal and coconut on top.
S'mores Doughnuts

S’mores Doughnuts

Ingredients

Doughnuts:

  • 1 – 1/2 cups cake flour, sifted
  • 1/2 cup cocoa powder
  • 1/2 cup granulated sugar
  • 1/4 cup ground Cocoa Pebbles Cereal (grind, then measure)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 2 eggs, lightly beaten
  • 2 tablespoons butter, melted
  • 1/2 teaspoon vanilla extract

Glaze:

  • 1/2 cup semi-sweet chocolate chips
  • 2 tablespoons butter
  • 2 tablespoons corn syrup
  • 1 teaspoon hot water (optional)

Topping:

  • 1/3 cup crushed graham crackers
  • 1/3 cup Cocoa Pebbles Cereal
  • 1/3 cup mini marshmallow bits

Directions

For the doughnuts:

  1. Preheat oven to 425 degrees F. Spray doughnut pan with nonstick cooking spray.
  2. Bake 35 min., stirring after 15 min. Cool completely.
  3. In a large mixing bowl, sift together cake flour, cocoa powder, sugar, ground Cocoa Pebbles, baking powder, and salt. Add buttermilk, eggs, butter and vanilla extract. Beat until just combined. Spoon doughnut batter in a gallon-size plastic zip top bag. Cut off a 1/2 inch piece from one corner. Pipe into each doughnut cup.
  4. Bake 7-9 minutes or until the top of the doughnuts spring back when touched. Let cool in pan 4-5 minutes before removing.

For the glaze:

  1. In medium bowl, melt chocolate chips, butter, and corn syrup on 50% power for 1 minute, stirring frequently until completely melted. If the glaze is too thick, stir in 1 teaspoon of hot water, stirring until the glaze is smooth. Use immediately to glaze doughnuts.

For the topping:

  1. In a small bowl, combine the graham crackers, Cocoa Pebbles and Marshmallow bits. Sprinkle on top of glazed doughnuts and serve immediately. Makes 12 doughnuts. One doughnut per serving.
  2. Bake 35 min., stirring after 15 min. Cool completely.
Fruity PEBBLES™ Banana Belgian Waffles

Fruity PEBBLES™ Banana Belgian Waffles

Ingredients

Waffles:

  • 1 cup all-purpose flour
  • 2 cups Fruity Pebbles Cereal
  • 1-1/2 Tablespoons baking powde
  • 1/4 teaspoon baking soda
  • 1/4 cup sugar
  • 3 ripe bananas
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup reduced fat buttermilk
  • 1/4 cup vegetable oil
  • Vegetable oil for waffle maker

Whipped Banana Topping:

  • 2 ripe bananas, sliced
  • 1 teaspoon lemon juice
  • 1/2 cup thawed whipped topping

Garnish:

  • 1/4 cup Fruity Pebbles Cereal

Directions

For the waffles:

  1. Preheat waffle iron. In a food processor, grind cereal into a fine powder. In a large bowl combine flour, ground cereal, baking powder, baking soda, salt and sugar. In a blender or food processor combine bananas, eggs, vanilla, buttermilk and oil. Process until smooth. Gradually stir banana mixture into flour mixture. Beat until smooth.
  1. Lightly brush waffle iron grids with oil. Pour enough batter to fill two-thirds of the waffle iron. Cook until crisp and golden-brown, about 5 minutes. Repeat with remaining batter to make a total of four waffles.

For the topping:

  1. In a blender or food processor, process banana slices and lemon juice until smooth. Fold thawed whipped topping into banana mixture.
  1. Cut waffle in half and top with a dollop of the whipped banana topping and a sprinkle of Fruity Pebbles cereal.
Cafe and Cocoa Pebbles Rice Pudding

Café and Cocoa PEBBLES™ Rice Pudding

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Prep time: 45

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Servings: 12

Ingredients

1 cup Cocoa PEBBLES™ cereal

4 cups whole milk

2 cups water

3 teaspoons decaffeinated instant coffee

1 cup long grain rice

1/4 teaspoon salt

2 cinnamon sticks

3/4 cup sweetened condensed milk

1 ounce bittersweet chocolate

1 teaspoon vanilla extract

 

Topping:

2 teaspoons ground cinnamon

1/4 cup Cocoa PEBBLES™ cereal

Directions

Combine Cocoa PEBBLES™ and milk in a cereal bowl.  Allow to sit for 30 minutes.  Strain out milk and discard cereal.  Set aside.

Add water and instant coffee to a heavy saucepan over medium-high heat. Bring water to boil.  Stir in rice and salt.  Return water to boil.  Reduce heat to low.  Cook, covered, until water is absorbed and rice is tender, about 15 minutes.

Stir in cereal milk and cinnamon sticks.  Increase heat to medium-high; bring milk to boil.  Reduce heat to low.  Cook, uncovered, stirring occasionally to prevent sticking and scorching, until mixture is thick and creamy, about 25 minutes.  Remove cinnamon sticks.  Stir in condensed milk, chocolate and vanilla.  Cook, stirring often, until chocolate is melted and combined, about 2-3 minutes more.  Cool completely.

Pour rice pudding into serving bowls, chill at least one hour.  Sprinkle with cinnamon and additional Cocoa PEBBLES™ cereal before serving.

Cinnamon Pebbles Doughnuts

Cinnamon PEBBLES™ Cereal Milk Doughnuts

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Prep time: 45

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Total time: 60

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Servings: 12

Ingredients

Doughnuts:

1-1/2 cups whole milk

3/4 cup Cinnamon Pebbles Cereal

2 cups cake flour

3/4 cup granulated sugar

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon ground cinnamon

2 eggs, lightly beaten

2 Tablespoons butter, melted

1/2 teaspoon vanilla

 

Glaze:

1-1/2 cups confectioners’ sugar

3 tablespoons “cereal” milk

1/2 teaspoon vanilla extract

1/2 cup Cinnamon Pebbles Cereal

Directions

For the doughnuts:

Combine milk and Cinnamon Pebbles in a cereal bowl. Allow to sit for 30 minutes. Strain out milk, measuring 3/4 cup for the doughnuts and reserving the rest for the glaze. (Discard cereal.)

Preheat oven to 425 degrees F. Spray doughnut pan with nonstick cooking spray.

In a large mixing bowl, sift together cake flour, sugar, baking powder, salt and cinnamon. Add reserved cereal milk, eggs, butter and vanilla. Beat until just combined. Spoon doughnut batter in a gallon-size plastic zip top bag. Cut off a 1/2 inch piece from one corner. Pipe into each doughnut cup.

Bake 7-9 minutes or until the top of the doughnuts spring back when touched. Let cool in pan 4-5 minutes before removing.

 

For the glaze:
In small bowl, stir together sugar, reserved cereal milk and vanilla extract until sugar is completely dissolved. Use immediately to glaze donuts. Sprinkle top with Cinnamon Pebbles cereal. Serve immediately. Makes 12 doughnuts. One doughnut per serving.

Cocoa PEBBLES™ Churros

Cocoa PEBBLES™ Churros

Ingredients

Cinnamon and Cocoa Pebbles Coating:

  • 1/2 cup Cocoa Pebbles Cereal
  • 1/4 cup sugar
  • 2 teaspoons ground cinnamon

Cocoa Pebbles Churros:

  • 1 cup water
  • 2 Tablespoons sugar
  • 1/2 teaspoon salt
  • 2 Tablespoons butter
  • 3/4 cup all-purpose flour
  • 1/2 cup Cocoa Pebbles Cereal
  • Vegetable oil

Dulce de Leche Dipping Sauce:

  • 1/2 cup canned prepared Dulce de Leche (available in Latin markets or grocery aisles)
  • 1/4 cup sweetened condensed milk

Directions

  1. In a food processor, grind cereal into a fine powder.

For coating:

  1. Combine 1/4 cup ground cereal, sugar and cinnamon in a shallow bowl. Set aside.

For churro dough:

  1. In a small saucepan over medium heat, whisk together water, sugar, salt and butter. Bring the mixture to a boil then remove it from the heat. Stir in the flour and 1/4 cup ground cereal, mixing until it forms a ball.
  1. Heat vegetable oil in a large, heavy-bottomed deep pot set over medium-high heat. There should be about 3 inches of oil in the pan as well as 3 inches above the oil to prevent it from bubbling over. Heat oil until it reaches 375 degrees F.
  1. Transfer the dough to a cloth or heavy-duty pastry bag fitted with a large star tip. Pipe about 6 inches of dough over the pot of oil and fry until golden-brown. Depending on the size of your pot, you can cook two or three churros at a time.
  1. Transfer the churros to a paper towel-lined plate. Cool for about 2 minutes, then roll in the cinnamon-sugar mixture. Repeat process with remaining dough.

For dipping sauce:

  1. In a small saucepan over medium heat, combine Dulce de Leche and sweetened condensed milk. Heat until melted. Serve warm with prepared churros.
PEBBLES™ Ice Cream Blocks

PEBBLES™ Ice Cream Blocks

Ingredients

  • 1/4 cup (1/2 stick) butter or margarine
  • 1 pkg. (10-1/2 oz.) miniature marshmallows
  • 1 pkg. (13 oz.) Cocoa Pebbles Cereal (about 8-1/2 cups)
  • 1 qt. vanilla ice cream, slightly softened
  • Colored or chocolate sprinkles or other small decorations

Directions

  1. Line two 13×9-inch pans with foil; lightly spray foil with cooking spray. Set aside. Microwave butter in 4-qt. microwaveable bowl on HIGH 45 sec. or until melted. Add marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec. Add cereal; mix well.
  2. Press half of the cereal mixture firmly and evenly into each prepared pan. Cool 15 min. Cut mixture in each pan into 16 rectangles, about 3×2-inches each.
  3. Spread one rectangle with 1/4 cup of the ice cream; top with second rectangle to make sandwich. Coat edges with decorations as desired. Repeat to make a total of 16 sandwiches. Wrap individually in plastic wrap; freeze 3 hours or until firm. Remove from freezer about 10 min. before serving to soften slightly.
White Chocolate Honeycomb Party Mix

White Chocolate Honeycomb Party Mix

Ingredients

  • 3 Cups Honeycomb
  • 3 Cups Cocoa Pebbles
  • 3 Cups Pretzel sticks broken into pieces
  • 3 Cups white cheddar popcorn
  • 16 oz. white chocolate chips

Directions

  1. Mix together in a large bowl all ingredients except the white chocolate chips.
  2. Microwave white chocolate chips in medium microwavable bowl on Medium Power for 3-3 ½ minutes or until chocolate is melted stirring every minute.
  3. Pour immediately over cereal mixture; mix lightly until well coated.
  4. Line baking sheet with parchment paper.
  5. Spread mixture onto the baking sheet pressing lightly with back of spoon.
  6. Cool completely. Break into pieces.
  7. Store all pieces in tightly covered container.
Screaming S'mores Bars

Screaming S’mores Bars

Ingredients

  • 8 honey graham crackers, broken crosswise in half (16 squares)
  • 1 pkg. (8 squares) semi-sweet chocolate
  • 6 Tbsp. butter or margarine, divided
  • 1 pkg. (10 oz.) miniature marshmallows
  • 1 pkg. (13 oz.) Cocoa Pebbles Cereal

Directions

  1. Line 13×9-inch pan with foil, with ends of foil extending over sides of pan. Grease foil. Place graham squares into bottom of pan, cutting to fit.
  2. Microwave chocolate and 2 Tbsp. of the butter in microwaveable bowl on HIGH 2 min. or until chocolate is almost melted; stir until chocolate is melted. Spread half of the chocolate mixture over grahams. Microwave remaining 4 Tbsp. butter in 4 qt. microwaveable bowl on HIGH 45 sec. or until melted. Add marshmallows; toss to coat. Microwave 1 min. 30 sec. or until marshmallows are completely melted, stirring after 45 sec. Add cereal; mix well.
  3. Press firmly over chocolate coated grahams in pan. Drizzle with remaining melted chocolate. Cool completely. Lift dessert from pan, using foil handles. Cut into 24 bars to serve.
Champion Chocolate Pretzels

Champion Chocolate Pretzels

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Prep time: 20

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Total time: 35

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Servings: 26

Ingredients

  • 6 squares semi-sweet chocolate
  • 26 pretzel rods
  • 2 cups Fruity Pebbles Cereal

Directions

  1. Place chocolate in 1-cup glass measuring cup. Microwave as directed on package. Cool 5 min.
  2. Dip pretzels halfway into chocolate, tilting cup to evenly coat each pretzel. Scrape off excess chocolate. Holding pretzels over plate, immediately sprinkle with cereal. Place in shallow waxed paper-lined pan.
  3. Refrigerate 15 min. or until chocolate coating is firm.
Fruity PEBBLES™ Confetti Ice Cream Squares

Fruity PEBBLES™ Confetti Ice Cream Squares

Ingredients

  • 1/2 cup unsalted butter, softened
  • 3/4 cup sugar
  • 1 large egg
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1-1/2 teaspoons cornstarch
  • 1 cup Fruity PEBBLES™ Cereal divided use
  • 2 cups Light Vanilla ice cream

Directions

  1. Preheat oven to 350 degrees F. Line an 8-inch square baking pan with non-stick aluminum foil, making sure to leave enough overhang on the sides. Set aside.
  2. In a stand mixer, beat butter and sugar on medium speed until light and fluffy. Beat in egg, egg yolk, and vanilla. Scrape down the sides as needed.
  3. In a medium bowl, combine flour, salt, baking powder, baking soda, and cornstarch. With mixer on low, gradually add flour mixture to wet ingredients and beat until combined. Gently fold in 1/2 cup of the Fruity PEBBLES™ cereal using a rubber spatula.
  4. Press the cookie dough evenly into the prepared baking pan. Bake for 20-25 minutes or until very lightly browned on top. Cool completely on a wire rack.
  5. Spread ice cream evenly over cookie base in the baking pan. Top with remaining 1/2 cup of cereal. Lightly press cereal into ice cream. Cover with plastic wrap and freeze until set, at least 2 hours.
  6. When ready to serve, lift foil out of pan and cut into 16 2-inch squares.
Lime Cheesecake with Fruity PEBBLES™ Crust

Lime Cheesecake with Fruity PEBBLES™ Crust

Ingredients

Fruity Pebbles Crust:

  • 2-1/2 cups Fruity Pebbles Cereal
  • 3 Tablespoons sugar
  • 1/4 teaspoon salt
  • 1/3 cup butter, melted

Honey-Lime Filling:

  • 8 ounces block-style cream cheese, room temperature
  • 1 container (6-ounces) plain non-fat Greek yogurt
  • 1/4 cup honey
  • Zest of 1 lime
  • 1/2 teaspoon vanilla extract

Garnish:

  • 1 cup thawed whipped topping
  • 1/4 cup Fruity Pebbles Cereal
  • Lime twist

Directions

For crust:

  1. In a food processor, grind cereal into a fine powder. Combine ground cereal, sugar and salt in medium sized bowl. Stir in the melted butter until thoroughly blended.
  1. Pack mixture firmly into a 9-inch pie pan and press firmly to bottom and sides, bringing crumbs evenly up to the rim.
  1. Chill one hour before filling.

For Filling:

  1. With an electric mixer, beat together cream cheese, yogurt, honey, lime zest and vanilla for 5 minutes until well combined and fluffy. Spoon into prepared pie crust and smooth top. Cover and refrigerate until set, at least 4 hours or preferably overnight.
  1. When ready to serve, top each slice with a dollop of thawed whipped topping, a sprinkling of Fruity Pebbles cereal, and a twist of lime.
Fruity PEBBLES™ Apple and Peanut Butter Stackers

Fruity PEBBLES™ Apple and Peanut Butter Stackers

Ingredients

  • 2 tart green apples (such as Granny Smith)
  • 4 Tablespoons low-fat chunky peanut butter
  • 8 teaspoons Fruity Pebbles Cereal
  • 2 teaspoons unsweetened shredded coconut

Directions

  1. Core apples. Cut each apple crosswise into four, 1/2 inch slices. Spread 1 tablespoon peanut butter over 4 of the slices; sprinkle each with 2 teaspoons of cereal and 1/2 teaspoon of coconut. Top with remaining apple slices.
Fruity PEBBLES™ Crusted Chicken Tenders with Apricot Barbecue Sauce

Fruity PEBBLES™ Crusted Chicken Tenders with Apricot Barbecue Sauce

Ingredients

Chicken Tenders:

  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 egg
  • 1 Tablespoon water
  • 3/4 cup Panko-style bread crumbs
  • 1/4 cup ground Fruity Pebbles Cereal
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon cayenne pepper
  • 1 – 1/4 to 1 – 1/2 pounds chicken breast tenders

Apricot Barbecue Sauce:

  • 1/4 cup apricot jam
  • 1/2 cup barbecue sauce

Directions

  1. Heat oven to 425°F. Line cookie sheet with foil; spray with cooking spray. In shallow dish, combine flour, salt and pepper. In another shallow dish, beat egg and water. In third shallow dish, mix bread crumbs, cereal, cheese and cayenne pepper. Lightly season both sides of each chicken tender with salt, coat chicken with flour mixture; dip into egg mixture, then coat with bread crumb mixture. Place on cookie sheet.
  2. Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and coating is golden brown.
  3. In a small bowl, combine apricot jam and barbecue sauce. Serve chicken tenders with dipping sauce.
Peanut Butter and Cocoa PEBBLES™ Chocolate Whoopie Pies

Peanut Butter and Cocoa PEBBLES™ Chocolate Whoopie Pies

Ingredients

Cookies:

  • 2  cups of all-purpose flour
  • 1/4 cup ground cereal Cocoa Pebbles, divided
  • 2 cups all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1/2 cup shortening
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 egg
  • 1 1/4 cups buttermilk
  • 1 teaspoon vanilla

Peanut Butter Filling:

  • 1/2 cup softened butter
  • 1/2 cup creamy peanut butter
  • 1/2 cup marshmallow fluff
  • 1 cup powdered sugar

Garnish:

  • ½ cup Cocoa Pebbles, lightly crushed

Directions

Preheat oven to 350 degrees F.  Line two baking sheets with parchment paper, or use ungreased whoopie pie pans.

In a medium bowl stir together flour, ground cereal and cocoa powder; set aside.

In a large mixing bowl of electric mixer, beat shortening on medium-high speed for 30 seconds.  Add sugar, baking soda, and salt.  Beat until combined, scraping sides of bowl occasionally.  Beat in egg, buttermilk, and vanilla until combined.  Beat in the flour mixture.

Drop dough by rounded tablespoons into the wells of the whoopie pie pan or 2 1/2 inches apart onto cookie sheet.  Bake about 10 minutes or until edges are firm. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; cool completely.

While cookies are cooling, prepare filling.  In large bowl of electric mixer, beat butter, peanut butter, marshmallow fluff, and powdered sugar until combined.  Refrigerate until ready to assemble cookies.

Evenly distribute the filling on bottoms of half of the cookies. Top with the remaining cookies, bottom sides down.  Roll sides of cookies in lightly crushed cocoa pebbles.

Store, covered, in the refrigerator for up to 1 week.

Mexican Hot Chocolate Cocoa PEBBLES™ Crunch Cookies

Mexican Hot Chocolate Cocoa PEBBLES™ Crunch Cookies

Ingredients

  • ½ cup ground Cocoa Pebbles, divided
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 3/4 cups sugar, divided
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 teaspoons cinnamon
  • 1/4 teaspoon chili powder (optional)

Directions

  1. Preheat oven to 350 degrees.  In a food processor, crush cereal.  (About 1 cup of Cocoa Pebbles will yield ½ cup of ground cereal.)
  2. In a medium bowl, combine flour, ground cereal, cocoa powder, cream of tartar, baking soda, and salt.  In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar on medium speed until light and fluffy, about 2 minutes.  Scrape down side of bowl.  Add eggs and vanilla and beat to combine.  With mixer on low, gradually add flour mixture and beat until combined.
  3. Chill dough for 1 -2 hours.
  4. In a small bowl, combine remaining  ¼ cup ground cereal,  remaining 1/4 cup sugar, cinnamon, and chili powder (if using).  Using a tablespoon to measure, form balls of dough and roll in cinnamon-sugar cereal mixture.
  5. Place, about 2 inches apart, on parchment-lined baking sheets.  Press down lightly with a glass.  Bake until cookies are set about 8-10 minutes.
  6. Transfer cookies to racks to cool completely.   Store in airtight container, up to 1 week.  Makes about 52 cookies.
Fruity PEBBLES™ Cereal Milk Doughnuts

Fruity PEBBLES™ Cereal Milk Doughnuts

Ingredients

Doughnuts:

  • 1 1/2 cups whole milk
  • 3/4 cup Fruity Pebbles Cereal
  • 2 cups cake flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs, lightly beaten
  • 2 Tablespoons butter, melted
  • 1/2 teaspoon vanilla

Glaze:

  • 1 1/2 cups confectioners’ sugar
  • 3 tablespoons “cereal” milk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup Fruity Pebbles Cereal

Directions

For the doughnuts:

  1. Combine milk and Fruity Pebbles in a cereal bowl. Allow to sit for 30 minutes. Strain out milk, measuring 3/4 cup for the doughnuts and reserving the rest for the glaze. (Discard cereal.)
  2. Preheat oven to 425 degrees F. Spray doughnut pan with nonstick cooking spray.
  3. In a large mixing bowl, sift together cake flour, sugar, baking powder and salt. Add reserved cereal milk, eggs, butter and vanilla. Beat until just combined. Spoon doughnut batter in a gallon-size plastic zip top bag. Cut off a 1/2 inch piece from one corner. Pipe into each doughnut cup.
  4. Bake 7-9 minutes or until the top of the doughnuts spring back when touched. Let cool in pan 4-5 minutes before removing.

For the glaze:

  1. In small bowl, stir together sugar, reserved cereal milk and vanilla extract until sugar is completely dissolved. Use immediately to glaze donuts. Sprinkle top with Fruity Pebbles cereal. Serve immediately. Makes 12 doughnuts. One doughnut per serving.
PEBBLES™ Yogurt Pop

PEBBLES™ Yogurt Pop

Recipe By Mandy Beyeler at www.sugarbeecrafts.com

Ingredients

  • 5 Tbsp. strawberry low-fat yogurt
  • 2 Tbsp. thawed low-fat whipped topping
  • 2 Tbsp. chopped strawberries
  • 3 Tbsp. Fruity or Cocoa Pebbles Cereal

Directions

  1. Mix yogurt and whipped topping until well blended; stir in strawberries.
  2. Spoon 1 Tbsp. of the cereal into 9-oz. paper cup; cover with half of the yogurt mixture. Repeat layers. Top with remaining 1 Tbsp. cereal. Insert wooden pop stick halfway into center of cup.
  3. Freeze 4 hours or until firm. Peel off paper cup to serve.
Frozen Banana Treats

Frozen Banana Treats

Ingredients

  • 1 tub (7 oz.) dark semi-sweet dipping chocolate
  • 6 small bananas, peeled, cut crosswise in half
  • 2 cups Cocoa Pebbles Cereal

Directions

  1. Melt chocolate as directed on package. Meanwhile, insert a wooden pop stick into cut end of each banana piece.
  2. Dip bananas in chocolate, or brush chocolate onto banana pieces with pastry brush. Roll bananas in cereal, completely coating all sides.
  3. Freeze bananas 4 hours or until firm. Store in airtight container in freezer.
Marshmallow Crispy Treats

Marshmallow Crispy Treats

Ingredients

  • 1/4 cup (1/2 stick) butter or margarine
  • 1 pkg. (10-1/2 oz.) miniature marshmallows (6 cups)
  • 1 pkg. (13 oz.) Fruity, Cocoa or Marshmallow Pebbles Cereal (about 8-1/2 cups)

Directions

  1. Microwave butter in 4-qt. microwavable bowl on HIGH 45 seconds or until melted. Add marshmallows; toss to coat. Microwave 1-1/2 minutes or until marshmallows are completely melted and mixture is well blended, stirring after 45 seconds.
  2. Add cereal; mix well.
  3. Press firmly into greased foil-lined 13×9-inch pan. Cool. Cut into 24 squares.
Chocolate Cereal Treats with Cajeta

Chocolate Cereal Treats with Cajeta

Ingredients

  • 1/4 cup (1/2 stick) butter or margarine
  • 1 pkg. (10-1/2 oz.) miniature marshmallows
  • 1 pkg. (13 oz.) Cocoa or Fruity Pebbles Cereal
  • 1 cup Mexican caramel sauce (cajeta)

Directions

  1. Line 15x10x1-inch pan with foil; lightly grease foil. Set aside.
  2. Melt butter in large saucepan on low heat. Add marshmallows; cook until melted, stirring frequently. Remove from heat. Add cereal; mix well. Press firmly into prepared pan; cool completely.
  3. Cut into 48 squares. Spread each of 24 of the squares with 2 tsp. of the caramel sauce; top each with second square to form sandwich. Store in airtight container at room temperature.
PEBBLES™ Trail Mix Bars

PEBBLES™ Trail Mix Bars

Ingredients

  • 1/2 cup (1 stick) butter or margarine
  • 3/4 cup creamy peanut butter
  • 1 pkg. (10-1/2 oz.) miniature marshmallows
  • 5 cups Cocoa Pebbles Cereal
  • 2 cups peanuts
  • 2 cups raisins

Directions

  1. Microwave butter and peanut butter in large microwaveable bowl on MEDIUM-HIGH (70%) 1-1/2 min. or until butter is melted; stir until well blended. Add marshmallows; toss to coat. Microwave an additional 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec. Add remaining ingredients; mix well.
  2. Press cereal mixture firmly into lightly greased 15x10x1-inch pan.
  3. Refrigerate 1 hour or until firm. Cut into 32 bars to serve.
PEBBLES™ French Toast Fingers

PEBBLES™ French Toast Fingers

Ingredients

  • 3 eggs
  • 1/4 cup milk
  • 1 tsp. vanilla
  • Dash ground cinnamon
  • 10 slices whole grain bread, such as whole wheat, honey oat, 7 grain or raisin
  • 2-1/2 cups Fruity Pebbles Cereal

Directions

  1. Preheat oven to 350°F. Beat eggs with milk, vanilla and cinnamon in shallow bowl until well blended.
  2. Dip bread slices into egg mixture, then dip into cereal, turning to evenly coat both sides of bread. Gently press cereal into bread to secure. Place on lightly greased baking sheet.
  3. Bake 20 min. or until golden brown. Cut each slice into four strips to serve.
Pebbles Snow People

PEBBLES™ Snow People

Ingredients

  • 1/4 cup (1/2 stick) butter or margarine
  • 1 pkg. (10-1/2 oz.) miniature marshmallows (6 cups)
  • 1 pkg. (13 oz.) Fruity Pebbles Cereal (about 8-1/2 cups)
  • Decorating icing, any color
  • Decorations (see Tip)

Directions

  1. Microwave butter in 4-qt. microwaveable bowl on HIGH 45 sec. or until melted. Add marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec. Add cereal; mix well.
  2. Shape 1 cup of the cereal mixture into ball, using wet or greased hands. Repeat to make a total of six large balls. Shape remaining cereal mixture into six smaller balls, using about 1/2 cup of the cereal mixture for each ball.
  3. Place one small ball on top of each large ball to make a “snow person.” Gently press balls together to secure, using decorating icing to help secure if desired. Decorate as desired, using decorating icing to attach desired decorations to snow people. Makes 6 snow people.
Pebbles Graduation Cap

PEBBLES™ Graduation Cap

Ingredients

  • 2 Tbsp. butter or margarine
  • 24 marshmallows
  • 6 cups Fruity or Cocoa Pebbles Cereal
  • 1 Tbsp. peanut butter
  • 10 honey graham crackers, broken in half (20 squares)
  • 2 chewy fruit snack rolls, any color
  • 20 yogurt-covered raisins

Directions

  1. Microwave butter in large microwaveable bowl on HIGH 45 sec. or until melted. Add marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec. Stir in cereal.
  2. Press cereal mixture firmly into 20 lightly greased medium muffin pans, adding about 1/3 cup of the cereal mixture to each cup; cool completely. Remove from pans, placing large ends down on large platter. Top each with 1 graham square to resemble graduation cap, securing each with dab of peanut butter.
  3. Cut each fruit snack roll into 10 (3-inch-long) pieces. Cut several 3/4-inch-long slits in one end of each piece to resemble fringe. Tightly roll up each piece lengthwise to resemble tassel. Place one on top of each graham square; secure with peanut butter. Top center of each hat with raisin, securing with some of the remaining peanut butter.
Easy PEBBLES™ Easter Nests

Easy PEBBLES™ Easter Nests

Ingredients

  • 2 Tbsp. butter or margarine
  • 3 cups miniature marshmallows
  • 4 cups Fruity Pebbles Cereal
  • 3 cups coconut Assorted candies

Directions

  1. Microwave butter in large microwaveable bowl on HIGH 30 sec. or until melted. Add marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec. Add cereal; mix well.
  2. Press cereal mixture firmly onto bottoms and up sides of 24 lightly greased 2-1/2-inch muffin cups; cool. Store, loosely covered, at room temperature.
  3. Fill with coconut and candies to resemble eggs in nests just before serving. Makes 2 dozen.
PEBBLES™ -Yogurt Parfait

PEBBLES™ -Yogurt Parfait

Ingredients

  • 2 cups sliced strawberries
  • 1-1/4 cups strawberry low-fat yogurt
  • 3/4 cup Cocoa or Fruity Pebbles Cereal

Directions

  1. Spoon 1/4 cup of the strawberries into each of four 8-oz. dessert glasses.
  2. Top each with layers of half each of the yogurt and cereal. Repeat layers.
  3. Serve immediately. Store leftover parfaits in the refrigerator.
Fruity PEBBLES™ Meringues with Passion Fruit Curd

Fruity PEBBLES™ Meringues with Passion Fruit Curd

Ingredients

  • 4 egg whites
  • ¼ teaspoon salt
  • 1 ½ cups confectioners sugar
  • 2 cups Fruity Pebbles, finely crushed

Directions

  1. Preheat oven to 200F.
  2. Whip egg whites with electric mixer on high speed until fluffy. Sprinkle in the salt; mix well. Sprinkle in the confectionerssugar; mix well for 3 minutes until glossy and stiff.
  3. Add cereal; mix well. Pipe rounds or DROP tablespoons full of mixture 2 inches apartonto greased baking sheets. Sprinkle remaining cereal on top.
  4. Bake 2-3 hours until meringues have cracked and hollowed out.
  5. Pipe or spoon in passion fruit curd for a tangy surprise in your fruity pebble meringues.

Passion Fruit Lemon Curd

  • 1egg
  • ¼ cup sugar
  • ½ teaspoon salt
  • 3 tablespoons passion fruit puree
  • 2 sticks butter, melted
  1. Whisk eggs, sugar and salt until smooth in a microwaveable bowl. Whisk in the passion fruit puree and butter.
  2. Microwave on HIGH in one minute intervals, stirring each time until mixture is thick and custard like.
  3. Refrigerate one hour or until set beforeusing to fill the Fruity Pebbles meringues.

*Makes about 2 dozen meringues.

PEBBLES™ Summer Cupcakes

PEBBLES™ Summer Cupcakes

Ingredients

  • 1 pkg. (2-layer size) white cake mix
  • 6 Tbsp. tropical punch flavor sugar-sweetened soft drink mix, divided
  • 4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
  • 2 Tbsp. (1/4 stick) butter, softened
  • 1 tsp. vanilla
  • 2 cups powdered sugar, sifted
  • 1 cup Fruity Pebbles Cereal

Directions

  1. Prepare cake batter as directed on package for cupcakes, adding 1/4 cup of the drink mix to batter. Bake as directed. Cool completely.
  2. Beat cream cheese, butter, vanilla and remaining 2 Tbsp. drink mix in large bowl with electric mixer on medium speed until well blended. Gradually add sugar, beating until well blended after each addition.
  3. Frost cooled cupcakes with cream cheese mixture. Sprinkle each with about 1 tsp. cereal.
PEBBLES™ Holiday Crispy Squares

PEBBLES™ Holiday Crispy Squares

Ingredients

  • 1/4 cup (1/2 stick) butter or margarine
  • 1 pkg. (10-1/2 oz.) miniature marshmallows (6 cups)
  • 1 pkg. (13 oz.) Fruity Pebbles Cereal (about 8-1/2 cups)
  • 9 chewy fruit snack rolls, strawberry-kiwi flavor

Directions

  1. Line 13×9-inch pan with foil, with ends of foil extending over sides of pan. Lightly grease foil.
  2. Microwave butter in large microwaveable bowl on HIGH 45 sec. or until melted. Add marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec. Add cereal; mix well. Press firmly into prepared pan. Cool.
  3. Lift cereal mixture from pan, using foil handles. Cut cereal mixture into 24 squares. Cut fruit rolls lengthwise in half, then use to wrap around cereal squares and make bows as desired, cutting into shorter lengths as necessary. Makes 2 dozen.
PEBBLES™ Giant Cupcake

PEBBLES™ Giant Cupcake

Ingredients

  • 4 cups Fruity Pebbles Cereal
  • 1 box yellow cake mix plus required cake ingredients
  • 2 16 oz containers of canned vanilla frosting
  • Food coloring
  • Decorations
    For decorations: about 30-60 pieces, depending on thickness, of mini pretzel sticks, chocolate sticks, licorice or rolled cookies.

Directions

  1. Preheat oven to 350º F. Grease and flour two 9″(or 8″) round cake pans. Place 2 cups of Fruity Pebbles Cereal in small bowl. Set aside. Prepare cake mix as directed on package and fold in 2 cups of cereal. Divide batter equally between 2 cake pans. Bake 25-35 minutes for 9″ pans (30-40 mins for 8″ pans) or until the top springs back when touched lightly and a toothpick inserted in the middle comes out clean.
  2. Allow cake to cool 10 minutes in pans. Invert cakes on cooling rack and cool completely. Once cooled the cupcake is ready to assemble.
  3. Place one cake layer on plate and frost top evenly with ½ can of frosting. Sprinkle with 1 cup of Fruity Pebbles Cereal. Top with second cake layer. Frost sides of cupcake with ½ can of frosting-heavier at the top edge to create a slightly flared look. Adhere pretzel sticks, chocolate sticks( or other cookies/candies) around sides of cake, close to each other. Trim as necessary to resemble a cupcake liner.
  4. Tint remaining frosting with desired coloring and spread on top to resemble giant cupcake. Sprinkle top with remaining 1 cup of cereal right before serving.
Haunted Mansion Mallow Treats

Haunted Mansion Mallow Treats

Ingredients

  • 6 cups Cocoa Pebbles Cereal
  • 16 peanut butter sandwich cookies, finely chopped (about 2 cups)
  • 1/3 cup margarine or butter
  • 1 pkg. (10 oz.) miniature marshmallows
  • 1/3 cup miniature semi-sweet chocolate chips
  • 1 cup ready-to-spread white frosting
  • Assorted colors of decorating gels and yellow colored sugar

Directions

  1. Mix cereal and cookie crumbs in large bowl; set aside.
  2. Place margarine and marshmallows in large saucepan; cook on medium-low heat until margarine and marshmallows are completely melted and mixture is well blended, stirring constantly. Remove from heat. Pour over cereal mixture; mix well. Press firmly into greased 14-inch pizza pan; sprinkle with chocolate chips. Press chips gently into cereal mixture; cool completely.
  3. Spread frosting evenly over cereal crust to within 1 inch of edge. Decorate with gels to resemble a haunted mansion and moon shape; sprinkle with colored sugar. Cut into 16 wedges to serve.
Hot Cocoa Crispy Squares

Hot Cocoa Crispy Squares

Ingredients

  • 3 Tbsp. butter or margarine 1 pkg. (10 oz.) marshmallows
  • 6 cups Cocoa Pebbles Cereal
  • 2 cups miniature marshmallows
  • 1 envelope (1 oz.) hot cocoa mix

Directions

  1. Melt butter in large saucepan on low heat. Add large marshmallows; cook until marshmallows are completely melted and mixture is well blended, stirring frequently. Remove from heat.
  2. Add cereal; mix well. Press firmly into greased 13×9-inch pan.
  3. Top with miniature marshmallows; press marshmallows lightly into cereal mixture. Sprinkle evenly with cocoa mix. Cool completely. Cut into 24 squares to serve. Makes 24 servings, one square each.
Holiday Snowman

Holiday Snowman

Ingredients

  • 1/4 cup (1/2 stick) butter or margarine
  • 1 pkg. (10-1/2 oz.) miniature marshmallows (6 cups)
  • 1 pkg. (13 oz.) Fruity Pebbles Cereal (about 8-1/2 cups)
  • 1 chewy fruit snack roll
  • 6 ring-shaped chewy fruit snacks
  • 3 bite-size chocolate sandwich cookies
  • 1 strawberries & crème flavor soft candy

Directions

  1. Grease 2 (9-inch) round cake pans lightly; set aside. Microwave butter in 4-qt. microwaveable bowl on HIGH 45 sec. or until melted. Add marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are completely melted, stirring after 45 sec. Add cereal; mix well.
  2. Remove 1 cup of the cereal mixture; shape to resemble the snowman’s hat. Press remaining cereal mixture evenly into prepared cake pans. Cool completely.
  3. Remove cereal rounds from pans; place on large cutting board or serving platter to resemble head and body of snowman. Place hat on the snowman’s head. Decorate with fruit roll to resemble the scarf and hat band, and with fruit snacks to resemble eyes and nose. Add cookies for the buttons. Gently stretch soft candy into 2-inch length and use for mouth.
Graveyard Crunch

Graveyard Crunch

Recipe by KRRISPY at http://www.bakespace.com/recipes/detail/Graveyard-Crunch/15805/

Ingredients

  • 1/4 cup maple-flavored or pancake syrup
  • 2 Tbsp. butter or margarine
  • 1/4 tsp. ground cinnamon
  • 4 cups POST Cocoa, Fruity or CINNA-CRUNCH PEBBLES™ Cereal
  • 1 cup PLANTERS Dry Roasted Peanuts
  • 2 cups JET-PUFFED Miniature Marshmallows
  • 1 cup candy corn
  • 1 cup candy-coated chocolate pieces

Directions

  1. PREHEAT oven to 300°F. Place syrup, butter and cinnamon in large microwaveable bowl. Microwave on HIGH 1 min.; stir until butter is completely melted. Add cereal and peanuts; mix lightly. Spread into lightly greased 15x10x1-inch baking pan.
  2. BAKE 30 min., stirring after 15 min. Cool completely. Break into pieces; place in large bowl.
  3. ADD marshmallows and candies; mix lightly. Store in tightly covered container at room temperature.
Chocolaty Football Bites

Chocolaty Football Bites

Ingredients

  • 4 cups Cocoa Pebbles Cereal
  • 6 squares semi-sweet baking chocolate
  • 1/2 cup light corn syrup
  • 1 tbsp. butter or margarine
  • 1/2 tsp. vanilla
  • White decorating gel

Directions

  1. Measure cereal into large bowl; set aside.
  2. Place chocolate, corn syrup and butter in medium microwavable bowl. Microwave on high 2-1/2 minutes or until chocolate is completely melted, stirring after 1-1/2 minutes. Stir in vanilla. Pour over cereal; mix well.
  3. Shape chocolate mixture into 18 (2-inch-long) football shapes, using slightly moistened hands. Place on large sheet of wax paper; cool completely. Decorate with gel to resemble the lacings on footballs.
Chocolate Crispy Treats

Chocolate Crispy Treats

Ingredients

  • 6 squares semi-sweet chocolate
  • 1/2 cup light corn syrup
  • 1 tbsp. butter or margarine
  • 1/2 tsp. vanilla
  • 4 cups Cocoa Pebbles Cereal

Directions

  1. Microwave chocolate, corn syrup and butter in large microwaveable bowl on high 2-1/2 min. or until butter is melted, stirring after 1-1/2 min. Stir until chocolate is completely melted and mixture is well blended. Stir in vanilla.
  2. Add cereal; mix well. Press firmly into greased 9-inch square pan.
  3. Refrigerate 15 min. or until set. Cut into 12 bars to serve. Makes 1 dozen.
Crunchy Crust Ice Cream Pie

Crunchy Crust Ice Cream Pie

Ingredients

  • 1 Tbsp. butter or margarine
  • 1-1/3 cups miniature marshmallows
  • 2-3/4 cups Fruity Pebbles Cereal, divided
  • 1 qt. (4 cups) vanilla ice cream, softened

Directions

  1. Melt butter in medium saucepan. Add marshmallows; cook and stir on low heat until marshmallows are completely melted. Remove from heat; immediately stir in 2-1/4 cups of the cereal. Firmly press cereal mixture onto bottom and up side of 9-inch pie plate sprayed with cooking spray. Cool.
  2. Spread ice cream into crust; cover. Freeze 2 hours or until firm.
  3. Remove pie from freezer about 10 min. before serving. Let stand at room temperature to soften slightly. Sprinkle with the remaining 1/2 cup cereal before cutting into eight wedges to serve.
Sour Cream Coffee Cake with Crunch Cinnamon PEBBLES™ Crumb Topping

Sour Cream Coffee Cake with Crunch Cinnamon PEBBLES™ Crumb Topping

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Servings: 16

Recipe from About A Mom at http://www.aboutamom.com

Ingredients

2 1/2 cups all-purpose flour

1 teaspoon cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, at room temperature

1 1/4 cups brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

1 cup sour cream

Crumb Topping:

1 cup brown sugar, packed

1/2 teaspoon salt

1 1/2 cups Cinnamon PEBBLES™

2 cups all-purpose flour

1 cup (2 sticks) unsalted butter, melted

Directions

To make the crumb topping, combine sugar and salt in a medium bowl. Whisk in melted butter. Add flour and Cinnamon PEBBLES™ and stir using a rubber spatula just until moist. Spread mixture out on parchment paper or a cookie sheet to dry until ready to use.

Preheat oven to 350 degrees F. Lightly coat a 9×13 baking dish with nonstick spray.

In a large bowl, combine flour, baking soda, cinnamon and salt.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high about 2-3 minutes, until light and fluffy. Beat in eggs, one at a time. Beat in vanilla until well combined.

Place the mixer on low speed, and beat in sour cream and dry ingredients alternately in 3 parts, beginning and ending with the dry ingredients. Beat just until incorporated.

Spread batter evenly into prepared baking dish. Sprinkle on the crumb topping. Use your fingertips to gently press the crumbs into the batter.

Place into oven and bake for 45-50 minutes, or until a tester inserted in the center comes out clean. If crumb topping begins to get too dark while baking, loosely cover with aluminum foil.

Allow to cool some, cut into pieces and serve.

Apple Crisp Cups

Apple Crisp Cups

Recipe from Sugar Bee Crafts at http://www.sugarbeecrafts.com

Ingredients

4 Cups Cinnamon PEBBLES™ Cereal, crushed , plus 1/2 cup cereal

6 tbsp butter, melted

2-3 Granny Smith Apples, peeled and diced

1/2 tsp cinnamon

1/2 tsp nutmeg

Caramel sauce for drizzle

Directions

First up, crush the 4 cups of cereal.  You can place it in a bag and roll the rolling pin over it, or use a food processor.

Add melted butter to crushed cereal and mix until evenly distributed.  Press approx 1/4 of mixture into each cup on a flexible muffin pan, pushing the crust up on the sides as well

Preheat Oven to 350*

Meanwhile mix the apples and spices in a bowl until combined.

Scoop apple mixture into crusts.  Top with cereal garnish for a crisp crunch topping.

Bake at 350* for 35-40 minutes, or until apples become soft.

Let cool.  Then remove from muffin pan.  With a flexible muffin pan, they will pop right out.

Once you have your Apple Crisp Cups out, drizzle them with caramel sauce and dive in.

Cinnamon PEBBLES™ S'mores Marshmallow and Chocolate Treats

Cinnamon PEBBLES™ S’mores Marshmallow and Chocolate Treats

Recipe by Mom Spark at http://www.momspark.net

Ingredients

  • 4 tbsp butter
  • 1 box of Cinnamon PEBBLES™ (11 oz)
  • 1 10z bag of mini marshmallows
  • 2 cups chocolate chips (extra for topping at the end is optional)

Directions

  1. Melt butter in a saucepan over medium heat. Once butter is melted, add marshmallows and stir until both ingredients are blended. Remove from heat, then add to a large bowl of Cinnamon PEBBLES™. Stir until well combined.
  2. Stir in chocolate chips until combined, then place in a greased 9×13 pan, making an even layer. Let cool until well set. Cut into squares.
Cinnamon PEBBLES™ Choco Tacos

Cinnamon PEBBLES™ Choco Tacos

Recipe by Lolly Jane http://www.lollyjane.com

Ingredients

  • 2 tbsp. butter
  • 2 eggs
  • 1 tsp. vanilla extract
  • ¼ tsp. salt
  • ½ cup sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup crushed Cinnamon PEBBLES™ crumbs
  • 1 tbsp. cinnamon

Topping:

  • 6 cups marble swirl ice cream
  • 1/2 cups Cinnamon PEBBLES™
  • Melted chocolate
  • 1 tbsp. cinnamon sugar mixture

Directions

  1. Preheat skillet (we used a crepe maker).
  2. In a medium bowl, whisk the eggs, vanilla and salt. Set aside.
  3. In a separate medium bowl, combine the sugar, flour and Cinnamon PEBBLES™ powder. Fold the flour mixture into the egg mixture just until blended. Do not over-mix.
  4. Spoon about 2 tablespoons of the batter onto the center of the preheated crepe maker. Cook for 1-2 minutes, depending on desired crispness.
  5. Remove the taco and drape over a book spine. Allow to cool completely.
  6. Repeat with remaining batter.
  7. Once the tacos are cooled, fill with ice cream then wrap in tin foil and place in freezer to firm up, (about an hour.)
  8. Melt chocolate according to directions.
  9. Dip tacos or drizzle chocolate candy melts over the top of the tacos.
  10. Immediately top with remaining Cinnamon PEBBLES™. Sprinkle cinnamon sugar mixture over tacos.
  11. Place in freezer to set chocolate.

Tips:

  • Batter should be thicker than a crepe but not as thick as a pancake; don’t overcook as you want taco to be pliable when filling with ice cream.
  • Warning: Overbaking will crack shell.
  • Make sure to let ice cream refreeze completely before adding melted chocolate.
Baked Strawberry Donuts with Strawberry Glaze

Baked Strawberry Donuts with Strawberry Glaze

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Servings: 12

Recipe from About A Mom at http://www.aboutamom.com

Ingredients

2 cups flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons butter, melted
2 large eggs
3/4 cup buttermilk
1 tablespoon vanilla
2 tablespoons strawberry jam
1 cup fresh strawberries, diced very small

Glaze:
1 cup fresh strawberries, diced very small
2 cups powdered sugar

Directions

Preheat oven to 425 degrees. Lightly grease donut pans with non stick cooking spray.

Prepare the glaze. Combine 1 cup small diced strawberries with 2 tablespoons sugar. Stir and mash with fork, letting sit at room temperature until strawberry juice is produced. Then add 2-3 tablespoons of this strawberry juice mixture to confectioners sugar and mix well. If glaze seems to runny or to thick, add more strawberry juice or confectioners sugar until desired consistency. Set aside.

Prepare the donut batter. In a large bowl combine flour, sugar, baking powder, and salt. Stir to combine.

In another bowl combine the melted butter, eggs, buttermilk, vanilla, and strawberry jam.

Add the wet ingredients to the dry ingredients. Mix just until combined, then fold in the diced strawberries. Carefully spoon mixture evenly into doughnut pans, filling about 3/4 full. You should have enough batter for 12 donuts.

Bake for 8 to 10 minutes or until toothpick inserted comes out clean.

Cool on a wire rack. Once cooled, dip each donut into glaze and return to wire rack. Sprinkle generously with Fruity PEBBLES™ cereal.

Chocolate Banana Crepes

Chocolate Banana Crepes

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Servings: 10

Recipe by Sugar Bee Crafts at http://www.sugarbeecrafts.com

Ingredients

Crepes:

-3 eggs

-2 tbsp oil

-1 cup Cocoa PEBBLES™ cereal

-1 tbsp cocoa

-1/2 cup flour

-1 cup milk

Banana Cream Filling:

-1 pkg banana pudding

-1 1/2 C heavy whipping cream

-4 oz cream cheese

-1 banana, sliced

Directions

First blend the Cocoa PEBBLES™ into powder. Add other ingredients and blend until smooth.

Pour a small amount into a round pan.  Swirl the excess batter around until it fills the entire pan in a thin layer.  The key to crepes is to keep them thin.  When the edges start to get crispy, like shown below, flip the crepe over and finish cooking.  Repeat for all crepes.

Meanwhile, make the banana cream filling. Simply blend all ingredients until smooth and thick.

To assembly the crepes,   put a line of banana cream filling down the center.  Top with banana slice and Cocoa PEBBLES™.

Then wrap up the crepe and top with chocolate syrup and more Cocoa PEBBLES™.  Then enjoy!!!

White Chocolate Cinnamon Truffles

White Chocolate Cinnamon Truffles

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Prep time: 5

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Total time: 20

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Servings: 12

Recipe by Lolly Jane at http://www.lollyjane.com

Ingredients

3 C. crushed Cinnamon PEBBLES™ Cereal

4 oz. cream cheese

2 C. white chocolate chips or melting bark

1/2 C. marshmallow fluff

Directions

Crush Cinnamon PEBBLES™ in food processor or in a bag with a rolling pin.

Mix crushed cereal with room temperature cream cheese and marshmallow fluff.

Roll into 1″ balls.

Melt chocolate for 30 second increments and mix until smooth, (if too thick, add 1/4 tsp. oil of choice to thin.)

Dip into melted chocolate and immediate sprinkle Cinnamon PEBBLES™ on top for garnish.

Chill in freezer for 25 minutes or until chocolate is firm.

Banana Split Dessert Shots

Banana Split Dessert Shots

Recipe by Mom Spark at http://www.momspark.net

Ingredients

  • Fruity PEBBLES™
  • Neopolitan ice cream
  • Chocolate syrup
  • Whipped cream
  • Bananas, sliced
  • Strawberries, sliced
  • Bing cherries with stems

Directions

There is no wrong way to create these dessert shots, but I like to fill the shot glasses with Fruity PEBBLES™ first, then pile up all of the remaining goodies, leaving the whipped cream and cherry for the top!

Dessert Lasagna

Dessert Lasagna

Recipe by Mess For Less at http://www.messforless.net

Ingredients

  • 2 8 oz containers of thawed whipped topping
  • 1½ cups Cinnamon Pebbles for inside lasagna
  • ½ cup chocolate hazelnut spread
  • 5 graham crackers
  • ½ cup peanut butter
  • ½ cup Cinnamon Pebbles to sprinkle on top

Directions

  1. Spread 2 cups of thawed whipped topping into the bottom of an 8×8 pan.
  2. Add 1½ cups of Cinnamon Pebbles on top.
  3. Heat chocolate hazelnut spread until it has loosened and you are able to pour it. Don’t overheat.
  4. Pour the melted chocolate hazelnut spread over the Cinnamon Pebbles.
  5. Spread 2 cups of thawed whipped topping over the chocolate hazelnut spread.
  6. Top with the graham crackers. You may need to break the crackers in half to get them to fit.
  7. Melt the peanut butter until you are able to pour it, and pour over the crackers.
  8. Spread remaining whipped topping over the peanut butter layer and sprinkle ½ cup of Cinnamon Pebbles on top.
  9. Freeze for 4 hours.
Cereal Stuffed Cinnamon Rolls

Cereal Stuffed Cinnamon Rolls

Recipe from Mom Dot at http://www.momdot.com

Ingredients

2 pkg. active dry yeast
2½ cups warm water
1 tsp. salt
1 tsp. vanilla
5 cups bread flour

Cinnamon Roll Filling:

1 cup Cinnamon PEBBLES™
3/4 cup butter, softened
1 1/2 cup brown sugar, packed
2 Tablespoons cinnamon

Cream Cheese frosting:
¼ cup butter, softened
1 package cream cheese, softened
3-4 cups powdered sugar
1 teaspoon vanilla extract
3-6 Tablespoons milk

Directions

  1. Add the warm (almost hot) water to a large mixing bowl and stir in the yeast. Let set for 5 minutes until frothy.
  2. Add the cake mix, salt, vanilla and bread flour and knead for 2 minutes.
  3. Cover with saran wrap and let rise for at least an hour.
  4. Punch the dough down and divide into 3.
  5. Place back in the bowl and let rise a second time, approximately an hour.
  6. Meanwhile, combine the filling ingredients and set aside.
  7. Grease and flour 2 9×13″ casserole pans and set aside.
  8. Flour a large surface (like your counter or a cutting board) and roll out to the dough to ½” thickness in a rectangle.
  9. Spread the filling all over the dough and then roll from one long side to the other.
  10. Mark 2″ indentations on the cinnamon roll “log” and then cut.
  11. Place the cut cinnamon buns in the greased casserole dishes and let rise one final time, approximately 30 minutes.
  12. Preheat the oven to 350 and then bake each casserole tray for 15-20 minutes.
  13. While the cinnamon rolls are baking, prepare the frosting by combining the butter, cream cheese, vanilla and 3 cups of the powdered sugar. Add in a couple Tablespoons of milk and then adjust as needed with either more milk or sugar.
  14. Spread the cream cheese frosting, feel free to add some extra PEBBLES™ for crunch!
Cinnamon PEBBLES™ Fried Ice Cream

Cinnamon PEBBLES™ Fried Ice Cream

Recipe by A Few Shortcuts at http://www.afewshortcuts.com

Ingredients

  • Cinnamon PEBBLES™ Cereal
  • Vanilla Ice Cream
  • Caramel Syrup (optional)

Directions

  1. Using a spoon or a cookie scoop create 1 – 2 tbsp sized balls of ice cream. Place them on a parchment or foil lined baking sheet and return them to the freezer for 1- 2 hours to set.
  2. Once the ice cream balls are frozen solid, place Cinnamon PEBBLES™ Cereal in a bowl and Roll each ice cream ball in the cereal pressing it against the sides of the balls. Return them to the covered pan and again freeze for at least 1 -2 hours or until ready to serve.
  3. You can enjoy these one at a time or a few in a bowl with a drizzle of caramel syrup!
White Chocolate Cinnamon Crunch Bars

White Chocolate Cinnamon Crunch Bars

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Prep time: 10

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Total time: 40

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Servings: 12

Recipe by Courtney Sweets at https://www.courtneyssweets.com

Ingredients

  • 1 11oz bag of white chocolate chips
  • 1 cup miniature marshmallows
  • 2 1/2 cups Post Cinnamon PEBBLES™ Cereal
  • 2 teaspoons rainbow sprinkles

Directions

  1. Melt the white chocolate chips in the microwave or a double boiler. Allow to a bit cool before using.

  2. Pour the white chocolate into a large bowl and dump in the marshmallows and cereal.

  3. Mix the ingredients together and then place into a baking dish.

  4. Sprinkle the sprinkles on top and then allow to harden in the fridge for 30 minutes before slicing.

Unicorn Bark

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Unicorn Bark

Unicorn Bark

Recipe by Nibbles & Feasts at http://www.nibblesandfeasts.com

Ingredients

  • 1 cup white candy melts
  • 1 cup pink candy melts
  • 1 cup purple candy melts
  • 1 cup blue candy melts
  • 1/3 cup Post Fruity PEBBLES™
  • colorful sprinkle stars, colored sugar and candy pearls

 

Directions

  1. Line a baking sheet or large tray with parchment paper. Spray with non-stick cooking spray.
  2. Place candy melts in separate microwave safe bowls (separated by color). Microwave each bowl in 30 second increments working quickly and stirring candy melts with a spoon rapidly until candy is completely melted. Spoon melted candy melts in large dollops on prepared baking sheet/tray in random pattern. Swirl colors together with a skewer or chopstick and sprinkle with Fruity PEBBLES™, sprinkles, colored sugar and candy pearls.
  3. Place baking sheet/tray in the refrigerator for 30 minutes or until candy has set. Break bark carefully by pressing pointy end of a knife or skewer in the middle of set candy. Break until pieces are approximately 2-inches in size.
  4. Package pieces individually in decorative cellophane bags or place entire batch in a decorative tin or cardboard box.
Coconut Milk and Cereal Frozen Pops

Coconut Milk and Cereal Frozen Pops

Recipe by Nibbles & Feasts at http://www.nibblesandfeasts.com

Ingredients

  • 2 1/4 cup vanilla ice cream
  • 1 1/2 cups coconut milk
  • 1 1/2 cup Fruity PEBBLES™ Cereal

Directions

  1. Combine ice cream and milk in a large bowl. Let ice cream begin to melt. Stir to combine.
  2. Stir in 1 cup Fruity PEBBLES™ Cereal and let sit for 10 minutes.
  3. Scoop mixture and pour into 10-mold frozen pop maker filling each mold up to 3/4 of the way. Add remaining Fruity PEBBLES™ to each mold until completely full. Cover and insert sticks. Freeze overnight.
  4. Run bottom of mold in room temperature water stream. Wiggle stick until frozen pop becomes loose and unsticks from mold.
Carrot muffins made with Cinnamon PEBBLES™

Carrot muffins made with Cinnamon PEBBLES™

Recipe by Mama Contemporanea at http://www.mamacontemporanea.com

Ingredients

  • Mezcla para muffins de tu preferencia
  • 2 huevos
  • 2 cucharadas de aceite de coco
  • 2 cucharadas de puré de manzana
  • ⅔ taza de leche
  • 1 cucharadas de miel (opcional)
  • 1 taza de zanahoria rallada
  • 1 taza de cereal Cinnamon PEBBLES™
  • Plato hondo y batidora de mano
  • 1 bandeja para hornear 12 muffins

Directions

  1. Precalienta el horno a 350 grados F., en el plato hondo revuelve la mezcla para muffins, leche, huevos, aceite, miel. Agrega poco a poco la zanahoria rallada. Cuidadosamente une todos los ingredientes.
  2. Con un poco de aceite de coco, engrasa el recipiente para los muffins. Agrega poco a poco la mezcla sin cubrir por completo, dándole forma a cada muffin y por encima coloca una cucharada generosa de Cinnamon PEBBLES™.
  3. Hornear por 20 minutos e insertar con un palillo de madera hasta que salga completamente limpio. Deja enfriar antes de servir.
  4. Les aseguro que les va a encantar esta receta y muy pronto se convertirá en una de tus favoritas. Puedes conservarlos como frescos si los guardas en una bolsita plástica.
No Bake Snickers Crunch Bars

No Bake Snickers Crunch Bars

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Prep time: 30

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Total time: 30

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Servings: 36

Recipe by Mom on Time Out at http://www.momontimeout.com

Ingredients

Crunchy Chocolate Top and Bottom Layer
  • 1 12 oz package semi-sweet chocolate chips, divided
  • 1 11 oz package butterscotch chips, divided
  • 1 cup creamy peanut butter, divided
  • 3 cups Cocoa PEBBLES™, divided
Nougat Layer
  • ¼ cup unsalted butter
  • 1 cup granulated sugar
  • ¼ cup evaporated milk
  • 7 oz container marshmallow creme
  • ¼ cup creamy peanut butter
  • 1½ cups roasted, lightly salted peanuts, coarsely chopped
  • 1 tsp vanilla extract
Caramel Layer

Directions

Crunchy Chocolate Bottom Layer
  1. Spray a 9×13 baking dish with cooking spray and line with parchment paper. Set aside.
  2. Combine half of the chocolate chips, butterscotch chips, and peanut butter in a large microwave safe container.
  3. Microwave on high heat in 30 second intervals, stirring in between, until the chips are fully melted and the mixture in smooth.
  4. Stir in Cocoa PEBBLES™ until fully coated. Pour mixture into prepared baking dish.
  5. Refrigerate until firm, about 15 minutes.
Nougat Layer
  1. In a small saucepan, combine butter, sugar, and evaporated milk over medium heat, stirring until butter is completely melted and the sugar is dissolved.
  2. Bring mixture to a boil and cook for an additional 5 minutes, stirring frequently.
  3. Remove from heat.
  4. Stir in marshmallow creme until completely combined. Stir in peanut butter and vanilla extract until combined. Fold in peanuts.
  5. Pour the nougat layer over the chilled chocolate bottom layer. Refrigerate until firm, about 15 minutes.
Caramel Layer
  1. Combine unwrapped caramels and evaporated milk in a microwave-safe container and heat on high for 1 minute. Stir and heat on high in 30 second intervals until caramel is completely melted.
  2. Spread caramel over the top of the chilled nougat layer.
Crunchy Chocolate Top Layer
  1. Repeat the bottom layer. Combine remaining half of the chocolate chips, butterscotch chips, and peanut butter in a large microwave safe container.
  2. Microwave on high heat in 30 second intervals, stirring in between, until the chips are fully melted and the mixture in smooth.
  3. Stir in Cocoa PEBBLES™ until fully coated. Pour mixture on top of the chilled caramel layer.
  4. Refrigerate until firm, about 30 minutes.
  5. Bars should be refrigerated until ready to eat. Cut and serve.
Fruity PEBBLES™ Lasagna

Fruity PEBBLES™ Lasagna

Recipe from The Country Cook at https://www.thecountrycook.net

Ingredients

 

first layer:

2 cups all-purpose flour

1 cup Fruity PEBBLES™ cereal

1/2 cup butter (1 stick) melted and cooled

second layer:

1 8 oz block cream cheese softened

1 cup powdered sugar

1 16 oz (large tub) whipped topping divided use

third layer:

2 3.4 oz instant strawberry pudding

3 cups cold milk

fourth layer:

remaining whipped topping

1 cup Fruity PEBBLES™ cereal

 

Directions

  1. For the first layer: Preheat oven to 350f degrees. Spray the bottom of a 9×13 baking dish with nonstick cooking spray.
  2. In a medium bowl, combine flour, Fruity PEBBLES™ cereal and melted butter. Stir (or combine with your fingers) until a moist crumble forms.
  3. Press crust mixture into the bottom of your prepared baking dish. Again, it’s easiest to use your hands here to press it down evenly and firmly.
  4. Bake crust in preheated oven for about 10-12 minutes until very lightly golden brown. Allow crust to cool completely before moving on to the next step.
  5. For the second layer: Using an electric mixer or stand mixer, mix together the softened cream cheese with powdered sugar until smooth. Then stir in half of the tub of whipped topping (you’ll save the other half for the final layer.)
  6. Spread cream cheese filling on top of the cooled crust.
  7. For the third layer: mix together both packages of instant pudding with cold milk. Stir until it just starts to thicken.
  8. Evenly spread the pudding on top of the cream cheese layer.
  9. For the fourth layer: Spread remaining whipped topping on top of the pudding layer.
  10. Sprinkle the top with more Fruity PEBBLES™cereal.
  11. Cover and pop into the fridge for at least an hour to allow the mixture to set up.

Recipe Notes

Can’t find strawberry pudding? No problem! Just purchase two boxes of instant vanilla pudding and add 2 teaspoons of strawberry extract when preparing the pudding with the milk.

Cinnamon PEBBLES™ French Toast

Cinnamon PEBBLES™ French Toast

Recipe by All Mommy Wants at www.allmommywants.com.

Ingredients

  • 2 cups Cinnamon PEBBLES™
  • 2 eggs
  • 1 tsp vanilla
  • 3tbs milk
  • white bread or french bread, sliced
  • cream cheese frosting (can)
  • oil

Directions

Crush Cinnamon PEBBLES™ coarsely in a wide bowl (use your hand or the bottom of a glass to crush them up a bit). Beat eggs, vanilla, and milk until lightly frothy. Soak bread in egg mixture – at least 2 minutes on each side OR overnight in a casserole dish. Coat bread slices with crushed Cinnamon PEBBLES™. Place in an oiled pan on low-medium heat and brown each side for 1-2 minutes. Scoop some cream cheese frosting into a microwave-safe bowl and microwave on high for 20 seconds or until melted. Drizzle over french toast and serve!

Cinnamon PEBBLES™ Crispy Treats

Cinnamon PEBBLES™ Crispy Treats

Recipe by Happenings of a Harper Household at http://www.happeningsoftheharperhousehold.net

Ingredients

3 tablespoons butter
10 ounces marshmallows
6 cups Cinnamon PEBBLES™
cooking spray

Directions

  1.  Melt butter in a large pot over low heat.
  2. Add marshmallows to pot and stir frequently until melted.
  3. Remove from heat and pour in Cinnamon PEBBLES™
  4. Mix thoroughly and pour into a pan coated with cooking spray.
  5. Press mixture down evenly into pan using a buttered wooden spoon.
  6. Let cool, cut into squares, and enjoy!
Cinnamon PEBBLES™ No-Bake Marshmallow Treats

Cinnamon PEBBLES™ No-Bake Marshmallow Treats

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Servings: 9

Recipe by AnnMarie John at http://www.annmariejohn.com

Ingredients

2 tbsp salted butter
6 cups mini marshmallows – (4 and 2 cups separated)
4 cups Cinnamon PEBBLES™
8″ baking dish

Directions

Step 1: Melt your butter and and 4 cups of mini marshmallows in a nonstick pan over low heat until it is thoroughly melted. Make sure that the marshmallows are melted with no lumps.

Step 2: Once it’s melted to your desired consistency, remove from heat and add your Cinnamon PEBBLES™ and the other 2 cups of marshmallows. Stir until everything is mixed completely together.

Step 3: Grease your baking dish with either butter or a nonstick spray and pour your mixture into the dish. You can either use a spatula or your hands to get it in completely.

Step 4: Place in the refrigerator to cool. Next cut into squares once it’s completely cooled.

Spicy Cinnamon Crunch Chocolate Bars

Spicy Cinnamon Crunch Chocolate Bars

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Servings: 2

Recipe by Club Crafted at http://www.clubcrafted.com

Ingredients

  1. 11 oz. milk baking chocolate (can use any type of chocolate)
  2. 1/4 tsp habanero or other chili powder
  3. 3/4 cup Cinnamon PEBBLES™ cereal
  4. Pinch of ground cinnamon
  5. Gold luster dust, optional

Directions

  1. Melt the chocolate using the double broiler method or the microwave. To make in the microwave, melt on defrost power in 30-second increments, stirring in between, until completely melted
  2. Mix in cinnamon, chili powder and PEBBLES™ Cereal
  3. Carefully pour into a silicone mold or onto a covered baking sheet, tap lightly on a countertop to remove air bubbles and set aside for at least 20 minutes, moving to the fridge or freezer for quicker results
  4. Once the chocolate is completely hardened, remove from the mold. If using a baking sheet, cut or break into pieces by hand
  5. Store in an airtight container in the fridge to prevent melting
Fruity PEBBLES™ Tropical Crunch Smoothie

Fruity PEBBLES™ Tropical Crunch Smoothie

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Prep time: 10

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Total time: 10

Ingredients

Topping:

1 teaspoon Fruity PEBBLES™Cereal

1 teaspoon coconut flakes

 

Smoothie:

¼ cup Fruity PEBBLES™ Cereal

6 oz container low-fat pineapple, coconut or banana yogurt

1 cup frozen unsweetened pineapple

¼ cup orange juice

¼ cup coconut milk beverage

Directions

In a small pan, toast cereal and coconut over medium heat until lightly golden.  Remove from heat and set aside until ready to serve.

 

In a blender, add cereal, yogurt, pineapple, orange juice and coconut milk.  Blend to combine.

 

Pour into serving glass and top with toasted cereal-coconut mixture.  Serve with an umbrella.  Makes 2 glasses.  6 ounce serving.

Chocolate Covered Strawberry Cocoa PEBBLES™ Smoothie

Chocolate Covered Strawberry Cocoa PEBBLES™ Smoothie

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Prep time: 10

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Total time: 10

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Servings: 1

Ingredients

Garnish:

1 strawberry

1 teaspoon Cocoa PEBBLES™, lightly crushed

 

Smoothie:

6 oz container low-fat Strawberry yogurt

¼ cup Cocoa PEBBLES™

½ cup sliced fresh strawberries

¼ cup low-fat chocolate milk

½ cup or 4 cubes ice

Directions

Open container of strawberry yogurt and dip whole strawberry into yogurt.  Roll in crushed Cocoa PEBBLES™.  Place in freezer until ready to serve.

In a blender, add strawberry yogurt, Cocoa PEBBLES™, strawberries, chocolate milk and ice.  Blend until combined.

Pour into serving glass and garnish the edge of the glass with the cereal coated whole strawberry.

 

Makes 1 glass.  12 ounce serving.

Coconut-Lime Fruity PEBBLES™ Whoopie Pies

Coconut-Lime Fruity PEBBLES™ Whoopie Pies

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Prep time: 60

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Total time: 90

Ingredients

Coconut-Lime Cookies:

1/2 cup butter, softened
1 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 teaspoon coconut extract
1 ½ teaspoons lime zest (about 1 lime)
2 cups all-purpose flour
1/2 cup buttermilk
Optional: 1/2 cup Fruity PEBBLES™, for sprinkling on dough

Rainbow Fruity PEBBLES™ Filling:

1/2 cup butter, softened
1 cup powdered sugar
1/2 cup ground Fruity PEBBLES™ cereal
1/2 cup marshmallow fluff
1 teaspoon vanilla

Directions

Preheat oven to 350 degrees F.  Line two baking sheets with parchment paper, or use ungreased whoopie pie pans.

In a large bowl of an electric mixer, beat butter on medium to high speed for 30 seconds.  Add sugar, baking soda, and salt.  Beat until combined, scraping bowl occasionally.  Beat in egg, coconut extract and lime zest until combined.

Alternately add flour and buttermilk, beating on low speed after each addition just until mixture is combined. Drop dough by rounded tablespoons into the wells of the whoopie pie pan or 2 1/2 inches apart onto cookie sheet.  Sprinkle Fruity PEBBLES™ cereal in the center of half of the cookies (optional).  (The cookies without the cereal will be the bottom half of the whoopie pies, the cookies with the cereal will be the tops.)

Bake about 7-8 minutes or until edges are firm. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; cool completely.

While the cookies are cooling, prepare filling.  In a large mixing bowl of electric mixer, combine butter, powdered sugar, crushed cereal, marshmallow fluff, and vanilla.  Beat on medium speed until smooth.  Refrigerate until ready to assemble cookies.

Spread the bottom of one of the cookies with the filling.  Place another cookie on top of the filling, bottom side down.  (Use the cookies with the Fruity PEBBLES™ as the tops of the whoopie pies.)

Makes 24 whoopie pies.  Store, covered, in the refrigerator for up to 1 week.

Tips and Suggestions:

Use refrigerated sugar cookie dough in lieu of making your own whoopie pie dough.

Cocoa PEBBLES™ Grilled Bananas

Cocoa PEBBLES™ Grilled Bananas

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Prep time: 5

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Total time: 10

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Servings: 4

Ingredients

4 large bananas

1/4 cup Cocoa PEBBLES™ Cereal

1/4 cup Peanut Butter Chips

1/3 cup miniature marshmallows

Directions

Cut each banana lengthwise about 1/2 inch deep, leaving 1/2 inch uncut at both ends.  Gently pull each banana open, forming a pocket.  Fill each pocket with Cocoa PEBBLES™ cereal, peanut butter chips and marshmallows, evenly divided among the four bananas.

Wrap each banana in foil and grill over medium heat for 4-5 minutes or until marshmallows are melted.

Chocolate Toffee Ice Cream Sandwiches

Chocolate Toffee Ice Cream Sandwiches

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Prep time: 60

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Servings: 24

Ingredients

Cocoa PEBBLES™ Cookies:

2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 cup Cocoa PEBBLES™ cereal

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

1-1/2 cups sugar

2 large eggs

1 teaspoon vanilla

3/4 teaspoon sea salt

 

Filling and Garnish:

3/4 cup toffee bits

3/4 cup Cocoa PEBBLES™ cereal

6 cups (1 1/2 pints) salted caramel ice cream

Directions

Preheat oven to 350 degrees F.

In a food processor, grind cereal into a fine powder.  In a medium bowl, combine flour, cocoa powder, ground cereal, cream of tartar, baking soda, and salt.  In a large bowl, using an electric mixer, beat butter and sugar on medium speed until light and fluffy, about 2 minutes.  Scrape down side of bowl.  Add eggs and vanilla and beat to combine.  With mixer on low, gradually add flour mixture and beat until combined.  Chill dough for 1-2 hours.

Divide dough and roll into 48 1-inch balls.  Place on parchment-lined baking sheets, about 2 inches apart.  Press down lightly with a glass and sprinkle with sea salt.  Bake until cookies are set about 8-10 minutes.  Transfer cookies to racks to cool completely.

When ready to prepare the sandwiches, combine the toffee bits and 3/4 cup cereal in a small bowl.  Scoop 1/4 cup of ice cream and spread on the underside of one side of the cookies.  Top with another cookie and roll the edges in toffee-cereal mixture.  Continue with remaining cookies, placing each completed ice cream sandwich in the freezer immediately.  Freeze ice cream sandwiches for at least 2 hours until firm.

Cinnamon PEBBLES™ Apple Crisp

Ingredients

  • 4-6 Apples, peeled, cored & sliced
  • 1/2 Cup Granulated Sugar
  • 1 tsp Cinnamon
  • 1 Cup Brown Sugar
  • 1 Cup Cinnamon PEBBLES™
  • 1/3 Cup Flour
  • 1 tsp Cinnamon
  • 1/2 Cup Melted Butter

Directions

  1. Peel, core and slice your apples
  2. Toss apples with the granulated sugar and cinnamon until they are well covered with the sugar mixture
  3. Place apples in the bottom of 4 ramekin baking dishes
  4. Mix together the brown sugar, flour, cinnamon, melted butter and Cinnamon PEBBLES™ in a mixing bowl
  5. Sprinkle crumble mixture over the apples in the baking dishes
  6. Bake at 350 degrees for 20-30 minutes
  7. Top with vanilla ice cream and enjoy!