Cookie Pizza
Crunchy cookie crust and sweet toppings highlight this fun-to-eat dessert that kids can decorate themselves. Pull out the recipe when you need a proven kid-pleasing activity for a party or rainy day.
10 min |
40 min |
16 servings |
| 4 | cups Rice Chex® cereal |
| 1/3 | cup granulated sugar |
| 1/3 | cup packed brown sugar |
| 1/3 | cup peanut butter |
| 1/4 | cup butter or margarine, softened |
| 1 | egg, beaten |
| 1 | teaspoon vanilla |
| 2 | cups miniature marshmallows |
| 1/4 | cup miniature semisweet chocolate chips |
| 2 | tablespoons coarsely chopped honey-roasted peanuts, if desired |
| 1 | or 2 rolls Betty Crocker® Fruit Roll-Ups® chewy fruit snack (any red variety), torn into pieces |
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| Spread this mixture easily—just spray the back of a large spoon with cooking spray, then press the mixture into the pan with the back of the spoon. |
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| Go ahead and substitute some of your kids’ favorite treats—use mini candy-coated chocolate baking bits instead of the mini chocolate chips for extra color. |
| 1. | Heat oven to 375°F. Crush cereal. (To easily crush cereal, place in plastic bag or between sheets of waxed paper, and crush with rolling pin.) |
| 2. | In large bowl, mix sugars, peanut butter, butter, egg and vanilla. Stir in crushed cereal. Spread in ungreased 12-inch pizza pan. |
| 3. | Bake 12 minutes. Remove from oven. Sprinkle evenly with marshmallows to within 1 inch of edge. Bake 5 minutes longer or until marshmallows are light golden brown. Sprinkle chocolate chips, peanuts and fruit snack pieces over marshmallows to look like pizza toppings. Cool completely on cooling rack. Cut into 16 wedges. Store tightly covered. |
160 ( 60); 7g ( 3g, 0g); 20mg; 115mg; 22g ( 0g, 15g); 2g 4%; 0%; 4%; 10% 1/2 ; 1 ; 0 ; 1 1/2 1 1/2 1 tsp Fats & Oils