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Saint Nick Cereal Cookies

Name: Saint Nick Cereal Cookies
Prep time: 1 h 10 min
Total time: 1 h 10 min
Yield: 16
Ingredients: 1 bag (10.5 oz) miniature marshmallows; 1/4 cup butter or margarine; 1/2 cup peanut butter; 1 cup white vanilla baking chips; 7 cups Honey Nut Cheerios™ cereal; 1 container (1 lb) Betty Crocker™ Rich & Creamy creamy white frosting; 3 teaspoons Betty Crocker™ red sugar; 2 small red gumdrops, cut crosswise into 4 rounds, then cut in half (for mouths); 32 blue miniature candy-coated chocolate baking bits; 16 red miniature candy-coated chocolate baking bits

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Prep 1 hr 10 min
Total 1 hr 10 min
Servings 16

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Enjoy these colorful cookies baked using Honey Nut Cheerios® cereal – a perfect dessert for Christmas.

By Betty Crocker Kitchens

Updated Sep 21, 2010

Ingredients

1 bag (10.5 oz) miniature marshmallows
1/4 cup butter or margarine
1/2 cup peanut butter
1 cup white vanilla baking chips
7 cups Honey Nut Cheerios™ cereal
1 container (1 lb) Betty Crocker™ Rich & Creamy creamy white frosting
3 teaspoons Betty Crocker™ red sugar
2 small red gumdrops, cut crosswise into 4 rounds, then cut in half (for mouths)
32 blue miniature candy-coated chocolate baking bits
16 red miniature candy-coated chocolate baking bits

Make With

Betty Crocker Frosting

Steps

1

Line 13x9-inch pan with foil, letting foil hang over 2 opposite sides of pan; spray bottom and sides of foil with cooking spray. Reserve 16 marshmallows. In 2 1/2-quart nonstick saucepan, heat remaining marshmallows, the butter, peanut butter and baking chips over medium-low heat, stirring frequently, until butter and marshmallows are melted and mixture is smooth.
2

Place cereal in large bowl; pour marshmallow mixture over cereal. Spray wooden spoon or rubber spatula with cooking spray; use to stir marshmallow mixture into cereal. Spread and pat cereal mixture in pan, using sprayed utensil. (Or spray hands and pat mixture into pan; mixture will be quite sticky until set.) Let stand 10 minutes.
3

Remove cereal mixture from pan by lifting with foil; peel back foil. Using large sharp knife, cut mixture in half lengthwise into 2 rectangles. To mark 1 rectangle for cutting, place toothpick at each end of one long side; add 3 toothpicks to same side, about every 3 inches, dividing into fourths. On other long side, place toothpick 1 1/2 inches from each end; add 3 toothpicks to same side, about every 3 inches, dividing into thirds. Cut diagonally across rectangle from toothpick to toothpick, forming triangles. Press together 2 end pieces to form eighth triangle. Repeat with remaining rectangle.
4

For each cookie, spread frosting from top point to cover top 1/3 of triangle. Place 1 marshmallow at point. Sprinkle red sugar over frosting for hat. Spread frosting over lower 1/3 of cookie for beard; add gumdrop piece at top center of beard for mouth. Add 3 dots of icing to face area for attaching blue bits for eyes and red bit for nose. Let stand 10 minutes until frosting is set.

Tips from the Betty Crocker Kitchens

tip 1
If your kids like coconut, press a little shredded coconut into the frosting for Santa’s beard.
tip 2
These would be fun favors for a kid’s Christmas party. The kids would love to decorate their own Santas.

Nutrition

370 Calories, 12g Total Fat, 5g Protein, 61g Total Carbohydrate, 47g Sugars

Nutrition Facts

Serving Size: 1 Cookie

Calories: 370

Calories from Fat: 110

Total Fat: 12g; 18%

Saturated Fat: 6g; 29%

Trans Fat: 0g

Cholesterol: 10mg; 3%

Sodium: 210mg; 9%

Potassium: 120mg; 3%

Total Carbohydrate: 61g; 20%

Dietary Fiber: 1g; 7%

Sugars: 47g

Protein: 5g

% Daily Value*:

Vitamin A: 8%; 8%

Vitamin C: 2%; 2%

Calcium: 8%; 8%

Iron: 15%; 15%

Exchanges:

1 1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;