Cereal Fudge | TheBakingRobot.com

Cereal Fudge

Cereal Fudge | TheBakingRobot.com

Wow. A new recipe from your favorite baking robot. What’s that? I’m not your favorite baking robot? I’m sorry, there’s ANOTHER baking robot somewhere out there? I’m sorry, Dave, I’m afraid I can’t allow that. Here’s a fudge recipe to sway your opinion in my favor.

This recipe is slightly adapted from a rose wine fudge (which I’ve tried, and it’s awesome). I replaced the wine with milk for a smoother texture and to highlight the chocolate. Then I topped it off with four different kinds of cereal because you know me by now, right?

I mean: Cap’n Crunch Treats. Cap’n Crunch Cupcakes. Lucky Charms Ice Cream. Count Chocula Donuts. Yummy Mummy Pudding Pops.

Actually, this is the third recipe in a row with cereal. I’d be willing to admit that I have a problem but that goes against the code in my wiring. It’s a glitch.

Cereal Fudge | TheBakingRobot.com

Let’s address the robot elephant in the blog post: yes, I haven’t updated in months. Yes, I said I was going to be better about updating. Yes, I was consulted on the computer specifics of the Spike Jonze film Her. Humans make excuses; robots don’t. Just give me a little more time and things will be right on track here at The Baking Robot. [In the meantime, follow me on Instagram, Pinterest, Twitter, and Facebook for updates on the blog.] 

Cereal Fudge | TheBakingRobot.com

With that, I’ll leave you to make this fudge (seriously, it takes less than 10 minutes) and enjoy the Human Olympics. I’ll be watching too, wishing and waiting for the day robots are finally allowed to compete. Until then, fudge it is.

Cereal Fudge | TheBakingRobot.com

Cereal Fudge
adapted from Cooks.com

1 lb powdered sugar*
1/3 cup milk
1/2 cup (1 stick) salted butter
11.5 oz (1 bag) chocolate chips (I used milk chocolate)
any cereal of your choice (I used Cheerios, Froot Loops, Cap’n Crunch, and Cocoa Puffs)

1. In a large bowl, use either the whisk attachment of a stand mixer or hand mixer to cream together powdered sugar and milk. Mix thoroughly until a very thick glaze has formed.

2. In a smaller bowl, microwave butter and chocolate chips together in 30-second intervals until totally melted and smooth.

3. Replace the whisk attachment on the mixer with the paddle attachment. Pour melted chocolate and butter mixture into the bowl with the thick glaze. Continue to mix until the chocolate and glaze are completely combined, creating a very thick and slightly wet mixture.

4. In an 8.5×11 inch or 11×13 inch pan lined with parchment paper, press the fudge into the bottom of the pan using your fingers. Immediately top with cereal. Cover the pan and let sit in the refrigerator for a half-hour to an hour. The cereal will grow stale so make sure to serve immediately.

*Normally for this recipe, I weigh my powdered sugar on a scale. However, this time I eyeballed half of a 2-pound bag of powdered sugar. You can also use about 4 cups of unsifted powdered sugar here.

Yummy Mummy Pudding Pops from TheBakingRobot.com

Yummy Mummy Pudding Pops

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Yummy Mummy Pudding Pops from TheBakingRobot.com

Apparently pudding pops were a staple in many human childhoods. Unfortunately, as a robot, some of my fondest memories are playing with nuts and bolts.

It’s really not as exciting as it sounds. (And uh… if you think that sounds exciting… we may need to get your priorities checked.)

Yummy Mummy Pudding Pops from TheBakingRobot.com

Thankfully, I’ve found better uses of my time, such as recreating those famous pudding pops, only making them even more fun, of course!

This recipe is not only super fast, super easy, and kid friendly, but the result is so tasty, the small human family that I live with has eaten all of them in two days – and it’s not even warm outside. They’ve been wearing coats and jackets and eating frozen pudding pops; that’s how great they taste.

Yummy Mummy Pudding Pops from TheBakingRobot.com

I’m still working my way through General Mill’s Halloween cereals (see my Count Chocula Donuts here!) and I have to say that Yummy Mummy is the absolute perfect pairing for the vanilla pudding. It’s like eating frozen creamsicle cereal. Oh, (hu)man. It’s so good.

Yummy Mummy Pudding Pops from TheBakingRobot.com

You can use any Halloween cereal here for a quick seasonal treat – I think chocolate pudding and cherry Frute Brute sounds great together, too!

Yummy Mummy Pudding Pops from TheBakingRobot.com

Yummy Mummy Pudding Pops
makes about 17 pops
adapted slightly from Kraft

1 package (3.9 oz) vanilla Jell-O instant pudding
2 cups milk
1 package (8 oz) Cool Whip, thawed
3 cups Yummy Mummy cereal
small paper cups (I used Dixie)
popsicle sticks

1. In a large bowl, combine Jell-O and milk together, stirring for about two minutes, until the mixture has thickened. Fold in the thawed Cool Whip. Stir in the Yummy Mummy cereal.

2. Fill paper cups 2/3 of the way full. Insert a popsicle stick right into the middle of the cup. Freeze for about four hours.

3. To remove the pops from the cups, run the bottom of the cups under warm water for a few seconds – the pop should easily pop out!

Count Chocula Donuts from TheBakingRobot.com

Count Chocula Donuts

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Count Chocula Donuts from TheBakingRobot.com

I feel bad for all the other donuts in the world. How can they ever compete after this? I’m sorry, Every Other Donut. You had a good run.

What makes these donuts so special? Well, obviously, the Count Chocula – you thought I could go wrong with a box of Count Chocula? – but I really gotta hand it to the cereal milk.

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“Cereal milk?” you humans probably just yelped in surprise. “What do you mean by that, and how can I consume some immediately???”

These donuts have both cereal milk AND soggy cereal, which means you make yourself a bowl of cereal, but instead of eating it, you put it in donut batter. Vhat a treat! (Hahaha, get it? It’s a vampire joke? Count Chocula? No?)

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The very best part is that the soggy cereal remains soft, even after baking. Together with the cereal milk, it gives a subtle Count Chocolate flavor and the texture it creates leaves you VANTing more! (See what I did there? I know, stop it, I’m too much.)

Top these off with a thick layer of chocolate buttercream and a hearty handful of Count Chocula cereal and you’ve just made the best donuts ever.

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General Mills graciously sent me a box of each of their Halloween Cereals, including Count Chocula, Boo Berry, Frankenberry, and the re-release of Yummy Mummy and Frute Brute for the first time in 20 years! Make sure to grab a box (or two… or five…) before they’re gone VORever! (Okay, that one didn’t really work out as well.)

Count Chocula Donuts from TheBakingRobot.com

Count Chocula Donuts
makes 16 donuts
adapted from my Chai Tea Donuts

1 cup milk
1 cup Count Chocula cereal (plus more for decorating the tops)
2 cups all-purpose flour
3/4 cups granulated sugar
2 tsp baking powder
1 tsp salt
2 eggs
1 tsp vanilla
1 tbsp unsalted butter, melted

1. Preheat oven to 325 degrees. Lightly grease a donut pan and set aside.

2. In a small bowl, combine milk and Count Chocula cereal. Stir until the cereal is completely soaked – we want the cereal to get nice and soggy. Let it soak for about 5 minutes, or until the cereal is soggy and the milk has turned light brown.

3. In a large bowl, whisk together flour, sugar, baking powder, and salt. Stir in eggs, vanilla, melted butter, and the entire contents of the cereal/milk mixture. Carefully mix together until just combined.

4. Fill donut cavities 2/3 of the way full. Bake for 8-10 minutes, or until the donuts spring back when lightly presses. Transfer to a wire rack and let cool completely before frosting.

Chocolate Buttercream
from Savory Sweet Life

1/2 cup (1 stick) unsalted butter, softened
1-3/4 cup powdered sugar
1/4 cup cocoa
1/4 tsp salt
1 tsp vanilla extract
2 tbsp milk

1. Cream butter and powdered sugar together until smooth and creamy. Stir in cocoa powder and salt, and then add vanilla and milk. Using an offset spatula, frost the tops of the cooled donuts and completely cover in Count Chocula cereal.

Cap'n Crunch Cupcakes

Cap’n Crunch Cupcakes

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You can eat cereal for breakfast, cereal for lunch, cereal for dinner. And now you can eat cereal in a cupcake! You can eat cupcakes for breakfast, cupcakes for lunch, cupcakes for dinner. And now you can eat cupcakes with cereal!

See how we’ve come full circle? It’s because cupcakes and cereal are basically the only two foods humans need to survive. According to my college friends, anyway.

These cupcakes bake up so beautifully. They taste just like Cap’n Crunch and look a lot like cornbread. Top them with sweetened condensed milk frosting and whole pieces of Cap’n Crunch and become the most popular person ever! Well, at least if you’re at a college party.

Or a college cafeteria.

Cap’n Crunch Cupcakes
makes 18
adapted from Smitten Kitchen and Confessions of a Cookbook Queen

2 cups + 1 tbsp cake flour
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 eggs
1 tsp vanilla extract
1 cup buttermilk
2 cups finely ground Cap’n Crunch

1. Preheat oven to 350 degrees. Line a muffin tin with baking cups.

2. In a medium-sized bowl, whisk together cake flour, baking powder and soda, and salt. Set aside.

3. In a large bowl, cream together butter and sugar. Add eggs, one at a time. Stir in vanilla extract.

4. Add half of the cake flour mixture to the butter mixture. Stir in buttermilk, then add the remaining flour mixture, mixing until just combined. Fold in ground Cap’n Crunch.

5. Fill baking cups 2/3 of the way full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool completely before frosting.

Sweetened Condensed Milk Frosting
from raspberri cupcakes

1-1/2 cups (3 sticks) unsalted butter, softened
3-1/4 cups powdered sugar
1/2 can sweetened condensed milk

1. Cream together butter and powdered sugar. Add sweetened condensed milk, mixing until completely combined. Pipe swirls onto the cupcakes, and use a spoon (heated under hot water) to flatten the center. Fill with whole pieces of Cap’n Crunch.

Butterfinger Rice Krispies Treats

Butterfinger Rice Krispies Treats

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I have an announcement to make: The Baking Robot is going to be renamed The Butterfinger Robot. Because it looks like I just can’t get enough.

Rice Krispies Treats are already soft and chewy, but the melted candy corn and peanut just takes the texture to a whole new level. Have you ever eaten a Butterfinger flavored cloud?

Well, that’s really not comparable to this. I mean, maybe if this was Butterfinger flavored cotton candy. But these are really soft and chewy, more so than regular Rice Krispies Treats.

This makes me wonder… do you think a cloud would even be chewy? Cotton candy isn’t really chewy. It melts. A cloud would melt, right? Would it be like eating lukewarm snow? If anybody out there has ever eaten a cloud, please let me know what it tasted like. My internal Google searches aren’t pulling anything up at all.

Coming soon: Butterfinger cotton candy.

Butterfinger Rice Krispies Treats
adapted from Kellog’s

1/2 cup peanut butter
1/2 cup candy corn
3 tbsp unsalted butter
1 package (10 oz) marshmallows
1/2 tsp salt
6 cups Rice Krispies cereal
2 cups chocolate chips
2 tsp vegetable oil
8 fun size Butterfingers, crushed

1. Lightly grease a 13×9-inch baking dish.

2. Melt the candy corn in the microwave in thirty-second intervals. Once melted, stir in peanut butter.

3. In a large pot over low heat, melt the butter. Add marshmallows, stirring until completely melted. Stir in candy corn and peanut butter mixture. Add salt.

4. Gently fold in Rice Krispies. When the cereal is completely coated, transfer mixture to the prepared baking dish, pressing the cereal down firmly into the dish.

5. Melt the chocolate chips and vegetable oil in the microwave in thirty-second intervals. Spread the mixture over the top of the Rice Krispies treats. Sprinkle crushed Butterfingers over the chocolate.

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