Recipe courtesy of Katie Pix

Fruity Marshmallow Cereal Bowl

Save Recipe
  • Level: Intermediate
  • Total: 1 hr 20 min
  • Active: 1 hr
  • Yield: 6 servings
Share This Recipe

Ingredients

Cereal Bowls:

1 stick unsalted butter

5 cups marshmallows 

1 box (about 10 cups) rice cereal, such as Rice Krispies 

1 1/2 cups assorted colorful dried fruit, such as cherries, blueberries, pineapple and apricot, diced 

Maraschino Cherry Whipped Cream:

1 cup heavy cream

3 tablespoons maraschino cherry juice 

Candied Cinnamon Bacon:

Nonstick cooking spray

6 tablespoons brown sugar 

1 teaspoon ground cinnamon 

1/2 teaspoon freshly ground black pepper 

12 ounces (about 14 slices) thinly sliced bacon 

Cheater Caramel Sauce:

One 11-ounce bag wrapped caramel candies, such as Kraft, unwrapped

1/2 cup heavy cream 

1 teaspoon sea salt 

Garnishes:

Vanilla ice cream

Sprinkles

Chopped nuts

Crumbled cookies

Directions

  1. For the cereal bowls: Melt the butter in a large saucepan over low heat. Add the marshmallows and stir until completely melted. Remove from the heat and add the cereal and dried fruit. Stir until well coated.
  2. Line six 2- to 3-cup cereal bowls with plastic wrap. Divide the cereal treat mixture among the bowls (about 1 1/2 cups per bowl) and press down to mold it to the inside of the bowl with a spatula or sprayed hands. Place the bowls into the fridge to chill for about an hour while you make the rest of your toppings.
  3. For the maraschino cherry whipped topping: Add the heavy cream and maraschino cherry juice to a large bowl and whip to soft peaks with a hand mixer, about 3 minutes.
  4. For the candied cinnamon bacon: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper and lightly spray with cooking spray.
  5. Add 3 tablespoons of the brown sugar, 1/2 teaspoon of the cinnamon and a pinch of black pepper to a large resealable bag. Gently toss to mix. Add half of the bacon to the bag. Seal the bag, leaving an air pocket in the bag. Toss the bag until all the bacon is covered. Remove to one of the prepared baking sheets, leaving some space in between each slice. Repeat with the remaining 3 tablespoons brown sugar, 1/2 teaspoon cinnamon, pinch of black pepper and bacon.
  6. Bake until the sugar is melted and the bacon is slightly crispy, rotating the pans halfway through, 17 minutes to 22 minutes.
  7. Remove from the oven and let cool. When the bacon cools completely, it will harden a bit. This makes it easier to cut into small pieces.
  8. For the cheater caramel sauce: Add the caramel candies and heavy cream to a small saucepan over low heat and stir until they melt together and is the consistency of a thick, pourable sauce. Remove from the heat and stir in the sea salt.
  9. To serve: Remove the cereal bowls from the fridge and carefully unmold them, peeling off the plastic wrap. Scoop out vanilla ice cream into each bowl. Have everyone build their own sundaes with the caramel sauce, cherry whipped cream, candied bacon, sprinkles, nuts, and crumbled cookies!

Cook’s Note

When the bacon candies, brown sugar melts all over the baking sheets. Let it cool completely, then break up into pieces and add to the candied bacon. These bits are bacon fat and brown sugar candies. If any bacon doesn't have sugar on it when it comes out of the bag, it doesn't need more. The brown sugar melts and covers everything.