Cocoa Puffs Frosted Corn Puffs 10.4 Oz

Product Information

The balance of whole wheat flour + coconut flour creates the perfect crunchy texture for this cereal. That chocolate crunch is irresistible and when combined with cold milk that softens the puffs just a bit…oh my yum!

I have been trying to find a gluten free cereal for my kids but even the natural and gluten free ones contain too much sugar and they are expensive! Whole Grain Corn, Sugar, Corn Meal, Corn Syrup, Cocoa Processed with Alkali, Canola Oil, Fructose, Salt, Caramel Color, Refiner’s Syrup, Baking Soda, Natural Flavor. Animation pioneer "Grim" Natwick (of Fleischers' Betty Boop team) also contributed to the early images of Sonny and Gramps, according to then-contemporaries who collaborated with Natwick. In earlier commercials, he was usually accompanied by his grandpa who would use the cereal to get Sonny to do things that he wanted.I’d’ve much preferred some Carvel Crunchies, or perhaps actual mini chocolate chips—because nothing’s better than digging into a melted reservoir of pooled indulgence. If you only have regular-sized marshmallows, you will need about 77 marshmallows to equal 10 cups of mini. Right off the bat, these Cocoa Puffs are carb-heavy (which is a good thing as far as I’m concerned).

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside. They quickly became her husband’s favorite too and I am beyond happy she shared it with me because they were a major hit in our house. The crunch from the Cocoa Puffs, the crisp from the Cocoa Krispies and the chewy gooey greatness from the extra marshmallows make these treats almost too tasty to be true. These 4 or 5-star reviews represent the opinions of the individuals who posted them and do not reflect the views of Etsy. Well, partly because new oatmeals don’t often generate enough buzz or PR for me to notice them, partly because oatmeal is miserably hard to photograph in an attractive light, and partly, honestly, because I tend to be really bad at making it without the whole bowl getting runnier than an Oregon Trail marathon.Or, wrap the bars and freeze them for up to a few months (but they are best enjoyed within a month of freezing). And while we’re on the subject of he-shes, this iteration of cocoa puffs sounds like a stage Michael Jackson went through. They are nice but I much prefer the coco pebbles as these are gluten free whereas the coco puffs are not I believe. The cocoa flavor isn’t too intense, as it’s tempered by a sweet creaminess—a delight you can double-down on by making Cocoa Puffs Oatmeal with milk.

Definitions and other text are available under the Creative Commons Attribution-ShareAlike License; additional terms may apply. Use a knife to cut the ropes into smaller pieces, about ½-3/4-inch thick, then roll each of those pieces into balls with your hands. Chocolate and vanilla may go great together as soft serve ice cream flavors or as a metaphor for interracial dating, but doesn’t do very well in this cereal. Not even the milk was worth drinking and every time I don’t drink my cereal milk, a dairy cow cries milk from its udder.I hadn’t had Cocoa Puffs in years and once I tried a handful, it brought back all kinds of delicious memories. So, I wanted to see if there was a way to make vegan Cocoa Puffs cereal at home AND I wanted to see if I could make it taste delicious. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together.

Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few. When they first come out of the oven, they’re fairly soft and chewy, but as they cool, they become firmer and crunchier. I’m happy to report that when I made this vegan cereal recipe I ate an entire bowl so fast, I almost didn’t get a picture of it.Keep in mind that anyone can view public collections - they may also appear in recommendations and other places. My name is Michaela Vais, I’m a passionate food blogger, recipe developer, food photographer, and author of the cookbook Simple and Delicious Vegan. For years, I ate the brown balls of naturally and artificially flavored sweetened corn cereal and nothing ever happened to me.