New special edition Froot Loop Straws are available at Kellogg’s NYC for one week only

You asked, we answered. Cereal fans have recently taken to social media requesting the return of Kellogg’s® Froot Loops® Cereal Straws. There’s even a petition encouraging for the relaunch of the fun and fruity treats, which has garnered more than 11,000 signatures.

While we currently don’t plan to bring back the originals, we’ve created a new, special-edition cereal straw, which will be available at Kellogg’s NYC Café beginning Aug. 7 for one week only.

For those who can’t make it to the café, you can also make the straws at home by following the DIY instructions below.

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Froot Loops Cookie Straw

½ cup sugar
3 large egg whites
½ cup melted butter, cooled to room temperature
¾ cup Froot Loops flour (Froot Loops ground to a fine dust in a blender or food processor; we sorted out the red ones to make red flour)
10 ounces candy melts (we use white but you can use whichever color you want)
1 tablespoon coconut oil

Special tools: Three 12-inch wooden dowels, ¼ inch in diameter (or something similar in size and shape)

  1. In a medium bowl, gently whisk together the sugar and egg whites until just combined. You don’t want to incorporate any air into them.
  2. Whisk in the melted butter and then the Froot Loops flour.
  3. Refrigerate for 4-6 hours.
  4. Cut out a 2” by 8” stencil out of a plastic lid or piece of cardboard. (Cereal box works Grrrreat!)
  5. Preheat the oven to 350 F.
  6. Line a baking sheet with a Silpat or other silicone baking mat. You can also line the baking sheet with parchment paper sprayed liberally with nonstick cooking spray.
  7. Place the stencil on the Silpat and spoon 2 golf ball-sized dollops of batter in the center of the stencil.
  8. Using an offset spatula, spread the batter to about 1/8 inch. Lift off the stencil and repeat 2 more times on the baking sheet to make 3 cookies total. 
  9. Bake for 9 to 11 minutes or until the edges begin to brown.
  10. As soon as the cookies come out of the oven, place the dowel on the long edge of one of the cookies. Using the mat to help you or a spatula, lift it up and over the dowel to shape it into a straw. Repeat with the other two, working quickly as the cookies will harden within about a minute. Allow to cool completely and remove the dowel. Repeat with the remaining batter.
  11. In the microwave, melt the candy melts at 50% power until completely melted and smooth. Stir in the coconut oil until completely dissolved.

Using a pastry brush, paint the candy melts all over the straws to coat completely, making sure to fill in the seam of the straw. Allow to harden at room temperature.

Stacked Froot Loops Straw

18 Froot Loops (buy a whole box and enjoy the rest!)
12 mini marshmallows
10 ounces candy melts
1 tablespoon coconut oil

Special tools: 6 metal or wooden kabob skewers

  1. Stack 18 Froot Loops on a skewer in whatever pattern you’d like. Cap the end with 2 mini marshmallows. Repeat with 5 more skewers.
  2. In the microwave, melt the candy melts at 50% power until completely melted and smooth. Stir in the coconut oil until completely dissolved.
  3. Spread a few tablespoons of the melted candy melts on a baking sheet. Holding the end of the skewer, roll the Froot Loops in the candy melts to coat completely with a thin coat. Allow to harden at room temperature. When ready to use, remove the marshmallows that are at the ends and remove the straw from the skewer.