Store leftovers in an airtight container in the refrigerator. Refrigerate until firm, about 20 to 30 minutes.Ĭut into 24 bars. Pour the mixture over the bars and smooth the top. Microwave on HIGH until melted and smooth, checking and stirring every 30 seconds. In a large, microwave-safe bowl, combine the chocolate chips and 4 tablespoons peanut butter. Once the bars are firm, make the topping. Cover with foil or plastic wrap and refrigerate for at least 2 hours. Transfer the mixture into the lined dish pan and firmly press in place. Add the Cheerios and mix until well combined. Using a spatula coated with nonstick cooking spray, press mixture in an even layer in prepared dish. Melt and mix peanut butter and honey in a large saucepan over low heat. Add marshmallows and peanut butter, stirring frequently, until melted, approximately 8 minutes. 1 Cup Peanut Butter Smooth 6.5 oz Marshmallow Cream 'fluff' 2 Tbs butter 5 Cups Cheerios Any flavor except fruity flavors. Refrigerate until firm, about 30 minutes. In a large saucepan, melt butter over low heat. Press the mixture into the prepared pan (use a spatula or your hands and press sort of firmly to get rid of any air pockets). Pour the peanut butter mixture over top and stir to combine. Simmer for 1 minute, stirring/whisking constantly. Set the pan over medium heat and bring to a simmer, whisking constantly. In a medium saucepan, combine the peanut butter (1 cup), maple syrup, coconut oil, vanilla, and salt. Press the mixture into the prepared baking dish. Add the Cheerios and mix until cereal is completely coated. ![]() Heat for 60 seconds, and stir until marshmallows are melted and mixed in with the peanut butter. ![]() Line the bottom of a 9x13-inch baking pan with parchment paper. Place the marshmallows and the peanut butter in a large microwave-safe mixing bowl. Peanut Butter Crunch Bars with Cheerios and Chocolateĥ cups Cheerios cereal (I used original, but I bet Honey Nut Cheerios would be amazing too)ġ2 ounces semisweet chocolate chips (2 cups)
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