Cheerio(s), Old Chap!
I've always wanted to say that. Now if I can just figure out a reason to title a post, " 'ello Govna."
Let's talk about these cereal bars for a minute. They're basically rice krispie treats made with chocolate and peanut butter Cheerios.
Ever since I spied a box of peanut butter Cheerios (oh, 6 months ago), I've been jonesing to make them.
{Sometimes it takes me awhile.}
My theory here is that these treats have the same "negative calorie" intake as that cabbage soup diet. You expend a lot of energy stirring 6 cups of cereal into melted marshmallows. And, these are double-layered, so you do it twice.
Add in nutritious Cheerios and basically, you have yourself a bar full of health. You can quote me on that.
Peanut Butter Cup Cheerios Bars
for the chocolate layer:
3 TBSP unsalted butter
1/2 teaspoon kosher salt
10 ounces marshmallows
1/2 teaspoon vanilla
1 cup semisweet chocolate chips
6 cups Chocolate Cheerios
for the drizzle:
1 cup peanut butter chips
1 cup semisweet chips
for the peanut butter layer:
3 TBSP unsalted butter
1/2 teaspoon kosher salt
10 ounces marshmallows
1/2 cup peanut butter
6 cups Peanut Butter Cheerios
topping:
8 ounces mini Reese's cups (the unwrapped kind)
In a large stockpot or dutch-oven, melt the butter, salt, marshmallows, and vanilla for the chocolate layer over medium-low heat, stirring often. Once the marshmallows are almost all the way melted, add in the chocolate chips. Stir until completely melted. Add in the chocolate Cheerios and stir with a silicone spatula until evenly coated.
Pour the mixture into a 9x13" pan. To spread easily, place your hand into a baggie and spray the baggie with cooking spray. Use your covered hand to press the cereal into the pan.
Melt the peanut butter chips and chocolate chips (in separate bowls) in the microwave in 30-second intervals at 50% power. Stir after every interval until the chips are melted. If the melted chips are too stiff for drizzling, stir in 1/2 tsp. shortening.
Place the melted chips in separate pastry bags (or baggies), snip the tips, and drizzle half of each mixture onto the chocolate cereal layer. Reserve the remaining melted chips.
Make the peanut butter layer by melting the butter, salt, and marshmallows over medium-low heat, stirring often. Once the marshmallows are almost all the way melted, add in the peanut butter. Stir until completely melted. Add in the peanut butter Cheerios and stir with a silicone spatula until evenly coated.
Press into the pan on top of the chocolate layer as described above.
Drizzle the remaining melted chocolate and peanut butter chips over the top. (Microwave the pastry bags for 5 seconds if they have hardened.
Coarsely chop the mini Reese's cups. Sprinkle over the drizzled chocolate...you'll want the drizzle to be warm, but not piping hot, so it won't melt the Reese's.
Let the bars set for one hour before cutting. A bench scraper is a great tool for cutting the bars.
If you love krispies, and really, who doesn't...you'll need to visit my friend Shelly over at Cookies and Cups. Shelly is the Krispie Queen...yes, royalty. {Go look.}
Peanut Butter Cup Cheerios Bars...they're not just for breakfast anymore.
Let's talk about these cereal bars for a minute. They're basically rice krispie treats made with chocolate and peanut butter Cheerios.
{Sometimes it takes me awhile.}
Add in nutritious Cheerios and basically, you have yourself a bar full of health. You can quote me on that.
for the chocolate layer:
3 TBSP unsalted butter
1/2 teaspoon kosher salt
10 ounces marshmallows
1/2 teaspoon vanilla
1 cup semisweet chocolate chips
6 cups Chocolate Cheerios
for the drizzle:
1 cup peanut butter chips
1 cup semisweet chips
for the peanut butter layer:
3 TBSP unsalted butter
1/2 teaspoon kosher salt
10 ounces marshmallows
1/2 cup peanut butter
6 cups Peanut Butter Cheerios
topping:
8 ounces mini Reese's cups (the unwrapped kind)
In a large stockpot or dutch-oven, melt the butter, salt, marshmallows, and vanilla for the chocolate layer over medium-low heat, stirring often. Once the marshmallows are almost all the way melted, add in the chocolate chips. Stir until completely melted. Add in the chocolate Cheerios and stir with a silicone spatula until evenly coated.
Pour the mixture into a 9x13" pan. To spread easily, place your hand into a baggie and spray the baggie with cooking spray. Use your covered hand to press the cereal into the pan.
Melt the peanut butter chips and chocolate chips (in separate bowls) in the microwave in 30-second intervals at 50% power. Stir after every interval until the chips are melted. If the melted chips are too stiff for drizzling, stir in 1/2 tsp. shortening.
Make the peanut butter layer by melting the butter, salt, and marshmallows over medium-low heat, stirring often. Once the marshmallows are almost all the way melted, add in the peanut butter. Stir until completely melted. Add in the peanut butter Cheerios and stir with a silicone spatula until evenly coated.
Press into the pan on top of the chocolate layer as described above.
Drizzle the remaining melted chocolate and peanut butter chips over the top. (Microwave the pastry bags for 5 seconds if they have hardened.
Coarsely chop the mini Reese's cups. Sprinkle over the drizzled chocolate...you'll want the drizzle to be warm, but not piping hot, so it won't melt the Reese's.
If you love krispies, and really, who doesn't...you'll need to visit my friend Shelly over at Cookies and Cups. Shelly is the Krispie Queen...yes, royalty. {Go look.}
{{psst...remember that Red-faced Runners challenge? Because of the amazing response and enthusiasm from all of you, there is now a Red-faced Runners BLOG!!! It launched today with an inspiring inaugural post from Dara. Come check it out!}}}
0 Response to "Cheerio(s), Old Chap!"
Post a Comment