Best Cheerios Cereal Bars Recipes

GLUTEN-FREE CHEERIOS™ MARSHMALLOW CEREAL BARS

Steps:

• Butter 13 x 9-inch pan.
• In large microwavable bowl, microwave butter and marshmallows uncovered on High about 2 minutes, stirring after every minute, until smooth.
• Immediately stir in cereal until evenly coated. Using buttered back of spoon or hands, press mixture firmly in pan; cool. For bars, cut into 6 rows by 4 rows. Store loosely covered.

GLUTEN-FREE CHEERIOS™ HONEY-PEANUT CEREAL BARS

Steps:

• Butter 9-inch square pan. In 3-quart saucepan, heat sugar and honey just to boiling over medium heat, stirring occasionally. Remove from heat.
• Stir in peanut butter until smooth. Stir in cereal and peanuts until evenly coated.
• Press evenly in pan, using buttered back of spoon. Cool 1 hour. For squares, cut into 6 rows by 6 rows. Store loosely covered.

HONEY NUT CHEERIOS ™ CEREAL BARS

Steps:

• In a large bowl, combine cereal and peanuts.
• In a large saucepan over medium heat, combine brown sugar, honey, and butter.
• Stirring frequently, bring the mixture to a boil, and boil for exactly 2 minutes.
• Remove from heat, and pour the honey mixture over the cereal mixture.
• Stir to combine, and press into the bottom of a lightly greased 8x11-inch pan.
• Allow 15-20 minutes for the bars to set.
• Cut into 12 bars, and enjoy!

CHEERIOS CEREAL BARS

Steps:

• Une nonstick cooking oil spray to grease the inside of an 8 or 9 inch squre baking pan. Line the pan with parchment paper so that two sides of it overhang enough to help pull out the slab of uncut bars later on. Melt the butter in a large pot over medium-low heat. Add the peanut butter and marshmallows; cook for 8 to 12 minutes, stirring often, until the mixture is fairly smooth and bended. Add the cereal; use a wooden spoon to stir so the cereal is evenly idspersed. Transfer to the prepared pan and press the mixture in evenly. Place the chocolate chips in a heatproof bowl. Heat the cream to almost boiling (either in the microwave or in a small saucepan over medium-high heat). Pour it over the choolate chips; let sit for a few minutes, then stir to creat a smooth, glossy ganache. Spread the ganache evenly over the cereal mixture in the pan. Refrigerate until the topping is set (about 30 minutes: Use the paper overhang to pull out the slab of uncut bars. Use a sharp, smooth-edged knife to cut it into 16 bars.