We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Chocolate Cheerios® Marshmallow Hearts

(20)
  5 reviews
  • 30 min prep time
  • 1 hr 45 min total time
  • 13 ingredients
  • 18 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

You're going to love this no-bake bar made with Chocolate Cheerios® cereal.

Ingredients

Crust

1
cup all-purpose flour
1
cup Chocolate Cheerios™ cereal, crushed
2/3
cup packed brown sugar
1/2
teaspoon baking powder
1/2
cup butter, softened
1
teaspoon vanilla
3
cups miniature marshmallows

Topping

2/3
cup light corn syrup
1/4
cup butter
1
teaspoon vanilla
1
bag (11.5 ounces) milk chocolate chips
4
cups Chocolate Cheerios™ cereal
Candy sprinkles, if desired

Steps

  • 1 Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with foil. In large bowl, mix all crust ingredients except marshmallows with electric mixer on low speed until crumbly. Press firmly into bottom of pan.
  • 2 Bake 12 to 15 minutes or until light golden brown. Remove from oven. Immediately sprinkle with marshmallows. Return to oven; bake an additional 1 to 2 minutes or until marshmallows just begin to puff. Cool while preparing topping.
  • 3 In large saucepan, place all topping ingredients except cereal and sprinkles. Heat over medium-low heat just until chips are melted and mixture is smooth, stirring constantly. Remove from heat; stir in 4 cups cereal. Immediately spoon warm topping over marshmallows; spread to cover. Sprinkle with candy sprinkles. Cool completely, at least 1 hour.
  • 4 Using foil to lift, remove mixture from pan; remove foil. With deep 2 1/2-inch heart-shaped cookie cutter, cut out 18 hearts. Store loosely covered.
  • 1 Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with foil. In large bowl, mix all crust ingredients except marshmallows with electric mixer on low speed until crumbly. Press firmly into bottom of pan.
  • 2 Bake 12 to 15 minutes or until light golden brown. Remove from oven. Immediately sprinkle with marshmallows. Return to oven; bake an additional 1 to 2 minutes or until marshmallows just begin to puff. Cool while preparing topping.
  • 3 In large saucepan, place all topping ingredients except cereal and sprinkles. Heat over medium-low heat just until chips are melted and mixture is smooth, stirring constantly. Remove from heat; stir in 4 cups cereal. Immediately spoon warm topping over marshmallows; spread to cover. Sprinkle with candy sprinkles. Cool completely, at least 1 hour.
  • 4 Using foil to lift, remove mixture from pan; remove foil. With deep 2 1/2-inch heart-shaped cookie cutter, cut out 18 hearts. Store loosely covered.

Expert Tips

Use your favorite shape cookie cutter, or for a quicker treat, cut into bars.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Heart
Calories
230
Calories from Fat
90
% Daily Value
Total Fat
10g
15%
Saturated Fat
6g
29%
Trans Fat
0g
0%
Cholesterol
15mg
6%
Sodium
105mg
4%
Total Carbohydrate
33g
11%
Dietary Fiber
1g
4%
Sugars
21g
21%
Protein
2g
2%
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved