Now that March is here, I feel like I am in a mad rush to post all kinds of St. Patrick’s Day treats, so that I still have time to post Easter desserts. Earlier this week I gave you Leprechaun Crunch, and today I am sharing a cereal bar recipe with you.
This came about on one of my trips to the grocery store. I think I must be a grocery stores ideal customer. The words “New” or “Chocolate” catch my eye and I Must Have It! Today, it’s all about a box of Lucky Charms cereal that only has green shamrock marshmallows in it. No stars, or hearts, or moons. Just shamrocks. Yeah, this just needs to be made into cereal bars, because it’s not like I would be buying it to eat with milk! I also ended up coating the bottoms of the cereal bars in a light layer of white chocolate. I found that a lot of the melted marshmallow sank to the bottom of the pan and left the cereal bars rather sticky. The white chocolate makes the bars easier to eat without taking away from the flavor of the cereal (or the shamrock marshmallows!).
Lucky Charms Cereal Bars
Equipment
- 13 x 9 inch pan
- Aluminum foil
- Cooking spray
- Large saucepan
- Cookie sheet
Ingredients
- 4 Tablespoons Butter or margarine
- 10 Oz. Bag Large marshmallows
- 6 Cups Lucky Charms cereal
- ½ Pound White melting chocolate
Instructions
- Line a 13 x 9 inch pan with aluminum foil and spray with cooking spray. Set aside.
- In a large saucepan over medium heat, add the butter and marshmallows. Using a silicon spatula, stir this until the marshmallows have melted. Remove the pan from the heat and add in the cereal, stirring to coat evenly. Dump the cereal into the prepared pan. Lightly spray the spatula with cooking spray, then use the spatula to evenly distribute and firmly press the cereal into the pan. Set the pan aside to cool to room temperature. Note: if you are in a hurry, you can put the pan in the refrigerator for 15 minutes.
- Once the cereal bars have cooled, melt the white chocolate according to your favorite method (I like using the microwave). Remove the cereal bars from the pan by lifting up on the aluminum foil. Using a sharp knife, cut the bars into the desired size. Dip the bottom of each bar into the melted white chocolate, then set them (chocolate side down) onto a cookie sheet that has been lined with wax paper. Repeat until all the cereal bars have been dipped, then place the cookie sheet in the refrigerator for 10 minutes or until the chocolate has set. Remove from the refrigerator and enjoy!
