recipes

Chocolate Cheerios® Marshmallow Bites

Tips

How-To:

To crush Cheerios®, place in resealable plastic bag and roll over them with a rolling pin until crumbs form.

Nutrition Information:

Nutrition Information:

1 Serving (1 Cookie):
  • Calories 120
    • (Calories from Fat 45)
  • Total Fat 5g
    • (Saturated Fat 3g,
    • Trans Fat 0g)
  • Cholesterol 10mg;
  • Sodium 55mg;
  • Total Carbohydrate 18g
    • (Dietary Fiber 0g,
    • Sugars 11g)
  • Protein 1g
Percent Daily Value*:
  • Vitamin A 4%;
  • Vitamin C 0%;
  • Calcium 4%;
  • Iron 4%
Exchanges:
  • 0 Starch;
  • 0 Fruit;
  • 1 Other Carbohydrate;
  • 0 Skim Milk;
  • 0 Low-Fat Milk;
  • 0 Milk;
  • 0 Vegetable;
  • 0 Very Lean Meat;
  • 0 Lean Meat;
  • 0 High-Fat Meat;
  • 1 Fat
Carbohydrate Choices:
  • 1
*Percent Daily Values are based on a 2,000 calorie diet.

Prep time:
30 Min
Total time:
50 Min
Makes:
24 cookies
Ingredients (Crust)
  • 1/2 cup Gold Medal® all-purpose flour
  • 1/2 cup Chocolate Cheerios® cereal, crushed
  • 1/3 cup packed brown sugar
  • 1/4 teaspoon baking powder
  • 1/4 cup butter, softened
  • 1/2 teaspoon vanilla
  • 120 miniature marshmallows (about 1 1/3 cups)
Ingredients (Topping)
  • 1/3 cup light corn syrup
  • 2 tablespoons butter
  • 1/2 teaspoon vanilla
  • 1 cup milk chocolate chips
  • 2 cups Chocolate Cheerios® cereal
Directions
  1. Heat oven to 350°F. In medium bowl, mix all crust ingredients except marshmallows with electric mixer on low speed until crumbly. Divide evenly among 24 nonstick mini muffin cups (about 2 level teaspoonfuls per cup); press firmly into bottom of each cup.
  2. Bake 6 to 7 minutes or until puffed and golden brown. Place 5 marshmallows in each cup. Bake 1 to 2 minutes longer until marshmallows just begin to puff. Cool.
  3. Meanwhile, in 2-quart saucepan, mix all topping ingredients except cereal. Heat over medium-low heat just until chips are melted and mixture is smooth, stirring constantly. Remove from heat; stir in cereal. Immediately spoon cereal mixture by heaping tablespoonfuls on top of marshmallows, pressing down slightly. Cool about 15 minutes or until firm. Remove from muffin cups; cool completely.