recipes

Chocolate Cheerios® Marshmallow Hearts

Tips

Variation:

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

Nutrition Information:

Nutrition Information:

1 Serving (1 Heart):
  • Calories 230
    • (Calories from Fat 90)
  • Total Fat 10g
    • (Saturated Fat 6g,
    • Trans Fat 0g)
  • Cholesterol 15mg;
  • Sodium 105mg;
  • Total Carbohydrate 33g
    • (Dietary Fiber 1g,
    • Sugars 21g)
  • Protein 2g
Percent Daily Value*:
  • Vitamin A 6%;
  • Vitamin C 0%;
  • Calcium 6%;
  • Iron 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 Choices:
  • 2
*Percent Daily Values are based on a 2,000 calorie diet.

Prep time:
30 Min
Total time:
1 Hr 45 Min
Makes:
18 hearts
Ingredients (Crust)
  • 1 cup Gold Medal® 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
Ingredients (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
Directions
  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 ingredient except cereal and candy sprinkles. Heat over medium-low heat just until chips are melted and mixture is smooth, stirring constantly. Remove from heat; stir in 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.