This is a sponsored post. All opinions about Chocolate Cheerios are 100% my own.
Chocolate. A thing of beauty. I, like most people, love chocolate. And in my home, Cheerios is the cereal of choice. So when I heard that two of my favorite things were coming together… well, I was one happy woman.
It reminded me of one of my favorite quotations – “There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles.” And now I’ll add chocolate Cheerios.
When I received my Chocolate Cheerios Gift Pack from Cheerios and My Blog Spark, I was quite intrigued. See, I love Honey Nut Cheerios.
Yes, I love chocolate… but I wasn’t sure if I wanted them to mess with the yummy goodness of the Honey Nut Cheerios.
I’m pleased to say I was pleasantly surprised. Now we have another favorite cereal in our home. My husband, son, and I agree they are delicious!
Chocolate Cheerios is low in fat, heart-healthy*, has 100 calories per serving, contains at least 8 grams of whole grain per serving (at least 48 grams recommended daily), and is a good source of calcium and vitamin D.
Made with real cocoa, Chocolate Cheerios can help your family start the day off right with a delicious and nutritious breakfast that is sure to make you smile!
Chocolate Cheerios® Marshmallow Hearts
Prep Time: 30 Minutes
Start to Finish: 1 Hour 45 Minutes
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
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
- Heat oven to 350°F. Line bottom and sides of 13×9-inch pan with foil. In a large bowl, mix all crust ingredients except marshmallows with an electric mixer on low speed until crumbly. Press firmly into the bottom of the pan.
- 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.
- In a large saucepan, place all topping ingredients except cereal and sprinkles. Heat over medium-low heat just until chips are melted, and the 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.
- Using foil to lift, remove the mixture from the pan; remove foil. With a deep 2 1/2-inch heart-shaped cookie cutter, cut out 18 hearts. Store loosely covered.