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Chocolate Cheerios Review and Recipe

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!

Also, check out this great recipe using Chocolate Cheerios!  Perfect for Valentine’s Day!

Chocolate Cheerios® Marshmallow Hearts
Prep Time: 30 Minutes
Start to Finish: 1 Hour 45 Minutes

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
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

  1. 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.
  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 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.
  4. 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.
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