Cheerio Treats
Peanut butter, Cheerios and candies put a tooth-tingling spin in marshmallow-cereal bars. Whether I take them to picnics or bake sales, I am always asked for the recipe.
Peanut butter, Cheerios and candies put a tooth-tingling spin in marshmallow-cereal bars. Whether I take them to picnics or bake sales, I am always asked for the recipe.
- Carbohydrate 56.2265241672583 g
- Cholesterol 6.1006250026162 mg
- Fat 7.78053958568842 g
- Fiber 7.71333361838322 g
- Protein 9.0011420840028 g
- Saturated Fat 2.34362850084645 g
- Serving Size 1 1 Serving (80g)
- Sodium 523.326333353656 mg
- Sugar 48.5131905488751 g
- Trans Fat 1.00334325013758 g
- Calories 307 calories
Step-by-step
- Place the butter and marshmallows in a large microwave safe bowl. Microwave, uncovered, on high for 2 minutes or until puffed. Stir in the peanut butter until blended. Add the cereal and M&M's; mix well.
- Spoon into a greased 13-in x 9-inch x 2-in pan; press down gently. Cool slightly before cutting.
Starch retrogradation dictates whether marshmallow cereal treats set into a rigid block or remain tenderly pliable when cooled. Heating the marshmallows just until they puff at the two-minute mark in the microwave prevents the sugar matrix from overheating and turning brittle, which is the primary mechanical failure that leads to tooth-shattering cereal bars rather than soft squares. Stirring the peanut butter into the molten sugar while it retains residual heat creates a uniform emulsion that coats every grain of cereal uniformly before the addition of the dry ingredients. When folding in the candy elements, ensure the mixture has cooled slightly below the melting point of milk chocolate to prevent the sugar shells of the M&Ms from bleeding into the sticky binder. Pressing the warm mass into a greased 13x9-inch pan requires light, even pressure applied with a buttered spatula or wax paper rather than heavy compaction, because excessive force crushes the oat rings and destroys the internal air pockets essential for a light mouthfeel.
Dietary adaptations for these bars remain straightforward due to the modular nature of cereal binders. Sun butter or almond butter can replace peanut butter at a strict one-to-one volumetric ratio without altering the structural integrity of the marshmallow matrix, provided the alternative nut or seed butter possesses a similar fat content and viscosity. Substituting dairy-free margarine for butter requires verifying that the chosen fat contains at least eighty percent oil to prevent excess water from dissolving the sugar crystals prematurely during the melting phase. Storing the cut squares in an airtight container at room temperature for up to three days preserves the optimal moisture balance, whereas refrigeration introduces humidity that softens the crisp cereal matrix and degrades the texture.
