Chocolate Cheerios Marshmallow Hearts Recipes

CHOCOLATE CHEERIOS® MARSHMALLOW HEARTS

Steps:

• 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.
• 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 large saucepan, place all topping ingredients except cereal and sprinkles. Heat over medium-low heat just until chips are melted and 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 mixture from pan; remove foil. With deep 2 1/2-inch heart-shaped cookie cutter, cut out 18 hearts. Store loosely covered.

CHEERIOS MARSHMALLOW BARS

Steps:

• In large bowl, microwave butter and marshmallows uncovered until smooth (about 2 minutes). Stir every minute.
• Immediately stir in cereal until evenly coated. Press mixture firmly into sprayed pan.
• Cut into 24 bars.

CHEERIO TREATS

Steps:

• Place butter and marshmallows in a large microwave-safe bowl. Microwave, uncovered, on high for 1-2 minutes or until melted. Stir in peanut butter until blended. Add the cereal and M&M's. Spoon into a greased 13-in. x 9-in. pan; press down gently. Cool slightly before cutting.

PEANUT BUTTER CHEERIOS TREATS

Steps:

• Grease 13x9 inch pan.
• Place butter in a BIG microwaveable safe bowl.
• Add marshmallows and peanut butter.
• Heat on high power for 2 minutes.
• Stir until marshmallows are melted and smooth.
• Pour in cereal.
• Stir until well mixed.
• Press mixture into prepared pan.
• Allow to cool.
• Cut into 12 big bars.
• These won't last long, I promise!

HOT CHOCOLATE WITH MARSHMALLOW HEARTS

Steps:

• Bring milk, sugar, cocoa powder, and chocolate to a simmer in a medium saucepan over medium heat, stirring until chocolate has melted (do not let boil). Pour into mugs.
• Grease a heart-shaped petit four cutter or aspic cutter with vegetable oil or cooking spray. Cut several marshmallows in half horizontally, and then press the cutter into the center of each one. Float the marshmallows and the cutouts on hot chocolate.

CRISPY CHOCOLATE-MARSHMALLOW TREATS

Steps:

• Butter an 8-inch square baking pan. Line bottom and two sides with parchment paper, leaving a 2-inch overhang on both sides. Butter paper; set pan aside.
• In a large saucepan, combine butter, marshmallows, and cocoa. Cook over medium, stirring frequently, until melted, about 6 minutes; stir in rice cereal. Press rice mixture into prepared pan; drizzle with melted chocolate. Let cool to room temperature; cut into 16 bars. (To store, keep in an airtight container at room temperature, up to 5 days.)