Chocolate Peanut Butter Cheerios Cups Recipes

CHOCOLATE PEANUT BUTTER CHEERIOS CUPS

Steps:

• Spray 12 cup silicon muffin pan with cooking spray and set aside.
• In a heat proof bowl set over a pan of simmering water combine dark chocolate and 2 Tbsp. of coconut oil. Stir until it's completely melted and smooth. Remove from heat and stir in Cheerios. (optionally you can melt the chocolate and coconut oil in the microwave or in a sauce pan over low heat)
• In another heath proof bowl over a pan of simmering water combine peanut butter, dark corn syrup and coconut oil. Stir until it's completely melted and smooth. (optionally you can melt peanut butter, rice syrup and coconut oil in the microwave or in a sauce pan over low heat) Remove from heat and stir in Cheerios.
• Cool both mixture to a room temperature stirring occasionally.
• To assemble the cups, alternately drop spoonful of chocolate and peanut butter Cheerios in prepared pan. Tap the pan onto working surface to help the mixture to set.
• Chill in the fridge or freezer until firm. Remove from the mold and store in and air-tight container in the fridge.

CHOCOLATE PEANUT BUTTER CUPS

Steps:

• Trim 12 paper muffin cup liners to half of their height.
• Place 1/2 chocolate chips in a microwave safe container. Microwave for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm.
• In a small bowl, mix together peanut butter, confectioners' sugar and salt. divide into the chocolate cups. Melt the remaining chocolate, and spoon over peanut butter. Spread chocolate to edges of cups.

CHOCOLATE PEANUT BUTTER CHEERIOS™ CHEX™ MUDDY BUDDIES™

Steps:

• In large bowl, measure Chex™ cereal; set aside.
• In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until smooth. Stir in vanilla until well mixed. Pour chocolate mixture over Chex™ cereal in large bowl; stir until well coated. Pour into 2-gallon resealable food-storage plastic bag; add powdered sugar. Seal bag; shake until well coated.
• Add remaining ingredients. Seal bag; shake until well mixed. Store in airtight container in refrigerator.

CHOCOLATE PEANUT BUTTER CHEERIOS® BARS

Steps:

• In large saucepan, melt butter over medium heat. Add 1 cup of the chocolate chips and the peanut butter; cook and stir until chocolate is melted and mixture is smooth. Add marshmallows; cook and stir until melted. Remove from heat; stir in cereal.
• Press mixture in ungreased 13x9-inch pan. Cool 30 minutes to 1 hour.
• Meanwhile, in small saucepan, heat whipping cream and remaining 1 cup chocolate chips over low heat until chocolate is melted and mixture is smooth. Refrigerate about 30 minutes until ganache is cooled and thickened.
• Line cookie sheet with waxed paper or cooking parchment paper. Cut bars with 2- to 3-inch football-shaped cookie cutter. Dip tops of bars in ganache. Place on cookie sheet; let stand until set.
• With cookie icing, pipe laces on each football. Let stand until set.

NO-BAKE CHOCOLATE PEANUT BUTTER TREATS

Steps:

• Combine the peanuts and cashews in a ziplock bag, whack them with a rolling pin or a pestle (to coarsely'chop' them).
• Combine honey and sugar in a saucepan, and using low heat, heat until mixture starts to boil.
• Turn off heat, add chocolate and stir until melted.
• Add peanut butter, stir until the mixture is smooth.
• Add the chopped nuts, stir to coat them with the sticky mixture.
• Drop the nut mixture by teaspoonfuls onto mini paper cups or parchment paper (Work quickly before the glaze sets or you can heat it up on the stovetop to make it more manageable).
• Chill until set.