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| 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 |
| 1. | 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. | | 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 large saucepan, place all topping ingredient except cereal and candy sprinkles. Heat over medium-low heat just until chips are melted and mixture is smooth, stirring constantly. Remove from heat; stir in 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 mixture from pan; remove foil. With deep 2 1/2-inch heart-shaped cookie cutter, cut out 18 hearts. Store loosely covered. |
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| Use your favorite shape cookie cutter, or for a quicker treat, cut into bars. |
2010 © and ®/™ General Mills |
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