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Delicious Blackout Chocolate and Peanut Butter Cheerio Bars recipe photo

Blackout Chocolate and Peanut Butter Cheerio Bars

Indulge in these easy and delightful Blackout Chocolate and Peanut Butter Cheerio Bars, packed with rich flavors and a crunchy texture!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Bars:
  • 4 cups Chocolate and Peanut Butter Cheerios cereal
  • 1 cup mini marshmallows
  • 12 oz. chocolate use your favorite type
  • 2 teaspoons molasses
  • 12 tablespoons unsalted butter
  • 1/3 cup malted milk powder
  • 2 tablespoons unsweetened cocoa powder
  • 2 teaspoons vanilla extract
  • 2 oz. semi-sweet chocolate melted and cooled
  • 2 cups powdered sugar

Equipment

  • Mixing Bowl
  • Double Boiler or Microwave
  • 9x13 inch baking dish
  • Spatula
  • Whisk

Method
 

Preparation Steps:
  1. Start by lining a 9x13-inch baking dish with parchment paper. This will make it easier to lift the bars out once they are set.
  2. In a double boiler or microwave, melt 12 oz. of chocolate until smooth. Be sure to stir it frequently to avoid burning. Once melted, set aside to cool slightly.
  3. In a large mixing bowl, combine the 4 cups of Chocolate and Peanut Butter Cheerios with the 1 cup of mini marshmallows. Mix gently to ensure the marshmallows are evenly distributed.
  4. Pour the melted chocolate into the cereal and marshmallow mixture. Add the 2 teaspoons of molasses and mix until the cereal is well-coated.
  5. Pour the mixture into the prepared baking dish. Use a spatula to press it down firmly and evenly. This step is crucial for the bars to hold their shape once set.
  6. In a separate bowl, beat together 12 tablespoons of unsalted butter, 1/3 cup malted milk powder, 2 tablespoons unsweetened cocoa powder, 2 teaspoons vanilla extract, and the melted and cooled 2 oz. semi-sweet chocolate. Gradually add in 2 cups of powdered sugar until the frosting is smooth and creamy.
  7. Spread the frosting evenly over the top of the cooled cereal bars. Use the spatula to create a smooth finish.
  8. Place the baking dish in the refrigerator for at least 2 hours to allow the bars to set. Once firm, lift the bars out using the parchment paper and cut into squares or rectangles.

Notes

  • Allow the bars to set properly in the fridge for the right texture.
  • Use low heat to melt the chocolate to prevent burning.
  • Press the mixture firmly into the baking dish for the bars to hold their shape.
  • Use fresh marshmallows for the best consistency.