Chocolate and Pretzel Breakfast Cereal Dessert


Votes: 2

How to Make - Chocolate Pretzel Cereal Dessert
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Time: 1 hour 15 minutes
Complexity: easily
Quantity: 24 bars

This crispy dessert is made with airy chocolate breakfast balls and crushed pretzels, held together with melted marshmallows. Pour the mixture into a pan, drizzle with melted chocolate and coconut oil sauce, and let set completely in the refrigerator. The finished dessert is then cut into individual bars. Kids and adults alike will love them. Perfect with a cup of coffee.



The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:


  • Package (280 g) of mini marshmallows
  • 1 tsp vanilla extract
  • 8 cups chocolate breakfast balls
  • 2 cups crushed pretzels
  • 60 g semi-sweet chocolate, chopped
  • 1 tsp. coconut oil
  • 90 g unsalted butter + extra for greasing the pan



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Recipes with similar ingredients: marshmallow, dry breakfast, semi-sweet chocolate, coconut oil

Cooking the dish according to the recipe:


  1. Line a 22x32cm baking dish with foil, leaving a 5cm overhang on both short sides. Grease the foil with a thin layer of butter.
  2. In a large saucepan over medium heat, melt the butter. Add the marshmallows and cook, stirring occasionally, until melted, about 5 minutes. Remove from heat and stir in the vanilla extract and a pinch of salt, then the chocolate balls and pretzels until evenly distributed. Transfer to the prepared baking pan and press into an even layer. Let set at room temperature for about 30 minutes.

  3. In a small microwave-safe bowl, melt the chocolate and coconut oil in 30-second intervals, stirring until smooth. Pour the chocolate sauce over the dessert, cover, and refrigerate until the chocolate hardens, about 15 minutes. Cut into bars.





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