Dessert made from breakfast cereals with honey and nuts
Votes: 2
Time: 55 min.
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Nutritional value per serving:
Calories 175, total fat 10 G., saturated fats 2 G., proteins 3 G., carbohydrates 21 G., fiber 2 G., cholesterol 5 mg, sodium 44 mg, sugar 12 G.
Calories 175, total fat 10 G., saturated fats 2 G., proteins 3 G., carbohydrates 21 G., fiber 2 G., cholesterol 5 mg, sodium 44 mg, sugar 12 G.
Nuts and honey are the perfect combination for a crunchy dessert. Make it with honey-flavored breakfast cereal and any mixed nuts you have on hand. Once the dessert has set, cut it into convenient bars, perfect for snacking or even breakfast on the go.
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.
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:
- 4 tbsp unsalted butter, plus extra for greasing the pan
- 1 packet (280 g) mini marshmallows
- 1 tbsp. honey
- 0.5 cup almond paste
- 1 tsp vanilla extract
- 3 cups honey oatmeal breakfast cereal
- 3 cups honey puffed wheat
- 1.5 cups mixed salted nuts, coarsely chopped
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Recipes with similar ingredients: dry breakfast, almond paste, nuts, marshmallow, honey
Cooking the dish according to the recipe:
- Line a 22x32cm baking pan with enough foil to leave a 5cm overhang on all sides. Grease the foil with butter.
- In a large saucepan over medium heat, melt the butter. Add the marshmallows and honey and cook, stirring occasionally, until the marshmallows are completely melted, about 5 minutes. Remove from heat and stir in the almond paste and vanilla extract. Add the rolled oats, puffed wheat, and 1 cup chopped nuts. Stir with a rubber spatula, using the bottom of the pan to coat evenly.
- Transfer to the prepared baking dish and spread into an even layer. Sprinkle with the remaining 1/2 cup chopped nuts and press them in with the bottom of a measuring cup. Let sit at room temperature until set, about 30 minutes. Cut into 24 bars. Store at room temperature in a tightly sealed container for up to 3 days..
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