A breakfast cereal dessert with peanut butter, chocolate, and salted straws
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Nutritional value per serving:
Calories 275, total fat 11 G., saturated fats 5 G., proteins 5 G., carbohydrates 43 G., fiber 3 G., cholesterol 5 mg, sodium 351 mg, sugar 16 G.
Calories 275, total fat 11 G., saturated fats 5 G., proteins 5 G., carbohydrates 43 G., fiber 3 G., cholesterol 5 mg, sodium 351 mg, sugar 16 G.
Breakfast cereal desserts are simple, delicious, and crunchy. Kids love them, and older kids can make their own, as the recipe requires no baking. These crunchy, sweet-and-salty bars offer a delicious combination of peanut butter, chocolate, coconut, and salted straws.
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 butter + extra for greasing the pan
- 1 packet (280 g) mini marshmallows
- 0.5 cup creamy peanut butter
- 1 teaspoon pure vanilla extract
- 6 cups chocolate peanut butter flavored cereal, such as Reese's Puffs
- 2 cups chopped salted straws
- 1 cup sweet coconut flakes
- 60 g semi-sweet chocolate, chopped
- 1 teaspoon unrefined coconut oil
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Cooking the dish according to the recipe:
- Line a 22x32cm baking dish with foil, leaving 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 cook, stirring occasionally, until completely melted, about 5 minutes. Remove from heat and stir in the peanut butter, vanilla extract, and a pinch of salt. Add the cereal, straws, and coconut. Stir with a silicone spatula, lifting the mixture from the bottom, until everything is evenly coated.
- Transfer to the prepared baking pan and spread into an even layer (use the bottom of a measuring cup). Let stand at room temperature until completely set, about 30 minutes.
- Melt the chocolate and coconut oil in a small bowl in the microwave for 30 seconds until smooth. Drizzle the chocolate glaze over the dessert, cover, and refrigerate until the chocolate hardens, about 15 minutes. Cut into 24 bars. Store at room temperature in a tightly sealed container for up to 3 days..
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