Best No Bake Caramel Cheerios Bars Recipes

NO BAKE CHEERIO BARS

Steps:

• Bring sugar and honey to a boil in a 2 quart saucepan.
• remove from heat; stir in peanut butter until blended.
• pour in cheerios and peanuts and mix until well coated.
• spread on a buttered 9x13 pan and let cool.
• cut into squares.

NO-BAKE CARAMEL CHEERIOS™ BARS

Steps:

• Spray bottom and sides of 13x9-inch pan with cooking spray. Place cereal in large bowl; set aside.
• In medium microwavable bowl, microwave unwrapped caramels and water uncovered on High 2 minutes 30 seconds to 4 minutes, stirring after each minute, until mixture is smooth. Remove from microwave.
• Pour caramel mixture over cereal in bowl; stir until cereal is evenly coated. Gently stir in marshmallows. Pour cereal mixture into pan. With buttered back of spoon, press mixture in pan until even.
• In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 to 2 minutes, stirring after each minute, until mixture is smooth. Drizzle chocolate over top of cereal mixture. Sprinkle M&M's™ minis chocolate candies evenly over chocolate. Refrigerate until mixture is firm and glaze is set, about 1 hour.
• With table knife, cut cereal mixture into 9 rows by 4 rows to make 36 bars. Store in loosely covered container.

NO-BAKE OATMEAL CHOCOLATE CHIP COOKIE BARS

Steps:

• Line bottom and sides of 8-inch square pan with foil or parchment paper. Spray foil with cooking spray. In large bowl, mix cereal and oats; set aside.
• In large microwavable bowl, microwave cookie butter, honey and brown sugar uncovered on High 2 to 3 minutes, stirring every 30 seconds, until mixture is boiling and slightly thickened.
• Pour over cereal mixture in bowl; stir until evenly coated. Gently stir in chocolate chips. Using buttered back of spoon, press mixture very firmly in pan. Refrigerate about 1 hour or until firm enough to cut.
• For bars, cut into 4 rows by 4 rows. Store covered at room temperature up to 1 week.

DARK CHOCOLATE-ALMOND BUTTER CHEERIOS™ BARS

Steps:

• Spray 13x9-inch pan with cooking spray; line with cooking parchment paper, leaving overhang on 2 sides.
• In 2-quart saucepan, heat honey, brown sugar and coconut oil over medium heat, stirring as it melts. Heat to boiling; remove from heat, and stir in almond butter. Pour mixture into large bowl; stir in cereal to coat well. While still warm, press mixture firmly in pan.
• Microwave chocolate chips in microwavable bowl uncovered on High in 30-second bursts, stirring after each burst, until melted and smooth. Spread evenly over bars. Refrigerate about 30 minutes or until firm. Cut into 6 rows by 3 rows.