Easy Chocolate Cereal Sandwiches
Submitted by suzanna
No-bake chocolate cereal bars layered with a chocolate-ganache filling between peanut butter Cocoa Krispies cereal crusts. Kid-friendly snack bars ready in under 30 minutes.
YIELD
18 servingsPREP
10 minCOOK
10 minREADY
30 hrsThink Rice Krispies treats meets chocolate sandwich cookies. These bars layer a chocolate Cocoa Krispies marshmallow base around a creamy chocolate ganache middle, creating crispy-soft-crispy layers in every square.
The filling is essentially a quick chocolate fudge. Semi-sweet chocolate chips melt with powdered sugar, margarine, water, and vanilla into a smooth, sliceable layer. Don’t overheat the chocolate or it will seize. Low heat and constant stirring are the keys.
The cereal layer uses peanut butter and corn syrup along with the traditional marshmallows for extra hold and a peanut butter undertone. The chocolate filling sandwiched between two layers of peanut-butter cereal mixture creates the perfect bite of crispy-creamy-crispy contrast. Refrigerate at least 10 minutes before cutting so the filling firms enough to slice cleanly. Pack into school lunches, set out at bake sales, or pair with milk for an after-school treat.
Pro Tips
- Press the bottom cereal layer down firmly with a buttered spatula or piece of waxed paper. Loose cereal makes bars that crumble when bitten.
- Spread the chocolate filling all the way to the edges. Bare spots create weak points where the bars split.
- Work quickly with the marshmallow mixture before it cools and stiffens. Cold marshmallow mix won’t spread evenly.
- Grease your hands or spatula to prevent the sticky cereal mixture from clinging to everything.
Variations
- Swap Cocoa Krispies for Rice Krispies for a classic sandwich treat with the chocolate inside.
- Add ½ cup of chopped peanuts to the cereal mixture for extra crunch.
- Drizzle melted white chocolate over the top for a more decorated look.
Ingredients
Directions
Grease 9×13 inch pan.
In small saucepan, combine all filling ingredients except vanilla, cook over low heat, stirring constantly, until melted. Stir in vanilla, set aside.
In large saucepan, combine marshmallows, peanut butter, margarine and corn syrup, cook over low heat, stirring occasionally, until melted. Remove from heat. Add cereal, stir until well coated.
With metal spatula, spread half of cereal in greased pan. Spread filling over cereal mixture. Press remaining cereal mixture over top. Refrigerate at least 10 minutes. Cut into bars.
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