Forget pumpkin pie this Thanksgiving, these Blackout Chocolate and Peanut Butter Cheerio Bars are where it’s at. The chocolate-to-peanut butter ratio is just right thanks to Cheerio’s new chocolate and peanut butter cereal.
My boys love these bars so much, we decided this is what we are making for Thanksgiving dessert, because pumpkin pie is over-rated. The only person in the family to disagree is Naomi, but she eats pie for breakfast so her opinion is totally biased.
Okay, so is mine.
I have never liked pumpkin pie as kid and as an adult that hasn’t changed too much. But I’m betting that my plate of these Blackout Chocolate and Peanut Butter Cheerio Bars will have more takers than Naomi’s pumpkin pie this Thanksgiving. I’ll report back after the holiday, because if you don’t already know–we love a good bet and are both fiercely competitive in the friendliest way. What does that even mean? That means each lost gives way to a new opportunity for redemption — see what I mean about competitiveness?
Now your turn. Go buy some Chocolate and Peanut Butter Cheerios and make this. You won’t regret it. The cereal is great on it’s own. Ever since General Mills sent me a box to sample a few weeks ago, we’ve had to buy one box after another because we’ve been eating it for breakfast, maybe for dinner, definitely for snacks and now in dessert.
- 4 cups Chocolate and Peanut Butter Cheerios cereal
- 1 cup mini marshmallow
- 12 oz. chocolate
- 2 teaspoon molasses
- 12 tablespoons unsalted butter
- ⅓ cup malted milk powder
- 2 tablespoons unsweetened cocoa power
- 2 teaspoons vanilla extract
- 2 oz. semi-sweet chocolate, melted and cooled
- 2 cup powdered sugar
- To make base: In a large bowl, combine and mix together cereal with mini marshmallows; set aside. Add chocolate and molasses to a microwave safe bowl. Heat chocolate in 30-seconds bursts, stirring in between burst until chocolate is smooth and melted. Add cereal mixture to chocolate mixture until evenly coated. Scrape mixture into 9x9 pan and spread mixture to a level finish. Transfer pan to the refrigerate to make the frosting.
- To make the frosting: Add butter to a stand mixer bowl fitted with a paddle attachment. Scrape down the bowl, add malted milk powder and cocoa powder. Beat on low until just blended then turn mixer to high and beat until well blended. Add remaining vanilla extract and melted chocolate and beat until blended. Add powdered sugar and beat on low until just blended, then turn mixer to high and beat until frosting is well blended and fluffy.
- Assembly: Remove pan from the refrigerator and top with frosting. Evenly spread frosting to cover the surface. Sprinkle a handful of cereal on top.