Chocolate Cheerios® Marshmallow Hearts

 

1

cup Gold Medal® all-purpose flour

1

cup Chocolate Cheerios® cereal, crushed

2/3

cup packed brown sugar

1/2

teaspoon baking powder

1/2

cup butter, softened

1

teaspoon vanilla

3

cups miniature marshmallows

2/3

cup light corn syrup

1/4

cup butter

1

teaspoon vanilla

1

bag (11.5 ounces) milk chocolate chips

4

cups Chocolate Cheerios® cereal

Betty Crocker® candy sprinkles, if desired

• 1 Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with foil. In large bowl, mix all crust ingredients except marshmallows with electric mixer on low speed until crumbly. Press firmly into bottom of pan.
• 2 Bake 12 to 15 minutes or until light golden brown. Remove from oven. Immediately sprinkle with marshmallows. Return to oven; bake an additional 1 to 2 minutes or until marshmallows just begin to puff. Cool while preparing topping.
• 3 In large saucepan, place all topping ingredients except cereal and sprinkles. Heat over medium-low heat just until chips are melted and mixture is smooth, stirring constantly. Remove from heat; stir in 4 cups cereal. Immediately spoon warm topping over marshmallows; spread to cover. Sprinkle with candy sprinkles. Cool completely, at least 1 hour.
• 4 Using foil to lift, remove mixture from pan; remove foil. With deep 2 1/2-inch heart-shaped cookie cutter, cut out 18 hearts. Store loosely covered.