Chocolate-Dipped Frosted Toast Crunch™ Cereal Marshmallow Treats

Blogger Stephanie Wise of Girl versus Dough shares a sweet way to use Frosted Toast Crunch™ cereal in this easy dessert recipe.

Prep Time

Minutes

Total Time

1:00

Hr:Mins

Makes

bars

tablespoons unsalted butter

package (10.5 oz) miniature marshmallows

cups Frosted Toast Crunch™ cereal

1 1/2

cups dark chocolate chips (9 oz)

Spray 13x9-inch (3-quart) glass baking dish or pan with cooking spray. Line cookie sheet with waxed paper; set aside.
In 3-quart saucepan, melt butter over medium heat. Add marshmallows; cook, stirring constantly, until marshmallows are completely melted. Remove from heat. Pour mixture into large bowl. Add cereal; stir with rubber spatula until cereal is thoroughly coated.
Pour cereal mixture into baking dish; press in dish with rubber spatula. Cool completely on cooling rack, about 30 minutes.
Carefully invert baking dish onto waxed paper-lined cookie sheet; remove dish. Using serrated knife, cut cereal mixture into 6 rows by 4 rows to make 24 bars.
In small microwavable bowl, microwave dark chocolate chips on High in 30-second increments, stirring in between, until chips are melted and can be stirred smooth.
Dip one end of each bar into melted chocolate; return to paper-lined cookie sheet to set. Refrigerate 10 minutes or until chocolate is completely set before serving.

Makes 24 bars

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Place cooled bars on craft sticks (flat wooden sticks with round ends) before coating in chocolate for easier dipping and no sticky fingers—keep them in the refrigerator for an on-the-go treat.

You can use regular marshmallows or 1 jar (7 oz) marshmallow creme in place of the miniature marshmallows.

Nutrition Information:

1 Serving (1 Serving)

Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.

Chocolate-Dipped Frosted Toast Crunch™ Cereal Marshmallow Treats

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens