Chocolate Peanut Butter Cheerios® Bars

  • Prep Time 15 min
  • Total Time 1 hr 15 min
  • Servings 10



cup butter
bag (11.5 oz) milk chocolate chips (2 cups)
cup peanut butter
bag (10.5 oz) miniature marshmallows (5 1/2 cups)
cups Chocolate Cheerios™ cereal
cup whipping cream
pouch (7 oz) Betty Crocker™ Cookie Icing white icing


  • 1 In large saucepan, melt butter over medium heat. Add 1 cup of the chocolate chips and the peanut butter; cook and stir until chocolate is melted and mixture is smooth. Add marshmallows; cook and stir until melted. Remove from heat; stir in cereal.
  • 2 Press mixture in ungreased 13x9-inch pan. Cool 30 minutes to 1 hour.
  • 3 Meanwhile, in small saucepan, heat whipping cream and remaining 1 cup chocolate chips over low heat until chocolate is melted and mixture is smooth. Refrigerate about 30 minutes until ganache is cooled and thickened.
  • 4 Line cookie sheet with waxed paper or cooking parchment paper. Cut bars with 2- to 3-inch football-shaped cookie cutter. Dip tops of bars in ganache. Place on cookie sheet; let stand until set.
  • 5 With cookie icing, pipe laces on each football. Let stand until set.



Expert Tips

If you don’t have a football-shaped cookie cutter, make a pattern out of waxed paper and cut around the pattern with a knife, or cut freehand.

Instead of football shapes, you can cut the bars into squares. Before cutting, frost the bars with ganache and let stand until set. Then cut into 4 rows by 3 rows (for 12 large bars) or 6 rows by 4 rows (for 24 small bars).

If the ganache softens, put bars back in the refrigerator to firm up.

Nutrition Information

Nutrition Information

No nutrition information available for this recipe.