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Prep 15min
Total1hr15min
Servings16
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Ingredients
4
cups Chocolate Cheerios™ cereal
1
cup old-fashioned or quick-cooking oats
1/2
cup creamy cookie butter or cookie spread
1/2
cup honey
1/4
cup packed brown sugar
1/2
cup miniature semisweet chocolate chips
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Steps
1
Line bottom and sides of 8-inch square pan with foil or parchment paper. Spray foil with cooking spray. In large bowl, mix cereal and oats; set aside.
2
In large microwavable bowl, microwave cookie butter, honey and brown sugar uncovered on High 2 to 3 minutes, stirring every 30 seconds, until mixture is boiling and slightly thickened.
3
Pour over cereal mixture in bowl; stir until evenly coated. Gently stir in chocolate chips. Using buttered back of spoon, press mixture very firmly in pan. Refrigerate about 1 hour or until firm enough to cut.
4
For bars, cut into 4 rows by 4 rows. Store covered at room temperature up to 1 week.
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Cookie butter is very much akin to peanut butter--similar consistency and color. The rich gingerbread flavor actually comes from the so-called “Speculoos cookie,” a crunchy Belgian cookie that has a hint of caramel.
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