No Bake Honey Nut Cheerios Bites Recipes

HONEY NUT-MARSHMALLOW BARS

Steps:

• Butter bottom and sides of 13x9-inch pan.
• In large microwavable bowl, microwave marshmallows and butter uncovered on High about 2 minutes, stirring after every minute, until smooth.
• Immediately stir in cereal until evenly coated. Press in pan. Cool about 30 minutes or until firm. For bars, cut into 6 rows by 4 rows. Store loosely covered.

NO-BAKE HONEY-PEANUT BUTTER BARS RECIPE (GLUTEN FREE)

Steps:

• Butter 9- or 8-inch square pan. In large bowl, mix cereal and peanuts; set aside.
• In 3-quart saucepan, heat honey and sugar just to boiling over medium heat, stirring constantly. Remove from heat; stir in peanut butter until smooth. Pour over cereal mixture in bowl; stir gently until evenly coated. Press firmly in pan. Cool 15 minutes.
• In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over top of bars. Let stand at room temperature at least 30 minutes until chocolate is set. For bars, cut into 4 rows by 6 rows. Store loosely covered at room temperature.

NO-BAKE HONEY NUT CHEERIOS™ BITES

Steps:

• Line tray with cooking parchment paper. In food processor, place all ingredients. Cover and process in 1-second bursts until finely chopped, about 15 to 20 bursts; then process until well blended and mixture comes together. Transfer to medium bowl.
• Coat hands lightly with water; use hands to blend mixture completely. Scoop out by measuring tablespoonfuls, and shape each portion into a ball; place on tray.
• Refrigerate about 1 hour or until firm. Store in tightly covered container in refrigerator up to 3 days.

NO-BAKE HONEY NUT CHEERIOS SNACK BARS

Steps:

• Line an 8-inch square pan with aluminum foil leaving overhang, spray with cooking spray; set aside.
• In a large microwave-safe bowl, combine butter, honey, brown sugar, and heat on high power for 1 minute to melt.
• Stop to stir. Mixture will be on the granular side, this is okay.
• Return bowl to microwave and heat for 1 more minute on high power. Stop to stir
• Return bowl to microwave and heat for 1 more minute on high power. Stop to stir. On this third and final burst, mixture will become quite bubbly and foamy; use caution when removing from micro because this is boiling hot caramel and can cause burns.
• Stir in the vanilla using caution because mixture could bubble up.
• Stir in the cereal.
• Stir in the optional raisins (or nuts).
• Turn mixture out into prepared pan, packing it down firmly with a spatula and smoothing the top.
• Optionally, sprinkle evenly with sunflower seeds and salt (the salt cuts some of the sweetness and I recommend it).
• Cover pan with a sheet of foil (to prevent fridge smells), and place pan in fridge to set up for at least 2 to 3 hours, or overnight, or until bars are completely set before lifting out with foil overhang, slicing, and serving.
• Bars will keep airtight in the refrigerator for up to 2 weeks, or in the freezer for up to 6 months. I recommend storing them in the fridge rather than room temp because they soften and get loose.