Wheaties Nougat Bars Recipes

HEALTHY HOMEMADE NOUGAT CANDY BARS (AKA 3 MUSKETEERZ)

Steps:

• Spray two 8" brownie pans with cooking spray and line parchment paper both ways.
• In a medium-sized saucepan (I used a 2-quart pan), stir together the erythritol, agave, water, and salt, until evenly mixed. Place over medium-high heat and add a candy thermometer to the pot. Cook without stirring until it reaches 220 degrees Fahrenheit. While this is on the stove, put the egg whites in stand mixer bowl with whisk attachment. When the stovetop mixture reaches 260 degrees, start beating the egg whites on medium/high until stiff peaks form. When the temperature reaches 280 degrees, remove the pan from the heat.
• Increase the mixer speed to high and VERY SLOWLY AND CAREFULLY drizzle the hot syrup into the whipping egg whites in a thin and steady stream. Beat until very thick and glossy (~8 minutes). In the last minute, add the vanilla paste.
• Scoop the mixture into both brownie pans, trying to make them as even as possible. Spread the mixture out using an offset spatula. Place a sheet of parchment paper on top of each pan of nought. Press down with your hands to make sure it's flat and even. Let the nougat sit at room temperature overnight.
• The next day, with a very sharp knife, slice each pan's worth of nougat into 6 long strips. This nougat is fragile and sticky, so don't be too rough when slicing, and clean the knife off after every slice. Refrigerate the nougat uncovered overnight.
• The next day, melt the chocolate and coconut oil together in a large, shallow dish. Coat the nougat, one slice at a time, in the melted chocolate. Use 2 forks to transfer, dip, flip over, and remove the nougat from the chocolate.
• Chill until the chocolate hardens, then serve and enjoy!

WHEATIES® NOUGAT BARS

Steps:

• Butter 8- or 9-inch square pan.
• In double boiler over hot water or in 3-quart saucepan over medium heat, melt butter and marshmallows, stirring occasionally, until completely melted. Remove from heat.
• Fold in cereal, nuts, coconut and salt. Pat mixture evenly in pan.
• Pour melted chocolate over top; spread evenly. Refrigerate about 1 hour before cutting into 4 rows by 3 rows.

WHOLE WHEAT CEREAL BARS

Steps:

• Combine brown sugar, honey, and peanut butter in a microwave-safe glass or ceramic bowl. Melt the peanut butter mixture microwave in 30 second intervals, stirring after each melting, for 1 to 2 minutes (depending on your microwave). Stir in cereal and raisins.
• Press cereal mixture into an 8 inch square pan sprayed with non-stick spray. Cool and cut into bars.

NOUGAT BARS

Steps:

• Grease one 8" square cake pan or casserole dish.
• In a dutch oven, melt the butter; then add the marshmallows and melt them over low heat, stirring as it melts until you have a smooth mixture.
• Remove from heat and add the cereal, peanuts and coconut, stirring until the mixture is completely covered with the melted marshmallows.
• With buttered hands, press the cereal mixture into the greased cake pan.
• Spread the melted chocolate chips over the cereal mixture.
• Chill in the refrigerator for 1 hour; then cut into bars and serve.
• NOTE: the 'cook' time covers the chilling time and the 'prep time covers everything else.
• Suggestions: swap out the peanuts for another kind, like almonds or macadamia; use a different crunchy cereal like Kix or Cocoa Puffs, etc; swap out the chocolate chips for a different flavor like butterscotch, peanut butter or mint chocolate.

WHEATIES TREATS

Steps:

• Combine sugar, corn syrup, vanilla, and peanut butter in a large (big enough for 6 cups of Wheaties) sauce pan.
• Heat and continously stir mixture to just before boiling.
• Stir in Wheaties cereal until well coated.
• Transfer mixture to a metal or glass baking pan.
• Sprinkle chocolate chips over the top and place in 350 degree oven set on broil.
• Heat for 2-5 minutes, just long enough to melt the chocolate chips.
• Using a knife spread the melted chocolate evenly over the surface of the mixture.
• Allow one hour for cooling, cut and serve.