Yield: 18 servings
|1||bag||(10 ounce) large marshmallows OR 4 cups miniature marshmallows|
|8||cups||Chocolate Chex cereal|
|1/2||teaspoon||ground red pepper (cayenne)|
|1/4||cup||semisweet chocolate chips|
Yield: 18 servings
Approximate Nutrient Content per serving:
|Calories From Fat:||45|
% Daily Value: Vitamin A 8%; Vitamin C 6%; Calcium 6%; Iron 25%. Exchanges: 1 1/2 Other Carbohydrate; 0 Vegetable; 0 High-Fat Meat; 2 Carbohydrate Choice. My Pyramid Servings: 1 tsp Fats & Oils; 0 oz-eq Grains; 0oz-eq Meat & Beans.
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Spray 13x9-inch pan with cooking spray.
In large microwavable bowl, microwave butter uncovered on High about 45 seconds or until melted. Add marshmallows; toss to coat. Microwave 1 to 1 1/2 minutes longer. Stir until marshmallows are completely melted and mixture is well blended.
Add cereal, red pepper and cinnamon; mix well. Using waxed paper or spatula sprayed with cooking spray, press mixture evenly in pan. Cool 15 minutes.
In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds. Stir until smooth. Spoon melted chocolate into resealable food-storage plastic bag. Cut small corner off bag, and pipe chocolate on top of bars. Refrigerate 5 to 10 minutes or until chocolate is set.
For bars, cut into 6 rows by 3 rows.
Increase red pepper to 1 teaspoon for even more heat.
Store in airtight container at room temperature.
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Recipe and image used with permission by General Mills.
Please note that some ingredients and brands may not be available in every store.
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