These no-bake bars were finalists in recent in-house judging for the featured seasonal cookie offering at Gaylord National Resort and Convention Center.
The recipe doubles easily, or the large bars can be cut into smaller pieces.
Make Ahead: The bars can be stored in an airtight container for up to 2 weeks.
Servings: 16 bars
- 4 tablespoons (1/2 stick) unsalted butter
- 1 cup creamy peanut butter
- 16 ounces mini-marshmallows
- 8 cups Honey Nut Cheerios
- 1 1/2 cups semisweet chocolate chips
- 1 cup heavy (whipping) cream
Use nonstick cooking oil spray to grease the inside two 9-inch-square baking pans or a 9-by-13-inch baking pan. Line the pan with parchment paper so that two sides of it overhang enough to help pull out the slab of uncut bars later on.
Melt the butter in a large pot over medium-low heat. Add the peanut butter and marshmallows; cook for 8 to 12 minutes, stirring often, until the mixture is fairly smooth and blended.
Add the cereal; use a wooden spoon to stir so the cereal is evenly dispersed. Transfer to the prepared pan and press the mixture in evenly.
Place the chocolate chips in a heatproof bowl.
Heat the cream to almost boiling (either in the microwave or in a small saucepan over medium-high heat). Pour it over the chocolate chips; let sit for a few minutes, then stir to create a smooth, glossy ganache.
Spread the ganache evenly over the cereal mixture in the pan. Refrigerate until the topping is set (about 30 minutes).
Use the paper overhang to pull out the slab of uncut bars. Use a sharp, smooth-edged knife to cut it into 16 bars.
From Carla Yates, a pastry chef at the Gaylord National Resort and Convention Center.
Tested by Bonnie S. Benwick.
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