Springtime in New England means lots of outdoor work for us. We love getting the yard ready, cleaning out the beds, adding in a little something new. I always want to take it to the next level, just ask my hubby. This year is no exception. We both had the day off last Friday and we spent it outside.
The boys are jumping back on their bikes again, coming home sweaty and dirty, and I have to say, I kinda like it. Getting them away from the computer screen is always a good thing. Last Friday night Evan and his friend went outside, flashlights in hand, to play manhunt. They walked in huffing and puffing looking for something to eat. Manhunt can really make you work up an appetite. Luckily for them I had made a treat that morning. A treat that took under 10 minutes to make and didn't need to go in the oven. How's that for easy?
The kids love this "cake". It's like one big giant rice krispie treat. I posted a recipe for this cake way back when, but this time I added in my kids favorite new cereal, Chocolate Cheerios.
It's a great on-the-go snack too. You just cut a wedge and off they go. You can throw in just about anything. I would have added peanuts, but the kids don't like them, and this was a cake for them after all, so I added in peanut butter chips and mini chips instead.
Chocolate Cheerio Cocoa Krispie Cake
4 ounces semisweet chocolate chips (about ¾ cup)
2 tablespoons butter
1 bag (10 ½ ounces) mini marshmallows
3 cups of chocolate cheerios
3 cups of cocoa krispies
1 cup salted dry roasted peanuts
1 cup M&M’s mini baking bits
(you can substitute the anything you like for the last 2 ingredients)
Spray a 10 – 12 cup Bundt pan with cooking spray. In a large bowl heat the chocolate and butter in the microwave on high for 1 minute, stirring once during heating. Remove and stir until melted and smooth. Add the marshmallows to the mixture. Heat in microwave on high 1 minute longer, or until mixture is smooth.
Add the cereal and peanuts and stir until coated and well combined. It will come together, just give it time. If you're using them, add in the mini chips last so they won’t crush or melt. Press the mixture down into a Bundt pan with fingertips. Let stand 1 hour to set. In warm weather, you may want to put it in the fridge to set.
When you are ready to serve this, loosen it with a flexible spatula and invert on to a plate. Cut in slice. Store covered at room temp for up to 3 days.