The cereal has a starring role, since the how-to for these no-bake chocolate-butterscotch candy bar cookies comes from General Mills’ 1980 booklet, “Cheeriodle Cookbook for Kids.”
The recipes in the pamphlet were created in the Betty Crocker Kitchens, then tested at home by kids ages 8 to 12. (See more recipes made with Cheerios here!)
Recipe for candy bar cookies with chocolate & Cheerios
Utensils you will need
Square pan, 9x9x2 inches
Set of measuring cups
Table knife (butter knife)
Ingredients you will need
Margarine or butter, softened
1 package (6 ounces) [of] butterscotch chips
1/2 cup light corn syrup
2 tablespoons margarine or butter
1 teaspoon vanilla
5 cups Cheerios cereal
1-1/2 cups miniature marshmallows
1 tablespoon shortening
1 package (5.75 ounces) of milk chocolate chips
1. Spread (softened) margarine on bottom and sides of a square pan.
2. Put butterscotch chips, 1/2 cup corn syrup, 2 tablespoons margarine and 1 teaspoon vanilla in large saucepan. Heat over low heat, stirring all the time, until melted and the mixture is smooth. Remove pan from heat and turn off burner.
3. Add 5 cups cereal and 1-1/2 cups marshmallows. Mix until evenly coated. Spread a little margarine on back of spoon. Turn mixture into pan. Press evenly with back of spoon.
4. Melt 1 tablespoon shortening in small saucepan over low heat. Add chocolate chips. Heat, stirring until chips are melted and mixture is smooth. Spread chocolate over mixture in square pan. Refrigerate until firm, about 1 hour. Remove from refrigerator 10 minutes before cutting. Cut into bars (6 rows x 4 rows).
Makes 24 bar cookies