Mexican Hot Chocolate Cereal Bars

These Chex™ cereal treats deliver the sweet heat with Mexican hot chocolate flavors.
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Nutrition Facts
Mexican Hot Chocolate Cereal Bars
Amount Per Serving
Calories 170
% Daily Value*
Total Fat 0g 0%
Saturated Fat 2g 10%
Trans Fat 4 1/2g
Cholesterol 5mg 2%
Sodium 160mg 7%
Total Carbohydrates 31g 10%
Dietary Fiber 0g 0%
Sugars 16g
Protein 1g 2%
Vitamin A 10%
Vitamin C 6%
Iron 30%
* Percent Daily Values are based on a 2000 calorie diet.
Prep Time 20 Minutes
Servings
Servings
Ingredients
  • 1/4 Cup Butter
  • 10 Ounces Large Marshallows
    or 4 cups mini marshmallows
  • 3 Cups Chocolate Chex Cereal
  • 3 Cups Vanilla Chex Cereal
  • 2 Cups Cinnamon Chex Cereal
  • 1/2 Teaspoon Ground Red Pepper
    cayenne
  • 1/4 Cup Semisweet Chocolate Chips
Prep Time 20 Minutes
Servings
Servings
Ingredients
  • 1/4 Cup Butter
  • 10 Ounces Large Marshallows
    or 4 cups mini marshmallows
  • 3 Cups Chocolate Chex Cereal
  • 3 Cups Vanilla Chex Cereal
  • 2 Cups Cinnamon Chex Cereal
  • 1/2 Teaspoon Ground Red Pepper
    cayenne
  • 1/4 Cup Semisweet Chocolate Chips
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Nutrition Facts
Mexican Hot Chocolate Cereal Bars
Amount Per Serving
Calories 170
% Daily Value*
Total Fat 0g 0%
Saturated Fat 2g 10%
Trans Fat 4 1/2g
Cholesterol 5mg 2%
Sodium 160mg 7%
Total Carbohydrates 31g 10%
Dietary Fiber 0g 0%
Sugars 16g
Protein 1g 2%
Vitamin A 10%
Vitamin C 6%
Iron 30%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Spray 13×9-inch pan with cooking spray.
  2. 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.
  3. Add cereals and red pepper; mix well. Using waxed paper or spatula sprayed with cooking spray, press mixture evenly in pan. Cool 15 minutes.
  4. 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.
  5. For bars, cut into 6 rows by 3 rows.
Recipe Notes

Variation: Increase red pepper to 1 teaspoon for even more heat.
Storage: Store in airtight container at room temperature.