So I’ve got the adults covered this Valentine’s Day with my Flourless Chocolate Cake with Raspberry Sauce for Two; now it’s the kids’ turn.
These crispy cereal clusters are a cinch to pull together, and what kid (or adult, for that matter) doesn’t love the peanut butter & chocolate combination? I used dark chocolate chips, but milk or white chocolate might appeal more to the kiddos.
This might be the most challenging recipe I’ve photographed for the blog, and the lone photo in this post is the only one where the clusters looked remotely appetizing. I promise you they taste much better than they look!
Crispy Chocolate & Peanut Butter Cereal Clusters
Prep Time: 10 minutes
Cook Time: 90 seconds
Keywords: dessert chocolate peanut butter
Ingredients (4 servings)
- 1/2 cup chocolate chips (I used dark chocolate chips)
- 1 tsp coconut oil
- 2 Tbsp all-natural smooth peanut butter, well-mixed and at room temperature (I used salted unsweetened peanut butter)
- 4 cups cereal of choice (I used Rice Chex)
Line a large baking sheet (or a couple of plates) with a silicone baking mat or parchment paper. Set aside.
Combine the chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30 second intervals until the chocolate is melted, stirring after each interval (about 90 seconds total). Stir until the chocolate is fully melted and combined with the coconut oil. Stir in the peanut butter.
Pour cereal into a large mixing bowl. Pour the chocolate & peanut butter mixture over the cereal; stir with a wooden spoon or rubber spatula until the cereal is evenly coated.
Spread coated cereal evenly onto prepared baking sheet or plates. Place the baking sheet or plates into the refrigerator and chill until the mixture has hardened, at least 10 minutes. Break into pieces.
Store in the refrigerator & serve chilled.