Honey Nut Cheerios & Banana Marshmallow Cereal Treats
We will forever and always be a fan of Rice Krispie treats. There’s something totally nostalgic about biting into that crispy, marshmallow-y treat that makes us feel like a kid after school, putting off homework. Lately, we've been experimenting with marshmallow cereal treats using different types of cereals and mix-in ingredients. Not too long ago, we shared our muddy buddy marshmallow cereal treats, and we've since been brainstorming new combinations. We don’t eat cereal on a regular basis, but when we do, one of our favorites is Honey Nut Cheerios with a sliced banana. It quickly became our next cereal treat project, and it turned out even better than we had envisioned.
We didn’t make any alterations to what would be a regular cereal treat recipe, except that we added in a mashed banana to the marshmallows when we melted them down. We wasn’t sure how the flavor would come through, if at all, but we were pleasantly surprised to find that not only could you taste it, but the entire combination tasted just like a bowl of Honey Nut Cheerios with a sliced banana!
These do set up a little softer than regular Rice Krispie treats, so we do recommend refrigerating them; other than that, they’re just as speedy and straightforward to mix!
Do you have any favorite cereals with add-ins?
One year ago: Frito Pie
Two years ago: Baklava
Three years ago: Congo Bars
Four years ago: Bacon Onion Cheddar Biscuits
Six years ago: Grown Up Mac and Cheese
- Yield: 16 squares
- Prep: 10 minutes
- Total: 10 minutes
Ingredients
- 5 tablespoons salted butter
- 8 cups ( 600 g ) miniature marshmallows, about 1½ 10-ounce packages
- 1 banana, mashed
- 8 cups ( 2.71 kg ) Honey Nut Cheerios
Method
- Line a 9-inch square baking pan with foil and grease with non-stick cooking spray; set aside.
- In a large pot over low heat, melt the butter.
- Add the marshmallows and mashed banana and stir constantly until the marshmallows have all melted.
- Remove the pot from the stove and stir in the cereal until evenly coated with the marshmallow cream. Turn the mixture into the prepared pan and press it into a compact, even layer. Refrigerate until set, about 30 minutes. Store leftovers in an airtight container in the refrigerator for up to 4 days.
