Chunky Chocolate Cheerios

This is one of the most delicious if not the greatest chocolate dessert of all time. Really.

Bite-sized Chocolate Cheerios

Rudolph the Red-Nosed Reindeer knocked on Santa’s front door.

Santa: “Who’s there?”

Rudolph: “It’s me, Rudolph.”

Santa: “What do you want, Rudolph?”

Freezing in the cold Rudolph replies: “Ch-ch-ch…”

Santa: “You want WHAT?”

Rudolph: “Chunky Chocolate Cheerios!”

And that, ladies and gentlemen, is why I don’t normally tell any jokes because they tend to be terribly lame!

It all started rather innocently on a day that I had this whacky idea to add some Cheerios to the White & Dark Chocolate Peanut Butter Chunks recipe of mine. Two year old Gabriel loved “helping” me at the time as the photographic evidence suggests.

Two Year Old Gabriel

I posted the recipe along with this by now familiar photo and that was that.

Not quite.

Always a bit stumped when it comes to gifts I wondered whether gifting these delightful nibbles would work. Can you guess what happened?

People went bonkers for it!

Chunky Chocolate Cheerios sold out week after week when I ran a stall at the local farm shop. Family raved about it and after these few years it’s become my go-to Christmas gift to all those I know. Heck, I even give out slabs to say thank you, on birthdays and other special occasions too.

Meanwhile, little did I know what a hit it would on the internet – this post has been pinned on Pinterest boards over 3000 times! Even though this recipe has been plagiarised ad infinitum, I’m flattered.

So it only made sense for me to redo this recipe with step-by-step photos. I’ll give you some handy tips as we go along.

Chunky Chocolate Cheerios

Can I substitute Cheerios with another cereal?

I honestly am not familiar with cereal but there are three advantages to using Cheerios:

  1. Adds crunch.
  2. Doesn’t go soggy.
  3. Bulks out the chocolate.

If you can find another cereal that can do that, go ahead!

What type of chocolate should I use?

People tend to bang on about using quality ingredients in recipes and in this case I’ll be shouting the loudest. If you’re going to buy some low-priced chocolate produced in Timbuktu at the pound shop it’s going to taste cheap and nasty. Say the latter with a heavy nasal American accent – naaaaahsteeee. Buy the best you can afford. Depending on availability I like to use Continental Plain Chocolate from Waitrose and Lindt.

Red Dessert Wine

Storage

At the very least keep the chocolate in a cool, dark place. It’s best kept in the fridge until you fancy a nibble. In the freezer it lasts extra long. (I put a few lollies in the bathroom as treats for potty training. After a few days, and a few hot baths, the lollipops’ sheen has gone and the texture all crumbly. Bleh.) So….keep it cool for best results!

Wine Pairing

When matching chocolate to wine there is only one thing that comes to my mind, Maury. Maury is an appellation in the Roussillon region of south-west France that makes sweet red wine from the Grenache grape.

The style is known as Vin Doux Naturel and is made by beginning the fermentation of grapes as usual but before all the sugar is ‘eaten’ by the yeast, alcohol in the form of grape spirit is added. This addition of alcohol kills the yeast leaving lots of sugar in the wine. The result is a sweet, sticky glass of deliciousness with notes of mocha, licorice and intensely concentrated black and red fruit. The finish is still fresh and clean and when paired with chocolate everything simply melts into one luscious mouthful. Buy it here.


Chopped Plain Chocolate

Originally I melted the chocolate on the hob in a double boiler and it took ages. Since I started making big quantities I’ve looked for alternatives. Chocolate can be melted in the microwave. Just use the right type of bowls.

Melted Plain Chocolate

One thing I noticed it that plain chocolate takes longer to melt than its white counterpart.

Plain Chocolate & Cheerios

Add the Cheerios to the melted plain chocolate.

Stirring Chocolate & Cheerios

Stir until all Cheerios are completely covered in chocolate.

Chocolate Coated Cheerios

It’s up to you how much Cheerios you put it. Use more or less, do whatever you please!

Chopped White Chocolate

Chop the white chocolate and melt it in the microwave.

Melted White Chocolate

Everyone’s microwave oven is different. Melt with caution. What I mean is that it’s safer to use shorter times to cook the chocolate because you run a lower risk of overcooking chocolate. So use short stints and check on the chocolate’s progress. After a while you’ll know how long it will take. Of course, the more chocolate you use the longer it will all take to melt.

Peanut Butter & White Chocolate

And now for the secret ingredient – peanut butter! I haven’t experimented with other nut butters yet but I’m sure they’ll work too.

White Chocolate and Peanut Butter Mixture

Stir the white chocolate and peanut butter until the mixture is smooth.

Making Chunky Chocolate Cheerios

Let the fun and games begin. Kids will love being involved. One plonks white chocolate into the mould while the other one is in charge of the plain chocolate bowl. Watch them like a hawk though. They’ll run away with the chocolate if they could!

Finished Chunky Chocolate Cheerios

Finished. There you have a very messy dessert that will now be heading to the fridge for a few hours to set.

Messy Dessert

As you can see you can use different sized silicone moulds to make slabs of chocolate.

Chocolate Cheerios in Silicone Mould

The square one is my favourite shape. Wrapping it is easy and elegant. This is a great gift to give to a family.

Wrapped Chunky Chocolate Cheerios

Let’s take the round slab out…

Silicone moulds & chocolate

…and onto the chopping board.

Round Slab of Chocolate Cheerios

Use a bread knife to slice through the thick chocolate. It could get messy…

Halved Chunky Chocolate Cheerios

Chop the chocolate into bite-sized pieces. Chunks of heaven if you ask me!

Chocolate Cheerio Dessert

Inevitably there will be crumbs. Save them to sprinkle on top of ice cream.

Dessert crumbs

For those of you who are allergic to peanut butter, you can omit the stuff – the recipe works without it too. Silicone muffin moulds make great portion sizes.

Chocolate without peanut butter

You can easily cheer up your gifts with some Merry Christmas ribbons and Red Polka Dot ribbons.

Wrapping Xmas Heart Chocolates

For your friends and other people such as work colleagues you can chop up a slab and place a few chunks in each presentation bag.

Chocolate Gift

You can have a lot of fun with silicone moulds too. Check out the hearts and cute animals. Just buy some lollipop sticks and you’re good to go.

Chocolate Lollipops

Lastly, if you’re using small moulds, omit the Cheerios. Pour the dark chocolate in first because it has a thinner consistency that will capture more detail than the white chocolate. After you’ve filled the moulds, give it a shake to get rid of air bubbles.

Chocolate bear on a stick

Right now there are six batches of the goodies in the freezer and two batches cooling in the fridge. I’m going to make some more. It definitely is Christmas!

 

5.0 from 4 reviews

Chunky Chocolate Cheerios
 
Author: 
Nutrition Information
  • Serves: 10
  • Serving size: 55g
  • Calories: 270
  • Fat: 18.8g
  • Saturated fat: 0.6g
  • Unsaturated fat: 0
  • Trans fat: 0
  • Carbohydrates: 22.9g
  • Sugar: 0.9g
  • Sodium: 89mg
  • Fiber: 3.8g
  • Protein: 5.6g
  • Cholesterol: 0

Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 

One bite of this decadent dessert and you’ll be forever addicted.
Ingredients
  • butter to grease
  • 200g (7 oz) white chocolate
  • 200g (7 oz) plain chocolate
  • 75g (2½ oz) crunchy peanut butter
  • 75g (2½ oz / 2¼ cups) Cheerios
Instructions
  1. Line a shallow tin with greased baking parchment.
  2. Melt the plain chocolate in a heat proof bowl set over a pan of simmering water, making sure the base of the bowl doesn’t touch the water. Stir until smooth and remove the bowl from the pan.
  3. Melt the white chocolate in the same way and remove from the heat. Add the peanut butter to the white chocolate and stir well until smooth.
  4. Add 33g (1 cup) of Cheerios to the melted dark chocolate and stir thoroughly until all the hoops are covered with chocolate. Add the remaining Cheerios to the melted white chocolate and do the same.
  5. Drop alternate spoonfuls of each chocolate mix into the prepared tin, then tap the tin to level the mixture. Chill for 2-3 hours until firm.
  6. Turn out on to a board and break the chocolate into manageable chunks for people to nibble on. Store in the fridge for up to 1 month.
Notes
I used silicone muffin/cupcake moulds and divided the mixture evenly which amounted to 9 cupcakes. You don’t need to grease them.
Try and buy good quality chocolate, it can make all the difference in taste.
You can double up on the ingredients if you like to serve more people.

 

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Comments

  1. says

    Just for the record, I would NEVUH feed this junk to my kid. This snack is just too unhealthy. All those trans fats from the peanut butter… its loaded with sugar, did you even think to use organic 70% chocolate? Oh my god- you did not use butter instead of margarine! This is the stuff that’s killing our children and making them obese. That said, I am a food blogger, thus obligated to at least make these in the interest of my craft. BUT just so you understand I will be hiding these away from my kids. My husband and I will eat these late at night when the kids are asleep, only because we …uhhhm ….care about our children. LOL.

    • WIZZY2 says

      hey WIZZY, i sure hope that was all sarcasm up there because “FOR THE RECORD” butter IS NOT bad for you. it is milk. butter in moderation is perfectly fine in a diet. AND PEANUT BUTTER IS EXCEPTIONALLY GOOD FOR YOU. It’s called “peanuts” and you blend them up. Peanut butter doesn’t automatically equal added sugar and oils. YOU HAVE NO IDEA what kind of chocolate she used. Feel free to use whatever chocolate YOU please. Oh and…uhhhmm.. please please eat all of these treats. Better you than your children, right? (Get Fat and have a heart attack)

      • says

        My goodness only just coming back to this post months after I had no idea people misinterpreted my tongue in cheek response. Really no offense meant. It was TOTALLY meant to be sarcastic:-/ As in its too delicious that I might not want to share with my children hence all the made up silly reasons of why it might not be good for them.

        • says

          Hey Wizzy, it’s best not to take anything said on the web too seriously. Written words can easily be misinterpreted and hence misunderstood. I never took offence! :-)

  2. says

    What a great idea!!! I love it.

    Thank you for posting this beautiful recipe, I liked it so much I’ve included it in my Top funkiest Chocolate recipes on the Web >> http://bit.ly/13bx7w

    Congratulations!! and looking forward to many more fab recipes.

    Love,
    Bridge.

  3. HappyCampers says

    Wow…looks amazing! I was just wondering on FaceBook what on earth I’m going to do with the 11 boxes of random cereals I have…this is going to use some of them thank goodness!

  4. Jennifer says

    I’m allergic to peanut butter… could this work without peanut butter in the white chocolate? (And no… I have yet to find a sunflower butter, etc… that I like)… These looks so good!

  5. says

    I saw these touted on Twitter as the best chocolate recipe ever and had to come and have a look. I’ve never tried Cheerios in chocolate krispie cakes – now I must. Maybe even this evening. Yum!

  6. Miriam Huigen says

    Oh thanks for the update and instuctions. I rember the taste of this treat like yesterday eventhough its a good year and a half ago then you suprised me with this gift. It was so gorgeous i dont remember sharing it with the rest of the family though hihihi.

    What brands did you use? and do your prefer to use chunky peanutbutter?
    I am sure i am going to make this soon. Worth the effort and waiting time!
    lots f love Miriam

    • says

      I’m glad you enjoyed the chocolate. I used Waitrose’s continental belgian plain and white chocolate respectively. You can use smooth peanut butter if you like but I prefer crunchy. Happy chocolate making!

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