Hello… these are freaking amazing.
I was looking for a fun summer dessert for the Fourth of July this year, but I also wanted to enjoy something that was Gluten-Free (considering the fact that I knew that there would be a lot of gluten-filled options at our family party). So I put my thinking cap on and came up with a SUPER delicious alternative crust that still had the texture and taste of graham crackers but kept the gluten out of our party.
And BONUS – these are EXTREMELY easy to make. I received lots and lots of compliments on this simple dessert, and they couldn’t believe that I literally invented the recipe and tested it out the morning of. It is truly a fool-proof recipe that will please EVERYONE!
WARNING: These are addictive. Eat with extreme caution. Or don’t… 🙂
4 C Honey Nut Cheerios (if you want to be safe, get name brand on these – they are CERTIFIED Gluten-Free)
1/2 C Brown Sugar
2 t Cinnamon
1/2 C Butter, melted
2 C Chocolate Chips
1 Can Sweetened Condensed Milk
1 Bag Mini Marshmallows
Preheat oven to 350 degrees.
Combine Cheerios, brown sugar, and cinnamon in a blender or food processor. When well combined, pour mixture into a bowl and add melted butter. Stir until well combined. Spread Cheerio crust evenly on the bottom of a 13X9 pan. Spread chocolate chips evenly on top, then pour entire can of sweetened condensed milk on top and spread until evenly coated.
Place pan into the oven and bake for 20-25 minutes.
After your chocolate chips have melted, remove from the oven and set the oven to broil.
Place mini marshmallows on the top of your dish until evenly coated. Place back in the oven and bake 5-10 minutes at a time, checking from time to time, until marshmallows are nicely browned on the top (like a campfire marshmallow).
After your marshmallows have browned, place in the fridge and chill for 25-30 minutes, or until chocolate has set and the bars are solid.