Salted Almond Oreo Bars
If you thought cereal was just for breakfast, these no-bake, salted almond Oreo bars made with Corn Chex, will have you thinking again.
Recipe - Stillwater
Salted Almond Oreo Bars
Prep Time15 Minutes
Servings16
Cook Time75 Minutes
Ingredients
4 Tbsp almond butter
1 (10 oz) bag mini marshmallows
5 cups Corn Chex
½ tsp almond extract
1½ cup Oreo mini chocolate sandwich cookies
¼ cup chocolate chips, melted
¼ tsp flaky sea salt
Directions
- Grease an 8-inch square baking pan with softened butter or line with parchment paper.
- Melt almond butter in a large pot over medium heat. Add marshmallows; cook, stirring, until melted. Add almond extract and stir again. Add cereal and stir until fully combined, then fold in Oreos just until incorporated. With oiled hands, gently press into prepared pan.
- In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds; stir until smooth. Drizzle over top of bar. Sprinkle with flaky sea salt and cool at least 1 hour 30 minutes until firm and chocolate is set. Cut into squares and serve or store in an airtight container at room temperature for up to 3 days.
15 minutes
Prep Time
75 minutes
Cook Time
16
Servings
Shop Ingredients
Makes 16 servings
Wild Harvest Almond Butter, Creamy, 12 Ounce
Jet-Puffed Mini Marshmallows, 1 Pound
Chex Corn Cereal, Gluten Free, Oven Toasted, 12 Ounce
McCormick Pure Almond Extract, 2 Fluid ounce
OREO Mini Chocolate Sandwich Cookies, Snak-Sak, 8 Ounce
Toll House Morsels, Semi-Sweet, 12 Ounce
Morton Sea Salt, Fine, 17.6 Ounce
Directions
- Grease an 8-inch square baking pan with softened butter or line with parchment paper.
- Melt almond butter in a large pot over medium heat. Add marshmallows; cook, stirring, until melted. Add almond extract and stir again. Add cereal and stir until fully combined, then fold in Oreos just until incorporated. With oiled hands, gently press into prepared pan.
- In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds; stir until smooth. Drizzle over top of bar. Sprinkle with flaky sea salt and cool at least 1 hour 30 minutes until firm and chocolate is set. Cut into squares and serve or store in an airtight container at room temperature for up to 3 days.