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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.
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Recipe - Stillwater Wine & Spirits
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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
  1. Grease an 8-inch square baking pan with softened butter or line with parchment paper.
  2. 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.
  3. 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
4 Tbsp almond butter
Not Available
1 (10 oz) bag mini marshmallows
Not Available
5 cups Corn Chex
Not Available
½ tsp almond extract
Not Available
1½ cup Oreo mini chocolate sandwich cookies
Not Available
¼ cup chocolate chips, melted
Not Available
¼ tsp flaky sea salt
Not Available

Directions

  1. Grease an 8-inch square baking pan with softened butter or line with parchment paper.
  2. 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.
  3. 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.