Deliciously sweet and wonderfully nostalgic, these milk and cereal bars can be made at home with your favorite cereal.
Ever get nostalgic for colorful cereal and childhood sweets? We do too, which is why we came up with a recipe for these homemade milk-and-cereal bars. Holographic 3D Relief Heat Transfer Film
A deliciously sweet, nostalgic treat that comes with all the fun of making them yourself with your favorite cereal!
5 cups cereal (such as Honey Nut Cheerios, Froot Loops, or Cinnamon Toast Crunch)
7 Tbsp. unsalted butter , cut into pats
2 Tbsp. instant milk powder (non-fat or whole), divided
Spray an 8- x 8-inch baking dish with non-stick spray. Line the dish with parchment paper, letting excess parchment hang over two sides; set aside.
Place 2 1/2 cups cereal in a gallon zip-top bag. Using a rolling pin or the bottom of a measuring cup, gently crush the cereal so that it's broken up into small pieces but not completely pulverized.
Add the crushed up cereal and the remaining 2 1/2 cups whole cereal to a large heatproof bowl and stir to combine; set aside.
Add the butter, corn syrup, honey, brown sugar, 1 tablespoon instant milk powder, vanilla extract and salt to a medium saucepan set over medium heat, whisking frequently until melted and smooth. Continue to cook over medium heat, stirring occasionally, until the mixture reaches a full boil. Boil for 2 to 3 minutes, stirring occasionally, until foamy and slightly thickened.
Quickly (and carefully) pour the hot syrup over the cereal and stir together until the cereal is completely coated.
Pour the warm cereal mixture into the prepared dish, and press down firmly into an even layer. (Tip: Use the bottom of a measuring cup or place a piece of parchment paper over the top and press with your hands.) Place in the refrigerator uncovered for 45 to 60 minutes, or until set.
Add the powdered sugar, 1 tablespoon instant milk powder, and milk to a small bowl and whisk to combine. Add more milk as needed, 1 teaspoon at a time, to reach a drizzling consistency.
Once set, remove the treats from the pan using the parchment paper handles. Cut into 8 rectangles. Drizzle the glaze over the bars, and allow to set before serving. Store in an airtight container at room temperature for up to 3 days.
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