Blueberry Pistachio and Marshmallow Cereal Bars

What sorts of treats remind you of when you were a kid? I was feeling nostalgic about the back-to-school season, and decided to recreate a classic treat in the form of Blueberry-Pistachio Marshmallow Cereal Bars. What fun!

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I decided to make these Blueberry-Pistachio Marshmallow Cereal Bars. They’re not just for kiddos – I love them, too! They’re great as a treat at the end of the day, or even with coffee in the a.m. – I mean, they’re made with cereal, right?

 

I haven’t had crispy marshmallow treats in such a long time, and while these brought back memories of snacks from the past, I’m really glad I changed things up a little and added some extra goodies into the mix. The salted pistachio pieces and sweet blueberries are perfect together, studded throughout these bars.

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If you’re packing Blueberry-Pistachio Marshmallow Cereal Bars into a lunch box or bag, wrap them in a sheet of parchment paper or waxed paper. What a wonderful surprise for a kid at lunchtime, or an adult at lunch hour.

Whether you slice your squares small or keep them on the larger size, grab a glass of milk or cup of hot tea or coffee to pair up with Blueberry-Pistachio Marshmallow Cereal Bars.

Blueberry Pistachio and Marshmallow Cereal Bars
 
Author:
Recipe Type: Breakfast
Serves: 15 bars
Ingredients
  • ¼ cup butter
  • 3-1/2 cups mini marshmallows cups marshmallows
  • 6 cups cereal O’s
  • ¼ cup dried blueberries, plus extra for garnish
  • ¼ cup pistachios, rough chopped, plus extra for garnish
  • Nonstick cooking spray
Instructions
  1. Spray a 9x12-inch baking pan with nonstick cooking spray and set aside.
  2. Add the butter to a large pot over low heat. When melted, add the marshmallows, in batches, and stir until melted.
  3. Add the cereal and stir to combine.
  4. Add the dried blueberries and pistachios and stir to combine.
  5. Transfer the mixture to the baking pan. Add a bit of the nonstick cooking spray to your hands, and use them to pat down the mixture, spreading it evenly across the pan.
  6. Sprinkle with the remaining dried blueberries and pistachios.
  7. Cool thoroughly before cutting into squares and serving.

 

Patricia Conte

Patricia Conte is the writer, recipe developer, and photographer behind Grab a Plate. She credits her love of cooking, baking, and entertaining to her Italian immigrant family who is also passionate about all things food! Visit her at Grab a Plate where she shares her love of food, recipes, and bites in between. Follow Patricia on Twitter, Facebook, and Instagram.

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