Cereal Squares

method

  1. Grease an 8-inch (20 cm) square pan, line it with parchment paper and set aside.
  2. In a large bowl, stir together the corn flakes, Shreddies, oats, pretzels and raisins.
  3. In a medium pot, stir the marshmallows, soy nut butter (or peanut butter), honey (or maple syrup), butter (or coconut oil) and vanilla over medium-low heat until melted. Pour this flavoured nut butter over the cereal mixture, stirring to coat well. Stir in the chocolate chips (or candies) and then press the batter into the pan. Chill for at least 2 hours before slicing. The squares will keep in an airtight container in the fridge for up to 1 week, or they can be frozen for up to 3 months and thawed in the fridge over night before serving.

Note
This quick, no-bake recipe is a great way to use up leftover holiday candy (Halloween, Christmas, Easter)—just stir it in at the end. While the recipe calls for ½ cup (85 g) chocolate chips or other candies, it would be safe to double that amount and still have the squares hold together and slice well.

Recipes from Baking Day with Anna Olson, Appetite by Random House, 2020