Today is National Cereal Day so I made these No Bake Samoa Cereal Bars with Chocolate Ganache to celebrate because celebrating food holidays is what this foodie does best…heeeeyyy! 🙂 You only need a few ingredients to make the cereal bar itself – just honey, peanut butter, any cereal or combination of cereals you like and shredded coconut. The toppings are the fun part though so you can drizzle as much caramel sauce, chocolate sauce and extra coconut that you’d like.
As you can imagine, these are a tad messy to eat, so when you did the cereal bars in chocolate and top with chocolate and caramel, it doesn’t necessarily scream on-the-go snacking opportunity, but when you’re not on-the-go, these babies are chewy, gooey and oh-so delicious.
This recipe was sponsored by Lactaid in celebration of #nationalcerealday
Recipe inspired by American Heritage Cooking
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- 2/3 cup smooth peanut butter
- 1/3 cup honey
- 3 cups Kashi Go Lean cereal or you can use any cereal of chioce
- 1 1/4 cups of unsweetened shredded coconut toasted, divided
- 1 cup caramel sauce mine was store bought
- 4 oz chopped semi-sweet chocolate
- 2 tbsp coconut oil
- 1/4 cup milk I used [url href="https://www.lactaid.com/products/lactaid-whole-milk"]Lactain[/url]non-dairy milk
- Line 9x9 inch square pan with parchment paper
- In a large bowl, microwave the honey for about 1 minute until it warms up.
- Immediately sitr in the peanut butter until completely combined.
- Gently stir in the cereal and 1/2 cup of shredded coconut until completely coated with peanut butter/honey mixture.
- Press very firm into the prepared pan to make sure everything sets properly.
- Chill in the freezer until the bars set - around 30 minutes - 1 hour.
- Place milk and coconut oil int a small sauce pan over medium heat.
- Cook 2-3 minutes, stirring occasionally, until coconut oil has melted completely but do not allow the milk to boil.
- Stir the chopped chocolate into the saucepan and incorporate with the coconut oil and milk until everything is completely melted and the mixture is shiny and smooth.
- Line a large cookie sheet with parchment paper. Cut chilled bars into equal squares. Dip the bottom of each bar into the chocolate ganache and lay upside down on the lined cookie sheet allowing the chocolate to set and dry.
- Repeat with remaining bars. Place the tray in the freezer or fridge to set quicker.
- Once the chocolate has set, turn the bars, add the remaining shredded coconut and drizzle the top of the bars with caramel sauce and remaining melted chocolate ganache.