Chocolate cheerio cocoa krispie cake

6 servings
15 min
10 min
Very Easy


Number of serving: 6
4 ounces semisweet chocolate chips (about ¾ cup)

2 tablespoons butter

1 bag (10 ½ ounces) mini marshmallows

3 cups of chocolate cheerios

3 cups of cocoa krispies

1 cup salted dry roasted peanuts

1 cup M&Ms mini baking bits


  • Spray a 10 12 cup Bundt pan with cooking spray. In a large bowl heat the chocolate and butter in the microwave on high for 1 minute, stirring once during heating.
  • Remove and stir until melted and smooth. Add the marshmallows to the mixture. Heat in microwave on high 1 minute longer, or until mixture is smooth.
  • Add the cereal and peanuts and stir until coated and well combined. It will come together, just give it time.
  • If you're using them, add in the mini chips last so they won't crush or melt. Press the mixture down into a Bundt pan with fingertips.
  • Let stand 1 hour to set. In warm weather, you may want to put it in the fridge to set.
  • When you are ready to serve this, loosen it with a flexible spatula and invert on to a plate. Cut in slice.
  • Store covered at room temp for up to 3 days.


Chocolate Cheerio Cocoa Krispie Cake, photo 1Chocolate Cheerio Cocoa Krispie Cake, photo 2Chocolate Cheerio Cocoa Krispie Cake, photo 3


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