Crunchy Chocolate Cereal Bark

by

Have you ever bought a box of cereal that everyone in your household loves and for some reason no one ever wants to eat the last cup or so at the bottom of the bag? It sits in the back of your pantry for what seems like forever until it finally goes stale and you throw it out. Well I have a better idea than just tossing it in the trash.  How about making a tasty crunchy, chocolatey cereal bark?  It’s the perfect way to transform the forgotten about cereal into a fab new version of itself; and I promise nothing will go to waste. You can use almost any cereal for this but I do prefer something a little less sweet.  However, if you have a sweet tooth – go for it.

 

Print

Crunchy Chocolate Cereal Bark

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ingredients

2 cups semi-sweet chocolate chips

2 tablespoons vegetable shortening

1 teaspoon vanilla extract

2 ½ cups of cereal (rice krispies, cheerios, shredded wheat squares, grapenuts etc…)

Pinch of salt

Instructions

Line a baking sheet with parchment paper

1. Fill a pot with a couple inches of water and place it over a medium heat. Find a heat proof bowl that fits snuggly into the pot, so the bowl sits above the water. Turn the heat to medium and bring the water to a simmer.

2. Add the chocolate chips and shortening to the bowl. Melt the chocolate, stirring occasionally until the chocolate mixture is smooth and silky. Stir in the vanilla and salt.

3. Remove the bowl of chocolate from the heat. Pour in all the cereal and mix until it’s all fully coated.
Dollop the mixture on to the prepared baking sheet and spread it out in one layer.

4. Place the bark in the fridge to cool completely, about 30 minutes.

5. Remove the bark from the fridge and break it up into pieces. Store in an air-tight container in the fridge.

Did you make this recipe?

Share a photo and tag me @andreabuckettcooks — I can't wait to see what you've made!

3 Comments

  1. AFMD

    Yum! If I don’t have shortening but have coconut oil, can I use that instead?

    Reply
    • Andrea Buckett

      Yes absolutely it will work perfectly!

      Reply
  2. Denise Hanrahan

    Asking the same question and I use coconut oil instead of vegetable shortening

    Reply

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Meet the Author

Andrea Buckett

Andrea Buckett is a renowned chef and food expert celebrated across Canada for her engaging and unique food content. With over twenty years in the food industry, her approachable style and practical cooking tips bring easy, flavorful recipes to the table, tackling mealtime monotony. Regularly featured on television, social media, and in print, Andrea draws on her extensive knowledge in food, recipe development, and nutrition. She is set to publish her first cookbook with Appetite Random House in spring 2025.

Recipes You Might Also Like…

Pin It on Pinterest

X