Chocolate Covered Cereal

  • Yield : 10 to 12 servings
  • Prep Time : 20m
  • Ready In : 50m
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  • 4 cups whole grain oat cereal, such as Cheerios
  • 1 pound milk chocolate, tempered
  • 4 cups corn flake cereal
  • 1 pound dark chocolate, tempered


Step 1

For the oat cereal: Line 2 rimmed baking sheets with parchment paper. 

Step 2

Place the cereal in a large bowl. Pour about half of the tempered chocolate over the cereal and, using a rubber spatula, toss the cereal around to coat evenly. The chocolate will begin to set. When the first coating has set, pour in the remaining chocolate and again toss to coat evenly. 

Step 3

Working quickly while the chocolate is still pliable, scoop up small mounds of the cereal and place them on the prepared baking sheets. Set aside for about 30 minutes (or place the baking sheets in the refrigerator for no more than 10 minutes to speed the setting). 

Step 4

Layer the cereal clusters, separated by sheets of waxed paper, in an airtight container and store at room temperature for up to 2 weeks.

Step 5

For the corn flake cereal: Crunch up the cereal by hand, so as to break them up, but not pulverize them into crumbs. Add the crumbled cereal to the bowl of chocolate and toss to coat evenly. 

Step 6

Drop the cereal by rounded spoonfuls onto a parchment lined baking sheet. Place the sheet into the refrigerator to help the cornflake clusters set. 

Step 7

Package as you wish! 

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