White Chocolate Honey Nut Cheerio Bars

Sweet and salty cheerio granola bars dipped in white chocolate candy melts. These bars are a sticky treat that can't be beat. They'll be gone in seconds, promise.

I really like food. You know, in case you haven't noticed. Though to be fair I love cooking it way more than eating it. There are some things I could cook or bake just for the sake of the process and never take one bite.

These bars aren't one of those things. In fact, I know something's really good when I have absolutely no control over how many of them I eat--- and these bars are hard to stop eating. They're like some of the best granola bars in the history of ever.

Honey Nut Cheerio Bars

2 3/4 cup plain cheerios

3/4 cup roasted salted whole almonds

1 tablespoon golden flaxseed

1/4 cup salted butter

1/4 cup honey

1/3 cup brown sugar

1/4 teaspoon pure vanilla extract

1/2 teaspoon almond extract

5 ounces white chocolate candy melts or almond bark (optional) *bars taste just as good with or without

Combine cheerios, almonds, and flaxseed together in a large mixing bowl. Set aside. Line two 4x8inch bread pans with a small sheet of parchment paper. Set aside.

Melt butter, brown sugar and honey together in a small saucepan over medium-high heat. Bring to a rolling, rapid, bubbly boil stirring constantly. Once it reaches the boil, stop stirring and turn the heat to medium. Let boil for two minutes without stirring at all. Remove from heat and stir in extracts. Moving quickly, pour over cheerio mixture until all of the cheerios and nuts are evenly coated. Press half of the mixture into each of the prepared baking pans. The bars should be about 1" thick. Let set for at least two hours or overnight. Cut each sheet of bars into 5 bars (making 10 bars total).

If desired, melt chocolate candy melts in a double boiler or microwave following package directions. Dip the bottom half of the bars in chocolate and let cool on wax paper or parchment paper until chocolate is set.

Recipe Yield: 10 bars

Recipe Source: an Amanda Jenks original, inspired by this recipe

My Recipe Notes:
Be sure to start timing the two full minutes of boiling when the sugar mixture reaches a full rolling boil. If you don't do this part right the bars won't set correctly.