White Chocolate Strawberry Cheerios Cups
I love simple and easy recipes, with a few simple ingredients, like these White Chocolate Strawberry Cheerios Cups. You can make ahead a bunch of those yummy bites and grab a few whenever you are in a hurry and need something sweet and delicious to satisfy your sweet tooth. I made a chocolate-peanut butter version last year and they become very popular. Maybe you remember my Chocolate Peanut Butter Granola Cups, or my No Bake Oatmeal Cups, as well.
For this simple and easy recipe, you will need just four ingredients that you probably have on hand. The base is Cheerios cereals. Since it is the season of fresh, sweet, and juicy strawberries, this recipe uses them, too. And white chocolate melted with coconut oil is used as glue to hold strawberries and cereals together.
Ingredients
2 ½ cups Cheerios cereals
12 oz. white chocolate chips, or white chocolate (finely chopped)
3 Tablespoons coconut oil
1 cup (5–6 oz.) diced strawberries
Instructions
Spray 12 cup silicone muffin pan with cooking spray and set aside. If you don’t have silicone mold use standard cupcake pan, just grease it really well.
First wash and dice strawberries, then set aside.
In a heavy bottom saucepan, over medium-low heat, stirring gently and constantly with a rubber spatula, melt white chocolate and coconut oil until it is smooth and thin.
Next stir in Cheerios cereals.
Finally, gently fold in strawberries.
Divide the mixture into greased silicone molds.
Place in the freezer to set, then remove from the mold and enjoy!
Store leftovers in the fridge for 2-3 days or freeze for longer storage.
For this simple and easy recipe, you will need just four ingredients that you probably have on hand. The base is Cheerios cereals. Since it is the season of fresh, sweet, and juicy strawberries, this recipe uses them, too. And white chocolate melted with coconut oil is used as glue to hold strawberries and cereals together.
Ingredients
2 ½ cups Cheerios cereals
12 oz. white chocolate chips, or white chocolate (finely chopped)
3 Tablespoons coconut oil
1 cup (5–6 oz.) diced strawberries
Instructions
Spray 12 cup silicone muffin pan with cooking spray and set aside. If you don’t have silicone mold use standard cupcake pan, just grease it really well.
First wash and dice strawberries, then set aside.
In a heavy bottom saucepan, over medium-low heat, stirring gently and constantly with a rubber spatula, melt white chocolate and coconut oil until it is smooth and thin.
Next stir in Cheerios cereals.
Finally, gently fold in strawberries.
Divide the mixture into greased silicone molds.
Place in the freezer to set, then remove from the mold and enjoy!
Store leftovers in the fridge for 2-3 days or freeze for longer storage.
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