Not so fast — this won’t exactly count as a Mothers’ Day gift, but if you’re looking to do something extra sweet for mom on Sunday, then give these Wheaties bars a try.
These were my favorite go-to dessert to make growing up: just a couple ingredients, no cooking necessary, and the word “breakfast” made me think they were healthy. While they’re not the most decadent thing you could eat, they might not be the best breakfast choice, either (but on Mother’s Day, anything goes!)
I whipped these up today without chocolate on top so that mom could eat these for breakfast (she’ll freak if there’s chocolate). I’ve included a second recipe found in a 1959 Betty Crocker cookbook, which includes other options for sweets (marshmallows, nuts and shredded coconut) and no corn syrup.
Do you have a recipe or recommendations for things to do with Mom on Mother’s Day? Email firstname.lastname@example.org and we’ll publish them this weekend!
— Alex (Matthews) Kochon
1. Wheaties Breakfast of Champions Bars
(adapted from the back of a Wheaties box)
10 c. Wheaties cereal
3/4 c. sugar
3/4 c. light corn syrup
1/4 c. olive oil
1/4 c. peanut butter
1/4 c. honey
1 tsp. vanilla extract (optional)
1 c. semisweet chocolate chips
1 c. butterscotch or peanut butter chips
(You can also cut the recipe in half and make in a smaller 8 or 9” pan.)
- Grease a 13 x 9” pan. Measure cereal into large bowl; set aside.
- In medium microwavable bowl, combine sugar, corn syrup and olive oil and microwave on high for about 2 minutes, stirring after a minute until melted and smooth. (Can also heat in a saucepan on a stove over medium heat, stirring frequently.)
- Add peanut butter; stir until smooth (microwave for another 30-45 seconds if peanut butter is cold.) Stir in honey.
- Pour entire mixture over cereal in bowl; stir until evenly coated.
- Transfer and press cereal mix into pan.
- Microwave chips in small microwaveable bowl, uncovered on high for about 2 minutes (stir after 1 minute) until melted and smooth.
- Spread melted chips over bars.
- Refrigerate, covered loosely with plastic wrap, until firm (at least an hour).
3 tablespoons butter (or margarine or olive oil)
8 oz. regular marshmallows (4 c.)
4 c. Wheaties cereal
1/2 c. coarsely chopped nuts
1/2 c. shredded coconut
1/2 teaspoon salt
4 oz. sweet or semisweet baking chocolate, melted
- Butter 8 or 9” square pan
- In double boiler over hot water or in 3-quart saucepan over medium heat, melt butter and marshmallows, stirring occasionally, until completely melted. Remove from heat.
- Fold in cereal, nuts, coconut and salt. Pat mixture evenly in pan.
- Pour melted chocolate over top; spread evenly. Refrigerate about one hour before cutting into 4 rows by 3 rows.