The Ultimate Chewy Coconut Chocolate Cowboy Cheerio Bars

If you loved my Chewy Coconut Cowboy Cookies, you're going to love these... finally a healthier option!

Have you ever made Rice Krispies treats as a child? I sure did, and I still make them today! Lately I've been on a coconut binge, and nothing goes better with coconut than chocolate IMO. :) I must admit, this recipe KIND of spawned from Kashi's new Coconut Dark Chocolate bars, which may I add,.. taste AMAZING. This is a "grown-up", slightly healthier version of the well known, nostalgic crispy rice treat, but it doesn't mean it has to sacrifice flavor!  These little bars can be customized to your heart's desire, tweaked until they are just the way you like them!

This recipe may also be suitable for vegans, coincidentally, check to make sure Cheerio's or any other brand your using in place of it is vegan.

Here we go...

The Ultimate Chewy Coconut Chocolate Cowboy Cheerio Bars

• 6 cups Cheerios (or similar cereal)... and not the HFS Honey-Nut version!
• 1 bag (10oz) Marshmallows
• 5-6 tbsp Virgin Coconut Oil -> works great for skin, hair and nails might I add (& deo..)
• 1 tsp Pure Vanilla Extract
• 1/4 tsp Salt
• 1/2 cup Semi-Sweet Chocolate Chips
• 1 cup Shredded Coconut, Unsweetened
• 1/2 cup dried cranberries, cherries (or fruit of your choice)

In a large saucepan over low heat, melt 5 tablespoons of the coconut oil (reserve the rest for later) and marshmallows. Stir frequently until marshmallows are almost completely melted. Remove from heat and add vanilla and salt. Stir in the Cheerio's, dried fruit, and half of the portion of shredded coconut. Pour into a medium baking dish, pressing it into the corners, using coconut oil as needed to "un-stick" yourself from the gooey marshmallow. Now, melt the chocolate and remainder of the coconut oil in a double boiler or in the microwave (do not over heat!) and drizzle over the slab of cheerios. Sprinkle the rest of the shredded coconut over the entire slab. Allow to cool, and enjoy!

The result is a chewy, crunchy bar packed with fruit and whole grain oats, and believe me it tastes great. I used coconut oil in place of butter in this recipe because it actually melts just above room temperature, but butter can be substituted if you don't happen to have coconut oil around. Coconut oil gives these bars a really soft and chewy texture. These bars aren't overly sweet either, if you want something sweeter, use the Honey-Nut version of cheerios, and sweetened shredded coconut .

Chewy Coconut Cowboy Cookies

If you've never heard of a 'Cowboy Cookie' before, you have probably never tried one, or perhaps you have and were completely unaware of their peculiar name. Cowboy cookies usually contain flour, oats, chocolate chips and sometimes nuts, they are a chewy cookie with a satisfying array of textures and flavours. The inspiration for these Coconut Cowboy cookies came to me when I was eating a Bounty bar recently and decided I would like to see a cookie that tasted similar yet contained oats and was chewy and sweet. Here's what I came up with..

The original recipe that I followed is here: http://allrecipes.com/Recipe/Oatmeal-Chocolate-Coconut-Chewy/Detail.aspx but check out my version below!

Ingredients

• 1/2 cup butter, softened
• 1/2 cup peanut or almond butter
  
• 1 cup packed brown sugar
• 1 cup sweetened condesnsed milk
  
• 2 eggs
• 2 teaspoons vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt (optional)
• 3 cups rolled oats
• 2 cups semisweet chocolate chips
• 2 cups sweetened, flaked coconut

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, cream together the butter, brown sugar until smooth. Add the peanut or almond butter and sweetened condensed milk mixing until well incorperated. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the sugar mixture until well blended. Stir in the oats, chocolate chips. walnuts and coconut until evenly distributed. Drop by rounded tablespoons onto ungreased cookie sheet.
3. Bake 10 to 12 minutes for chewy cookies, extend the baking time to 14 for crispy cookies.
   
4. Cool for 1 minute on the cookie sheet and then remove to wire rack. Cool completely and then store in tightly sealed container.