I made these to take as my birthday treats to my former school for the kids. They loved these!
adapted from www.greedygourmet.com
6 oz white chocolate Beth used almond bark
6 oz plain chocolate Beth used chocolate bark
2½ oz crunchy peanut butter(1/4 c)
2¼ cups Cheerios
Line a shallow tin with greased baking parchment.
Melt the plain chocolate in a microwave proof bowl for 1 minute, stirring at 30 seconds. Stir until smooth
Melt the white chocolate in the same way and remove from the heat. Add the peanut butter to the white chocolate and stir well until smooth.
Add 1 cup of Cheerios to the melted dark chocolate and stir thoroughly until all the hoops are covered with chocolate. Add the remaining Cheerios to the melted white chocolate and do the same.
Drop alternate spoonfuls of each chocolate mix into the prepared tin, then tap the tin to level. Chip the mixture. Chill for 2-3 hours until firm. Beth just put alternated white chocolate and dark chocolate on a jelly roll sheet and broke apart after chilling.
Turn out on to a board and break the chocolate into manageable chunks for people to nibble on. Store in the fridge for up to 1 month.