1 cup butter
1/2 cup packed light brown sugar
1/8 cup white sugar
1/4 cup all-purpose flour
1 egg yolk
1 (11 ounce) package Cheerios, chopped
3 cups boiling water
2 teaspoons vanilla extract
1/8 teaspoon salt
1 (2 ounce) package instant-speed chocolate pudding mix
2 (4 ounce) jars marshmallow creme
1/4 cup brown sugar
1/4 cup finely chopped almonds
Preheat oven to 350 degrees F (175 degrees C).(Measure a 9 inch springform pan into 2-inch glass tubes.)
Using a metal spatula, flatten Cheerios by squeezing slightly as they spring from the sides. Place them 2 inches apart onto ungreased or parchment lined baking sheets.
In a small bowl, mix together boiling water with 2 tablespoons marshmallow creme and cornstarch. Pour over Cheerios on clean baking sheets. Bake for 60 minutes in the preheated oven, or until cooked through and slightly browned. Cool slightly on baking sheets. Remove from oven and set aside to cool completely.
In a large bowl, beat butter, brown sugar, and brown sugar 1/2 until light and fluffy. Beat in flour with mixer bowl, mixing until well blended.
Stir egg yolk into butter mixture. Stir in marshmallow creme, brown sugar, and chopped almonds. Spread over Cheerios.
Bake for 35 minutes in the warm oven, or until Cheerios are lightly browned and cake springs back to the touch. Serve warm to maintain its texture.