Twinkies, Pop Tarts, Jos Louis, Bugles, they all have one thing in common, they immediately bring me back to my childhood.
And let’s not forget the square dish of sugary gelatinous jello that used to make an appearance in our fridge on occasion, but for the most part snacks around our house were made from scratch.
One of my all time favourites was rice krispie squares. It was one of those recipes that as a kid you were given a job, you got to sport the chefs hat, the important job of stirring or measuring out the marshmallows, or if you were like me you just stood there pretending to help when all you were really doing was eating.
This was also a fun game when it came to baking chocolate chip cookies.Pretty sure over the years I have eaten my fair share of raw cookie dough, and I was always shocked when the recipe would say makes 24 cookies but when I would make them I could only get 18 out of a recipe.
I remember once in college we had gone out and just maybe might have drank a little too much (just this once mom I promise) and for some reason we ended up at a 24 hour grocery store, because that’s you do when you drink too much. Anyways not sure who had the brilliant idea but someone suggested that we should make our own version of cookie dough ice cream.
How hard could it be right? You buy some vanilla ice cream, some Pillsbury cookie dough and BAM!!! Ben and Jerry’s you better watch your back.
I can still remember taking the first bite and thinking holy crap why don’t I do this on a daily basis. Two bites later I realized why. I can longer look at a log of Pillsbury chocolate chip cookies without secretly wanting to throw up a little bit in my mouth.
I think this was also the beginning of my don’t eat it before it comes out of the oven rule, but these bad boys are no bake and delicious from the start to finish so grab a fork and dig in.
Peanut Butter Rice Krispies (for the kid in all of us)
½ cup peanut butter
½ cup honey (Vegans maple syrup works just as well)
1 tbsp. vanilla
1 tbsp. coconut oil
½ tsp. salt
3 ½ cups brown rice cereal puffs
Handful chopped peanuts
½ cup dark chocolate (I used 1 lindt bar 70%)
1 tbsp. peanut butter
Handful chopped peanuts
Sprinkle of sea salt
Line an 8 inch square dish with parchment paper and set aside.
In a large pot over med low heat add peanut butter, coconut oil, honey and salt then stir until combined. Remove from heat and add in the vanilla. Next you’re going to stir in cereal and peanuts.
Press the cereal mixture into you square dish and press down firmly, pop into your freezer while you make chocolate topping.
In same pot melt the chocolate and the peanut butter but be careful not to burn them stirring constantly.
Once melted remove the cereal base from the freezer and cover with melted chocolate top with peanuts and a sprinkle of sea salt then back into the freezer until you are ready to cut and serve.
Snap crackle poppin’