Every year, the second grade class at my daughters’ school holds a Rice Krispie treat sale. Each second grade child brings at least ten homemade Rice Krispie treats to school, and during lunch, the treats are sold for 50 cents a piece. The money is then donated to a charity. I love this little event. Not so much because my daughter gets to practice making change (important!), and is learning to give to others in need (even more important!), but because the moms (and dads!) knock it out of the park with the Rice Krispie treats. Some are pink, some have sprinkles, some are drizzled with chocolate and caramel. Some incorporate Fruity Pebbles, others use colored marshmallows, and there are always a few with candy bars crushed on top. It is a Rice Krispie treat smorgasbord, if you will. The kids LOVE it, and the table of over-the-top goodies outside the second grade classroom doors always gives me a laugh.
Last week, the girls and I were online trying to decide how best to doctor up our treats.
We ultimately cut them into the shape of a Christmas tree with a cookie cutter and gave them licorice garland and Skittle ornaments. (Yep, it was a little too-much project, and in hindsight, I think I bit off more than I can chew for a weeknight after 6:00.) But while online, we stumbled across this recipe for Cheerios treats. I thought it looked promising (and I think the sunflower nuts at least give it the illusion of being healthier). I have several boxes of assorted Cheerios in my house right now, AND someone told me it is National Chocolate Covered Anything Day (now there’s a nice holiday), so why not give it a go? In case you care to join us, here’s the how-to:
Banana Nut Cheerios Snacks
Ingredients:
3 tablespoons butter (do not use spread or tub products)
1 bag (10.5 oz) miniature marshmallows
6 cups Banana Nut Cheerios cereal
1/3 cup roasted sunflower nuts
1/4 cup semi-sweet chocolate chips
1 teaspoon canola oil
Preparation:
Spray a 13×9 inch pan with cooking spray. In a large, microwave-safe bowl, microwave butter uncovered on high for 30 to 45 seconds or until melted. Add marshmallows. Toss until coated. Microwave on high 1 minute 15 seconds to 1 minute 45 seconds, stirring every 30 seconds, until mixture can be stirred smooth.
Stir in cereal and sunflower nuts until well blended. Press evenly in pan.
In small, microwave-safe bowl, microwave chocolate chips and oil uncovered on high 45 to 60 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over bars.
Cool one hour until glaze is set. Store loosely covered.
And yes, I’ll be throwing down some Kashi and GrapeNuts over the next couple of weeks in a desperate attempt to prove to you that I don’t always eat my cereal with assorted candy and marshmallows.
Enjoy!
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My favorite party of the year is held by dear friends of mine each May. They have a good old-fashioned backyard bar-b-que, and it is pure Americana: watermelon seed spitting contest, potato sack races, hula hoop contests and even a “cow-calling” competition for the grown-ups (traditionally scheduled mid-way through the party. Everyone’s “moos” seem “moo-ier” after a beer or two…go figure). While I did not win the cow-calling contest this year, I did knock it out of the park (or is that the barn?) with my appetizer contribution: Asparagus Rolls. Since awards season is upon us and many of you are hosting fetes, I think this would also be a great addition to your party menu, so here’s the recipe:
Footnotes by Lisa 