Tag Archives: cereal

Coconut Date Balls

After the success of the Food For the Gods recipe, I have been constantly looking for other recipes that involve dates. Honestly, I have never been much for dates in the past. Most of my experience with dates was in the form of them being a main ingredient in Fruit Cakes. Ugh, the scourge of all holiday gifts or celebrations. Many people say that a Fruit Cake is a never ending gift, as it constantly gets re-gifted.

I have seen a few recipes for coconut date balls, but the recipe sourced here looked very easy as far as ingredients, and amount of time involved in preparing the balls. These are also a no-bake dessert, so that makes things great for summertime when you are really not looking forward to heating up the kitchen with an oven going.

The final piece that makes this a great recipe is the fact that I found a huge vat of pitted dates at Costco. Pitting the dried fruits is one of the most annoying aspects of cooking or baking with dates. To find pitted dates was great, and the price was great for about 4 pounds of dates.

Recipe Adapted From: Clearly Delicious

Ingredients:

* ½ cup butter (softened)
* 1 cup sugar
* 1 egg, beaten
* 1 cup dates (pitted)
* 2 cups Rice Krispies
* ½ cup nuts, chopped (i.e., Walnuts)
* ½ teaspoon vanilla
* dash of salt
* sugared shredded coconut, for rolling

Directions:

Combine first four ingredients in a medium sauce pan over medium heat. Stir every few seconds while cooking for 5 minutes. Transfer date mixture to a large bowl. Add cereal, nuts, vanilla and salt and stir to combine. Let combined mixture sit for 30-45 minutes until it is cool enough to handle with your hands.

Prepare two pans for balls. First pan line with aluminum foil (this will hold the completed balls). The second pan will hold the coconut used to roll the balls in.

Take a teaspoon and scoop out a small portion of the mixture and roll in your hands to form a ball. Roll the ball in the coconut and then place on the aluminum foil lined pan. Repeat for the remaining mixture. Place pan with balls in the refrigerator to cool.

Makes between 18-24 balls.

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Peanut Butter Chocolate Rice Crispy Treats

So last week I brought crepes to the ER department at Queen of the Valley, and one of the nurses was bummed that I did not bring in anything when she was working. I asked her if she was working today, and she stated “Yes!”

I have been reviewing a few recipes lately which have a base of Rice Crispies and this one seemed to hit almost all the areas of importance. Marshmallows for the sticky texture, rice cripies for the crunchy factor, peanut butter for the hidden flavor, and chocolate ganache for the topping.

The recipe requires literally no cooking. All of the preparation with heating was done in the microwave in glass bowls.

Ingredients:

1st Layer: Cereal
3 cups Crispy Rice cereal
½ of a 10 oz bag of marshmallows
2 tablespoons butter, softened
1/3 cup peanut butter
½ teaspoon vanilla extract

2nd Layer: Peanut Butter Fudge
Peanut Butter Fudge
½ cup butter, softenend
½ cup smooth peanut butter
½ teaspoon vanilla extract
1 ½ cup powdered sugar
1 ¼ cup mini peanut butter cups

3rd Layer: Cereal
3 cups Crispy Rice cereal
½ of a 10 oz bag of marshmallows
2 tablespoons butter, softened
1/3 cup peanut butter (optional)
½ teaspoon vanilla extract

4th Layer: Chocolate Peanut Butter Ganache
1 cup + 2 tablespoons smooth peanut butter
1 teaspoon instant coffee
2 cups chocolate chips

Recipe:

1. Prep a 9 X 13 pan, or something close to that, by greasing the bottom and sides with butter or a butter spray.
2. 1st Layer: Measure out your 3 cups rice cereal and set aside. In a large microwave safe bowl, put in your ¾ cup marshmallows, butter, peanut butter and vanilla. Melt in the microwave for around 45 seconds, take out…stir…put back in for a few more seconds. Do this until the mixture is smooth. Stir in your rice cereal and dump into pan. Spread it out evenly and press firmly.
3. Peanut Butter Fudge: Measure out powdered sugar and set aside. On the stovetop (or microwave) melt butter and peanut butter until smooth. Remove from heat, add powdered sugar and vanilla and stir until smooth. Dump over 1st layer of cereal and spread evenly. Spread out your mini peanut butter cups (Reese’s Pieces would work too) and gently press into the fudge.
4. Let the fudge set for a few minutes before you add the next layer of cereal. I popped my pan into the freezer for a few minutes.
5. 3rd Layer: Prepare this layer as you did the first. Only add the peanut butter if you really want a strong peanut butter flavor, which I did J Then pour oven the fudge and spread it evenly and press firmly. Make sure you try to cover up all the peanut butter cups, so that the next layer doesn’t hit the fudge.
6. 4th Layer: On the stovetop, melt peanut butter and chocolate chips until smooth. Stir constantly to avoid the chocolate from burning. Let cool for a few minutes, the pour evenly over the cereal layer and gently shake pan to evenly distribute chocolate.
7. Carefully cover with plastic wrap, and place in the freezer or fridge to firm. Cut into bars and enjoy death by chocolate and peanut butter!

Recipe adapted from yourcupofcake

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Kicked Up Rice Krispie Bars

Made a batch of these last week for my friends on 6DOU. They never seem to be at work when I bring food for testing. They seemed especially bummed about missing the Truffles from the previous week.

These are super easy, and only have 4 ingredients.

Ingredients

1/4 cup unsalted butter (1 stick)
16 ounces marshmallows
5 1/2 cups Rice Krispies
5 1/2 cups Fruit Loops

Directions

Line a 9×13 pan with parchment paper, and grease the paper. Melt the butter in a large sauce pan on low heat. Add the marshmallows to the melted butter. I used the small marshmallows, as they tend to melt faster than the larger ones. While it is combining, measure out the combined dry cereals in a large bowl, and mix. Once the butter/marshmallow is melted, immediately add it to the dry cereal mixture, and combine with a spatula or wooden spoon. Place the combined mixture into the prepared 9×13 pan. Refrigerate at least one hour. I make mine in the evening, and let it chill overnight.

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