Boy…the weekends always fly by, don’t they?
I am so happy that the sun is shining! I got in 2 great runs with my man this weekend so that makes me smile. We have had so much snow…mostly on the weekends this winter and that has really disrupted my weekend running plans. I don’t like to run on the treadmill (dreadmill) much… do you?
I have some really yummy recipes coming up for you. I made this super yummy chicken curry soup that I will post later this week….or at least I hope to…BUT today it’s all about the sweets.
I had a minute to get to Whole Foods today. I have wanted to try to make a ‘rice krispy’ type treat with peanut butter and some whole-grainy type of cereal. I picked up one of my favorites….Mesa Sunrise by Nature’s Path. This cereal is a mixture of corn, flax, quinoa and amaranth. It’s mighty tasty too, if I say so myself.
It’s gluten and wheat free. No major junk and 3 grams of fiber in 3/4 cup.
So I melted up some mini marshmallows (I know, not super healthy–but I did get the Whole Foods brand) with a tad of butter, and all natural peanut butter.
I added in some of the Mesa Sunrise cereal and pressed the mixture into a pan. I popped the pan in the refrigerator to cool for about 30 minutes. I won’t lie, though, I did go back in the refrigerator before the 30 minute mark and tasted my creation
Then, I cut the rest into bars.
- 1 Tablespoon oil (olive or coconut), OR butter
- 2 cups mini marshmallows (made without high fructose corn syrup)
- 1/4 cup peanut butter (I use teddie or smackers all natural)
- 3 cups of Mesa Sunrise cereal
- In medium-large sauce pan, add oil or butter and mini marshmallows over medium low heat, stirring continuously to avoid burning.
- When marshmallows are melted, add in peanut butter and stir until creamy. Shut off heat.
- Add in cereal.
- Place mixture in 8 x 8 square pan.
- Using parchment paper, press mixture firmly into pan.
- Place in refrigerator to set for at least 30 minutes.
- Cut into desired size bars.
- Recipe easily doubled for thicker bars-using 8 x 8 pan or simply a double batch using a 9 x 13 pan.
Oh my….yes. and, you’re welcome … You will really love this treat.
And, I am hoping my FODMAP friendly cookbook is up on my site by tomorrow!