so evil but so healthy...
no-bake peanut butter whole grain flaxseed candy-cookies
Ingredients:
1 cup white sugar
1 cup karo syrup
1-2 tsp vanilla extract (i used mexican)
2 cup peanut butter (your choice, i prefer smooth)
4.5 cup crisp cereal (i used an entire 10oz box of uncle sam whole grain and flaxseed flakes; it's a bit nutty and a bit filling, great for this recipe! you can also use rice crispies or whole grain unfrosted flakes)
Hardware:
saucepan, 1qt is probably good (8.5 cups of 'stuff' need to fit w/ room to stir, almost halfway up)
cooling trays, at least two
parchment paper (on cooling trays. NOT wax paper!!)
candy thermometer
metal soup-spoon
wood stirring spoon
not hungry (or you will eat them before they cool!)
Directions:
Combine sugar and syrup in pan over medium heat. stir occasionally until bubbling; then stir frequently until b/w 200'F and soft ball stage (clip the candy thermometer on the edge of the pan the whole time).
Once the mixture has reached temp, turn off the heat and remove the thermometer. add the vanilla and peanut butter and stir vigorously until blended, then add cereal. continue stirring until fully incorporated; stirring too much will destroy the cereal crispiness.
using metal soup-spoon (or a teaspoon), drop balls of goo onto wax paper; try and keep them between the size of a nilla wafer and an oreo cookie.
let cool (the hardest part) and eat.
optional: while still hot, you can lightly drizzle caramel and/or chocolate over the dropped pieces.
num, num, num, num!
plus, the whole thing from prep to drop (minus cooling-time), takes less than 30 minutes.
Ingredients:
1 cup white sugar
1 cup karo syrup
1-2 tsp vanilla extract (i used mexican)
2 cup peanut butter (your choice, i prefer smooth)
4.5 cup crisp cereal (i used an entire 10oz box of uncle sam whole grain and flaxseed flakes; it's a bit nutty and a bit filling, great for this recipe! you can also use rice crispies or whole grain unfrosted flakes)
Hardware:
saucepan, 1qt is probably good (8.5 cups of 'stuff' need to fit w/ room to stir, almost halfway up)
cooling trays, at least two
parchment paper (on cooling trays. NOT wax paper!!)
candy thermometer
metal soup-spoon
wood stirring spoon
not hungry (or you will eat them before they cool!)
Directions:
Combine sugar and syrup in pan over medium heat. stir occasionally until bubbling; then stir frequently until b/w 200'F and soft ball stage (clip the candy thermometer on the edge of the pan the whole time).
Once the mixture has reached temp, turn off the heat and remove the thermometer. add the vanilla and peanut butter and stir vigorously until blended, then add cereal. continue stirring until fully incorporated; stirring too much will destroy the cereal crispiness.
using metal soup-spoon (or a teaspoon), drop balls of goo onto wax paper; try and keep them between the size of a nilla wafer and an oreo cookie.
let cool (the hardest part) and eat.
optional: while still hot, you can lightly drizzle caramel and/or chocolate over the dropped pieces.
num, num, num, num!
plus, the whole thing from prep to drop (minus cooling-time), takes less than 30 minutes.