Variation of classic rice crispy treat recipe, with roasted whole peanuts and Kashi’s puffed whole grains instead of rice crispies. This version is chewier, less crispy.
Butter OR line with parchment 9″ x 13″ pan.
Melt in a saucepan over medium heat until stirred smooth:
1 10 ounce bag of marshmellows (smaller ones melt faster but you can use either large or small)
4 tablespoons butter
Variations: once you take off heat, you can also add one of these
For peanut butter treats: 1/2 cup peanut butter
For Mexican treats: 1 teaspoon cinnamon, 1 teaspoon vanilla, 1 cup broken pecan pieces, 3 tablespoons of cocoa powder
For German chocolate: 1/2 cup coconut flakes, 1 cup chopped pecan pieces, 4 tablespoons of cocoa powder
etc…
Add melted stuff to bowl with pre-measured:
6 cups of Kashi 7 Whole Grain Puffs
1 cup whole peanuts (you can add whatever your tastebuds fancy in addition or instead of this: chocolate chips, white chocolate chips, dried cranberries, etc…)
Mix until dry stuff is coated, press into pan (I flatten with a spatula, pressing down lightly). Cool, cut, serve and enjoy!
For stove-top picture sequence check out: http://www.cookingforengineers.com/recipe/104/Kelloggs-Rice-Krispies-Treats
