Brown Rice Krispy Treats

The Veggie Kitchen’s version of an old time favorite. This delicious snack brings back memories of childhood treats. Just like Mom used to make!

Ingredients:

2 cups of crisp brown rice cereal
½ cup shredded coconut
¼ cup peanut butter
¼ cup plus 1/8 cup honey
1 tbs non hydrogenated margarine
1 tsp vanilla extract

Preparation:

1. Melt the margarine in a saucepan
2. Add the peanut butter and honey, and raise temperature to medium. Stir and let the mixture bubble and boil for about one minute
3. Turn off the heat and add the vanilla extract.
4. Mix the crisp brown rice cereal and coconut together and then pour them into the saucepan and mix well until cereal is well coated.
5. Pour into a greased nine inch baking tray, spread evenly and pat the mixture down firmly
6. Allow to cool for at least 60 minutes and then cut into 2 inch squares, makes 16 pieces. The Brown Rice Krispy Treats cut best when left to set for at least 12 hours.

Soft and Chewy Popcorn Balls

The popcorn balls have a “cracker jack” like flavor. They are easy to make and fun to eat.

Ingredients:

6 cups of popped popcorn
¼ cup of honey
¼ cup peanut butter
½ cup of peanuts (we used salted blister style peanuts)
1/8 cup of molasses
2 tbs non hydrogenated margarine
1 tsp vanilla extract

Preparation:

1. Melt the margarine in a saucepan
2. Add the peanut butter, honey and molasses and raise temperature to medium. Stir and let the mixture bubble and boil for about one minute
3. Turn off the heat and add the vanilla extract.
4. Pour the heated mixture onto the popcorn and peanuts. Mix well with a spoon until the mixture cools and then you can mix with your hands.
5. Press the popcorn mixture together firmly and shape into popcorn balls, approximately 3 inches in diameter. These popcorn balls will be soft and chewy.

Cook’s Note:

Be sure to remove any unpopped seeds before making the treats. To remove the seeds I sifted through the popcorn while transferring it from one bowl to another.