Wednesday, October 29, 2014

Cereal Bars

As someone who talks/thinks/breathes cooking to the Nth degree, I've discovered many home-cooks have a difficult time improvising in their daily cooking. Someone may simply avoid a recipe with an ingredient list 3" long, or stop themselves at the witching hour 5:30pm from starting Chicken & Dumplings Deliciousness because the freezer didn't hold the specific called for frozen green bean medley. Here is a lesson in improvisation. I craved the classic Rice Crispy bars, but didn't have rice crispies. What's a girl with a craving to do? Let's throw in those old, stale Rice Chex and call 'um Cereal Bars and call it a day. Everyone loved. Everyone's cheeks were chocolate covered. My husband couldn't wait to get home at night to devour them. All the boys come to my yard for these. Make them come to yours, too.

Almond Butter in a handy to-go pack. I got this little guy at my Local Roots Food Co-op. Get yours here!
 Stir until melty, delicious and more delicious.
 Try to eat just one. Just. Try.

1/2 cup + 1 teaspoon coconut oil, divided
1 10 oz. package marshmallows
1/2 cup nut butter (such as almond, sunflower, peanut butter)
1/4 cup ground flax seed
6-7 cups cereal (rice chex, cheerios, rice crispies)
1/4 cup chocolate chips

In the bottom of a large kettle melt 1/2 cup coconut oil and marshmallows over medium heat, stirring frequently. Once the marshmallows are about melted stir in the nut butter and flax seed, stir until completely combined. 

Fold in 6 cups cereal, check the coating of the cereal, this is where you need to determine if you need the last cup of cereal - if you want a chewier bar, leave the last cup out - but if you want a crunchier bar - add that last cup in! I always do. Allow to cool slightly. 

Melt chocolate and last teaspoon of coconut oil in a microwave-safe bowl for a minute in the microwave - stirring at the 30 second mark. Using a fork, drizzle chocolate over bars in a cross-hatch pattern. Allow to harden before cutting into bars. 


I'd love to hear all about your kitchen adventures! Xo, Becki