Few children can turn down a Rice Krispie treat, and this variation may be even more tempting to kids of all ages, and maybe even the older folks who are still young at heart.
Instead of pressing them into a pan and then cutting them into squares, these are rolled up like a jelly-roll and cut into slices. Not only do they look prettier, but they have an extra layer of either chocolate and peanut butter or chocolate and butterscotch filling. The treats are great for kids who want to spend more time outside and take a snack with them.
Another treat they’ll enjoy taking with them outdoors are these Corn Flake Crunch Cookies. Also, if you have a friend or loved one in the military and want to surprise them with a homemade treat, they’re ideal for mailing.
CRISPY CHOCOLATE PINWHEELS
1 (10-ounce) package large marshmallows
1/4 cup butter or margarine
1/4 cup peanut butter
5 1/2 cups crispy rice cereal
1 1/3 cups semisweet chocolate chips
3/4 cup peanut butter or butterscotch morsels
Line a 15-by-10-inch pan with waxed paper; grease the paper and set aside.
In a large microwave-safe bowl, combine marshmallows, butter and peanut butter. Cover and microwave on high for 2 minutes, and stir until well blended. Stir in cereal until well coated. Spread into prepared pan.
In a microwave-safe bowl, combine chocolate and peanut butter or butterscotch morsels. Microwave, uncovered, on high for 2 minutes. Stir. Spread over cereal mixture to within 1-inch of edges.
Roll up jelly-roll style, starting with a short side, peeling the waxed paper away while rolling. Place seam side down on a serving plate. Refrigerate for 1 hour or until set.
Cut into 1-inch slices. Makes 10 servings.
CORN FLAKE CRUNCH COOKIES
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup butter or margarine, softened
1/2 teaspoon vanilla
1 egg
1 cup all-purpose flour
1 cup rolled oats
1/2 cup flaked coconut, toasted
1 cup Corn Flakes cereal or corn squares
1/2 cup chopped nuts
Preheat oven to 350 degrees. In a large bowl, combine first eight ingredients; blend well. Stir in flour, rolled oats and toasted coconut, then cornflakes and nuts.
Shape into 1-inch balls. Place 2-inches apart on ungreased cookie sheets. Bake 10 to 15 minutes until light golden brown. Makes about 25 cookies.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
