Just a reminder – One can still enter into the giveaway here!
I’ve sat at my computer several times over the past week trying to find something to write about these treats. I wanted to explain the story of their creation; on how travelling to a different place, seeing something new is caffeine for creative inspiration. I wanted this post to be witty and whimsical, with a touch of prose. After sitting at my computer several times to write – what I wanted to write about, is struggling to come out and it’s a very frustrating experience.
This is the first time I’ve shared the kitchen with my Mother. Normally I’m a solo cook with sous chefs either nonexistent or people passing through whom I ask to grab me something from the fridge. I like to work alone, being in the kitchen is slipping into a peaceful zone, where I relax from the stress. This is her creation from an experience shared between us on a cloudy misty day up in Harrison Lake sipping on chai lattes. It’s deliciously sweet for that must cure sweet tooth, but with a touch of natural goodness that makes being bad feel so good.
One thing I like about this recipe is it’s so versatile. Anything in your pantry can go into the mix. Don’t have Just Right cereal and only Rice Krispies? Done. Have pistachios? Go for it. Normally she mixes chocolate chips in at the end, but in this process we forgot about them and instead melted the chips and smeared them on top. A special treat from a special person, that brings me back to a time and place with every bite I take.
Chewy Cereal Bars
- 5 cups Just Right Cereal*
- 1 cup coconut
- ½ cup almonds, chopped
- ½ cup dates, chopped
- ½ cup apricots, chopped
- ½ cup pumpkin seeds
- ½ cup sunflower seeds
- 4 tbsp chia seeds
- 2 tbsp ground flax
- ¼ cup margarine
- 7 cups small marshmallows
- ½ tsp vanilla extract
- ½ chocolate chips
- Chop almonds, dates, and apricots roughly. In a very large bowl,place the first nine ingredients in and mix. It helps to place the cereal in first before the rest, so the ingredients such as the dates and apricots don’t stick to the bowl.
- Use part of the ¼ cup of margarine and use to butter a 9×13 pan, then melt in a large pot. (I find a stock pot nice for the high sides.) Melt marshmallows at a medium to low temperature. Anything higher will break the marshmallows. Once the marshmallows are melted, stir in ½ tsp of vanilla extra.
- Pour cereal mixture into the pot and stir together. Stir in chocolate chips. If you mix in the chocolate chips with the initial ingredients, the hot marshmallows will melt the chocolate. Or if you are like me on the photos and forget the chocolate chips all together, they work fine melted and spread on top.
- Butter hands and press the mixture into the pan. Let it harden, cut and eat. Just don’t place it in the fridge, it will become rock hard.