Rice Cereal Two Ways
Remember that perfect Rice Krispie treat when you were a kid? The gooey marshmallows and sweet cereal… yum! But what do you do with all of the cereal when it is left-over? I certainly don’t like eating it plain! Not a fan of soggy cereal, and a bowl of that would leave me hungry again in an hour! What’s the point? So if you find yourself in a dilemma like this, here are two more ideas of how to use up that crispy rice cereal before it goes stale.
The first is Better Than Crack Brownies. That’s right. Think brownie plus peanut butter cup plus chocolate Rice Krispie treat all in one. That picture up there is just a tease to get you all hooked… the finished product is even better. My friend Melody from Baking with Em & M and I decided to make these for our last small group session of our clinical medicine class. Its finals time and we figured everyone could use a little chocolate and PB pick-me-up, plus we had so much fun making them. Her blog is filled with great dessert recipes and fun facts, so check it out next time you are in the baking mood! These brownies are to die for, literally. Check out the recipe, originally from How Sweet It Is, and our finished product here!
The second is Coconut Cream Pie, lightened up! My mom used to make a chocolate peanut butter version while I was growing up, which is where this inspiration came from. It takes about 10 minutes to pull together, and you likely have all of the ingredients on hand. This is a great weeknight dessert if you are in the mood for something sweet!
Question: What is your favorite childhood treat? I absolutely loved S’mores growing up, and still do! We would always make them camping and have contests to see who could roast the best marshmallows for them. Our moms would make “set-ups”, and we learned that you should sandwich the chocolate between two perfectly toasted marshmallows and then between two graham crackers to get the chocolate all melty and gooey. So good!
Coconut Cream Pie
2 1/2 cups rice cereal
4 oz chocolate
1 tbsp butter
1 package instant coconut pudding
2 cups milk (I used soy)
toasted coconut (optional)
Melt chocolate and butter together in a small sauce pan. Stir in cereal to coat. Form into a simple pie crust in the bottom of a lightly greased pie tin. Put in fridge to let harden. Meanwhile, prepare instant pudding according to package. Let stand in fridge for a few minutes so it can start to form. Pour pudding into pie crust and return to fridge until pudding is set. Top with toasted coconut. Keep refrigerated until serving. It may also be helpful to put in the freezer for 20 minutes or so to make slicing and serving easier, especially on a hot summer evening.