Peanut Butter Cereal Treats
Makes 24 Footballs or 32 Bars
Active: 10 min
Total: 1 1/4 hr
Ingredients
1 10- to 11.5-oz box crispy brown rice cereal (7 cups; we used Erewhon)
2/3 cup natural creamy reduced-fat peanut butter
2/3 cup honey
2 tsp pure vanilla extract
1/2 cup vanilla frosting, for decorating
1. Line a 15 x 10-in. jelly-roll baking pan with nonstick foil, leaving an overhang on two sides. Place the cereal in a large bowl.
2. In a small saucepan, combine the peanut butter and honey; simmer, stirring constantly, for 1 minute; stir in the vanilla. Immediately transfer to the bowl of cereal and mix well to combine.
3. Lightly coat a spatula with cooking spray and press the cereal mixture into the prepared pan. Refrigerate until firm, 1 hour.
4. Holding foil by the ends, lift and transfer the cereal square to a cutting board. If desired, cut out shapes using a 3-in. football-shaped cutter. Place the icing in a pastry bag fitted with a small round decorating tip and decorate like a football. Alternatively, cut into bars.
Make-Ahead Tip: Store the cereal treats at room temperature for up to 2 days.
Woman's Day, February 2011, p. 140.
