[donotprint] These are bit more time-intensive than I’d like. But I managed to make them with a house full of my own kids and some guests running around today. The only part that required much thought was making the chocolate mixture and then all I had to do was check on them in the freezer a couple times, and viola I had an extremely well-received afternoon snack.[/donotprint]
3 tablespoons nut butter (such as peanut or almond)
1/4 cup semi-sweet chocolate chips
1 1/2 cups crispy brown rice cereal
1 1/2 cups vanilla frozen yogurt, slighly softened
In a small saucepan, stir the chocolate chips and nut butter over medium low heat until smooth. Remove the chocolate mixture from heat. Add cereal to saucepan and stir with a rubber spatula until well coated.
Divide the cereal mixture between the cups of a muffin pan (preferably silicone for easier removal). Each muffin cup should be approximately 1/2 full. Cover and place in freezer for 30 minutes or until hard.
Fill the remaining half of each muffin cup with the vanilla frozen yogurt. Do not mound the yogurt; rather keep it somewhat level. Place the muffin pan back in freezer and allow yogurt to refreeze for approximately one hour or longer.
To serve, carefully dislodge frosties from the muffin pan using fingers or a knife to loosen the edges.
Makes approximately 8 frosties.
Note for Young Ones:
Right out of the freezer, these treats can be a little tough to eat. If your kids are on the small side, let them thaw for a minute or cut them up for them. In addition, roughly break up some of the rice cereal with a metal spoon as you are coating it with the chocolate mixture. That way it might be less likely to be rough on your little one’s mouth.
For best results, the peanut butter in these squares needs to be homogenized. Minimumly processed nut butters that allow the oil to seperate and rise to the top of the jar don’t work as well. I’ve found a “natural” Smuckers brand peanut butter that works well and has a relatively short list of ingredients.
Brown rice syrup can be found at the health food store or in the health food section of the grocery store. It’s consistency works well here and it is much less sweet than honey or even agave nectar. I find the sweetness of honey overwhelming when it comes to rice crispy squares.
When the mood strikes, feel free to throw in a handful of sweetened dried cranberries or chocolate chips along with the cereal.
1/3 cup creamy peanut butter
1/3 cup brown rice syrup
3 cups crispy brown rice cereal
1 tablespoon ground flaxseed (optional)
In a medium saucepan, heat the peanut butter and syrup until smooth and warm, 1-2 minutes. Remove pan from heat and add cereal and flaxseed. Mix gently with a rubber spatula until well combined.
Transfer cereal mixture to 8×8 baking pan. Flatten evenly and firmly press mixture into the bottom of the pan with rubber spatula. Cover pan with plastic film and cool in refrigerator for at least one hour.
Cut into squares and serve cold. The squares will hold together at room temperature, but not as well. Store remaining squares in airtight container in refrigerator for up to two days.
Makes 16 squares.