Candy Corn Crispy Rice Treats

I seriously debated whether or not to put this one up on the blog.

Not because it's bad, just because I wasn't sure if it would be up your alley.

I asked Mr. Vittles what he thought.  His parents were over last night, so I also had them weigh in.  And the consensus was to post the recipe.

But I'll be perfectly honest about these.  Full disclosure.

The flavor is very similar to the plain marshmallow version, but sweeter & with a subtle candy corn flavor.

The texture is a little more sticky & chewy.

And the color is a little... odd.  Almost unappetizing.  In fact, you might want to add some orange food coloring so your treats don't end up looking like the color of barfed-up Cheetos.

(Sorry for that visual, but honestly there is just no other way to describe this color).

But they are pretty delicious.

They are pretty festive.

They are pretty fun.

And I don't know what possessed me to melt candy corn, but I've gotta admit - it's a good time.  I kinda feel like everyone should try it once in their life.

Just don't say I didn't warn you.

Candy Corn Crispy Rice Treats

• 2 T. butter
• 3/4 C. candy corn
• 2 C. miniature marshmallows
• 3 C. crisp rice cereal

Line an 8x8 pan with foil.  Grease with nonstick spray or butter, and set aside.

In large saucepan, melt butter over medium-low heat.  Add candy corn and stir until completely melted, about 5 minutes.  Use the back of your spoon or spatula to smash any pieces still intact, to speed up melting.

Add marshmallows and stir until entire mixture is melted.  (Note: If you do decide to add orange food coloring to deepen the color, now would be the time.)

Add crisp rice cereal and stir well, until cereal is completely coated with marshmallow mixture.

Empty into prepared pan and press evenly using a piece of waxed paper or a buttered spatula.  Let cool completely, then lift bars out of pan using foil.  Cut into squares.  Keeps in airtight container up to 3 days.  Makes 9 squares.

Recipe Adapted from Kellogg's Rice Krispies

Crunchy Granola Bites

Do you like granola bars?

I do, but unless you get some expensive organic brand, you probably don't like what you see on the side of the box.

You know, the likes of high fructose corn syrup...  partially hydrogenated oil.... artificial flavoring...

Ech.  Not ideal for a supposedly "healthy" breakfast or snack.

My friend, Super Mom Natalie, already shared with you her fabulous recipe for granola, but sometimes I want something that doesn't require a bowl.

Something I can easily grab and eat on the go.

Like a granola bar.  But without all that bad stuff.

So that's why I made these.  They are full of wholesome goodies like oatmeal, flax seeds, almonds, and pumpkin seeds, and wheat germ.

Also, if you're feeling crazy, they are easily customizable to whatever you're craving at the moment.  Raisins, cranberries, pecans, mini chocolate chips (I won't tell if you won't!), sesame seeds - anything your little heart desires.

But nooo hydrogenated oils or corn syrup in these bad boys.

And they're more fun than a granola bar because they are bite-sized.

Everything is more fun when it's mini :)

Crunchy Granola Bites

• 1 1/2 C. old-fashioned oats
• 1/4 C. flax seeds
• 1/4 C. sliced almonds
• 1/4 C. pumpkin seeds
• 1/2 C. shredded coconut
• 1/4 C. wheat germ
• 2 T. blonde coconut palm sugar (or light brown sugar is fine)
• 1 T. molasses
• 2 T. honey
• 1 T. agave nectar
• 1 T. almond butter
• 4 T. Earth Balance spread (or butter)
• 2 t. pure vanilla extract
• 1/8 - 1/4 t. salt (to taste)

Preheat oven to 300 degrees.  Grease a 24-cup mini-muffin tin and set aside.

Combine oats, flax seeds, almonds, pumpkin seeds, coconut, and wheat germ on a rimmed baking sheet and spread into an even layer.  Bake 20 minutes, stirring every 6 or 7 minutes, until ingredients are lightly toasted.

Meanwhile, combine sugar, honey, molasses, agave, almond butter, and Earth Balance spread in a small saucepan on stove.  Heat over medium-low, stirring until melted, and bring to a gentle simmer.  Stir occasionally, lowering heat if necessary to prevent burning, until oats are done.

Empty oat mixture from baking sheet into a bowl, and stir.  Remove sugar syrup from stove, and add vanilla and salt.  Pour syrup over oats in bowl, and stir to coat mixture well.

Increase oven heat to 325 degrees, then divide granola mixture among cups of prepared mini-muffin tin (I used a small cookie dough scoop to distribute evenly).  Press mixture firmly into cups - you want the mixture to adhere to itself, otherwise you'll just end up with cups of loose granola!

Bake in pre-heated oven for 13-15 minutes until golden.  Let bites sit in pan for 10 minutes before removing and cooling completely on wire rack.

Original Recipe