Welcome to Sunday Supper, where our theme this week is Back to School!! At present, the most affected I am by anything Back to School is seeing pictures of friends’ kids on my Facebook newsfeed in first day of school outfits every late August. I have no kids myself and I’m not in school of any kind. So I thought that today, I would reminisce a little! Because yes, my sister and I did attend public school growing up, and yes, my mom had to figure out the whole school lunch and afternoon snack thing for us, too.
And since my parents were quite adamant that we eat healthfully, our afternoon snack usually consisted of apple slices dipped in peanut butter. Something I did not consider much of a treat, thank you very much. I would have *much* preferred something in the sweet treats or dessert category awaiting me as I got home from school each day. And yes, I did make my feelings known, to no avail.
So today I’m blogging a more sophisticated version of one of my childhood faves, the crispy rice treat, something I would have loooooooved to see show up as my after-school snack, but alas, never did. However, a caveat here – upon reaching adulthood, I must freely admit my mom was right to feed us a more healthful afternoon snack, and were I to have kids, I would/will do the same as she did.
So in conclusion, I must say two things: first of all, thank you Mom, for feeding us healthy after-school snacks that gave us energy and nutrition and thanks for putting up with our grumbling and at-the-time pure ungratefulness; and secondly, these crispy rice treats are delicious, very easy to make, and would make any kid or adult very happy to have them as an occasional treat. Enjoy!
And of course do not forget to check out the rest of the Sunday Supper gang!
½ cup (1 stick) unsalted butter
1 (10 oz.) bag of marshmallows, large or small, doesn’t matter
½ cup smooth, all-natural peanut butter
¼ tsp kosher salt
6 cups crispy rice cereal
Grease a 9×13” pan. Set aside.
In a large, heavy-bottomed stockpot, melt the butter over medium heat until just browned. You’ll know because the popping and sputtering will be slowing down and little browned bits will appear. If you are new to browning butter, I would advise using a stainless steel pan for this step so you can see it brown and know when to stop. When the butter has browned, be sure to stir or whisk the browned bits from the bottom of the pan to incorporate them. You want that tastiness in your final treat.
After the butter has browned, add the marshmallows, peanut butter, and salt. Stir with a large spoon or spatula until the mixture is silky smooth and flecked throughout with the browned bits.
Add the cereal to a large mixing bowl. Once the marshmallow mixture is smooth, carefully pour it over the cereal and stir to thoroughly coat the cereal.
Turn the mixture out into the prepared pan. With buttered or oiled fingertips, gently press the mixture into the sides and bottom of the pan. Let cool and set for at least 30 minutes before slicing into squares and serving.
This will last (maybe!) well wrapped at room temperature for up to 4 days.
Back to School Beginnings
- Vegan Oatmeal Raisin Muffins from Killer Bunnies
- Make Ahead Waffle Casserole from Bobbi’s Kozy Kitchen
- Apple Muffins from Meal Diva
- Apple Oat Breakfast Cookies from What Smells So Good?
- Toast Three Ways from Foxes Love Lemons
Back to School Lunches and Simple Suppers
- Owl Bento Box from Simply Gourmet
- First Day of School Pinwheels from Jane’s Adventures in Dinner
- Quick and Easy Hot Pastrami Sliders from Webicurean
- Grilled Chicken Revamp from Culinary Adventures with Camilla
- Baked Eggplant Parmesan from Hezzi D’s Books and Cooks
- Chicken and Zucchinin Meatballs from Casa de Crews
- Clean Eating Lunches Your Kids will Love from Amee’s Savory Dish
- Crispy Chicken Legs from The Not So Cheesy Kitchen
- DIY Veggie Cup Noodles from Food Lust People Love
- Chicken Nuggets from Nosh my Way
- Skinny Spinach Mac and Cheese from Take a Bite out of Boca
- Chicken Schnitzle from Panning the Globe
- Berry Nutty Bento from Ninja Baking
- Spagetti and Chicken Meatballs from Soni’s Food
- Chopped Shrimp Salad with Honey Lime Vinagraitte from The Weekend Gourmet
- Steak & Cheese Pockets from Momma’s Meals
- Turkey Pinwheels from Peanut Butter and Peppers
Back to School Sips
Back to School Super Snacks
- Nutty Granola from Life Tastes Good
- On the Go Guacamole from Shannon at Country Girl in the Village
- Cinnamon Caramel Apple Energy Balls from Cupcakes and Kale Chips
- Playground Granola Bars from Noshing with the Nolands
- Apricot Dip from Magnolia Days
- Parmesan Garlic Oven Roasted Chick Peas from Ruffles and Truffles
- Home Made Graham Crackers from Curious Cuisiniere
- Peanut Butter and Jelly Granola Bars from Pies and Plots
- Gluten Free Apple Zucchini Flax Bread from Sue’s Nutrition Buzz
- Beef and Veggie Sliders from Grumpy’s Honeybunch
- Peanut Butter and Jelly Popcorn from Simply Healthy Family
- Frushi (Fruit Sushi) from Mama Bee Does
Back to School Sweets and Treats
- Open Face PB & J Cookies from Desserts Required
- Berry Topped Chocolate Silk Tart from That Skinny Chick Can Bake
- Peanut Butter and Jelly Paletas from La Cocina de Leslie
- Cinnamon Sugar Donut Muffins from Confessions of a Culinary Diva
- Love Note Doodle Bugs from Happy Baking Days
- Frozen Yogurt Mud Pies from Cindy’s Recipes and Writings
- Brown Butter Peanut Butter Crispy Treats from The Texan New Yorker
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