The first thing I remember learning to make in conscious memory is Rice Krispy squares. My mum used to make them with me. I remember melting the butter, and then the marshmallows. I remember our not-so-secret ingredient (extra vanilla), and being allowed to pour the rice krispies into the pot. Finally, I even remember the excitement of eating the still-hot Rice Krispies off of the spoon. I still do that. That said, I came across a recipe for granola bars, but some of the folks at the event I’ll be bringing them to have nut allergies. So, I tweaked. And it turned out awesome. Ingredients 2 1/2 cups Rice Krispies 2 cups quick oatmeal 1/2 cup raisins/mini M&Ms/chocolate chips 1/2 cup brown sugar 1/2 cup honey 1/2 cup dates, pureed (optional) 1/2 shot rum 1 tsp vanilla 1 9″x11″ tray Oil, parchment paper, or non-stick pan spray Directions
- Chop the dates roughly, and combine them in a small bowl with the 1/2 shot of rum, and top up with water. Leave to soak for 30 minutes, or until tender. If using raisins, soak them for 15 minutes in water and a dash of vanilla.
- Prep the tray with oil/parchment paper/non-stick pan spray
- Toss the Rice Krispies, oatmeal, and raisins/M&Ms together in a large bowl.
- In a blender or food processor, puree the dates so they form an almost paste.
- In a small pot, combine the honey, brown sugar, vanilla, and dates. On a medium-low heat, cook the mixture until just before it starts to boil.
- Pour the hot mixture over the dry mixture, and mix until completely coated. Transfer into the tray, and spread evenly.
- Don’t forget to finish the leftovers off the spoon.