I don’t know if it’s just me, but in this heat wave, I can’t seem to muster up the energy to do much of anything. Well, other than swim, of course, but on the hottest days we stayed indoors.  However, the family needs to eat, and there’s no way around that.  Little ones get bored easily, so why not drum up a little cooking project that feeds hungry mouths and keeps little hands occupied?

Before we were gluten-free, my family and I made these treats fairly often.  They’re a crunchy, slightly-sweet peanut butter bar, perfect for breakfast or a snack.  As I’d blogged about years ago, they’re easy to make, freezing extras is a blessing, and offer a nice dose of protein.  However, we retired the recipe when we became gluten-free, as one of the primary ingredients is whole grain flakes.  I thought about substituting another kind of gluten-free cereal, but many are not readily available, and some, like Chex, wouldn’t offer the right texture.


Recently, one morning my kids were begging for these again, and I spied gluten-free Rice Krispies on the pantry shelf.  Hmmm.  Perfect!  To make a single batch, combine 1/2 cup of all-natural (sugar and oil-free) peanut butter, 3 Tbsp. of honey or agave, 2/3 cup of cereal flakes (gluten-free Rice Krispies work well if you’re gluten-free), and 1/3 cup of instant powdered milk.  Place cereal in closed Ziploc bag and crush with rolling pin.  Mix ingredients in a bowl until well-blended.  Form six sticks, or one-inch balls, and wrap individually in wax paper.  Store in an airtight container, or freeze.  Kids can make these almost by themselves — let little ones roll the rolling pin over the bag, measure out ingredients, and get their hands dirty mixing and forming bars or balls.

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