Combine dried apricots and 1/4 cup water in a small saucepan. Simmer, covered, for 20 mins, or until apricots are tender. Blend or process apricots and cooking liquid until smooth.
Mix rice cereal in a small bowl with breast milk. Serve topped with apricot puree.
ork as handles for when removing your crispy rice cereal treats when finished
rom heat and let stand for 12 minutes.
Drain water
Pour the rice cereal and chopped peanuts (if using)
ix with oats and crisp rice cereal.
In a small glass
Mix together peanut butter, confectioners' sugar, crispy rice cereal, and melted butter.
Roll into balls and place on wax paper til all mixture is used.
Melt chocolate chips and shortening together. Dip balls into this mixture, set on wax paper again and let harden.
Line a 6-cup large muffin tray with paper liners.
Place puffed rice cereal in a large bowl. Combine caramels, marshmallows and butter in a saucepan over low heat. Cook, stirring, for 5 mins, or until well combined. Quickly pour over cereal and mix until well combined. Distribute between paper liners, making an indentation in each to resemble a nest. Coat edges with sprinkles. Chill for 2 hours, or until set.
To serve, remove nests from paper cases. Fill with assorted candy.
Preheat oven to 300\u00b0F. Line 18 muffin cups with paper liners. Mix corn flakes, rice cereal and 1/2 cup of the peanuts in a large bowl.
Place sugar, corn syrup and butter in a small saucepan on low heat. Cook and stir until sugar dissolves and butter melts. Pour over the cereal mixture and mix well. Spoon into the muffin pan. Sprinkle with remaining 1/2 cup peanuts.
Bake for 10 minutes. Cool on wire rack.
Mix crispy rice cereal, cranberries, and apricots together in
own or blue food dye (for eyes).
Blue food dye
he pureed dates with the rice cereal, oats, peanuts, flaxseed, cinnamon and
Blend the brown rice flour with 1 cup water in small saucepan. Stir on medium heat until the mixture boils and thickens. Cool to room temperature.
Meanwhile, boil, steam or microwave the apple until tender, then drain. Push through a sieve into a small bowl.
Combine 1 tbsp of the rice cereal with 1 tbsp of apple puree to serve.
ogether.
Pour the puffed rice cereal into a bowl. Scoop up
cup butter and sugar for about 3-4 minutes.
Preheat easy bake oven 15 minutes.
Place margarine and marshmallow cream in the warming cup.
Put on the warming tray and cover.
Warm for nine minutes stirring occasionally.
Half fill the other warming cup with puffed rice cereal.
Thoroughly mix the puffed rice cereal with the warmed mixture of margarine and marshmallow cream in a bowl.
Take a small amount from the bowl and form a cookie shape.
Place the shapes on a plate.
Refrigerate for about 1/2 hour or until firm.
Remove from heat.
Stir rice cereal and kosher salt into marshmallow
br>Mix 1/2 the rice cereal and 1/2 the fruit
Mix corn syrup and peanut butter in a large bowl until smooth; stir in rice cereal. Press cereal mixture into the bottom of a 9x13-inch baking dish. Cover and freeze until firm.
Cut cereal mixture in half, crosswise. Spread ice cream over half the cereal and press the second half over the ice cream to create a large sandwich. Cover and freeze again until firm.
Cut sandwich into bars and serve or wrap individually with aluminum foil.
Melt together corn syrup and white sugar over low heat. When mixture bubbles, remove from heat and add peanut butter, butter or margarine, and crispy rice cereal.
Grease cookie sheet and put wax paper (also greased) on cookie sheet. Spread cereal mixture on wax paper.
To Make Filling: Mix together 1/3 cup butter or margarine, milk and confectioners' sugar. Stir in cocoa and mix well.
Spread filling on cereal mixture and roll up as for jelly roll. Slice when cool. Store in refrigerator.
rom heat and add crispy rice cereal. Stir with a buttered spatula