"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

CRISPY PEANUT BUTTER SLUGGERS Recipe

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This recipe for CRISPY PEANUT BUTTER SLUGGERS, by , is from Savoring the Seasons by Rebecca Kolls, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rebecca Kolls
Added: Friday, February 18, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 Tablespoons butter
1 10oz package Large Marshmallows
6 cups Toasted Rice Cereal
Peanut Butter
Red licorice (thin)
White frosting or white chocolate or almond bark
Round biscuit/cookie cutter

Directions:
Directions:
Melt butter in large saucepan over low heat. Add marshmallows. Stir constantly until marshmallows are melted. Remove from heat. Add toasted rice cereal and toss until coated with marshmallow. Working quickly; pour mixture on countertop lined with parchment paper or wax paper. Spread out to about 1/2 inch thickness. Using a cookie cutter quickly cut out round shapes (stuffing more of the rice mixture inside the cutter if necessary).
Take two of the cutouts and make a peanut butter sandwich by spreading a layer of peanut butter between the two crispy layers. Put the “sandwich” back into cookie cutter and press firmly to create clean sides. Remove.
Using either the frosting or melted white chocolate or almond bark, (melt chocolate or bark on low heat in a double-boiler) spread a layer over the top of the crispy slugger. Use the licorice to create the stitching as seen on baseballs.

Number Of Servings:
Number Of Servings:
10

 

 

 

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