It’s Passover for those who celebrate, and that means that the grocery stores are stocking special “Kosher for Passover” items. This is a boon to those of us who must avoid corn, as one of the “rules” for Passover is usually interpreted to mean that corn is forbidden in Passover foods. My favorite thing to stock up on at this time of year is corn-free marshmallows, and when I see them, I always stock up. This year there were two kinds at the store: one coated in toasted coconut, and one without. I’m not sure who was more excited to see them, me or the kids! I’m sure the other customers in the store thought it was odd to see an entire family jumping up and down with excitement over marshmallows.
Of course, I can’t see marshmallows and not think about those gooey marshmallow cereal treats from my childhood. They were always a staple at bake sales in high school. It turns out that they are still every bit as yummy as now as they were 20 years ago! And they’re still super simple to make. Add these to the list of easy snacks to send to school!
1 10 oz bag of marshmallows
1/4 Cup of coconut oil
6 cups of crisp rice cereal (we use Erewhon Crispy Brown Rice cereal)
1. Melt the marshmallows and coconut oil together. This can be done on the stovetop or in the microwave.
2. Stir in the cereal until it is thoroughly coated.
3. Press into an oiled cake pan and let it cool completely. (If you’re in a hurry, stick it in the freezer for 15 minutes or so!)
4. Try not to devour the whole thing in one sitting – you’ll get a tummyache!
A word to the wise: I tried making this recipe with both kinds of marshmallows. It worked great with the ones coated in powdered sugar, but the ones with the toasted coconut were too dry. Next time I use that kind, I think I’ll try decreasing the cereal by a cup, and increasing the oil a little. If you try it, leave a comment and let me know how it comes out.