Introduction: Peanut Butter Golden Graham Cookies
This is basically a recipe for peanut butter cornflake cookies, but with Golden Grahams cereal substituted for corn flakes. I prefer it because they have a really nice brown-sugary note that is lacking in the corn flake version. In addition, this version uses mini marshmallows and peanut butter, because I love fluffer-nutter sandwiches and they also get a nice marshmallow note in them.
- 1 10-oz bag mini marshmallows
- 1/3 cup creamy peanut butter (you can use crunchy if you like)
- 1 stick of butter
- 5 cups Golden Grahams Cereal
- Improvised Double Boiler (a stainless steel bowl on top of a saucier)*
- A 8x8 inch glass container with lid
*By using a bowl on a pot, you get greater control over heat, you can turn, remove, or partially remove the bowl from the top of the pot. It is also easier to spin and turn than a proper double boiler. Be careful please, the bowl gets very hot!
Step 1: Butter and Butter
Slice the butter into small pats. Take one of the pats and butter the dish with it.
Step 2: Melt Butter
With the improvised double boiler over medium heat, melt the butter in the bowl. Be sure to stir and keep an eye on the butter to make sure it doesn't scorch. If it starts to smoke, brown, or scortch, turn the heat down.
Step 3: Add Marshmallows
Adding a handful or so of marshmallows at a time, melt them by stirring them into the butter. Be sure to stir somewhat vigorously, or you will get a marshmallow glob floating on top of a pool of butter. If the marshmallows start to scorch, your heat is still too high.
Step 4: Peanut Butter Time!
Add the peanut butter and stir continuously until incorporated. This feels tough to do at first, but patience will be rewarded with a lovely mixture of peanut butter and marshmallows.
Step 5: Cereal Time!
Take the bowl off the boiler and place on a cutting board or trivet. Be careful, the bowl and its contents are hot and sticky. Add a cup or two of cereal into the mixture until all five cups are evenly incorporated. You need to work quickly, because the mixture looses temperature quickly, and it gets stickier and harder to work with as it cools.
Step 6: Press Into Buttered Dish
Press the mixture evenly into the buttered dish, place lid on top, and refrigerate for 45 minutes to an hour Slice into bars or cubes and enjoy!
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