Holiday Snacks: Muddy Brick Road
By Sean McQuillan
I’ve got a great treat recipe for you guys today. Everyone loves Rice Crispy Treats, and I’ve experimented with lots of recipes and my oldest is the best. If you can make the classic treats this will be a snap. They weren’t always called Muddy Brick Roads, they had a more colorful title owning to their texture. I’ll leave that to your imagination. They are a delicious chocolate and peanut butter treat.
Muddy Brick Road
1/4 Cup (1/2 stick) butter or margarine
1 package (10.5 oz) Miniature marshmellows
1 package (13 oz) Cocoa Crispies (You can substitute Cocoa Pebbles for more crunch)
2 Heaping Tablespoons of Chunk Peanut Butter (You can use Creamy, but it doesn’t have the texture it’s original name implied)
Optional: Honey Graham Crackers
Line a cookie sheet with tin foil or non-stick spray.
Optional: Line the bottom of the pan with graham crackers
Microwave the butter in a large microwaveable bowl on High for 45 seconds or until melted.
Add the Marshmallows and toss them till it coats.
Microwave for 45 seconds, stir the mixture, and microwave another 45 seconds.
Once the marshmallows come out, add the two heaping spoonfuls of peanut butter and mix heavily. (This will cool down the marshmellows some, so be sure to mix quickly until the whole mixture takes a light brown color.)
Add Cereal; mix well (If you want to use your hands I recommend spraying your hands with non-stick spray or a little butter)
Press them firmly into the pan (Onto the graham crackers if you’re using them)
(If you are using the graham crackers apply a top layer before allowing it to cool. Compress gently)
Cut into squares to serve. You can refrigerate leftovers, and 15 seconds in the microwave will make them nice and gooey again.
The Graham crackers will make it easy to eat without getting sticky and gives it a s’more kind of feel.