People are cottoning on that gfreeb likes breakfast best of all the meals, so we have found ourselves with quite a stash of breakfast products in the kitchen! Nature’s Path kindly sent over some of their cereals to try, but there’s only so much cereal we can eat in bowl-form, so we have turned our hands to things we can bake and clear up in the length of a baby nap. Hope you enjoy this slightly grown-up twist on a childhood favourite.
Maple Mallow Squares
Takes 30 mins (including cooling time), Makes approx. 12 squares.
- 30g salted butted, plus a little extra for greasing the tin
- 180g bag of marshmallows (check they are gluten free – we used Eskal)
- 200g of Nature’s Path Maple Sunrise cereal
- 30g chopped roasted pecans
- Lightly grease a 25 x 25cm square cake tin.
- If you have large marshmallows, chop them into smaller (1cm) pieces with sharp kitchen scissors.
- Melt the butter in a saucepan over a low heat, until it is slightly browned.
- Add in the marshmallows, and stir constantly until melted, smooth & glossy.
- Turn off the heat, and stir in the cereal and pecans, gently & quickly – this is going to get sticky!
- Tip the mixture into the prepared tin, and press down using greased greaseproof paper. Leave to set.
- When set, cut into bite-sized squares and store for 2-3 days in an airtight container.