Even though school always starts in August, it never really felt like school until September rolled around.  So now that the kids have definitely been in school for a little while and are into the swing of things, I can’t think of an easier, more delicious snack to whip up for them for their lunch boxes or for after they get home off the big yellow bus.  But I’m a 25 year old girl and, even though I don’t carry a lunch box or ride a big yellow bus, I still will gobble these up like a 5 year old, given the chance.

I don’t know exactly where the recipe came from, but I do remember my mom suddenly making these one day when I was young, saying that she remembered eating them at school when she was a little girl.  Let me tell you, after Mom started making these, I don’t remember Rice Krispie Treats ever making an appearance in the house again.  I dare you to take one bite of these and then tell me if you ever desire a RKT again in the same way that you will desire these.  Why?  One is mostly air and has no flavor save for a little vanilla from the marshmallow.  The other is dense and chewy and full of flavor.

They take 10 minutes to make so just go for it and then you get back to me on those RTK permanently disappearing from your brain, okay?

Peanut Butter Marshmallow Corn Flake Balls
(If anyone can think of a better name for these, tell me.  I’m open to suggestions!)
Makes about 16-20 depending on how big you make them

• 3 tablespoons butter
• 1 bag mini marshmallows
• 1/2 cup peanut butter
• 6 cups corn flakes

1. Melt the butter in a large stock pot over medium heat
2. Dump the marshmallows in and stir with a big wooden spoon until completely melted with no lumps
3. Add the peanut butter and stir until completely incorporated to the marshmallow
4. Turn off the burner and add the corn flakes.  Stir until flakes are evenly coated with marshmallow-peanut butter mixture.  Don’t worry about being too gentle and not crushing the corn flakes.  It’s okay if they get crushed and most will stay surprisingly whole (see picture above and I was actually pretty rough in the stirring process).  Be sure there are no pockets of goopy mixture left (I thought I was done stirring and then accidentally came across a few pockets in the pot).
5. Lay out a sheet of wax paper and butter your hands up.  Taking small handfuls of the mixture out of the pot, roll them up in your hands approximately golf ball sized or a little larger if you prefer.  Be sure to firmly squish them into the ball shape-again, this is no time to be gentle.  The harder you squish them, the chewier they will be later and that is ALWAYS my goal in this matter.  This is a great step to let the kids help with; I have strong memories of Mom mixing the ingredients together and then me and my sister helping to roll the balls up.  Be careful with little hands in the hot mixture.  Most of it will have cooled, but sometimes you just hit a hot spot.  You can avoid this by using a spoon to pull up portions of the mixture so that they can test it or blow on it to cool instead of grabbing a handful of hot stuff.
6. Let the balls cool before eating (although I can never resist eating a few still warm).  These also freeze wonderfully so make a huge batch and throw them in the freezer for treats.  They are, of course, hard on the jaw right out of the freezer, but once the outside softens up a little, they’re still super crispy on the inside, which is fun, but a mess.