Shout out to all you gluten-free people out there. This one’s for you.
We had a “no bake/no cook” potluck at work, so I decided to make these.
These looked quick and easy. Maybe this will be a record in speed!
Like I said, seems easy, right?
You could skip the rest of the steps and use this as an air freshener. Your house will smell like peanut butter for hours.
The recipe says you can use cherries, raisins, or cranberries. I thought cranberries were the most potluck-friendly choice. Raisins are hard to sell to some people.
Step 4: Drop mixture by the tablespoon into mini paper cupcake liners.
I made the mistake of going to Fred Meyer to buy the supplies for this. They do NOT have mini cupcake liners. Does that count as false advertising? “What’s on your list today? You won’t find it at Fred Meyer.”
So, I tried to just drop them onto a baking sheet.
Um, that’s not a ball. It spread out!
I moved on and decided to just use normal cupcake liners. At least they’d be contained.
They set up, but as they sat and got warm, they started to fall apart again.
I got: 20
Start time: 10:40
End time: 11:15 (35 mins)
Martha’s estimated time: 25 mins
What did I learn?
- This wasn’t as easy as I thought.
- Not all Rice Krispies are gluten-free. You have to buy the ones that explicitly say “gluten-free” to be sure.
What do I need to learn?
- Why didn’t they hold together?
- Did I overheat the peanut butter/honey mixture?
- Did I underheat the peanut butter/honey mixture?
These were still well-received at the potluck, but they bothered me since they weren’t right. Any ideas on what went wrong? Please leave a comment.
If you don’t already, please follow me on Twitter so you don’t miss any posts. You can also subscribe to the blog by clicking the “Follow” button on the bottom right of your browser.