This happened to me most recently with my bag of brown rice cereal. I had a tiny bit left over from the Grown - Up Crispy Treats and was browsing my way around the 'net when all my senses were struck dumb by Mallow and Co.'s Chocolate Covered Banana Rice Krispy Treats. Even though I'm not a fan of banana pudding (my dad ironically loves it, especially mixed with butterscotch), I love the idea of melding the crisp airiness of the standard cereal with the creamy custard mix, and topping it all with a thick schmear of chocolate never hurts. For a bit of extra texture and flavour, I tossed in some home-dried bananas, and wound up thinning the marshmallow mixture with a splash of milk (not surprising, since my marshmallows were rather dried-out). Spread thick with a milk chocolate coating, they looked every bit as innocuous as their standard Krispie cousins - but the first bite screams otherwise! They're sophisticated enough for adults but simple enough for the youngest child, bringing everyone together for the experience.
We're crunching our way though #SundaySupper this week from granola to salads, courtesy of Susan. There's no shortage of texture with these entries!
Bitterballen from The Urban Mrs.
Caprese Wontons from Jane’s Adventure in Dinner
Crispy Broccoli Cheddar Bites from Curious Cuisiniere
Waldorf Salad from Noshing With The Nolands
Crunchy Entrees and Sides:
Crunchy Baked Chicken with Homemade Shake and Bake from Growing Up Gabel
Crunchy Crusted Chicken Strips with Chipotle Honey Mustard from A Kitchen Hoor’s Adventure
Flautas de Rajas con Queso (Cheesy Poblano Pepper Taquitos) from La Cocina de Leslie
Penny’s Taco Salad from Webicurean
Popcorn Chowder from The ROXX Box
Rosemary Garlic Croutons on layered Savoy Cabbage Soup from The Not So Cheesy Kitchen
Strawberry and Mozzarella Flatbread from Family Foodie
Munch on Snacks:
Crunchy & Chewy Chocolate Hazelnut Granola from Cupcakes & Kale Chips
Crunchy Granola Bars (Better than Nature Valley) from Shockingly Delicious
Crunchy Pumpkin Pie Spice Roasted Chickpeas from Daily Dish Recipes
Duck Fat Chex Mix from The Texan New Yorker
Easy Vegan Granola from Killer Bunnies, Inc
Fried Veg Momos with Cheese Recipe from Masala Herb
How to Make Homemade Sweet and Salty Trail Mix from Neighborfood
Orange Spiced Cashews from Hip Foodie Mom
Peanut and Pretzel Popcorn Balls from Peanut Butter and Peppers
Roasted Pumpkin Seeds from Hezzi-D’s Cooks and Books
Slow Cooker Bar-B-Q Party Mix from Hot Mamma’s Kitchen Chaos
Sourdough Grissini from girlichef
Spicy Lentil Crackers from Cindy’s Recipes and Writings
Sweet and Spicy Roasted Pepitas from Alida’s Kitchen
Sweet Potato Chips from Kudos Kitchen By Renee
Unbaked Healthy Oatmeal Sesame Bars from My Trials In The Kitchen
Vanilla Almonds from That Skinny Chick Can Bake
Boo Berry Cereal Treats from Pies and Plots
Choco-Caramel Squares from Basic N Delicious
Chocolate Covered Potato Chip Rice Krispie Treats from The Girl In The Little Red Kitchen
Chocolate Pecan Biscotti from The Food Army Wife
Cookie Brittle from Juanita’s Cocina
Double Banana Pie Krispie Treats from What Smells So Good?
Honeycomb Crunch Candy from Food Lust People Love
Momofuku Chocolate Chip Cornflakes Cookies from Ninja Baking
Nutty Wedges with Brown Sugar Whipped Cream from Magnolia Days
Salted Caramel Cashew Cookies from Mess Makes Food
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How do you like to add crispy crunch to your lunch (or supper)?
Double Banana Pie Krispie Treats
Makes one 9" pan, 12 pieces
⅓ cup non-hydrogenated shortening
10 ½ oz marshmallows (6 cups mini)
1 (4-serving size) instant banana pudding mix
¼ cup whole milk
1 tbsp vanilla
½ tsp salt
4.5 oz (6 cups) brown rice crisp cereal
¼ cup diced dehydrated bananas
140g milk chocolate (I used Callebaut)
1 tbsp coconut oil
- Melt the shortening in a saucepan and add the marshmallows.
- Cook over medium-low heat, stirring, until the marshmallows are mostly melted.
- Stir in the banana pudding, milk, vanilla, nutmeg and salt until the marshmallows are fully melted.
- Remove from the heat and add the cereal and bananas, stirring to combine.
- Press into a greased 9" pan, then allow them to cool at least an hour.
- Melt the chocolate and coconut oil together in a small dish, and using an offset palette knife or spatula spread an even layer on top of the cooled bars. Top with crushed banana chips if desired (I didn't have any otherwise I would have!).
Total Fat: 12.7 g
Cholesterol: 3.6 mg
Sodium: 213.7 mg
Total Carbs: 43.7 g
Dietary Fiber: 0.7 g
Protein: 2.4 g