I’ve been treating myself to lots of lovely peanut butter recently, and had some store brand rice krispies left over from something my husband made. I wondered if there was a way to combine the two so that I didn’t waste the cereal and to simultaneously stop eating peanut butter out of the jar with a spoon. That’s when I came across this recipe for peanut butter krispie cakes and my heart gave out a little flutter. While I didn’t have any pistachios on hand I had all the other ingredients, including the last bit of a jar of agar agar which I had been saving. The recipe was simple enough to make and the krispie cakes set well in the fridge. They were crunchy, nutty, sweet and salty. Generally a delight. Also, the peanut butter and maple syrup combination was dreamy.
Hope you’ve had a fantastic Wednesday, I’m 25 now it’s so weird!