Krunchy Kiss cookies
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Hey there, time traveller!
This article was published 20/12/2013 (4311 days ago), so information in it may no longer be current.
THANKS to Emily Lucko for today’s recipe, a no-bake cookie that relies on the ever-popular combination of chocolate and peanut butter.
Krunchy Kiss cookies
36 Hershey’s Kisses (about two-thirds of a 227 g package)
125 ml (1/2 cup) corn syrup
60 ml (1/4 cup) packed brown sugar
250 ml (1 cup) creamy peanut butter
5 ml (1 tsp) vanilla
500 ml (2 cups) crisp rice cereal
250 ml (1 cup) corn flakes, slightly crushed
Remove wrappers from Kisses. In a medium pot over medium heat, stir together corn syrup and brown sugar and heat, stirring constantly, until mixture comes to a full boil. Remove from heat, stir in peanut butter and vanilla. Add cereals and stir until well coated.
Drop by spoonfuls onto a greased cookie sheet. Loosely make into a cookie, gently press a Kiss into centre, and shape ball around Kiss. Store in an airtight container at room temperature.
Tester’s notes: Kids seem to love no-bake cookies, and these have the added charm of hidden chocolate. You can use mini Hershey’s kisses, which are sold in the baking section with other chocolate chips, to make slightly smaller treats. (And there’s no unwrapping involved.)
If you use gluten-free cereals, gluten-free peanut butter, pure vanilla extract and Hershey’s plain milk chocolate Kisses, these treats can be a gluten-free option.
