Today's is a complete and utter breeze to whip up. Indeed, as you may have noticed from this post's title, no actual cooking is involved with sweet and scrumptious recipe, making it perfect for those days when you're pressed for time, have zero desire to fire up the oven (be sure to tuck this away for summer, when such is often the case), or just want a no-fuss, quick dessert treat.
{This February, give your tried and true Rice Crispy Squares a day off, and whip up a batch of these terrific vintage Sugar Crisp No-Bake Cookies instead. Image via tikitacky on Flickr.}
If you're not a fan of, can't find, or can't eat (it contains gluten), Sugar Crisp cereal, you could easily sub in Rice Krispies (regular or the gluten-free variety) or EnviroKidz Organic Chocolate Koala Crisp Cereal (which is gluten-free). Really, you could use just about any crunchy breakfast cereal you desired here, so long as it compliments the cocoa powder nicely.
You can gussy these bars up a little further with the inclusion of things such as dried cranberries or cherries, pretzel pieces, milk or white chocolate chips (for even more delightful February 14th approved chocolateness!), pieces of caramel or butterscotch, dehydrated strawberries, coloured sprinkles, or even conversation heart candies if you really want to take them in a noteworthy Valentine's Day direction.
I've made this recipe before using some of my favourite gluten-free cereals, and can confirm that it's dead simple and very, very tasty. I don't always include nuts, as the recipe calls for, but when I do, slivered almonds are usually my first choice (pistachios, pecans and peanuts are all great choices, too). As well I sometimes drizzle a little melted chocolate or caramel overtop once they're done, for even more of a fun sugar hit.
If ever a month calls for at least one fantastic sweet treat, it's February. So why not try this charming 1950s recipe for Sugar Crisp Cookies, and inject a little extra chocolaty tastiness into your Valentine's celebration? I sure know I will be!
