Growing up, one of the most often made cookies in our household was the Jiffy Cookie. I have no idea where the recipe came from, I just know that it was easy enough that my brothers could make it.
1 /2 Sugar
1/2 cup Corn Syrup
1 cup Peanut Butter
3 cups rice krispies
You boil the sugar and corn syrup together, mix in the peanut butter, and then the rise krispies. Easy, and quick (hence the “jiffy”) but definitely not healthy.
I tried swapping out maple syrup for the corn syrup, but the mixture seized up (the variety of sugar molecules in the corn syrup prevents this seizing, which I had forgotten, obviously). I decided to try it without the sugar or corn syrup, and just use honey.
Surprisingly, it worked perfectly.
- 1/2 cup honey
- 1/2 teaspoon cinnamon (optional)
- pinch salt
- 1/2 cup peanut butter (or sunflower butter)
- 2 cups crispy brown rice cereal (I use Nature's Path brand)
- Place crispy brown rice in medium bowl; set aside. Put honey in small saucepan and heat over medium heat. Boil until bubbles are large, and go an inch high up the pan (technical, I know, but that's the easiest way to tell it's ready). Whisk in cinnamon and salt. Remove from heat and stir in peanut butter until smooth. Pour over crispy brown rice and stir until combined. Use a cookie scoop to scoop onto parchment or wax paper. Let cool completely.
- Depending on the type of crispy rice you use, you may need to use more or less cereal.