For those nights when you get home hungry, stressed, and impatient, Hangry is here to help. Each Monday, Kendra Vaculin will share quick, exciting meals to rescue anyone who might be anxiously eyeing a box of minute rice.
Today: A no-bake taste of childhood.
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Before my sister and I were old enough to use the oven without adult supervision, no-bake bon bons were our kitchen adventure go-to. Our pantry, while otherwise very well stocked, exhibited a serious dearth of dessert options (every kind of cheese cracker known to man, 11 varieties of breakfast cereal, and not a cookie in sight), but the 5 ingredients required of these sugary nuggets were always at the ready.
Back then we used the slightly more kid-friendly combo of semisweet chocolate and creamy peanut butter, which more than stands the test of time, but a tiny flavor update made on a whim a few weeks ago totally shot these into (fake) (pretend) (can somebody please explain how taxes work) adulthood. My post-grad kitchen is rarely lacking in a pint of Ben & Jerry’s or a bag of Tate’s, and I am now also 100% allowed to operate my oven solo, but it is an extra relief to know that these bad boys are never too far away, should I desire a cracker-smashing taste of youth.
P.S. These are very easily gluten-free-able using gluten-free graham crackers! Err'body can get down.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).