A very special someone asked me to make the no-bake cookies of his childhood earlier this year. When I started planning my cookbook recipes, he asked if they would be included. My answer was, “well, no; something like them, but more sophisticated.” After all they were the no-bake cookies of youth, not adulthood.
Since then, I have been experimenting with high-end chocolate, dried fruit and crisp rice cereal. This weekend, I bought some dried blueberries and tried those. I think the result was yummy and worthy of a variation with dried cherries. And they are gluten-free. Here are my ideas.
M’s Blueberry Crispies
Makes 1 dozen
½ lb white chocolate chopped (Lindt or other high quality)
2 T butter
2 cups crisp rice cereal
½ cup dried blueberries
Melt chocolate and butter. Stir in cereal and dried berries.
Drop 1 tablespoon-size scoops on pan lined with parchment. Refrigerate until set.
Store in airtight container for 5-7 days.
Variation: Substitute bittersweet chocolate for the white chocolate and dried cherries for the blueberries.