Snap, crackle, pop
What they never tell you is that when you’re eleven, you’re also ten, and nine, and eight, and seven, and six, and five, and four, and three, and two, and one… because the way you grow old is kind of like an onion or like the rings inside a tree trunk or like my little wooden dolls that fit one inside the other, each year inside the next one.
– Sandra Cisneros, “Eleven” from The House on Mango Street
Rachel, “Eleven’s” young narrator, is definitely onto something.
All morning, I felt like I was channeling my impulsive, loud, and innapropriately enthusiastic 8 year-old self. And the 16 year-old me– quieter, anxious, and painfully self-aware– wasn’t happy about the disruption.
Because I am working at being a more compassionate 26, however, I didn’t tell them to get it together or take a hike– although it was definitely tempting. Instead, I made them Rice Krispie bars.
Not the marshmallowy treats that I loved when I was a kid (topped with sprinkles if made by Aunt Marilyn. So much better that way!), but an equally sweet/sticky/chewy snack to help us all feel just a little bit better. And after a few hours of chasing a wild and crazy Lily– and eating our fair share of treats– we finally agreed that we did.
Even without the sprinkles.
Sunbutter cereal bars
5 cups Rice Krispies (or puffed brown rice cereal, if you can find it)
1/2 cup sunflower seed butter (or other nut butter)
1/4-1/2 cup honey (or brown rice syrup)
1/2 cup dried cherries, chopped
1/2-3/4 cup dark chocolate chips
1/2 tsp coconut oil
Multi-colored sprinkles (if you happen to have them :))
Microwave honey and seed/nut butter in a very large glass bowl. Stir in rice cereal and dried fruit. Pour the mixture into a greased 8×8 pan. Then, melt chocolate and coconut in a microwaveable container. Spread (or drizzle) chocolate over the top of the bars and freeze for 15 minutes.