Scooby Snacks

When I was little I was obsessed with ‘Scooby Doo’.  I watched all the episodes over and over again.  I tried to solve the mysteries on my own by gathering clues.  I could quote the dialogue.  We however won’t discuss that dark, dark period of time when a certain Scrappy was around.  Let’s just blank that out.

This year we showed one Scooby to small one and she was hooked.  She now carries around a special purse to collect clues, she devices plans to find friends for the various villains so they will turn a new leaf over because really they only do bad things because they are lonely.  What can I say-it’s three year old logic.

As I’ve rhapsodized a fair amount lately, we’ve been loving summer but I’ve started to edge small one into thinking about going back to pre-school fairly soon.

We’ve come to a compromise that she’ll go as long as she can bring Scooby Snacks.  What are they?  

I’m not sure.  

Maybe dog treats?  

Maybe cookies?  

I can’t send my kiddo to school with dog treats.  

Everyone has their line in the sand.

So, I’ve created a neato and pretty healthy snack.  I’ve added almonds as we’re allowed to have nuts at her preschool but you can easily leave them out.

They’re almost a rice krispie but into of lashings of marshmallows and fat I’ve used organic puffed rice and crisped rice, unsweetened dried fruit (I like cherries and cranberries but you can add any that you really love), toasted almonds, sunflower seeds and maple syrup.



A few tricks that I found along the way; have your cookie sheet lined with parchment paper and really pack down the squares before baking.  Just wet your hands before you squish or you’re in for a bit of a mess.

Because they don’t have marshmallow in them they need a bit of time in the oven to crisp them right up.  Let cool, cut them into squares and you’ve got something that you can easily sell to a kiddo as her hero’s snack. 





Scooby Snacks
  • 3 cups puffed rice
  • 5 cups rice crispies
  • ¾ cup honey
  • 1½ cups maple syrup
  • 1 cup toasted chopped almonds (skins on)
  • 1 cup dried fruit (cranberries and strawberry cherries are nice or blueberries)
  • Dash cinnamon
  1. Boil honey and maple syrup together until they reach the softball stage. Mix all other ingredients together and place on parchment lined cookie sheet. Pat down firmly using your hand dipped into water to prevent sticking. Bake for 15 minutes at 350. Let cool and cut.
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    • Jane says

      Oh! Thank-you so much-it’s 1 1/2 cups and I’ve update the recipe in case you want to print it off. Thanks again C:


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