These cute no-bake critters – a cross between cookie and candy – are much more enjoyable than dealing with the real thing. If you have young helpers, put them to work shaping and coating the mice and adding the details.
- Serves: Makes about 40
- Course: Desserts
- 2 eggs, lightly beaten
- 1 cup (250 ml) packed brown sugar
- 1 1/2 cups (375 ml) chopped pitted dates
- 1 1/4 cups (300 ml) crisp rice cereal
- 1/2 cup (125 ml) desiccated coconut (see tips below)
- 1/2 cup (125 ml) chopped candied cherries
- 1/2 cup (125 ml) chopped almonds
- 1 tsp (5 ml) vanilla
- In a large greased frying pan, mix eggs, brown sugar, and dates. Cook over medium heat, stirring often until thick (8–10 minutes). Remove from heat.
- Stir in cereal, 1/2 cup (125 ml) coconut, cherries, chopped almonds, and vanilla. Chill about 30 minutes, until mixture is easy to shape.
- Form into 1" (2.5 cm) balls. Pinch one end of each ball to make the nose of the mouse. Roll in coconut.
- Decorate the mice:
- - Fast: Press slivered almond into rounded end of each mouse for tail.
- - Fancy: Make a hole with a skewer at rounded end of each mouse and insert a piece of licorice whip for tail, squeezing mixture lightly around licorice to secure it. At other end, insert 2 sliced almonds for ears and small round candies for eyes.
- Store in an airtight container in a cool place. (They’ll keep for at least a month.)
- - Butter or lightly oil your hands to keep the mixture from sticking as you shape the mice.
- - You can use sweetened or unsweetened coconut; the “fine” or “medium” consistency gives the best look.