Photo by Robert Wigington


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Cottage Mice


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


  1. 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.
  2. Stir in cereal, 1/2 cup (125 ml) coconut, cherries, chopped almonds, and vanilla. Chill about 30 minutes, until mixture is easy to shape.
  3. Form into 1" (2.5 cm) balls. Pinch one end of each ball to make the nose of the mouse. Roll in coconut.
  4. Decorate the mice:
  5. - Fast: Press slivered almond into rounded end of each mouse for tail.
  6. - 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.
  7. Store in an airtight container in a cool place. (They’ll keep for at least a month.)
  8. Tips
  9. - Butter or lightly oil your hands to keep the mixture from sticking as you shape the mice.
  10. - You can use sweetened or unsweetened coconut; the “fine” or “medium” consistency gives the best look.

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