What’s beige, blue, green, purple, and pink—all over? Kinda soft, kinda crunchy, and can cause diabetes in just one bowl? Yes, that’s right. Lucky Charms! And I’m always after ’em. Well, to tell the truth, not since I was about eight years old. Although I thought about them a lot when I dated that Irish guy back in ’98—his brogue was so thick you could stick a spoon straight up in it, I swear. He had to speak to me very slowly, as though I was mentally challenged—but God, he was cute. But enough about him, you can stick a spoon in this—Uptown Lucky Charms. In honor of St. Patrick’s Day, and probably because I don’t have one bit of Irish in me—not anymore, anyway—I am going to give you my recipe for this most optimistic and fortunate of cereals.
The most thrilling ingredient in a box of Lucky Charms is, of course, the marshmallows—those itsy bitsy multi-colored bits of squishy heaven. Fortunately for us, it has become quite the little trend now to munch on gourmet marshmallows, and the little puffies come in many flavors. They even make some that taste like booze! But I’ll try to refrain from revealing that I’m a giant lush, at least before breakfast.
I love the combo of chocolate minis from Marshmallow Temptations and chopped-up raspberry ones from Laura’s Candy. Just my personal and aesthetic preferences. But go for it, they’ve got orange, lemon, chipotle chocolate, key lime, butterscotch … create any combo you choose.
Hey, did you know that Lucky Charms started off as a big bowl of Cheerios and Kraft Circus Peanuts? Wikipedia does not lie.
Remember the little oat thingies that you had to deal with in your bowl? The canvas for the marshmallows? Kind of avoided them, right? No longer! Here is me mum’s fantastic recipe for oat-based granola that will make your tongue do jigs.
