Moose on the Loose

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Sometimes, the name of a recipe alone is enough to spark excitement—that’s exactly what happened when I stumbled upon Moose on the Loose. I had never heard of it before, nor could I find much information about it, which made this cooking adventure all the more thrilling.
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It turns out to be a no-bake dessert that packs a serious punch, almost like a Rice Krispies Treat taken to the next level. And let me tell you—it’s good. Really good.
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This recipe comes from the Recipe Tin Project, where I cook my way through a collection of vintage recipe cards—many dating back to the ’60s and ’70s, though some are even older. The cards themselves are a piece of food history, each bearing unique handwriting, sometimes paired with sweet illustrations, other times smudged and well-worn from years of use. The goal? To bring these forgotten recipes back to life and pick up a few time-honored techniques along the way.
Ingredients
Ingredient | Amount |
---|---|
Candy Quick or almond bark | 1 (24 oz) package |
Mixed nuts | 1 cup |
Creamy peanut butter | ½ cup |
Rice Krispies cereal | 2 cups |
Peanut Butter Cap’n Crunch cereal | 2 cups |
Mini marshmallows | 2 cups |
Instructions
- In a saucepan over low heat, melt together the candy quick and peanut butter, stirring frequently until smooth.
- Add the nuts, cereals, and mini marshmallows, stirring until fully combined.
- Drop spoonfuls of the mixture onto waxed paper and let them set until firm.
- Enjoy these sweet, crunchy, and irresistibly chewy treats!
This recipe is proof that sometimes, the best flavors come from the past—revived with just a little curiosity and a whole lot of nostalgia. Let me know if you’d like any refinements!