1 Nov 2014

Halloween Trash Peanut Butter Rice Krispy Treats

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Halloween Trash Peanut Butter Rice Krispy Treats

Now that Halloween is over and a new month is upon us, must of us are gearing up for the other two big holidays – Thanksgiving and Christmas.  Let the baking season begin (or, um, continue).

Some people wonder what inspires me to cook what I do.  One of the ways is by following great foodie people on Instagram.  That’s how these came about.  One of the best places in Savannah is Back in the Day Bakery. Cheryl Day, co-owner and baker, featured a chocolate covered rice krispy treat yesterday in her feed.

How to Use Leftover Halloween Candy

Well, I thought I would just run to target with my littles and get the ingredients.  Little did I know that it would be the worst Target run ever.  In front of our local Target store, the city has been demolishing a building.  The backhoes and front loaders and bulldozers are in full force.  Yes, I’m a mom to two little toddler boys!  My older one is mesmerized by their action.  So, cue drama and meltdown as I pushed the boy-filled cart toward the Target entrance, away from the construction site.  Then, I get in there and finally am able to calm him down, when my younger one who is usually happy as a clam in a store, completely screams his head off for 20 minutes while I’m in the store.  He was teething.  But, I couldn’t find the marshmallows.  I had everything else.  Finally just put everything back on the shelves and walked out.  Forget making dessert.

Well, later that afternoon I decided I still wanted to make them and we tried again.  This time at our local Publix.  No construction site.  Employees with candy and balloons.  They were happy. Momma was happy.

Thankfully, these were made.  I’m not usually a fan of milk chocolate anything, but I’m glad I went with the milk chocolate frosting as it was just perfect paired with the peanut butter in the rice krispy treat.

This is a perfect way to use up all of your leftover Halloween candy – or give you a perfect excuse to go buy more!

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Halloween Trash Peanut Butter Rice Krispy Treats
Author: 
Recipe type: Dessert
Cuisine: Sweets
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Perfect use for all of your leftover Halloween candy
Ingredients
  • 1 T unsalted butter
  • 3 T creamy peanut butter
  • 1 pinch kosher salt
  • 1 bag mini marshmallows
  • ½ tsp vanilla extract
  • 6 cups crisped rice cereal
  • 1 container milk chocolate with chocolate chips frosting
  • leftover halloween candy
Instructions
  1. Grease a 9x13 pan
  2. In large pot, melt together the butter and peanut butter.
  3. Add salt and stir.
  4. Add marshmallows and stir until melted.
  5. Add in vanilla.
  6. Set pot off the heat.
  7. Stir in cereal.
  8. Press into 9x13 pan by using a piece of parchment paper so the mixture won't stick to your hands.
  9. Let cool.
  10. Frost with frosting.
  11. Immediately top with leftover crushed Halloween candy.
  12. Let sit to harden.
  13. Enjoy!
 

 

6 Aug 2013

Peanut Butter Chunk Blondies

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The other day I was watching The Chew, the foodie talk show that comes on right during the lunch hour – making this pregnant girl even hungrier!  One of the chefs was making blondies – I thought, hmmm, blondies.  I knew I was going to the store later and just had to pick up a couple of things to make this.  So good – we were inhaling the crumbs (and gave some away to friends here in town).

Adapted from Hersheys, a book that sweet Louisville friends gave me a while back:

Makes 9-12 bars depending on how big you cut the bars (a 9×9 pan)

3/4 cup creamy pb (not all natural)

1/2 stick unsalted butter, softened

1/2 cup brown sugar

1/4 cup sugar

1 egg

2 T milk

1 tsp vanilla

1 cup flour

1/2 tsp baking soda

1/3 tsp salt

1 bag reeces mini cups

Preheat oven to 350 and grease pan.  Cream ingredients peanut butter through vanilla.  Add in dry ingredients. Fold in the reeces mini cups (wrapper-less, how kind are they)!

Bake for about 25-30 minutes until done. Serve and enjoy!

3 Nov 2010

Sara Foster's Blondies

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Here is another good blondie recipe from my Durham/CH cafe friend, Sara Foster. These make a lot so I’ll be dishing them out to folks tomorrow.

4 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
3 sticks, unsalted butter, softened
4 cups packed brown sugar
4 eggs
1 T vanilla
2 cups semi-sweet chocolate chips
1 1/2 cup chopped pecans

Combine dry. Cream sugar and butter, add in eggs then vanilla. Mix with dry. Fold in nuts and chips.

Bake in greased 17×12 shallow pan. Press the batter into the pan. Bake for 35-40 minutes at 325. Enjoy!

30 Apr 2010

Peanut Butter Chocolate Chip Bars (2010.17)

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Best thing I’ve cooked (new) all month. Great way to end April! We are having Joy Prom at Church tonight and these are for the hundreds of volunteers we will have:

Makes 16 – not healthy at all (but very yummy)
1 1/2 cup powdered sugar
1 1/2 cup creamy pb (I used skippy, not all natural) – the whole regular jar – then used the jar for Oats in a Jar this morning for breakfast
1 1/2 tsp vanilla
1 roll (16.5 oz) chocolate chip cookie dough

350. square ungreased pan.
Press about 3/5 of the dough on bottom of pan. Mix sugar, pb, and vanilla. Spread on top. Crumble rest of cookie dough on top and bake for about 30 minutes.
Let chill for about an hour. Cut into bars.
Serve chilled or room temp. Get them out of the house!
16 Apr 2010

Strawberry Oat Bars – 2010.15

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I thought this recipe was going to be better than what it turned out to be: oh, well. I liked the jam – although it made it sticky. And I liked the dough before it was baked. But, it turned out dry. Oh, well. Here you go (because I even put fails up here). Ok – my roommate said they weren’t a fail – she ate it. I told her I threw the rest of them out.

This is called learning:
1 cup flour
1/2 cup whole wheat flour
1 cup oats
3/4 cup packed brown sugar
3/4 cup chopped pecans
zest of one lemon
1/4 tsp baking soda
1/2 cup applesauce
1/4 cup canola oil
1 1/4 cup strawberry preserves
Mix dry, add wet. Take one cup out and set aside.
Press the rest of the dough into the bottom of foil-lined 9×9 pan. Bake the dough for 20 minutes at 350. Remove from oven, spoon the jam over the hot crust. Top with remaining dough.
Bake an additional 30 minutes or until lightly browned.
This recipe is from my GoodNeighbor magazine from my insurance agency.
23 Mar 2010

Lemon Bars (Gluten and Dairy Free) – SO YUMMY!

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I love hanging out with other healthy foodies. I learn so much. My friends Jenny and Michelle and I hung out for lunch today. Michelle has a hard time with her diet – trying to figure out what her body will and won’t “accept”. She made these amazing bars! I loved how full of protein they were and how amazingly delicious they were, also.
My Papa would love them – never knowing they were healthy for him.
I will definitely be making these – so incredibly good to take on a picnic or somewhere during the summer because they are tangy and summer-y!

26 Feb 2010

Chocolate Chip and Peanut Blondies (2010.8)

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Bon Appetit comes through again! These were defininitely a winner – at least among the office staff. So, you may want to make these!

1 cup all purpose flour
1/2 tsp salt
1/4 tsp soda
1 stick unsalted butter
1 1/4 packed brown sugar
2 eggs
1 tsp vanilla
1/2 cup salted roasted peanuts
1/2 cup dark chocolate chips

Melt butter on stove over medium. Remove from heat. Stir in brown sugar, than vanilla.
Let cool for about 2-3 minutes. Stir in eggs. Whisk in dry ingredients. Stir in half of peanuts and half of chips. Pour in greased and foiled 8×8 pan. Top with remaining peanuts and chips. Bake at 350 for about 30 minutes or until done.

2 Feb 2010

Chewy Peanut Butter Bars (2010.5)

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If you like peanut butter fudge, you will definitely like these. Quick and Easy Recipes comes through. These make tons of bars and are really easy because they are no bake – they just take chill time.

4 cups salted roasted peanuts
1 bag mini marshmallows
1 stick unsalted butter
1/2 cup creamy peanut butter
1 bag reece’s peanut butter chips
1 can sweetened condensed milk

9×13 pan. foil. pam.
Spread 2 cups of the peanuts on the bottom. Melt the rest in a pan over medium low heat. Pour on top of peanuts. Pour the other 2 cups on top and gently press into the goo.
Let chill over night.
These taste surprisingly like peanut butter fudge. So easy…