Peanut Butter Rice Krispy Bars

This should've gone up yesterday or Saturday or something, but I was busy. I also didn't post yesterday which kind of throws Blog-Every-Day-in-May off a bit. No need to worry. I'll be back to nothingness next week. I don't know if that's good or bad. 

This is also where I should probably say something eloquent about Memorial Day. I don't really have anything to say because it's not something I can dwell on during seasons of deployment. The appreciation I have for soldiers who have given it all can't be measured.

In case you need a Memorial Day weekend dessert...

I made this for a potluck last week and it went over very well. My mom sent me the recipe and it's an old one. She's been making these bars my entire life, so I figured they'd be a nice addition to my non-food blog. 

They're very easy, you make them the night before, and I had all the ingredients in my cupboard.

They're not your average rice krispy treat. 

Peanut Butter Rice Krispy Bars

makes a 9x13 pan

1 cup of sugar

1 cup of Karo syrup (light)

2 t. vanilla

1 1/2 cups of peanut butter

6 cups of rice krispies

1 bag of milk chocolate chips

In a medium pan, heat the sugar and syrup together until it starts to bubble (low heat) and the sugar dissolves. Remove from heat.  Stir in the vanilla and peanut butter. 

Add the dry cereal to a large mixing bowl. Pour the sugar/peanut butter mixture over it. Stir/fold gently, but well. It takes a few minutes to incorporate. 

Grease a 9x13 pan (spray Pam is what I used) and then press the bars into it. Set aside. 

Using a double boiler, melt the chocolate chips. Spread over the bars and let cool. Cut them before storing in the fridge because they'll harden up and be difficult to cut cold. 

And if none of that made sense, here's the original that I went off of:

Lemon-Lime Bars

Recipe challenge, week thirty-one.

I thought Scott coming home would make me want to cook more.  It's actually made me want to cook less.  I'm back on the menu planning train, but I don't really feel particularly creative these days.  I just feel drained in general.  I blame the heat. And the fact that I'm back in a construction zone.  The inside of the house isn't torn apart like it was last summer, but there's work being done, especially outside, so that leads to general messiness (The lesson I've learned is that things always have to get worse before they get better, concerning remodeling).

So this is another flashback recipe, but it is 110% worth sharing again.

Circa 2011

Last week, we went to a friend's house and I took dessert.  I didn't really have to but it seemed like the nice thing to do and, if we all recall, that's what old Kristin (pre-Colorado Kristin) would do.  When I was contemplating what to make, I just started going through my Recipe Index.  I found these Lemon-Lime Bars from way back in 2011.

I really like lemon bars, but I like them to be extra tangy.  I've found that the way to accomplish this is to add lime.  You can add coconut to the crust and the top if you like, but I didn't this time because I didn't know about any potential allergies.

A 17 year old pronounced them to be really good, so that probably means they're really good.

I knew I'd start "cheating" on this recipe challenge sooner or later, but oh well.  I'm busy. I've been building a shed.

Scott's helping.

Caramel Rice Krispy Treats

I've been trying to do some baking here and there. But, let's face it, my days are pretty hum-drum right now.  I've been working on a lot of stuff for school, watching a lot of t.v. (re-runs and some new shows too), trying to keep the house clean and trying out some organizational tricks, and reading a lot of books.

The dogs are at their wits' ends.  They are getting tired of me, I can tell.  However, Jett (being on steroids) is hungrier than normal and Scout (who is a picky eater) has taken to guarding his food bowl.  He'll just lay there beside it so Jett can't get it, yet he won't eat it.  He's so much like me...he doesn't even realize it.

That is why this post is just now going up when it should have been prescheduled for this morning: I've been busy doing a whole lot of nothing, like taking pictures of dogs who are holding a stand-off over a food bowl.

Regardless...

Recipe challenge, week twenty-six (halfway there!)

I kind of wanted to save this recipe for a rainy day, because you would want to eat it on a rainy day.  But I figure this weekend is the 4th of July and if you need a last minute treat to take somewhere, this would be perfect.

It takes 10 minutes to whip up this dessert and, if you can get it out of the house without eating it all, I'm sure it will be enjoyed by all.

I bought a bag of caramel bits because they are like eating a bag of pure sugar and I rather enjoy them...but I bought them for this cookie recipe I was going to try and then I ate them all, so I had to buy another bag.  And then I lost my patience with the idea of of the cookie-baking process.  Rice Krispy treats only take a few minutes though, so this no-bake recipe is what I used the remaining bag of caramel bits for.  So I suppose I've eaten a lot of caramel in the last two weeks...

(don't mind the cashews)

Caramel Rice Krispy Treats
makes an 8x8 pan (for thicker bars) or a 9x13 pan (for thinner bars)

1 cup caramel bits 

1 10-oz bag mini marshmallows

4 T. butter

1 t. vanilla

6 cups Rice Krispy cereal

In a large saucepan, melt the butter.  Stir in vanilla and mini marshmallows. Mix well until the marshmallows have melted. Stir in the caramel bits and allow them to melt, over very low heat. Keep stirring.

Fold in the cereal until it's all covered with the marshmallow mixture.

Spread into an 8x8 pan for thick bars or a 9x13 pan for thinner ones. Store covered.  

Mint Oreo Rice Krispy Treats

It was obviously a low-key Easter weekend in these parts.  Saturday, I went to the gym and ran some errands.  Sunday, I went for a walk with a friend and did some things around the house to prepare for another week (food prep, etc).  Scott, on the other hand, had a weekend.  He had just finished over three weeks of work without a day off, so with his 3-day weekend, he tromped around Vienna and Budapest...and when he called me, I got to share that I was at the commissary.  Life is hard. And I swear I'm not bitter...(well, we know that's a lie).  I'm reading a book about WWII right now.  That's as close as I've gotten to Austria.

Recipe challenge, week fourteen.

This isn't the grandest or most inventive of recipes.  In fact, some would argue that it's not a recipe and is terribly boring and I'm not a creator of anything.

But that's okay.   Because I believe that Mint Oreos are quite close to heaven on Earth.  Like, I don't know what they put in these things, but I won't let myself buy them unless I have a special purpose in mind.  Mint Oreo Ice Cream Cake, for example.  In this case, I just combined Rice Krispy treats, one of my favorite desserts, with mint and Oreos.  If you would like an amped up version of a classic treat, try this.  They are especially tasty the day after you make them because the flavors have had time to mesh.  And I don't know that there is anything better than a pot of melted marshmallow, broken up Mint Oreos, and rice krispies.  Makes for a fantastic Friday night.

Mint Oreo Rice Krispy Treats

makes an 8x8 pan

1 10 oz. bag marshmallows

4 T. butter

1 t. vanilla

1 t. peppermint extract

12 (or so) Mint Oreos, crushed

6 cups Rice Krispies cereal (save money, buy generic)

In a large pot, melt the butter.  Add the marshmallows and stir.  When they are melted into the butter, add the extracts and then begin folding in the cereal one cup at a time.  Lastly, fold in the Oreos.  

Press into an 8x8 pan.  You can use a bigger pan; they'll just be thinner.  Cover tightly to store.

Hey, look.  I made Rice Krispy treats last Easter too...

I am SO glad I wasn't able to find those M&Ms this year.  Holy cow did I eat a lot of those things last year.  I kept them in my desk at school and everything.  Memories...

Carrot Cake Blondies

Recipe challenge, week twelve.

I'm getting worse and worse at having posts typed up early and ready to go.  I'm typing this on Sunday evening whereas, a month ago, I would've had the post ready to go a week ago.  

I've been feeling that I'm in a blogging rut lately because things are so stagnant around here.  No big projects are happening with the house*, I'm not packing up a classroom because we're not moving, and that brings up a bigger point:  this is the first spring in 3 years that we're not moving.  I did the math recently, and I'm not sure why I didn't do this before, but we moved in April 2013 and again in May 2014.  That's 3 states in 13 months.  3 jobs in 13 months for Scott and, because of summer vacation, 3 jobs in 15 months for me.  Plus two new puppies in 13 months (fun fact: Jett and Scout are totally Irish twins).

*Another fun fact: the kitchen/dining room is actually 98% done but you haven't seen pictures because I'm...lazy? That's probably the right word.

Maybe I'm not getting posts typed up and scheduled early because I keep all of these facts in the forefront of my brain and I get overwhelmed thinking of all the things.

I do feel that I don't have a lot of fun or new changes to blog about because things are indeed stagnant.  I can't make a whole lot of changes while Scott is gone anyway.

But some things will never change: I will make brownies or blondies, I will eat half the batch of frosting with a spoon, and then I will take the finished blondies to the staff lounge because I need to get them out of the house as quickly as possible.

This is the perfect Easter dessert.  That's all I have to say about it.

Carrot Cake Blondies

makes an 8x8 pan (double recipe for 9x13, but the frosting will make enough for a 9x13)

Wet ingredients:

4 T. butter, softened

1/4 cup applesauce

1/3 cup brown sugar

1/8 cup white sugar

1 egg

2 t. vanilla

1 cup finely shredded carrot

Dry ingredients:

1 cup flour

1 t. cinnamon

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/4 cup shredded coconut (optional)

1 cup white chocolate chips (optional)

1/2 cup chopped nuts (optional)

In a large bowl, cream the butter, applesauce, and sugars.  After the mixture is fluffy, add in the egg and vanilla until well-incorporated.  Stir in the carrot.

In a separate bowl, mix the dry ingredients.  Add in batches to the wet ingredients, mixing well after each addition.  Stir in the coconut, white chocolate chips, and nuts.  Spread the batter into a greased 8x8 pan and bake at 350 degrees for 25 minutes.  Frost immediately and store in the refrigerator. 

Cream Cheese Frosting 

For this recipe, halve the frosting...Or don't. It'd be good for breakfast too, I'm sure.  Just be sure to store it in the refrigerator. I halved it and still had extra.

1 tub of whipped cream cheese (8 oz.)
1/2 cup butter, softened (1 stick)
1 t. vanilla
about 3 cups powdered sugar (I don't like giving exact numbers on the sugar.  You know the consistency you want.)
1 T. meringue powder (Optional, but will help the frosting harden.  Found in the wedding aisle at Wal-Mart)

Cream the butter and cream cheese together, using a hand mixer or the whisk on a stand mixer.  Add the vanilla.  Then, add the sugar until you reach the consistency you want.  Add the meringue powder last.

White Chocolate S'mores Rice Krispy Treats (and Mad Men)

Pete's greatest victory in life so far: Bargain-hunting

1. Peggy's never going to be happy.

2. Don is starting to tell the truth.

3.  I'm finally okay with "new" Bobby.  When he started last season, I missed "old" Bobby.  At least they never tried to replace Sally.

4.  It's interesting that Megan lets Don do whatever he wants for 2 years and then chooses to stand up for herself all in one episode.  Also, she's still alive.  I was looking forward to a scandal.

5.  Matthew Weiner really knows how to make 11 episodes completely uneventful and then pack the little bit of action he has up his sleeve into,what, like 48 minutes?

6.  I was hoping Pete Campbell in the Chevy showroom would turn into something like this.  Liven it up a little.

 Scott refuses to watch Mad Men but he'll sit next to me while I'm watching and ask me questions about it.  How do you even begin to explain these relationships this many seasons in?  Which means I'll probably have to watch it again today because I missed half of what Don said.

Here's some rice krispy treats.  I just needed a vehicle to a Mad Men discussion.

White Chocolate S'mores Rice Krispy Treats

1 cup white chocolate chips, divided

1 10-oz bag mini marshmallows

4 T. butter

2 t. vanilla

6 cup Rice Krispy cereal

8 graham crackers, broken into small pieces

In a large saucepan, melt the butter.  Stir in half the white chocolate chips, vanilla, and mini marshmallows. Mix well until the marshmallows have melted. 

Fold in the cereal until it's all covered with the marshmallow mixture.  Add in the graham cracker pieces and the other half of the chocolate chips.

Spread into an 8x8 pan for thick bars or a 9x13 pan for thinner ones.

Sharing at Mingle Monday

Brownie Batter Rice Krispy Treats

Let it be duly noted that I made these almost 2 weeks ago.  They are long, long gone.

I have a serious issue with rice krispy treats these days.  I can't stop eating them.  I don't know what my problem is.  I don't even feel like eating ice cream!  I just want gooey stuff.  So strange.

Since I've been doing a pretty intense cardio workout each weekday, I've noticed that my hunger has really kicked in.  Before 2 weeks ago, I was doing cardio once, or maybe twice, a week.  That is kind of sad for me, because I'm capable of doing cardio each day.  That's what I was thinking while I ran that 5K our first week here...Scott told me I looked like a runner before the race.  I just laughed.  But then, as I trudged those few miles through the woods (yeah), I thought, "You know, there's nothing stopping me from doing this..no injuries, no physical limitations. My legs don't really hurt.  My lungs are okay...I just don't want to do this everyday."

I need to work on my willpower, I guess.

So anyway, the point is, I've been eating a rice krispy treat in some form or another, like, everyday.  That cannot be a good thing.

When I asked Scott what flavor he thought these were, he said, "Cocoa".  No.  They're much more inventive than that because I can't get off the brownie train.

Brownie Batter Rice Krispy Treats

makes a 9x13 pan

3/4 cup dry boxed brownie mix

1/2 cup chocolate frosting, plus extra for drizzling (I used Pillsbury.)

1 10-oz bag mini marshmallows

4 T. butter

1 t. vanilla

6 cups Rice Krispy cereal

In a large saucepan, melt the butter.  Stir in the brownie mix, frosting, vanilla, and mini marshmallows. Mix well until the marshmallows have melted. 

Fold in the cereal until it's all covered with the marshmallow mixture.

Spread into an 8x8 pan for thick bars or a 9x13 pan for thinner ones.

Muddy Buddy Bars

I didn't eat this for dinner on a Friday night.  I didn't eat this for dinner on a Friday night.  I didn't....okay, I did.

And I think it was worth it.

Scott was upset that I "fed" him puppy chow (He calls it puppy chow, I call it muddy buddies...it's a confusing house to live in).  You see, he came home from work early one day after working an overnight shift and got into the bowl of muddy-buddy goodness (I had artfully hidden it on top of the fridge).  He claimed it was my fault, and I was trying to fatten him up again. 

Uh, no.  I do not force the crunchy chooclatey-peanut-buttery goodness down your throat, darling. 

And trust me: Had I known he was coming home from work early, I wouldn't have left it out in plain sight.  Usually I  stash these kinds of treats away for myself.

Do you call them Muddy Buddies or Puppy Chow?? (Kate Gosselin calls it Monkey Mix...did you see that episode years ago??)

I made these S'mores Bars last year and they were really good.  This recipe, I think, is more or less my own perfected version of that.  Like with the Cake Batter Rice Krispy Treats, the addition of frosting makes these bars so rich and chewy.

Also, like with those rice krispy treats, I ate most of this straight from the bowl.  The glass pan thing was a blog formality.

Muddy Buddy Bars

2 cups marshmallows
1 cup chocolate chips
1/2 cup cream cheese frosting
1/2 cup peanut butter
2 T. butter
1/2 cup powdered cake mix (I used White.)
4-5 cups of Rice Chex

In a large microwaveable bowl, melt the chocolate chips, peanut butter, and butter together for about 45 seconds..  Stir well.  Stir in the frosting, marshmallows, and powdered cake mix.  Heat for another 45 seconds, until it's well-combined. 

Fold in the Rice Chex until coated.  The marshmallows hold the mixture together in clumps, unlike regular muddy buddies.

Spread into an 8x8 pan (actually 9x12 would work, but I ate so many out of the bowl...).  Store in an airtight container.