Snickers Rice Krispies

I haven’t made any sweet treats (outside of the ice-cream) in such a long time.  And since we’ve all lost a few pounds from out battle of the flu season, I figure it can’t hurt to have something sweet and fun to eat!!!

IMG_4491

These come from The Brown Eyed Baker.  She makes some of the best treats.   I want to ask her what she does with everything she bakes every day but I know in our house it’s not a problem, so I doubt it is with her either!!

I love Rice Krispie bars.  And holy cow, when you add the caramel, the chocolate, the peanut butter AND the candy…Oh my.  Loss for words.

Brooklyn took a bite…she says:  Wow these are really good.IMG_4494

Caleb is not a huge fan of being in pictures anymore, but when I gave him this he begged me to get one of him too.  Oh and he says: Man, these are the best!!

IMG_4495

When it comes to creating new treats, I’ll be the first to admit, I’m not good at just throwing things together to see how it works.  I’m not sure if I can do it.  So I stop by my favorite blogs and hope they don’t mind that I borrow their great ideas.  Michelle says it best…these are the best Rice Krispies that have come out of my kitchen as well (only thanks to her)!!

Who doesn’t love chocolate on anything!!  Me, I do.  We’re not a huge fan of the nuts, so I kept those out and added more cut out candy on top!!

Super good.  Super good.

yield: 24 treats

prep time: 10 minutes

cook time: 10 minutes
total time: 20 minutes

Rice Krispies treats loaded with caramel sauce, peanuts and chopped Snickers bars, then topped with a chocolate/peanut butter glaze.

INGREDIENTS:

3 tablespoons unsalted butter
1 (10-ounce) bag marshmallows
½ cup caramel sauce (homemade or store-bought)
6 cups Rice Krispies
1 cup peanuts, plus more for sprinkling on top (I left these off)
8 (“Fun-Size”) Snickers bars, chopped
1¼ cup milk chocolate chips
¼ cup creamy peanut butter

DIRECTIONS:

1. Grease a 9×13-inch baking dish; set aside.

2. Melt the butter and marshmallows together in a medium saucepan over low heat. Once melted, stir in the caramel sauce and remove from the heat.

3. Stir in the Rice Krispies until they are evenly coated with the sauce. Working quickly, stir in the peanuts and chopped Snickers bars, mixing as gently as possible.

4. Pour the mixture into the prepared pan and press into an even layer. Use the back of a greased wooden spoon to press down firmly over the surface of the treats to ensure that they are packed down tightly.

5. Melt together the chocolate chips and peanut butter in the microwave on 50% power, stirring every 30 seconds, until completely smooth and melted. Pour the chocolate/peanut butter mixture over the Rice Krispies treats and spread into an even layer with a spatula.

6. Refrigerate for at least 30 minutes, or until set. Cut into bars and serve. Leftovers should be stored in an airtight container at room temperature or in the refrigerator (room temperature for softer, more gooey bars; refrigerator for firmer bars).

Two Girls Cooking – Patricia 😉

Source

Brown Eyed Baker

 

Butter Cake Bars

Who doesn’t love any kind of sweet bars?  The kids and adults in our house do.  They like pretty much everything sweet.

I try to make things during my lunch break so that we can have fun desserts after dinner or later that night.  OR because I get to taste it before anyone else does!!  And these didn’t let me down a bit.  The cake batter actually tastes more like a cookie crust to me.  And the topping…wow factor for sure.

I’m supposed to be on a low fat/low sugar diet.  This baking stuff has been very fun.  I’ve learned to bake a lot things I wouldn’t touch before.  But now that I’m making them, I do try them.  And some I can just try and walk away, and others, not so much.  These fall under the not so much category!!!

Ingredients

  • 1 box Betty Crocker French Vanilla Cake mix
  • 1 stick (1/2 cup) butter, melted
  • 3  eggs
  • 8 oz cream cheese
  • 1 lb bag (about 3-3/4 cups) powdered sugar
  • 1 tsp almond extract
  1. Preheat oven to 350 F.
  2. Line an 8 x 8 inch baking dish with parchment paper.
  3. In a bowl, mix together the cake mix, melted butter, and 1 egg until a soft dough forms. Press into the bottom of the baking dish.
  4. In a stand mixer, combine together the cream cheese, 2 eggs, sugar and vanilla until smooth. Spread over the cake mix layer.
  5. Bake bars for 45 minutes, or until edges are golden brown,and the center has set to a soft consistency.
  6. Cool COMPLETELY before slicing into bars and serving.

My only complaint is that I think I should have used a bigger dish to make it in.  The top got browned pretty fast and it felt like it hadn’t set completely yet.

But again, fantastic.  Try.  Make.  Eat.  Enjoy.  Share if you must!!!

Have a happy day!

Patricia – Two Girls Cooking 🙂

Source

Tablespoon

Reece’s Peanut Butter Bars

Craig has been asking for home made chocolate chip cookies for about a week.  Well that week has gone by and I am not finding time to get enough things around the house done, let alone bake home made cookies.  Yes, we have to eat dinner every night so if I’ve made something new, I’ll blog it.  But cookies from scratch with work, three kids, baseball every night, it’s just not happening.  But I did go to the store and buy the Pillsbury Reece’s Peanut Butter pre-made cookies!!!  And I’ve had this recipe sitting up on my computer browser for about a week or more so I thought, huh, I’ll use those cookies to make the bars I’ve wanted.  I could have said that I made them, but that would be lying.  And since lying is my biggest pet peeve, I decided that it wouldn’t be a good idea.

While cooking the Lasagna Rolls for dinner tonight, I started with these bars.  I had an hour and a half before we had to leave for baseball.  I was cutting it short.  But right before we had to walk out the door, I got to pull them out of the oven.  Mr. Craig said that he wouldn’t cut the bars before I got home (he knew they were going to be blogged).  Well as soon as I walked in the door, he tells me that he tried to cut a piece and it started to fall apart!!  So I’m not the only impatient one when it comes to having to wait for the sweet treats.

1 package (8 oz) cream cheese, softened (I used 1/3 fat free)

1/2 cup sugar
1 egg
1/2 cup coconut, if desired
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies (I grabbed the Reece’s Peanut Butter cup)
  • 1 Heat oven to 350°F. In small bowl, beat cream cheese, sugar and egg until smooth. Stir in coconut.
  • 2 In ungreased, 9- or 8-inch square pan, break up half of cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of dough over cream cheese mixture.
  • 3 Bake 35 to 40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For bars, cut into 4 rows by 4  rows. Store in refrigerator.

Super easy to make.  If you have the time and a good recipe for chocolate chip cookies, then by all means, make them from scratch.  Until I can find a way to work changes in life around, I’ll be making some partial home made desserts (it’s ok to use some store bought things to make life easier!!).

Have a great rest of your week.  I hope yours isn’t as busy as ours is here!!  (Next month comes soccer and football).

Patricia – Two Girls Cooking 😉

Source

Pillsbury

Dulce de Leche Cheerio Bars

I’ve been going back and forth with my recipe finds from Betty Crocker to Pillsbury and also Big Fork Little Fork.  This one caught my eye on Betty Crocker’s site.
I have never been one to eat sweets very often.  But it is much easier for me to find treats that the family will eat over dinners that I have to rack my brain to find something everyone enjoys.
When the kids see a treat, they’ll at least try it.  When they see broccoli on their plate, I don’t get the same response.  When they saw the Marshmallow Truffles in the fridge before breakfast, they asked for one.  How often am I going to get that for dinner?  Not that often.  And don’t get me wrong, I do make them eat those things they don’t like.   It is much easier for me to find something fun for them and myself to bake and blog and also eat at the same time.
Oh, I’ll still be blogging meals, because I do have new ones every week.  Oh lets just move on shall we?
Here’s what you need:
1 1/2 cups graham cracker crumbs
1/2 cup finely chopped pecans
1/2 cup butter, melted
1 1/2 cups Dulce de Leche Cheerios® cereal
1 cup coarsely crushed pretzels
1 cup white vanilla baking chips (6 oz)
1 cup milk chocolate chips (6 oz) (I used 2 cups of white vanilla baking chips)
1 cup coconut
1 can (14 oz) sweetened condensed milk (not evaporated)
  1. Heat oven to 350°F. In medium bowl, mix cracker crumbs, pecans and melted butter. Press in bottom of ungreased 13×9-inch pan.
  2. Sprinkle cereal and pretzels over crust. Layer vanilla chips, chocolate chips and coconut over pretzels. Pour condensed milk evenly over top.
  3. Bake 25 minutes or until lightly browned. Cool completely, about 45 minutes. For bars, cut into 5 rows by 4 rows. Store covered at room temperature.

I can’t believe I have to wait 45 minutes for these to cool off first.  I lack patience at certain things.  Ok at most things, but waiting to taste something drives me bonkers.  I try to hold out and end up trying it before I should have!

  I wonder what the kids will chose for a snack today after school?  An apple, a marshmallow truffle, or these nummy bars!

Here’s some Betty Crocker helpful tips:

To crush the pretzels, place in a food-storage plastic bag and crunch them with your hands.

To make cutting easier, you can line the pan with parchment or waxed paper extending over the sides of the pan. Then after baking, lift the bars from the pan and cut them on a cutting board.

Enjoy your week.

Patricia – Two Girls Cooking 😉

Source

Betty Crocker

 

Raspberry M&M Bars

 

I was in the mood to have some chocolate chip cookies.  I just so happened to be at the store the other day and saw Raspberry M&Ms right before my eyes.  Then I thought to myself that bars would be a better choice with those bright pink pieces of candy.  I haven’t even tried these M&M’s before but thought you can’t go wrong with Raspberry anything.  Or candy if you ask me!!!

I found this pretty basic recipe for the bars and here they are.  Pretty, dang, good.

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup vanilla or white chips
  • 1-3/4 cups plain M&M’s, divided

Directions

  • In a large bowl, cream butter and sugars until light and fluffy. Bear in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture. Stir in chips and 1 cup of M&M’
  • Spoon into a greased 13-in. x 9-in. baking pan; spread evenly in pan. Sprinkle with the remaining M&M’s. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Yield: 2 dozen.

Cookie bars are good for just about any occasion.  I have no special occasion other than I wanted to eat some!  I’ve been doing really well this past week so we are due for a good, sweet treat.  These M&Ms are the best!  I’d have another one if it wasn’t near 10:30pm…not supposed to eat this late.  But they are really good.  The picky man says so too.  Of course he loves the sweets!

We enjoyed these with some fruit smoothies tonight!

Happy Baking.

Nutritional Facts

1 serving (1 each) equals 232 calories, 10 g fat (6 g saturated fat), 32 mg cholesterol, 128 mg sodium, 34 g carbohydrate, 1 g fiber, 2 g protein.

Patricia – Two Girls Cooking  😉

Source

Taste of Home

Holiday Treat Extravaganza!

It’s been quite a while since my last post. I don’t want you to think this is due to a lack of baking though. In fact, I’ve been baking and cooking so much I haven’t had time to post it all! There was the Cheese Ball, the Peanut Butter Kiss cookies and the dipped pretzels. Those I do every year because they are favorites around here, my sister’s been asking for weeks for the kiss cookies. My mom loves these spritz cookies, so I always make a double batch. That’s a whole lot of spritz! I use the recipe that came with my cookie press, and they come out great every time. They’re like a little crisp sugar cookie.

Spritz Cookies
1-1/2 cups butter or margarine
1 cup granulated sugar
1 egg
2 tbsp milk
1 tsp vanilla
1/2 tsp almond extract
4 cups all-purpose flour
1 tsp baking powder
(Makes 6 dozen cookies)


Preheat oven to 400° F. Thoroughly cream butter and sugar. Add egg, milk, vanilla and almond extract; beat well. Stir together flour and baking powder; gradually add to creamed mixture, mixing to make a smooth dough. Do not chill. Place dough into Cookie Press and press cookies onto ungreased cookie sheet. Bake for 6-8 minutes or until golden brown on bottom. Remove cookies from sheet and cool.
I then frost them with a very simple icing and decorate: Mix 2 cups powdered sugar, 2 tbsp milk and 1/4 tsp almond extract until smooth. If too dry add a little milk, if too runny add a little powdered sugar.

Each year I also use the holidays as an excuse to try out a bunch of new sweet treats too. Here’s a couple for you to try out.


Toffee Bars
These are very thin crisp bars that have a light toffee flavor and a milk chocolate top. I was hoping the toffee flavor would be more obvious because I love toffee, but they are still tasty and very simple to make.




1 cup butter
1 cup brown sugar
1 egg yolk
1 tsp vanilla extract
2 cups flour
1 bag milk chocolate chips


Preheat oven to 350, grease a jelly roll pan. In a medium bowl, beat together butter and brown sugar. Add egg yolk and vanilla and beat until smooth. Beat in flour. Press mixture into pan and bake for 15 minutes. Immediately after removing pan from the oven place the chocolate on top and allow to melt. Spread the melted chocolate evenly over the surface with a spatula.  These are easiest to cut while still warm.


Chewy Caramel Oatmeal Bars
These were a new one, but have been such a hit they are gone already! I will be making another batch this week for sure. The recipe calls for a bag of caramels, but I felt ambitious and used homemade caramel from this recipe instead (told you I’ve been busy!). These are rich, so I cut them small before serving.


2 cups flour
2 cups quick oats
1 1/2 cup brown sugar, packed
1 tsp baking soda
1/2 tsp salt
1 1/2 cups unsalted butter, melted,
1 12 oz bag semisweet chocolate chips
1 14 oz bag caramels
5 tbsp milk


Preheat oven to 350. In a large bowl, combine flour, oats, brown sugar, baking soda and salt. Stir in melted butter until thoroughly mixed. Press half the mixture into a 13X9 baking pan. Bake for 10 min, then sprinkle the chocolate chips on the baked crust. Microwave the caramels and milk on high for about 3 minutes or until caramels are melted, stirring every 30 seconds. Pour caramel mixture over chocolate chips. Sprinkle remaining half of oat mixture on caramel layer. Bake for 20 minutes, cool completely and cut into bars.

Oreo and Nutter Butter Truffles
The Oreo version of these Scott’s sister made last year and I loved them. So when I went to look up the recipe I found it along with a variation with Nutter Butter cookies. Oh yum! I won’t repost the recipe, just click the link above. You’ll be glad you did! 🙂


I think I’m almost done making holiday treats, and I’ll definitely share if I do make some more.

One last thing I wanted to share was the holiday treat Scott cooked up for me this year. He surprised me with a trip to New York City last weekend. How exciting!! I’ve always wanted to see the city all lit up for the holidays, especially the big tree in Rockefeller Plaza. So we headed east with plans to see the tree and skate on the rink on Saturday night. We saw the tree (it was gorgeous!) and waited in the long line to skate, and I will admit I got a bit impatient… “let’s just skip this, we can come back tomorrow or something”. He was adamant, we were skating and doing it now. After a couple turns around the rink, I found out why. He led me to the center of the ice, got down on one knee and asked me to marry him! Oh wow! I, of course, said Yes!
We had a great time the rest of the weekend and did find time to do one other thing I always wanted to do in NY- stand outside on the plaza for the Today show. We set the DVR at home before we left just in case, and we were on (see clips here)! Just behind Matt Lauer and Al Roker (I shook Al’s hand!). We also had our picture taken for their blog. We had an amazing trip, a memorable proposal and what a sweet guy! 🙂


Happy Holidays!
– Jodi

Pumpkin Bars

I’ve been doing a lot of pumpkin carving this week to get ready for Halloween. Then last night the Great Pumpkin was on TV. All this pumpkin stuff going on around me made me crave pumpkin bars. Pumpkin is not typically one of my favorite flavors. Someone else can have my slice of pumpkin pie after Thanksgiving dinner! These bars, though, are an exception for me. They’re moist and cake-like in texture, and I love the cream cheese frosting. These bars are very easy to make and they make plenty to share. Just for fun I used a pumpkin shaped cookie cutter to cut out the bars just before serving – Pumpkin shaped pumpkin bars. I might be on pumpkin overload! 🙂

4 eggs
1 cup oil
2 cups sugar
1 can pumpkin
2 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon

Preheat oven to 350. Spray a jelly roll pan with cooking spray. Mix eggs, oil, sugar and pumpkin in a large bowl. Mix the remaining (dry) ingredients in a separate bowl. Add the dry ingredients to the pumpkin mixture. Pour batter into the prepared pan. Bake for 30 to 35 minutes. Let cool completely before frosting

Frosting:
8 oz cream cheese
1/2 cup (1 stick) butter
2 tsp vanilla
2 to 2 1/2 cups powdered sugar

Whip together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Spread on cooled bars.

Happy Halloween!
– Jodi