Chocolate Peanut Butter Rice Crispy Bars

This was the weekend of finally’s.  So many times I think of all these things I want to do around the house and when the evening or weekend comes I find 10 others things to do instead.  Well, not this weekend.   I (the hubs helped with the things that involved tools) finally…

• Dusted the light above our kitchen table.  It’s been bugging me for months and only took 2 minutes to really clean.
• Cleaned my office and unpacked the last 2 boxes of crap.  We moved into our house in November 2011, so yea that took a while. 
• Organized our sub-basement storage area. 
• Dusted the shelves in our basement.  They actually weren't very dusty, but felt good to clean them. 
• Hung pictures in our master bedroom that have been leaning against the wall since we moved in.
• Repaired the fallen pole in our guest room closet. 
• Replaced the blade on our mower and did an oil change.
• Installed a new shower head in our master bath. 
• Replaced all the batteries in our smoke detectors.

What better way to end a productive weekend than to make some rice crispy bars.  But not just the norm, but with peanut butter and chocolate.  And, man, are they good!  I used my Chocolate Rice Crispy Ball recipe as a starting point and just added the peanut butter. 

Here are the details….

Chocolate Peanut Butter Rice Crispy Bars
Adapted from my Chocolate Rice Crispy Balls

5 tbsp unsalted butter
3 tbsp light butter
1/3 cup unsweetened cocoa powder
1/3 cup creamy peanut butter
2 bags (10 oz each) mini-marshmallows
10 cups crispy rice cereal

Topping:
1 cup chocolate chips
½ cup creamy peanut butter
2 tbsp butter

Lightly butter a 9 x 13 pan and set aside.  Measure out all ingredients before starting – I think this helps when working with things that melt….like marshmallows and chocolate. 

In a large pan, over medium heat, drop in butters, cocoa powder, and peanut butter.  Use a whisk to incorporate the ingredients.  Once combined, add marshmallows.  Stir consistently until melted. 

Turn off heat and slowly add cereal and stir until all cereal is covered. 

Transfer mixture into the prepared pan. Lightly butter your fingers and push the mixture into the pan.  Set aside. 

For the topping: place chocolate chips, peanut butter, and butter into microwave safe bowl.  Microwave for 30 second increments at 50% power, stirring after each, until mixture is smooth. 

Pour mixture over rice crispy bars – use a frosting spreader or spatula to cover the whole surface.  Just to be fun, add sprinkles! 

Place in the refrigerator for 10 minutes or so for topping to set.  Then, store in an air-tight container.   

Enjoy!  Thanks for stopping by!

Where’s the Chocolate Chips in these Chocolate Chip Cookies?

So, I work with a super fun gal named Lesa.  She says she is a ‘traditional’ eater, but others would call it picky.  She doesn’t like frosting on cake!  She’s crazy in my book just for that.  A few weeks ago she informed me that she likes Chocolate Chip Cookies BUT without the Chocolate Chips.  A few others told her she was nuts, but I thought – ‘that could be fun to do’. 

I made the same Chocolate Chips Cookie recipe that I used for Jacob’s Birthday cake.  But instead of making giant cookies, I used my cookie scooper and made about 4 dozen normal sized cookies. 

It seemed like something was missing (duh, the chocolate chips) so I sprinkled a little sugar on top of each before baking. 

This finished product was a very soft and chewy cookie with a brown sugar taste; sweeter than a sugar cookie.  Now, if not everyone is a ‘traditional’ eater, you could do 1 or 2 dozen with no chocolate chips and throw in chips for the last 2 dozen. 

They seemed to disappear pretty quickly at work so that is a good sign.  Give it a try! 

Chocolate Chip Cookie MINUS the chocolate chips
Adapted from Martha Stewart

(makes 4 dozen cookies)

4 cups flour

1 1/2 tsp baking soda

1  tsp salt

6 tbsp unsalted butter, softened

1 1/2 cups packed light brown sugar

3/4 cup sugar

3 tsp pure vanilla extract

2 large eggs, plus 2 egg yolks

3/4 cup heavy cream

3 cups semisweet chocolate chips (optional)

  

Preheat oven to 350 degrees.

Whisk flour, baking soda, and salt in a medium bowl.

Mix butter, brown and granulated sugars until combined and fluffy.  Add in vanilla, eggs, and yolks and mix until combined. 

Reduce speed and add flour mixture in 2 batches, alternating with the heavy cream.

If using Chocolate Chips, add them into the batter. 

Use a tablespoon or cookie scooper to drop dough onto cookie sheet (lined with parchment paper).  Bake for 10-12 minutes or golden brown.  Remove from cookie sheet and allow cookies to cool on wire rack.  Cookies are very soft; avoid stacking them if you can – they may stick together. 

And…I better wrap this up with a picture of our puppy, Henry.  He jumped right up into this chair on our deck to ‘help’ me grill.  He kinda blends in with the chair. He’s getting so big but still very much a puppy.  Love him.    

Thanks for stopping by!  

Birthdays and Butterfinger Rice Krispie Bars

Birthdays are fun, especially co-worker birthdays.  I HATE surprises or any kind, but I do love to surprise other people.  My work neighbor, Christina, (she is in the space next to me) had her birthday today.  We took the opportunity to fill her space with over a 170 balloons. 

Another co-worker, Julie, and I spent our lunch hour yesterday hiding out in a conference blowing up each and every balloon.  We only had 2 or 3 that popped in our face.  Scared the bejesus out of us.  As soon as the clock hit 5:00 and Christina was out the door, we jumped into action.  We used streamers to secure the opening and then poured the balloons into the space.

When Christina arrived this morning she was pretty surprised!  Luckily, she had no idea of our plan.  We all had a good laugh and then proceeded to pop each and every balloon.  I’m not sure what was more fun: blowing up or popping…...okay, definitely the popping. 

No birthday is truly complete without treats.  I was thinking about making Butterfinger Blondie’s but then I found a recipe for Butterfinger Rick Krispies instead.  I love a good rice krispie recipe…and mixing in candy can’t hurt anything. 

This is a super easy recipe and you could totally use another kind of candy.  I think Reece’s Peanut Butter Cups would be realllllly good. 

You should give it a try!  What candy would you use? 

Butterfinger Rice Krispie Bars
From Recipe Girl

2 tablespoon butter
½  cup creamy peanut butter
56 large marshmallows (or 7 cups mini marshmallows)
8 cups Rice Krispies
16 fun size Butterfinger bars or 10-12 oz, chopped 

Lightly butter a 9 x 13 or Jelly Roll pan with butter. 

Over medium heat, in a large saucepan, melt the butter and peanut butter together.  Add the marshmallows and stir until melted (stir pretty consistently). 

Remove from heat and stir in the Rice Krispies and then stir in about ½ of the chopped Butterfingers (the rest can be sprinkled on top).  Pour the mixture into the buttered pan and press down to even everything out.  (Put a little butter or shortening on your fingers to keep it from sticking.) 

Place in the refrigerator to set for about 10 minutes and then sprinkle remaining candy on top.  Cut into pieces and enjoy! 

*You could drizzle chocolate on top to make them even yummier! 

Thanks for stopping by!!

I need to bake.

I think I heard my oven, butter, and sugar crying earlier this week.  I've been a little preoccupied with our puppy, Henry, and haven't been spending too much time in the kitchen.  But he's pretty cute so I don't mind.

I will, however, be in the kitchen this week!  One of my friends from work has a birthday and I want to make her something fun.  She sent me a recipe for Butterfingers Blondies a few months back so that might be the winner. 

In the meantime, here is a little video of the past few weeks with Henry.

Thanks for stopping by!  :) 

Giant Chocolate Chip Cookie Cake and Henry the Puppy

It’s been a busy couple of weeks.  We picked up our new puppy, Henry, from a breeder in Minnesota.  Isn’t he cute!?!?   He is adjusting well and has a ton of energy.  I’m sure I will be sharing many more pictures.

Then, a week later, my mother-in-law and father-in-law dropped off Ted for us to dog sit.  They are off to Hawaii for spring break.  Jealous. 

(Yes, Ted is chewing Henry's tiny bone in the above picture.  He looks pretty guilty too.)

Luckily, Ted is a great dog!  Calm, sleeps a lot, and okay spending time in his kennel.  Reminds us that all this puppy ‘fun’ is worth it. 

We tried to get them to ‘play’ but Ted was kind of like, “I’m too old for this crap.” 

Needless to say, it’s been interesting going from a no dog house to a 2 dog house. 

It was also my husband, Jacob’s, birthday on the 23^rd!  We both took Friday off to celebrate and be lazy.  

Thursday we visited our local pub for beer and nachos. 

Friday morning, we used a Groupon and had an awesome brunch. 

For this birthday cake, Jacob requested a cookie cake from the store.  And that just wouldn’t fly with me.  Really?  You want me to BUY a cake when I love to bake.  I decided to give me a little of both.

I found a recipe, courtesy of Martha Stewart, for basically a cookie cake on crack.  You make 5 or 6 big cookies, and then layer them with frosting between each layer. 

For the frosting - I stopped at our local grocery store and visited the bakery.  Much to my surprise they sell their cake frosting for $1.99/lb.  Score.  I thought that was pretty darn cheap.  I purchased 2 lbs of white cake frosting and a ½ lb of blue decorating icing.  (After the fact, 1 lb of the white frosting would have been enough.)

This does take a little time because you cook each cookie layer separately so plan accordingly.  I didn’t stress too much about the layers being perfectly round.  Once baked, it was super quick to slap the layers together.

The finished product was delicious!  The cookies were still soft but firm enough to layer without breaking.  I think the frosting helps keep it soft for cutting/serving too.  You do not need a big slice of this bad boy – a little sliver will do ya. 

Jacob did admit that this was great and better than the store bought.  Duh, Jacob. 

Giant Chocolate Chip Cookie Cake
Adapted from Martha Stewart

Cookies: (Makes 5 or 6 layers)

4 cups flour

1 1/2 tsp baking soda

1  tsp salt

6 tbsp unsalted butter, softened

1 1/2 cups packed light brown sugar

3/4 cup sugar

3 tsp pure vanilla extract

2 large eggs, plus 2 egg yolks

3/4 cup heavy cream

3 cups semisweet chocolate chips

 Preheat oven to 350 degrees.

Whisk flour, baking soda, and salt in a medium bowl.

Mix butter, brown and granulated sugars until combined and fluffy.  Add in vanilla, eggs, and yolks and mix until combined. 

Reduce speed and add flour mixture in 2 batches, alternating with the heavy cream.

Stir in chocolate chips.

For each of the 5 or 6 layers, drop 1 level cup batter onto center of a baking sheet lined with parchment (keep unbaked dough refrigerated).  Using a small offset spatula, spread into an 8-inch circle.  Bake until golden brown, about 12 – 15 minutes.  (Watch the first one a little closer just so you don’t over bake.)

Transfer to wire rack; let cool.  

Frosting:

Purchase from local grocery store bakery to save time

OR use…

40 ounces (5 packages) cream cheese, room temperature

1/2 cup powdered sugar

Mix cream cheese and powdered sugar in mixing bowl on medium-high speed until pale and fluffy. Spread onto 4 cookies. Stack cookies, placing unfrosted cookie on top.

If frosting is too soft, you can refrigerate until set. Serve at room temperature. 

Tonight - we head to a Roller Derby game!  We've never been but were given free tickets.  Should be fun!!!  

Thanks for stopping by.  

Good ol’ Traditional Puppy Chow with White Chocolate M&M’s

Is it really only Wednesday!?!  This week is dragging.  Big time.  Why you ask?  Because on Friday Jacob and I are making a road trip to Minnesota to pick up a PUPPY!!!  We are getting a male French Brittney.  We are so excited!  We’ve puppy-proofed our house (but I’m sure he will find something we missed), dog dish, toys, bed, kennel, shampoo, food, and treats.  By Saturday @ Noon we should be holding our little puppy.  Can’t wait! 

So to keep with the puppy theme I thought I should make some puppy chow.  Not that anyone ever needs an excuse to take cereal and coat in chocolate, peanut butter, and powdered sugar.  I couldn’t stop there – I threw in WHITE Chocolate M&M’s.  Yes, that’s right, WHITE Chocolate M&M’s.  I think they are just a Spring/Easter special, but they really should be available year-round. 

Jacob informed me that I could not take this to work like I usually do.  He’s a pretty big Puppy Chow fan.  But, I will have to take a little to share with my work buddies.  Sorry, honey. 

I strongly suggest you purchase some White Chocolate M&M’s before they are gone.  They are bigger than the standard M&M; more the size of the Peanut Butter M&M’s.  I did buy an extra bag…might need to make some cookies with them. 

You can’t go wrong with Puppy Chow.  It only takes about 15 minutes to make, and about 15 minutes to eat the whole batch.  Dangerous. 

Puppy Chow
Adapted from Chex.com

9 cups Rice Chex, Corn Chex, Crispix, or just the cheap stuff
1 cup semisweet chocolate chips
½ cup creamy peanut butter
¼ cup butter or margarine
1 teaspoon vanilla
1 to 1 ½ cup powdered sugar

1 bag M&M's

In a large bowl, measure cereal and set aside.

In a 1-quart microwave bowl, microwave the chocolate chips, peanut butter, and butter uncovered on medium power for 45 seconds, stir, medium power 45 seconds, and repeat until smooth.  Stir in vanilla. 

Pour mixture over cereal and stir to coat. 

Transfer coated cereal to a 2-gallon re-sealable bag or even a paper bag. 

Add in 1 cup powdered sugar to the bag, seal, and shake the bag to distribute the powdered sugar.  I like a lot of powdered sugar, so feel free to add another ½ cup or more to coat to your liking.

Add M&M's and then spread on wax paper to cool.  Store in an airtight container.

Can’t wait to share the puppy pictures with you!!!  Hurry up Friday! 

Redesigned Blog and a Cakewalk

This past weekend I pulled up my blog and I hated it; the layout, the colors, the social media links – blahhhhh.  So I decided to change it.  I’m approaching my 1 year blogiversary so it’s a perfect time for a refresh.  I hope you like it!  I have big plans for my 1 year and really want to do a giveaway!!!  Stop back again to learn more. 

My sister-in-law emailed me a couple weeks ago to brainstorm cake ideas for a cakewalk at my nephew’s school.  I’ll be honest, I had no idea what a calkwalk was but I like researching cake designs. 

For those of you that were deprived of cakewalks like myself, according to Reference.com a cake walk is a game, similar to musical chairs but without the use of props.  You walk down a line and stop at the sound of the music.   If you stop in a particular spot, you win a cake.  For a longer definition and setup instructions, click here.  I’m already brainstorming ways to make this happen in my area. 

Jill and I are pretty big cupcake fans so I did some searching for cupcake cakes.  I sent her a bunch of google pics and she decided on a cupcake cake modeled after the book The Very Hungry Caterpillar.  

Perfect for a school fundraiser! 

Here is the finished product.  Isn’t it cool!?!?! 

Jill shared a couple great tips for creating this cupcake cake…

• Bright frosting was key to this design.  She is lucky to have a Dahl's Foods nearby that sells prepared BRIGHTLY colored frosting that was perfect.  If you are using colored icing, just make sure you have enough to color properly. 

• Use a heavy cardboard or tray for the base.  You can decorate with wrapping paper or scrapbook paper. 
• For transport, take bendy straws, and tape the short end under the base board so that the long end stands straight up.  (You can kind of see them in the cake picture above.)  Then, loosely drape plastic wrap over the cake.  And drive careful…so sharp turns! 

Great job, Jill!  I hope I can participate in a cakewalk soon.  Sounds like a blast.