The Other Rice Krispie Bar

I try to keep the amount of sweets and carbs I eat to a minimum. But, sometimes things get out of control and my "minimum" just goes flying out the door. That's what's been happening lately with anything Rice Krispie based. 

When I had half a box or so of Rice Krispies left, I wanted to make something different where I wouldn't devour the whole pan. I remembered those "Other Rice Krispie Bars" my mom, or grandmother's would make once in a great while, back in the day. 

BUT, only make a small pan, that way things won't get out of control!

If you are feeding a family, you can definitely double this recipe and make it in a 9x13, or if you just want to indulge yourself, go ahead and do it that way too! 

These are a great chewy no-bake treat, that will satisfy your chocolate and peanut butter cravings!

The Other Rice Krispie Bar

1/2 cup sugar
1/2 cup light corn syrup
1/2 cup creamy peanut butter
3 cups Rice Krispies
12 oz. milk chocolate chips (use half butterscotch chips if you like)

Butter 9x9 baking pan. Set aside.

In medium saucepan, combine sugar, light corn syrup, and peanut butter.  Heat over medium high heat, stirring frequently, until boiling. Remove from heat and stir in Rice Krispies until completely mixed.  Lightly press into prepared pan.

In microwave safe bowl, melt chocolate chips following package instructions.  Pour melted chocolate over top bars.  Let cool. Cut into bars.

Store in airtight container.

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Tiger Butter

A few months ago, I found a food blog that was new to me, Southern Plate.   I even won a cookbook by the author of Southern Plate, Christy Jordan. After reading through her blog, I found recipes there, as well as her cookbook, that I am so anxious to try.

Let's start with Tiger Butter. I feel like I have been missing out on a very important treat that I had never experienced until this past week.  Am I the only one that has never heard of this before? I did a quick google search on it this morning, and it is quite popular. There are tons of versions and recipes, but it all comes down to two key things. Chocolate. And. Peanut Butter. Sign me up for this treat please!  What I am sharing with you today is a bark. It's quick. It's simple. It's 3 ingredients! So, if you need a last minute recipe to impress, make this!

Ever since making this, I keep remembering commercial's from the 70's for Reese's Peanut Butter cups. These commercials are so funny to watch today. Do you remember these commercials?

Tiger Butter (Slightly Adapted From: Southern Plate)

1 lb White Almond Bark
1/2 cup creamy peanut butter
1 cup semi-sweet chocolate chips

Line a large sheet pan with parchment paper. Set aside.

In a large microwave safe bowl, break almond bark into chunks. Melt according to directions on package.  When completely melted, add in peanut butter. Stir until completely mixed.  Pour onto lined sheet pan. Smooth and spread with spatula, until desired thickness of bark is reached.

In small microwave safe bowl, melt chocolate chips following package directions. Drop spoonfuls of melted chocolate onto peanut butter mixture. Swirl with a knife (have fun with this!).

Set pan aside to cool and harden, or refrigerate for faster results. When hardened, break into pieces, and store in airtight container.

Enjoy!

Overloaded Rice Krispie Bars

Sometimes you have that big extra bag of candy just waiting for you in the pantry, and you want to do something special with it. Just transform it into something crazy and indulgent. That's what happened with my bag of Miniature Reese's Peanut Butter Cups.

If you want to whip up a quick and oh so impressive treat for Valentine's Day, this is a sure fire winner. It was so overboard, I couldn't even keep them at home. I took a couple bars out for us, and took the rest of the pan in for the guys at work. Every one loved them, even the one guy that doesn't care for Peanut Butter! I knew I did good then!

Overloaded Rice Krispie Bars (Adapted from:  Brown Eyed Baker)

5 cups Rice Krispies
1/4 cup unsalted butter
1 1/2  cups creamy peanut butter, divided
1 bag (10.5-oz) mini marshmallows
12 oz bag Miniature Reese's Peanut Butter Cups, quartered and divided
1 cup semi-sweet chocolate chips 

Butter a 9x13-inch pan, and set aside.  In large saucepan melt butter, and 1/2 cup peanut butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Rice Krispies, stirring until coated. Pour into the prepared pan, and use buttered spatula or piece of wax paper, to press evenly into pan.

In microwave, melt 1 cup of peanut butter. Microwave in 30 second increments, stirring until thin. Set aside 1/3 cup of Reese's Peanut Butter Cups. Gently fold in remaining quartered peanut butter cups.  Pour mixture over over bars spreading until evenly distributed. 

Melt the chocolate chips in microwave.  Microwave in 30 second increments, stirring in between until melted.  Drizzle the melted chocolate chips over top of peanut butter layer. Evenly sprinkle reserved peanut butter cups over top.  Refrigerator for several hours until set. 

Store in an airtight container.

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Frosted Peanut Butter Fingers

I was flipping through a cookbook the other day and found this recipe that used to be one of my favorites to make. Somehow, I had forgotten about it. How does that happen to such a good recipe? Especially one with chocolate and peanut butter?! I was a little disappointed in myself for letting such a thing happen. 

I did of course, get them made, and was so happy. It is such a peanut butter delight! It was the first time for Truckin' Man to try these bars, and let me tell you, he was a fan! The oatmeal layer has a lovely texture, topped with the smooth peanut butter, and finally the chocolate frosting! Yum!

Frosted Peanut Butter Fingers  (Adapted from Taste of Home)

1 c. butter, softened

1 1/2 c. packed brown sugar

1 c. sugar

2 1/2 c. creamy peanut butter, divided **Please see note below

1 egg

1 1/2 t. vanilla extract

2 1/2 c. oats (Quick cooking or regular)*

2 c. all purpose flour

1 t. baking soda

1/2 t. salt

Frosting

3 T. butter, softened

2 c. confectioners' sugar

1/4 c. baking cocoa

1/2 t. vanilla extract

3 to 4 T. milk

Preheat oven to 350 degrees.  In a mixing bowl, cream the butter and sugars.  Add 1 cup of peanut butter, the egg, and vanilla; mix well.  In separate bowl, combine the oats, flour, baking soda and salt; add to the creamed mixture.  Spread into a greased 15" x 10" baking pan.

Bake at 350 for 13-17 minutes, or until golden brown.  Cool slightly on a wire rack, about 10 minutes. Then spread with the remaining peanut butter. Now, cool completely.

In a mixing bowl, combine the butter, confectioners' sugar, cocoa, vanilla and enough of the milk to get the frosting to the spreadable consistency.  Spoon over the peanut butter layer, then spread. 

*Note: You can use regular or quick cooking oats, but I like the texture better when using regular.

**I have found a note on this recipe stating generic or reduced-fat peanut butter is not recommended for this recipe. I have not tested this, and usually use Jif or Planters Peanut Butter.

Enjoy :)

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Peanut Butter Sandwich Cookies

 I am sure you have realized by now, I love Peanut Butter!  It's perfect on toast for breakfast, on crackers for a snack, and of course in any of a bazillion desserts! When taking a break from my hundred outdoor summer tasks last week, I was reading through one of the "Taste of Home" cookbooks that my grandma passed to me. In it, I found my newest cookie adventure...  Peanut Butter Sandwich Cookies. This is such a delightful cookie! And tasty filling! As much as we love our cookies in this house, one sandwich is usually enough!

 Peanut Butter Sandwich Cookies (Source Taste of Home)

1 c. butter-flavored shortening 

1 c. creamy peanut butter 

1 c. sugar 

1 c. packed brown sugar

3 eggs 

1 t. vanilla extract 

3 c. all-purpose flour 

2 t. baking soda 

1/4 t. salt 

FILLING: 

1/2 c. creamy peanut butter 

3 c. confectioners' sugar 

1 t. vanilla extract 

5 to 6 T. milk

In a large bowl, cream shortening, peanut butter and sugars until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Add Vanilla.  Combine the flour, baking soda and salt; add to creamed mixture and mix well.  

Shape into 1-in. balls and place 2 in. apart on ungreased baking sheets. Flatten to 3/8-in. thickness with fork. Bake at 375° for 7-8 minutes or until golden. Remove to wire racks to cool.   

For filling, in a large bowl, beat the peanut butter, confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Spread on half of the cookies and top each with another cookie.

***Note***  I matched the cookies up before frosting so that they would each have the closest sandwich mate possible.  


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Oatmeal Peanut Butter Chocolate Chip Cookies

This recipe has been my go to Chocolate Chip Cookie quite some time now. I always tweak the recipe for us, but I never seem to manage to write down my changes. I think I am usually to excited for them to come out of the oven to bother writing down what it is I do!  I finally I have my recipe documented and preserved. 

This cookie is simply the perfect cookie...  Oatmeal... Peanut Butter... And Chocolate Chips.. Perfection in a bowl! Even my truckin' man requests these. This weekend when he saw the cookies in the oven, and wanted to know if it was the "good ones"? He doesn't always have rave reviews when I try a new recipe, so he is happy when I make these. Even after he sat down with his cookie from the last batch, I heard "Wow" from the other room. I figured he was "wowing" the new episode of Pawn Stars or Storage Wars, but he was "wowing" the cookie. That is success in my book :)

Oatmeal Peanut Butter Chocolate Chip Cookies 

1 cup all-purpose flour

1 tsp baking soda

1/4 tsp salt

1/2 cup unsalted butter

1/2 cup creamy peanut butter

1/2 cup dark brown sugar 

1/3 cup light brown sugar

1/2 tsp vanilla extract

1 egg, plus 1 egg yolk

1 cup rolled oats

1 cup semisweet chocolate chips

Preheat oven to 350 degrees. Line baking sheets with parchment paper.

Mix together flour, baking soda and salt; set aside.

On medium speed, cream together the butter, peanut butter, light and dark brown sugars, and vanilla extract, for about 3 minutes. Add the egg and yolk, beat to combine. On low speed, gradually add the flour mixture until just combined. Stir in the oats, and chocolate chips.

Use a medium cookie scoop and drop dough onto prepared baking sheets. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on baking sheet.

Adapted from:  Brown Eyed Baker 

Enjoy :)

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Peanut Butter Frosted Chocolate Cake

I think it was about 3 months ago, I ordered a couple mystery novels for reading in my free time. I have not yet turned a page in a single one of them. My problem is that my mom, and my gram, have both been cleaning out cookbooks and sending them my way. Whenever I do have time to sit and read for a bit, I end up picking up a new cookbook and paging through. Am I the absolute luckiest to be having this problem?? The bad part for my truckin' man is that the new item on his honey do list is to get some shelving created to help me organize all this!

I was star struck the other night when I found a Chocolate Cake covered in a Peanut Butter Frosting. So much for my branching out and baking without Chocolate or Peanut Butter for a while! It did not disappoint. Give this a try. Make sure you have a glass of milk ready :)

Chocolate Cake

2 c. all-purpose flour

2 c. sugar

2/3 c. baking cocoa

2 t. baking soda

1 t. baking powder

1/2 t. salt

2 eggs

1 c. milk

2/3 c. vegetable oil

1 t. vanilla extract

1 c. brewed coffee, room temperature

In mixing bowl, combine dry ingredients.  Add eggs, milk, oil and vanilla; beat for 2 minutes.  Stir in coffee (batter will be thin). Pour into a greased 9 x 13 baking pan.  Bake at 350 for 35-40 minutes, or until a tooth pick inserted near the center comes out clean.  Cool completely on wire rack.

Peanut Butter Frosting

3 ounces cream cheese, softened

1/4 c. creamy peanut butter

2 c. powdered sugar

2 T. milk

1/2 t. vanilla extract 

1 Hershey bar, chopped

Beat cream cheese and peanut butter in a mixing bowl until smooth.  Beat in sugar, milk and vanilla.  Spread over cake. Sprinkle with Hershey bar pieces.   Store in refrigerator.

***Note*** If you like a thicker frosting, double the frosting recipe!

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Peanut Butter Muffins

Is this really January weather? We made it to 45 degree's in Southwest Wisconsin today. These temps sure makes keeping the outdoor wood boiler going a lot easier for me. 

This "spring like" weather is also changing our breakfast eating.  We aren't so much wanting the hot breakfast everyday, but getting back into our muffin groove.  We love muffins.  They travel well, which is essential for us and the trucking part of life.  But, I do a lot better at my portion control when I have a muffin.  Whatever works, right?

When I found this recipe for Peanut Butter Muffins I had to try it.  I had never thought of peanut butter as a flavor for a muffin. Guess I have been missing out!  These were super easy, and fast! I could easily whip these together in the morning, and have them ready before I leave for work. That's saying how simple these are, because believe me...  I don't leave a lot of time for extra's in the morning :) 

Peanut Butter Muffins  (adapted from Gooseberry Patch-"Seasons for Sharing")

2 c. all-purpose flour

1/2 c. sugar

2 1/2 t. baking powder

1 t. salt

1/2 c. peanut butter (recommend using crunchy)

2 T. butter

3/4 c. milk

2 beaten eggs

In large mixing bowl, combine dry ingredients.  Mix well.  Cut in peanut butter and butter with a pastry cutter or fork, until coarse crumbs form.  Stir in milk and eggs just until moistened.  Fill greased or paper-lined muffin cups 2/3 full.  Bake at 400 degrees for 15-18 minutes.  

Makes one dozen muffins.

***Note ***I used creamy peanut butter, but will use crunchy peanut butter next time to bump up the peanut flavor another notch.