Tag: corn

Fudgey Peanut Butter Rice Crispy Bars

I have no problem with traditional rice crispy treats, but I seldom say to myself  “Oooh I just gotta have one”. They are okay, don’t get me wrong, and they are even better warm just after they have been made. But sometimes, biting into one of those puppies feels like chewing on styrofoam.

HOWEVER, these are different. Chances are pretty good you had these growing up. If you haven’t, prepare to get ruined for all other rice crispy treats. Little bits of crisp cereal enveloped and surrounded by a flavorful peanut butter fudgey coating.

Rather than biting into something hard, you get a toothsome chew that invites you back for more.

You’ll need: Crispy rice cereal*, honey**, Vanilla, Peanut Butter, Brown Sugar (light or dark, whatever you have), and White Sugar.

*I am using a generic cereal. Feel free to buy the name brand if you like. I saved over a dollar by getting this one

**I love honey in these but honey is expensive! I had this on hand but if you don’t, light (clear) corn syrup is a perfectly good alternative that will save some moolah.

And if you find yourself at the grocery store buying generic cereal and light corn syrup, go ahead and get generic peanut butter too. I have this because I buy big bazookin packages of it at Sam’s cheaper than I can get it at the grocery store.

Place honey and sugar into a sauce pot.

Stir this together over medium to medium high heat and bring just to a boil, while stirring constantly.

Once it comes to a boil, remove from heat.

Add in peanut butter and vanilla.

Stir until peanut butter is completely melted and mixture is smooth.

Like this

Place four cups of cereal in a large mixing bowl.

Pour the yummy fudgy peanut butter mixture over it.

I love this picture…

Stir until well coated.

Taste test before you turn it out into a pan because you gotta make sure it is good enough, ya know ~winks~

Spoon out into an 8×8 pan that has been lined with waxed paper AND sprayed with cooking spray.

Pat down into the pan with the back of a spoon.

Allow to cool completely.

Cut into bars.

And enjoy like you’ve never enjoyed a rice crispy treat before!

Fudgey Peanut Butter Rice Crispy Treats

Ingredients

  • 4 cups crispy rice cereal
  • 1 cup honey (or light corn syrup)
  • 1/2 cup white sugar
  • 1/2 cup brown sugar (light or dark)
  • 1+1/2 cups creamy peanut butter
  • 1 teaspoon vanilla

Instructions

  1. Line an 8×8 pan with waxed or parchment paper and spray paper with cooking spray. Set aside. Pour 4 cups of cereal into a large mixing bowl. Set aside.
  2. In a medium saucepot, place honey and sugars. Bring to a boil over medium to medium high heat while stirring constantly. Once it reaches a boil, remove from heat and stir in peanut butter and vanilla until peanut butter is fully melted and mixture is smooth.
  3. Pour peanut butter mixture over cereal. Stir until well coated.
  4. Spoon into prepared pan and pat down with back of a spoon. Allow to cool completely before cutting into bars.

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http://www.southernplate.com/2013/10/fudgey-peanut-butter-rice-crispy-bars.html

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 “Your mind is a garden, your thoughts are the seeds.

You can grow flowers or you can grow weeds.”

~Anonymous

Submitted by Phyllis Seaton. Click here to add your motivational or inspirational quotes to our collection.

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Salmon in a Jar (#SundaySupper)

 

Is anyone else having a really hard time wrapping their head around the fact that it’s Memorial Day weekend already? Where have the first five months of 2013 gone?! Based on the weather, I don’t think Mother Nature isn’t quite ready for the unofficial kickoff to summer either – it’s about 45 degrees outside and pouring rain. Gross. (It’s ok, I’m not ready for summer anyway – I need to lose a few pounds first! If you’re in the same boat and want some extra motivation, consider joining my diet bet so we can cheer each other on!)

This weekend, the Sunday Supper gang is celebrating summer with a picnic theme. I’m really excited about this theme because I LOVE picnics! We try to go on as many as we can each summer – either at SPAC or Tanglewood or just at the park. They range from super casual, with sandwiches grabbed from Subway at the last minute, to more elaborate affairs with cold fried chicken or “fancy” sandwiches (my favorite has prosciutto, soprasetta, smoked mozzarella, roasted red peppers, and asparagus). There’s just something about eating outside that makes food taste so much better!

This week I decided to make a recipe that I’ve been dying to try for forever: Salmon in a Jar from Dorie Greenspan’s book, Around My French Table. Now that I’ve tasted it, I’m kicking myself for not trying it sooner! This is classic bistro food, with succulent cured salmon and creamy boiled potatoes swimming in seasoned olive oil.

It takes a little advance planning – you’ll need to start the salmon the night before – but it’s otherwise effortless and the results are well worth it. This meal is pure decadence, the kind of meal that you’ll happily sit over for hours. And, since you prepare and serve the dish in jars, it’s very portable – perfect for a picnic! Serve it with crusty bread and some tangy olives and pickles to balance out the fatty fish and oil. A little champagne or prosecco doesn’t hurt either. (my picnic basket always, always, always includes a bottle of wine!)

Salmon in a Jar (#SundaySupper)

Author: Lauren Keating (Healthy-Delicious.com)

Serves: 2-4

  • ½ pound salmon fillet, skinned
  • 2 tablespoons kosher salt
  • 1 tablespoon sugar
  • ½ pound small yellow potatoes
  • 20 coriander seeds
  • 20 peppercorns
  • 4 bay leaves, halved
  • 8 fresh thyme sprigs
  • 1 small carrot, peeled and thinly sliced
  • 1 small onion, thinly sliced
  • olive oil
  • 3 teaspoons white vinegar
  • Lemon wedges and crusty bread, for serving
  1. Slice the salmon into 6 pieces and place in s small dish. Add the salt and sugar, turning to coast each piece of salmon evenly. Cover tightly and refrigerate overnight. In the morning, the salmon will be deep pink and very firm. Run under water to wash off the brine.
  2. Bring a large pot of salted water to a boil. Cook the potatoes until they are soft and can be pierced easily with a fork – about 10 minutes. Drain.
  3. Add half the salmon to a pint-sized canning jar; and half the potatoes to a second jar. Add some carrot, onion, and spices to each jar and top with a second layer of salmon or potatoes. Top with remaining vegetables and spices. Pour in olive oil enough olive oil to cover the ingredients. Add the vinegar to the jar with the potatoes. Cover both jars and refrigerate at least 6 hours.
  4. Serve at room temperature with lemon wedges and crusty bread.

Adapted from Around My French Table.
Nutrition information is an estimate calculated assuming each person will eat about 1 tablespoon of olive oil.

Calories: 489 Fat: 28 Carbohydrates: 33.2 Fiber: 4 Protein: 28

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As always, be sure to check out what the other Sunday Supper participants brought to the table and join us from 7-8pm EST for a Twitter chat all about picnics!

Salads and Slaws:

Sandwiches and Mains:

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Drinks:

Apricot Glazed Grilled Chicken with Charred Vegetables

This weekend we are in Los Angeles for a wedding and to visit family. It is so hot, but I sort of miss this “real” summer weather since in San Francisco it never gets hot. Speaking of summer, don’t you just love all of the fresh summer vegetables? I found this great recipe on Cooking Light for a simple mixed summer vegetable side that went great with this apricot-glazed grilled chicken. This healthy dish is so easy to make, especially on busy week night! The vegetables are just cooked with a little olive oil and do not need much seasoning – their flavors really come out and mix very well together once simmered in a cast iron skillet. You can add jalapeño for a spicy twist, and make a vegetable salsa! Skip the carbs, or serve with scalloped potatoes for complete dinner meal.

Apricot Glazed Grilled Chicken with Charred Vegetables
 
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Prep time
10 mins
Cook time
15 mins
Total
25 mins
 
Type: Main
Serves: 2
Ingredients
  • 2 boneless, skinless chicken breasts
  • ⅓ cup apricot preserves
  • ½ tbsp paprika
  • 1 tsp nutmeg
  • 1 tsp all-spice
  • 2 tbsp extra virgin olive oil
  • 1 orange bell pepper, chopped
  • 1 cup corn
  • 1 medium zucchini squash, quartered
  • 1 tbsp thinly sliced shallots
  • Pinch of salt
  • Pepper to taste
  • Parsley for garnish
Instructions
  1. Heat oil in a cast iron skillet on medium heat, then add chopped vegetables (except for the shallots).
  2. Season with salt and pepper to taste.
  3. Cover and cook for 5 minutes, stirring occasionally.
  4. Remove from heat at stir in the shallots.
  5. Set aside and keep warm.
  6. Preheat indoor grill pan.
  7. Sprinkle chicken breasts with paprika, all spice and nutmeg, then rub all over.
  8. Coat with apricot preserves.
  9. Grill for about 7 minutes to internal temperature of 165 degrees F, moving position occasionally. Continue to spread apricot preserves over the chicken to glaze occasionally.
  10. Garnish vegetables with parsley and serve over the chicken.
3.2.2045

Charred Summer Vegetable Recipe adapted from Cooking Light.

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Broccoli Cheese Soup
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