Chocolate Peanut Butter Treats

1/4 cup butter, cubed
10 oz pkg marshmallows
3/4 cup peanut butter
5 cups crisp rice cereal
1 cup butterscotch chips
1 cup chocolate chips

In a large mixing bowl, microwave butter and marshmallows in 30 second increments, stirring until melted and smooth; stir in peanut butter. Add cereal and stir to combine well; spread into a 9 x 13 pan and gently press to compact slightly. In a small bowl, combine chips and microwave in 30 second increments until melted; stir until smooth then spread over cereal mixture in pan. Cover and chill till chocolate is set. 

These last about 10 minutes at my house. All good!

Now You're Cookin',
Chef Alli

Choco Peanut Butter Freezer Cookies

My Mom used to make these for us when we were kids.  I prepare these treats in small batches and hide them in the freezer for when I need a chocolate boost, usually about 4:00 p.m. every day when I get my sinking spell, like Barney Fife.   I can't locate my Mom's recipe anywhere to give specific ingredient amounts, so I'm just going to give the steps below for how I typically prepare them - there's really no wrong way to make them!

1.  Place a small sauce pan over low heat.
2.  Add 1/4 cup butterscotch chips and 1/4 cup milk or semi-sweet chocolate chips. ( I never measure but I know these two should be fairly equal in proportion to each other.)
3.  Fling in a spoonful of creamy peanut butter (approx. 2 Tbs., I'd say) and combine all ingredients, stirring occasionally until chips are melted and mixture is smooth.
4.  Add approx. 2 cups Rice Krispies to chocolate mixture and toss to coat.  (If you want your little chocolate blobs to be more luscious, stir in fewer Rice Krispies to the chocolate mixture, and vice versa.  Like I said, I never measure - I'm just adding and stirring by sight.) 
5.  Use your ice cream scoop and place in little bundles onto a cookie sheet.  
6.  Pop into the freezer and try to be patient for a few minutes while they solidify.
7.  Once frozen solid, remove from cookie sheet and place into a freezer bag.  This bag is much easier to hide from your family than that big, shiny cookie sheet - fyi.

Now You're Cookin',
Chef Alli 

Chewy "No-Bake Cookie" Granola Bars

These bars taste just like no-bake cookies, but with a sticky, chewy mouth-feel.  They were created when I failed to follow the recipe for Chewy Peanut Butter Granola Bars - oops! (Sometimes good things DO happen when you don't follow your recipe to the letter....)

1 2/3 c. quick rolled oats

1/3 c. packed dark brown sugar

½ c. granulated sugar

1/3 cup oats, ground into flour

¾ tsp. kosher salt

1 ½ cups dried fruits and nuts (10-12 oz. total, I used ½ c. each: dried cranberries, pumpkin seeds, and chopped pecans)

1 c. semi-sweet chocolate chips

1 c. shredded toasted coconut

¾ c. roasted peanuts

1/3 c. creamy peanut butter

1 tsp. pure vanilla extract

6 Tbs. unsalted butter

4 Tbs. light corn syrup

¼ c. honey

1 Tbs. water



Preheat oven to 350 degrees F.  Line a 9 x 13 pan with heavy duty foil, making sure there is extra foil extending at each end of the pan to form a foil “sling”. Lightly grease foil with a bit of butter.  In a large mixing bowl, combine dry ingredients, including dried fruits, nuts, chocolate chips, coconut and peanuts.  In a small saucepan over low heat, combine peanut butter, vanilla, butter, corn syrup, honey and water; whisk together until combined and butter is melted. Let peanut butter mixture cool just slightly, then pour over dry ingredients in mixing bowl, stirring until well combined.  (Some of the chocolate chips will melt.)

Spread mixture into the prepared baking pan and bake, uncovered, for 20-25 minutes, until lightly browned around the edges. (Don’t over bake or bars won’t be chewy.) Cool for 10 minutes, then use foil sling to lift bars from the pan and place onto a cooking rack to cool, pulling foil back from edges of bars.  When bars have cooled just a bit, cut into bars.  Wrap cooled bars in plastic wrap and place into an airtight container or baggie.  Will keep 3-5 days or in the freezer for up to 6 months. 

Now You're Cookin',

Chef Alli