mint chocolate chex treats

I am a nut about a lot of random things.  In my kitchen I am neurotic about not wasting food and keeping a clean refrigerator and pantry.  I do not like half eaten packages of food to sit around and rot.  During a bit of spring cleaning in the kitchen I discovered a bunch of partially used holiday baking products.  The chocolate mint combination will not translate in the spring so, I threw chocolate chex cereal, chocolate mint marshmallows and mint truffle kisses together.  I was really skeptical of the results when I started to melt the mint marshmallows and the mixture had a grey tone.  Grey food is really unappetizing.  Once the marshmallows were mixed with the cereal and kisses the grey tone was replaced and things were looking up.  We were on our way to Mammoth for the week and because I was put off by the grey tone I almost left these treats at home.  Bringing them was a smart decision because they were gobbled up by the adults.  The kids thought the mint flavor was too prominent.  My type A behavior paid off.  Tasty, simple no bake treats and a cleaner pantry which is a win all around.

mint chocolate chex treats
source: sweetflours

3 tablespoons unsalted butter
10.5 ounce bag chocolate mint jet puffed marshmallows
4 cups chocolate chex cereal
2 cups cocoa krispies
2 cups mint truffle Hershey kisses; chopped

Melt butter in large saucepan over low heat. Add mint marshmallows and stir until completely melted. Remove from heat.

Add chex cereal. Stir until well coated. Add chopped mint truffle Hershey kisses and stir until pieces are incorporated.

Using a buttered spatula press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray. Cut into 2-inch squares when cool.

chewy granola bars

I stopped buying processed snacks for my kids about a year ago.  I am not a health freak but, I started to see how much processed food they were getting outside the house that I made a decision to reduce the total amount by not having any in our cupboards. My kids adapted really well and know to never ask for those items at the grocery store but, I have become known as the mom in the neighborhood with the lame snacks.  Apple slices, pears and string cheese are not bringing the kids in the front door.  One thing that I continued to buy last year was cereal bars.  My kids ask for one about 3 days a week.  One morning I was looking at the box and read that there are over 40 ingredients in them.  Many of the ingredients I had no idea what they were.  Earlier in the year my nutritionist insisted I cut bars out of my every day menu and have them on hand as an emergency food.  Why had this correlation with the kids bars not clicked at that time?  At this fully caffeinated moment I realized I could do more then ban goldfish crackers.  I made a pact to find better replacements for some of the processed foods that still lingered on my shelves.  I am really excited to share these over the next few months.  We have had a lot of fun in the kitchen experimenting.  The granola bars are a work in progress.  I started out with this recipe from King Arthur which is really good but, there are still many ingredients in this recipe I knew I could swap out.  I concocted a loose formula which seems to work and is great because you can experiment with all different flavors.  I often use up fruit and nuts I bought for a salad or I have the kids get creative with the bin choices at Mother's.  Below are a few flavor combinations that have worked for me but, the possibilities are endless. 

chewy granola bars

GRAIN (2 1/2 cups)
*suggestions: oats, oat flour, oat bran, wheat germ, quinoa flakes, muesli etc.

NUTS, SEEDS, CRUNCH (1 - 1 1/2 cup)
*suggestions: sliced almonds, peanuts, chia seeds, flax seed, brown rice cereal, pretzels, sunflower seeds, pepitas etc.

SPICES
*suggestions: cinnamon, ginger, salt, pumpkin pie spice, vanilla extract etc.

DRIED FRUIT (1 cup)
*suggestions: cranberries, blueberries, banana chips, dates, pineapple, coconut etc.

FUN (1/4 - 1/2 cup)
*suggestions: carob chips, chocolate covered berries, yogurt chips etc.

STICKY (~3/4 cup)
* I typically mix two stickies.  1/3 - 1/2 cup of one and 1/4 cup of another.  See examples below.
*suggestions: honey, brown rice syrup, maple syrup, agave etc.

BINDER (1 cup)
* I make sure there are at least 6 tablespoons of a fat source.  That could be nut butter, coconut oil, melted butter etc.
* suggestions: almond butter, peanut butter, pumpkin puree, unsweetened applesauce, greek yogurt, apple butter, banana puree, egg whites, melted butter, coconut oil, neutral oil etc.

Directions:

Preheat oven to 350.  Line a 9x9 pan with a parchment sling.

In a large bowl mix together all of your dry ingredients.  That includes grains, nuts, seeds, crunch, dry spices, fruit and fun stuff.  If you are going to add a bit more stick by way of sugar toss that in here.

In a medium bowl whisk together your sticky sweetener, liquid spices, and binder.

Pour the liquid mixture into your dry mixture and gently fold/mix the two together until all the dry ingredients are coated.

Turn the mixture into the prepared pan.  Make sure it is spread evenly and then press and pack the mixture down into the pan.

Bake for ~30 minutes.  The top will get a tad brown.  Remove from oven and allow bars to cool in pan for 20 minutes.  When bars are cool then place the pan in the refrigerator or freezer for approximately 30 minutes.  Once bars have set up use the parchment sling to remove bars and slice. 

Bars store in an air tight container for a week or in the freezer for 2 months.

Enjoy! Have a delicious and healthy day.

Note:
I store them in the freezer as they do get a bit crumbly. If would want them a bit stickier then toss the oats in a 1/4 cup of sugar (brown, white or turbinado).If you want to boost the protein you could add soy or hemp protein powder.



Banana Honey Carob Granola Bars (The Elvis) - Kids current favorite
1 1/2 cup rolled oats (not instant)
1/2 cup oat bran
1/2 cup wheat germ
1/2 cup brown rice cereal
2 tablespoons chia seeds
1/3 cup unsalted roasted peanuts, crushed
1/3 cup banana chips, crushed
1/3 cup pretzels, crushed
1/4 cup carob chips
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/3 cup honey
1/4 cup brown rice syrup
1/2 cup natural creamy peanut butter
1/2 cup banana puree ~ 2 medium brown bananas

Follow directions above.

Almond Cranberry Dark Chocolate Granola Bars
1 1/2 cup rolled oats (not instant)
1/2 cup oat bran
1/2 cup wheat germ
1/2 cup brown rice cereal
1/2 cup sliced raw almonds
2 tablespoons chia seeds
1 cup dried cranberries
1/2 cup shredded coconut
1/2 cup chocolate covered cranberries
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/3 cup honey
1/4 cup brown rice syrup
1/2 cup almond butter
1/2 cup greek yogurt

Follow directions above.

caramel popcorn pretzel bars

Making these bars may have been one of my worst decisions. 

Let me set the scene.  I am going away next week.  It will be tropical, there will be water and there will be bathing suit wearing.  While all of my friends that are going are watching what they eat, hitting the gym a little more, and doing juice cleanses I am sitting on my couch catching up on Top Chef Just Desserts and eating these bars.  Sweet, salty and crunchy ... are you kidding me? Juice cleanse or caramel goodness?  I like a green juice but, not all day for 3 days.  Wait maybe I am the super smart one and made one of my best decisions.  I guess the bathing suit will be the judge next week.

caramel popcorn pretzel bars

source: everyday food

non-stick cooking spray

1 large plain microwave popcorn bag
4 ounces small salted pretzels
1 cups sugar
1/4 cup water
1/4 teaspoon kosher salt
1/3 cups heavy cream
1 cups mini marshmallows


Spray a 8" x 8" baking dish, a large mixing bowl and a spatula with non-stick cooking spray; set aside.

Pop the popcorn.  While the popcorn pops coarse chop or crush the pretzels.  Add the pretzels to the bowl with the popcorn.

Combine the sugar, water & salt in a saucepan. Heat the mixture over medium-high heat until it begins to boil. Simmer, undisturbed, for 8-12 minutes, or until the mixture turns golden brown. Remove the pan from the heat & slowly stir in the cream. The mixture will bubble up quite a bit, so add it slowly! Add the marshmallows & stir until they have completely melted.

Pour the caramel over the popcorn & pretzels. Using the spatula, toss immediately to combine & scrape out into the baking dish. Use the sprayed spatula to press down the mixture to achieve a smooth surface.  Let the bars cool for 10 minutes. Use a serrated knife to cut 24- 2" squares.

apple rice krispy treats

Memo:
I am going to be THAT mom this year.  The mom I wished I was last year but, I was too busy working to be that mom.  I am going to do super fun things with my kids.  I am going to be full of energy, amazing ideas and lots of awesomeness. We will be crafting, baking, exploring, learning, solving world hunger,speaking another language, helping others, and all that jazz.  Totally the basic stuff moms should be doing with a 4 year old and a 2 year old.  No biggie.  I wanted to start the school year showing Carter how great I was by letting him bring a non-organic, sugary, red dye filled, candy studded treat for snack.  We made these together and basically rocked the week 1 back to school snack.  He loved them and we had a great time making these together.  See I am that mom and I am totally awesome.  Well at least for the first week of school. 

apple rice krispy treats

6 cups rice krispy cereal
1 bag of mini marshmallows
4 tablespoons of butter
1 package red jello (strawberry or cherry)
red food coloring
small tootsie rolls
green gummy candy

Melt butter and marshmallows.  When melted add jello and mix thoroughly.  You can add red food coloring at this point if it is not the desired shade of red.  Turn off heat and add the rice krispy cereal.  Coat the rice krispies in the marshmallow mixture.  Using a cupcake scoop take a scoop of the mixture and form a ball with hands.  Set ball on a silpat lined baking sheet.  Continue scooping balls.  The mixture should make approximately 2 dozen.  When the balls have set for a few minutes take your thumb and make an indentation in the top and fit a tootsie roll in the depression.  Cut green gummies into leaf shape and press against the tootsie roll.

salt river bars

Do any of you remember these christmas "crack"er candy?  My butt and thighs still remember them.  I may have mentioned that they are so simple and so sinful and so stinking addictive.  Well guess what?  If those are crack then these babies are crack on steroids.  I don't know what that means but, these have all the ingredients in the crack but, then you add peanut butter chips and layers.  I don't know any instance that peanut butter and layers have made a treat worse.  

I brought these to a progressive dinner party this weekend.  They were at the last stop.  I think there was only one piece left at the end of the night.  My friends are funny.  I think I have funny friends.  Mind you this was the last stop of the night (aka very inebriated) but, these elicited comments such as ...

"How did you get the air in those?"

"Can I drop off a gift card to Ralph's off on your doorstop tomorrow in exchange for these?"

"Don't tell my wife I am having another one."

I find it funny how sometimes the easiest recipes generate the biggest reaction.  If you have a potluck, party or any other get together if you bring these you will be a hero.  Possibly even hoisted up in a chair and carried around the room.  I am just say-in!

salt river bars

adapted: bakergirl

45 club crackers
1 cup (2 sticks) unsalted butter
1 cup brown sugar, lightly packed
1 cup peanut butter chips
3/4 cups semisweet chocolate chips

3/4 cups milk chocolate chips

1 tsp oil
coarse sea salt

Line an 8x8-inch pan with foil, allowing the edges to hang over the side, and lightly spray with non-stick cooking spray.

Place 15 crackers in the bottom of the pan (3x5) To make three layers, divide the peanut butter chips into thirds and sprinkle 1/3 over the crackers.

Melt butter and brown sugar in a pan over medium heat, stirring constantly, until bubbly and smooth and a creamy caramel color, about 4 minutes. Pour 1/3 of the caramel over the peanut butter chips and crackers, then add another layer of crackers, peanut butter chips, and caramel, then repeat again for a third layer.

Melt the chips and oil.  Stir every 30 seconds until smooth.  Pour over the crackers, spreading evenly with a small offset spatula.

strawberries and cream bars

I must be a glutton for punishment.  After I explained the fig ice cream revolt which took place in my home and left me with over a pint of fig ice cream to consume on my own I go ahead and take fresh strawberries and turn them into these babies.  After a weekend of really bad food choices I thought a fresh light dessert would be perfect for this week.  All eyes gleamed with excitement when I set these bars down on the table after dinner.  Kids quickly blew through the cream topping.  Once they hit the strawberry portion sweet faces turned evil and then disgust spread across them.  No fluffy sweet cream topping was going to fool them into a bite of strawberry puree.  No way.  Luckily I had a few red vines stashed away that I could calm them down with.  The only fruit lover in this house thought they were refreshing and light on a hot summer night.  I am not sure if my thighs, butt and kids are going to forgive me.  Message is loud and clear ... no fruity desserts.  This is going to have to be my mantra.  If they don't like pumpkin then we may come to blows because I am not missing out on my absolute favorite fall flavor.

strawberries and cream bars

source: everyday food

2 pounds of strawberries, hulled and halved. (6 cups)
1 1/2 cups sugar
coarse salt
7 large egg whites
2/3 cup cold heavy cream
1 teaspoon vanilla

In a blender, combine strawberries, 3/4 cup sugar, and a pinch of salt. Puree until smooth. Pour into a 9 x 13 inch baking dish. Transfer to freezer and scrape with a fork every 30 minutes until mixture is thick and slushy, 2 hours. Smooth top with rubber spatula.

In a large bowl, using an electric hand mixer, beat egg whites on high until foamy. With mixer on medium, gradually add 3/4 cup sugar. Increase speed to high and beat until stiff, glossy peaks form, 3 minutes. In another bowl, beat cream and vanilla on high until stiff peaks form, 1 to 2 minutes.  With a rubber spatula, gently fold whipped cream into the egg white mixture.
Pour over strawberry mixture and smooth with rubber spatula. Freeze until firm, about 4 hours. Makes 12 bars. Everyday Food.

rhubarb and strawberry crumb bars

One night we were having an adult conversation ... I know shocking that I still have those.  The husband of the other couple asked me if there were any fruit and vegetable that I did not like.  It got me thinking.  There are definitely some that rank higher for me but, I could not think of one that I detested.  What I did know is that there were two I had never tried.  My spring goal was to tackle both of these.  First up was the fava bean which I made into a fava bean and goat cheese dip.  A lot of effort but, LOVED.  The second was rhubarb.  I remember growing up that rhubarb pie was talked about but, it fell into the slimy cooked fruit category which my youthful palette could not stomach.  I am assuming rhubarb is not local because you don't see much rhubarb in southern California and I don't recall seeing it on a dessert menu.  That may not be the case for restaurants that don't have a kids menu but, I have not been to one of those in a long time.  When I saw rhubarb at the fruit and vegetable market I grabbed a few stalks.  It was not that bright red that I had seen in pictures so, I suspect it was not the best rhubarb out there.  At home I washed and sliced it.  The texture is crunchy like celery but, super tart.  I love tart so, I understood now why it is always paired with the super sweet strawberry.  They are a perfect match.  The rhubarb magically softens as it cooks and the tartness is dulled a bit but, present in the sweet cake.  These can be cut as bars or served as a coffee cake and would be perfect for a spring time brunch.  Not feeling the 'barb then swap out any fruit in this coffee cake.   I really like the tart rhubarb but, I kinda feel like I need to sample it a few more times to really get rhubarb.  Any good rhubarb recipes out there?

rhubarb strawberry crumb bars

source: everyday food

6 tablespoons unsalted butter, melted, plus room-temperature butter for pan

1 cup all-purpose flour, (spooned and leveled), plus more for pan
1/2 cup packed light-brown sugar
1/4 teaspoon salt

1/2 pound rhubarb, cut into 1/2-inch pieces

1/4 pound strawberries, sliced thin

1 tablespoon light-brown sugar
1 cup all-purpose flour, (spooned and leveled)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup confectioners' sugar
2 large eggs
1/2 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter and flour parchment and pan, tapping out excess flour.

Make streusel: Whisk together butter, brown sugar, and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use.

Make cake: In a medium bowl, combine rhubarb, strawberries, brown sugar, and 1/4 cup flour. In another medium bowl, whisk 3/4 cup flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and confectioners' sugar until light and fluffy; beat in eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter in prepared pan. Sprinkle with rhubarb and top with streusel.

Bake cake until golden and a toothpick inserted in center comes out with moist crumbs attached, 45 to 50 minutes. Let cool completely in pan. Using paper overhang, lift cake from pan. Cut into 16 bars.

chocolate peanut butter revel bars

I am still working my way through my bhg cookbook.  I am trying to make some of the basics and also trying some things I have never heard of.  I had no clue what a revel bar was.  The ingredients sounded good.  Peanut butter, chocolate, oatmeal, salty peanuts and condensed milk .... check, check, check and check!   I tried googling revel bar to find out some background but, I came up short.  A lot of people make them, a lot of people like them but, I don't know why they are called a revel bar.  My takes is these are an oatmeal cookie base with a gooey rich chocolate filling with a hint of peanut flavor topped with an oatmeal cookie crumb.  They are good, they are rich and this recipe makes more bars then one family of 4 should eat.  If you don't need 60 bars then half the recipe and bake in an 8x8 pan.  I think these would freeze well.  I wish I had tried to freeze half rather then what we did which was eat all 60.  Can someone please remind me that summer is almost here?

chocolate peanut butter revel bars 

source: bhg  

14 tablespoons butter, softened   

2 cups  packed brown sugar

1 teaspoon  baking soda
2 eggs 
2 teaspoons  vanilla 
2 1/2 cups  all-purpose flour 
3 cups  quick-cooking rolled oats 
1 1/2 cups  semisweet chocolate pieces

1/2 cup peanut butter 
1 14-ounce can (1 1/4 cups) low-fat sweetened condensed milk
 1/2 cup  chopped peanuts 
2 teaspoons  vanilla

 

Preheat oven to 350 degrees F. 

In a large mixing bowl beat the butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and 2 teaspoons vanilla until combined. Beat in the flour. Stir in the rolled oats.

For filling, in a medium saucepan combine the peanut butter, the chocolate pieces, and sweetened condensed milk. Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Stir in the nuts and 2 teaspoons vanilla.

Press two-thirds (about 3-1/3 cups) of the rolled oats mixture into the bottom of an ungreased 15X10X1-inch baking pan. Spread filling evenly over the oats mixture. Dot remaining rolled oats mixture on filling.

Bake for about 25 minutes or until top is lightly browned (chocolate filling will still look moist). Cool pan on a wire rack. Cut into bars. Makes 60 bars.

rice krispy peep treats

I am a sucker for a rice krispy treat.  Seriously what is there not to love.  The are sticky, sweet, crunchy and down right yummy.  When I was pregnant I often had one stashed in my purse.  I use to love peeps.  Make that stale peeps.  Something about stale peeps and red vines for me.  Although peeps are not on the top of my list anymore they are still super cute and scream Easter.  Carter and I made these yesterday afternoon and the plan was to deliver them to all his "peeps" but, Campbell got sick and we couldn't leave the house.  We had a great time making them and he felt very involved in the process. If you need a cute no bake Easter treat these are perfect.  Adorable. Delicious. Done!


So there you go my peeps ... Happy Easter!


rice krispy peep treats

3 tablespoons butter
10 oz marshmallows (40 large or 4 cups mini)
6 cups rice krispies

1/2 bag of candy melts

16 peeps (cut in half vertically)

sprinkles 

In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.   Add rice krispy cereal.  Stir until well coated.
 
Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. 

Melt the candy melts and spread across pan of rice krispy treats.  Place the 16 peeps in 4 rows of 4.  Shake sprinkles all over.  Let the toppings set and cut into 16 treats.

blondies with dark roots

I was a blondie with dark roots up until last Friday.  My hair is looking much better.  I really like the make up of a blondie and probably like them better then brownies but, I can't seem to find the exact recipe to nail the blondie.  These are good and are even better the next day.  They are a little cakey then I would like  but, the chocolate and the coconut makes these moist bars taste like a big samoa cookie.  I love samoas so, no complaints from me.  Next time to make it even more samoa like I will just up the coconut and dark chocolate chips and forget the butterscotch.  

blondies with dark roots

adapted: guy fieri

• Cooking spray
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 5 1/3 tablespoons ( 1/3 cup) unsalted butter, at room temperature
• 3 ounces cream cheese, at room temperature
• 1 cup packed light brown sugar
• 1 large egg
• 1 tablespoon vanilla extract
• 1/2 cup sweetened shredded coconut
• 1/2 cup dark chocolate chips or chunks
• 1/2 cup butterscotch chips

Directions

Preheat the oven to 350 degrees F. Mist an 8-inch-square glass baking dish with cooking spray. Whisk the flour, baking powder, baking soda and salt in a small bowl.

Beat the butter and cream cheese in a large bowl with a mixer at medium speed until fluffy. Add the brown sugar and beat 3 to 4 more minutes. Beat in the egg and vanilla. Add the flour mixture and mix on low speed until just combined. Fold in the coconut and chips with a wooden spoon.

Spread the batter in the prepared pan and bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool 20 minutes in the pan before slicing.

s'mores bars

I go through food phases.  It can be a type of food or a combination of flavors and textures but, whatever it may be I do it in obscene excess.  There has been the oatmeal phase, the greek yogurt phase, the tuna fish phase (mercury poisoning!) and of course those who know me all know about the infamous pumpkin phase of 2006.  My sister had to actually inform me that I was turning orange.  I actually turned orange from pumpkin consumption ... possibly causing the current pumpkin shortage.  Last summer it was s'mores.  I made s'more everything ... old school s'mores, s'mores cake, s'mores brownies, a s'mores cheesecake well you get the point.  I could not get sick of the combination.  I took a long break from s'mores and this is actually the first s'mores treat of the summer.  It was worth the wait ... these are good ... very good.  Go turn your BBQ on and grill up some goodies and then treat yourself to a decadent s'more.

s'mores bars

adapted: sticky chewy messy gooey

For the graham cracker crust:
1 1/2 cups crushed graham cracker crumbs
1/4 cup (1/2 stick) unsalted butter, melted
1/2 tablespoon granulated sugar
 
For the chocolate filling:
4 large egg yolks
3/4 cups confectioners sugar sifted
1/2 teaspoon pure vanilla extract
pinch salt
1/2 cup (1 stick) unsalted butter
1 tablespoons Dutch-Processed cocoa power
6 ounces semisweet or bittersweet chocolate, finely chopped
3/4 cups heavy cream, whipped to soft peaks

For the marshmallow fluff meringue:
2 Large egg whites
Pinch of Salt
Pinch of cream of tartar
1/8 teaspoon pure vanilla extract
1/2 cup of marshmallow fluff

Directions:

Preheat the oven to 350°F.

To make the crust: Combine the graham cracker crumbs with the melted butter and granulated sugar until will combined.  Press into the bottom of a 8-by-8-inch metal baking pan.  Bake the crest until starts to brown and become crisp, about 10 minutes.  Transfer to a wire rack and let cool completely.

To make the filling: Using an electric mixer, beat the egg yolks and confectioners’ sugar together in a large bowl until they are thick and the color of butter.  Beat in vanilla, and salt.

Melt the butter in a medium saucepan over low heat and whisk in cocoa powder until smooth.  Remove the pan from the heat, add the chocolate, and stir until the chocolate is melted and the mixture is smooth.  Let cool slightly, then gradually beat into the egg mixture.

Fold the softly beaten heavy cream into the chocolate mixture just until combined.  Spoon the chocolate cream over the graham cracker crust, smoothing it evenly with a spatula.  Cover the pan with plastic wrap and refrigerate until very firm, at least 4 hours or up to overnight.

When ready to serve, make the meringue: Using an electric mixer set at low speed, beat the egg whites until foamy. Add the salt and cream of tartar and beat at medium speed until soft peaks form.  Beat in the vanilla.  Add the marshmallow Fluff to the egg whites a little at a time, beating constantly until stiff peaks form.

Carefully cut the S’mores into 9 large squares.  Place  S’mores on a baking sheet.  Top each with a large dollop of meringue. Place under broiler to until the meringue is tipped with golden brown (~30 seconds).  A kitchen torch is also ideal.   Serve immediately.

peanut butter and chocolate rice crispy bars

The kids and I were invited over to a neighbors house from an impromptu "my husband left me and the kids again for the Lakers" dinner.  Most of the meal was taken care of so, I said I would bring rice crispy treats.  I did not clarify that they would be fancy treats.  The moms enjoyed the little twist on the original but, I think the kids were a bit disappointed with the changes.  I liked them and I will definitely make these again but, I do understand what the little purists were thinking.  They are really tall and almost overly sweet with the two layers of chocolate.  Next time and yes, there will be a next time I will press into a brownie pan and drizzle with half the amount of chocolate.  I think that little tweak will be a good common ground for both groups.

peanut butter and chocolate rice crispy bars
Adapted: Everyday Food

3 tablespoon unsalted butter
4 cups mini marshmallows
1/3 cup peanut butter
1/2 teaspoon salt
6 cups rice crispy cereal
12oz semi sweet chocolate chips

Butter a 8 inch square pan.  In a large pot combine marshmallows, peanut butter and salt.  Cook over medium until melted (~4 minutes).  Constantly stirring.  Add cereal and stir to combine.  Press half of the mix into dish.  Melt the chocolate.  Pour half of the melted chocolate over the cereal.  Repeat with the remaining cereal and then top with rest of chocolate.  Cut into 20 pieces.