Reese's S'more Magic Layer Bars

This is one of those treats where you keep saying "Just one more Bite" and then you still keep eating it. The base is like a chewy cookie and the topping is creamy, chewy and crunchy all at the same time.

I am obsessed with Reese's Pieces and it's dangerous for me to keep a bag in the house, because before you know it the WHOLE bag is gone?   What . . . who ate all of those???

I wasn't sure how the marshmallows were going to hold up, so I opted to freeze them . . .  that way, it would take a little longer for them to melt.  They still ended up getting very brown, which was great for that toasty flavor and once you covered the bars with the peanut butter chocolate glaze, you couldn't tell how brown they really were.  If you don't want them to get as brown, just tent a piece of foil over the bars for the last few minutes of baking.

Do you have a favorite magic bar recipe?  I would love to try it :)

Reese's S'more Magic Layer Bars
(Printable Recipe) or (Printable with Picture)

1 yellow cake mix
1 egg
1/2 c. unsalted butter, softened
1/3 c. creamy peanut butter
1/2 c. frozen mini marshmallows
1/2 c. milk chocolate chips
1/3 c. white chocolate chips
3/4 c. Reese's Pieces Candy
1 (14 oz.) can sweetened condensed milk
1/4 c. milk chocolate chips + 2 Tbl. peanut butter, for drizzle

Preheat oven to 350 degrees.  Combine cake mix, egg, butter and 1/3 cup peanut butter and mix together until a dough forms.  Press into the bottom of a 9x13-inch baking pan that has been lined with parchment paper and sprayed with cooking spray.  Bake for 10 minutes.

Remove from oven and top with frozen marshmallows, 1/2 cup chocolate chips, white chocolate chips and Reese's Pieces Candy.  Pour the sweetened condensed milk over the top.  Bake for 20-22 minutes.  The marshmallows will get very brown.  If you don't want them to brown as much, tent a piece of foil over the top for the last few minutes of baking.  Cool completely.  Melt 1/4 cup milk chocolate chips and 2 Tablespoons of peanut butter in the microwave, stirring every 30 seconds, until smooth and creamy.  Use a fork and drizzle over cooled bars.  Cut into bars and serve.  Makes 15 bars.  

slightly adapted from: Le Creme De La Crumb

Linked up at Strut Your Stuff Saturday! and Saturday Night Fever

Butterscotch Peanut Butter Bars

I'm not really a country music fan, but I have been watching Trisha Yearwood's cooking show every Saturday morning and I kinda really like that girl :)

Her food always looks delicious, but I think this is the first recipe of hers I have actually tried?  

Have you ever had butterscotch and peanut butter together?  What a combination!  So so good.  Have you ever had Scotcharoos - the peanut butter flavored rice krispies with chocolate and butterscotch topping?  Well, similar flavors, minus the chocolate.  I knew I loved that combo, so I knew I would love these. 

I made these one weekend, devoured them and then made them again for work.

They are rich and chewy and it is hard to stop at just one.

Have you tried any of Trisha Yearwood's recipes?  Which ones are your favorite?

P.S.  Trisha, you were rocking that red shirt the other day!

Butterscotch Peanut Butter Bars

adapted from: Trisha Yearwood
(Printable Recipe) or (Printable with Picture)

1/2 c. unsalted butter, softened
1/2 c. sugar
1/2 c. light brown sugar, packed
1/2 c. creamy peanut butter
1 egg
1 tsp. vanilla extract
1 tsp. baking soda
1/4 tsp. salt
1 c. all-purpose flour
1/2 c. quick-cooking oats
1/2 c. butterscotch chips
  or 1/4 c. white chocolate chips and 1/4 c. butterscotch chips

Peanut Butter Icing
1/4 c. creamy peanut butter
1 c. powdered sugar
1 tsp. vanilla
pinch of salt
a few Tbl. of milk

Preheat oven to 350 degrees.  Spray a 9x13x2-inch pan with cooking spray.  Cream together butter, sugar, brown sugar and peanut butter until very light and fluffy.  Mix in the egg and vanilla.  Add the baking soda, salt, flour and oats and mix until combined.  Press dough evenly into prepared pan.  It will be very sticky and might not look like enough to fill the entire pan, but it will.  Sprinkle butterscotch chips over the top.  Bake for 20 minutes.  Remove from oven and top with peanut butter icing.  Allow to cool.  Cut into squares and serve.     

For the Peanut Butter Icing:  Combine all ingredients and stir together until smooth and creamy.  If mixture is too thick, add a little more milk.  Spread over warm peanut butter bars.    

Linked up at Weekend Potluck!

No-Bake Cinnamon Chip Granola Bars

I have been eating granola bars as my mid-afternoon snack at work for the past few months.  I eat the same kind for a few weeks and then switch to the next kind.  I am running out of flavors to try and it's sure getting old.

I figured a homemade granola bar would taste much better and is probably much better for me than the same old store-bought flavors.

These bars are soft and chewy with a light honey flavor.  They hold their shape and don't get crumbs everywhere while you are eating, which is good news for my desk. 

Cinnamon chips have a pretty strong flavor, so if that isn't your thing, you can always add white chocolate chips, regular chocolate chips or even peanut butter chips.

No-Bake Cinnamon Chip Granola Bars

From: Jenn@eatcakefordinner

(Printable Recipe) or (Printable with Picture)

2 c. quick-cooking oats

1 c. rice krispies cereal

2 Tbl. coconut oil (or canola oil)

1/4 c. + 2 Tbl. honey

1/4 c. light brown sugar

1 tsp. vanilla extract

1/4 c. cinnamon chips

Combine oats and cereal in a medium bowl; set aside.  In a small saucepan, heat coconut oil, honey and brown sugar until the sugar is dissolved.  Bring to a boil and remove from heat.  Stir in the vanilla extract and pour over the oat mixture.  Stir until everything is evenly coated.  Stir in the cinnamon chips; reserving a few for topping.  Press mixture into a 8''x8'' baking pan (or similar size).  Press the reserved cinnamon chips into the top of the granola bar.  Allow to set for several hours or until firm.  Cut into 10 bars.  If taking in lunches, wrap individual bars in plastic wrap.  

Jenn's Notes: If cinnamon chips aren't your thing, you can substitute with white chocolate chips, regular chocolate chips or peanut butter chips. 

Linked up at Weekend Potluck!

Fudgy Butterscotch Snickers Brownies

These brownies are rich, fudgy, chocolatey, chewy, and such an indulgence.

The kind of indulgence that is a must on Valentine's Day.

I opted for a boxed brownie, because I have yet to find a homemade recipe that even comes close.  I'm always up for recommendations if anyone has a favorite?

Make these for yourself and then make them again for your sweetie :)

Fudgy Butterscotch Snickers Brownies
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 box fudge brownie mix, plus ingredients on box
1 (14 oz.) can sweetened condensed milk
1 c. milk chocolate chips
1/2 c. butterscotch chips
1 tsp. vanilla extract
10 fun-size Snickers bars, chopped

Prepare brownie mix according to the recipe on the box for a 9x13-inch pan.  Cool completely.  Meanwhile, add sweetened condensed milk, chocolate chips and butterscotch chips to a medium saucepan.  Heat over medium heat until chips are melted.  Remove from heat and stir in the vanilla.  Pour the creamy mixture over the top of the cooled brownies.  Top with chopped candy bars.  Allow icing to set.  It will firm up as it cools.  Cut into squares and serve.  

Idea from: Lil Luna    

Linked up at Weekend Potluck! and Tuesday Talent Show! and Time to Sparkle!

Candy Cane Kiss Sugar Cookie Bars with Buttercream Frosting

Christmas just isn't the same without at least one batch of Sugar Cookies with Buttercream Frosting, but after a long day of Christmas shopping, I did not feel like rolling out and cutting each cookie.  

Sugar Cookie Bars to the rescue.  You still get a soft and chewy cookie, but with way less hassle.  As I was mixing up my dough, that bag of Candy Cane Kisses wouldn't stop staring at me.  Heck, why not chop some up and and them to my dough?

mmm . . . That was a great decision.  These peppermint flavored sugar cookie bars are AMAZING.  Sure, the more I look at them, the more they look like a Valentine's Day cookie.  Who knew 1/4 teaspoon of red food coloring would give me a neon pink icing instead of a light pastel pink frosting.  ha ha.

That's okay, I'll happily make them for Christmas, New Years, Valentines and any other time I get the chance :)

And . . . I am so happy to say I am completely finished with my Christmas shopping.

My parents, My In-laws, My two brothers and sisters-in-law, 4 nephews, 4 nieces and Grandma Joan all have presents!!  I have never been done with my shopping so early and it will be nice to have a week and a half to just enjoy the Holiday and eat more than my fair share of Sugar Cookie Bars.

Candy Cane Kiss Sugar Cookie Bars

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1/2 c. unsalted butter, room temp.
1 c. sugar
1 tsp. vanilla
2 eggs
2 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. baking soda
25 chopped Candy Cane Kisses

Buttercream Frosting
1/2 c. unsalted butter, room temp.
pinch of salt
1 tsp. vanilla
a few drops of red food coloring, opt.
2 c. powdered sugar
milk, only if needed

Preheat oven to 375 degrees.  Cream together butter and sugar.  Mix in the vanilla.  Add the eggs, one at a time, beating after each addition.  Add 1 cup of flour, salt and baking soda and mix until combined.  Add the remaining 1 cup of flour and chopped Candy Cane Kisses and mix until just combined.  Press dough into a greased 9x13-inch pan.  Bake for 14-15 minutes.  Cool completely.

For the Buttercream: Beat butter until creamy.  Add a pinch of salt, vanilla, red food coloring and one cup of powdered sugar and mix until combined.  Add the remaining one cup of powdered sugar and mix until smooth and creamy. Add a little milk, if needed, to reach desired consistency.  Spread over cooled sugar cookie bars.  Garnish with chopped candy canes or Candy Cane Kisses, if desired.

Jenn's Notes: These are my favorite on day two; they really soften up overnight. 

Linked up at Weekend Potluck! and Linked up at Inspiration Monday! and Link Party Palooza!

Monster Candy Rice Krispie Treats

There is a deli called Hickory Kist not far from my work.   They sell the biggest, fattest, softest rice krispie treats EVER.  I have no idea what their secret is to keeping them so soft?  You can order them from one of their locations or you can walk into almost any gas station and buy one.

For awhile there, I couldn't get out of the gas station without one in my hand.  I finally decided I needed to scale back on the rice krispie treat budget :)

It had been awhile since I last ate one, then last week, my boss ordered a big tray of them for a meeting.  So So So GOOD. 

It reminded me how much I loved them and it only made me want more.

There was no way I was going to buy them, I was going to make my own, but I didn't want plain krispie treats.  I wanted MONSTER treats and I had more than enough candy to load inside.

I have all these bags of candy with only a few pieces left in each one.  They were practically begging to be made into a cookie bar or rice krispie treat.

Every bite of these krispie treats is a surprise.  You never know which chocolatey treat you are going to get.  They are delicious and exactly what you will want when you find yourself with lots of leftover Halloween candy.

After day one, the secret is to zap them in the microwave for 8-10 seconds.

You will have ooey, gooey and chewy rice krispie treats all over again.

Monster Candy Rice Krispie Treats
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

4 Tbl. unsalted butter
16 oz. mini marshmallows
6 c. Rice Krispies cereal
1 1/2 - 2 cups chopped up candy

I used:
6 fun-size Snickers, roughly chopped
6 Reese's Miniatures Cups, cut into fourths
7 Caramel Kisses, cut in half
1/2 c. M&M's
*2 Tbl. white chocolate chips

Melt butter in a large saucepan over medium-low heat.  Add the marshmallows and stir until melted.  Remove from heat and stir in the cereal and then the chopped up candy.  Pour mixture into a greased 9x13-inch baking pan and lightly press down to form bars.  Allow to cool.  Cut and serve.  After day one, they taste amazing if you zap them in the microwave for 8-10 seconds.   

* I added the white chocolate chips in with the marshmallows, so they melted and helped create a creamy coating.  

Linked up at Saturday Night Fever and Tuesday Talent Show! and Time to Sparkle

Ooey Gooey Pumpkin Revel Bars

I have had this recipe idea floating around in my head for quite.some.time.

If you have ever had Chocolate Revel Bars then you know how DIVINE they are.  I knew if I could create a pumpkin version that they would be DIVINE too.

I wanted a chewy base, not cakey, but pumpkin treats tend to lean toward the cakey side.  

I wanted an ooey gooey filling, but did I want chocolate, Nutella or butterscotch?

I decided to just go for it and see what happens.

Let me just tell you that these bars are way too ooey gooey to even think about being cakey.  They are thick and rich and the light whipped cream helps with the heaviness.  A small piece is plenty.

They really need to be eaten on a plate with a fork. 

This time around I went with a classic milk chocolate filling, but I do think Nutella would be divine and I love the flavor of butterscotch mixed with pumpkin.  So, feel free to switch it up.

I thought these were DELICIOUS :)

Ooey Gooey Pumpkin Revel Bars
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

2 c. all-purpose flour
2 c. oats
1 1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/8 tsp. nutmeg
1/2 tsp. salt
1 tsp. baking soda
1 c. (2 sticks) unsalted butter, divided
1 1/2 c. light brown sugar, packed
1 large egg
2 tsp. vanilla
1 1/4 c. pumpkin puree

Gooey Chocolate Filling
1 Tbl. unsalted butter
1 (14 oz.) can sweetened condensed milk 
1 1/4 c. chocolate chips 
1 tsp. vanilla extract

Preheat oven to 350 degrees.  Line a 9x13-inch pan with parchment paper, leaving an overhang and spray with cooking spray.  These will rise to the top of the pan while they bake, so make sure to use a pan with at least 2 1/2-inch tall sides.  In a medium bowl, combine the flour, oats, cinnamon, ginger, nutmeg, salt and baking soda; set aside.  

Reserve one Tablespoon of butter for the filling and melt the remaining 1 stick and 7 Tablespoons in the microwave.  In a large bowl, whisk the melted butter and brown sugar until smooth.  Whisk in the egg, vanilla and pumpkin puree.  Add the dry ingredients and stir together until just combined; set aside.

For the Chocolate Filling: Combine the reserved 1 Tablespoon butter, sweetened condensed milk and chocolate chips in a medium saucepan over medium-low heat.  Heat until the chocolate is melted, stirring frequently.  Remove from heat and stir in the vanilla.  

To Prepare:  Spread 2/3 of the cookie dough into the bottom of the prepared pan.  Pour chocolate filling over the top and carefully spread out evenly.  Drop small spoonfuls of remaining 1/3 of cookie dough over the top.  Carefully spread out a little.  The dough will not cover the entire top.

Bake for 26-28 minutes or until top is browned and dough is set.  The filling will still look moist.  Cool completely before cutting into squares. Serve plain or with a dollop of whipped cream.  

Linked up at Weekend Potluck! and Inspiration Monday!

Pumpkin Pie Snickerdoodle Bars

Pumpkin season has started early this year!

I usually try and wait until September to start posting pumpkin recipes with the exception of one or two recipes throughout the year.  I couldn't wait this year, but you WILL thank me when you make these bars.

The bottom layer tastes like a chewy, brown sugar, sugar cookie.  It has a rich caramel flavor.  The pumpkin pie layer is not just a creamy pumpkin pie filling.  Thanks to the flour and baking powder, it has some body to it and you can't forget the cinnamon sugar mixture on top.

They hold their shape so-well and can easily be packed in lunches or held in your hand as you vacuum . . . just saying :)

DELISH!

Pumpkin Pie Snickerdoodle Bars

(Printable Recipe) or (Printable with Picture)

Cookie Layer
1 c. unsalted butter, room temp.
2 c. brown sugar
2 eggs
1 Tbl. vanilla
3 c. all-purpose flour
2 tsp. baking powder
1 tsp. salt

Pumpkin Pie Layer
1/2 c. unsalted butter, room temp.
1 c. sugar
2 eggs
1 tsp. vanilla
1 tsp. baking powder
1 tsp. salt
1 heaping tsp. pumpkin pie spice
1 c. all-purpose flour
1 1/2 c. canned pumpkin puree

Topping
2 Tbl. sugar
1 tsp. cinnamon

Preheat oven to 350 degrees.  Lightly grease a 9x13-inch baking dish with cooking spray; set aside.  For the cookie layer:  Cream together butter and brown sugar until creamy.  Add the eggs and vanilla and beat until combined.  Add the flour, baking powder and salt and mix until blended.  Spread/press cookie mixture evenly into baking pan.  For the pumpkin pie layer:  Cream together butter and sugar until creamy.  Add the eggs and vanilla and beat until combined.  Add the baking powder, salt, pumpkin pie spice, flour and pumpkin puree and beat until well blended.  Spread evenly over cookie layer.  For the topping: Mix together sugar and cinnamon and sprinkle over pumpkin layer.  Bake for 38-40 minutes or until a toothpick inserted in the center comes out clean.  Cool completely.  Cut and serve.

Jenn's Notes: Recipe can be cut in half and baked in an 8x8-inch baking pan. 

adapted from: Dozen Flours    

Linked up at Weekend Potluck!

Key Lime Bars with an Animal Cracker Crust

The warm weather makes me crave tart and sweet citrus desserts.

Key lime is one of those citrusy desserts and I needed some ASAP.

These are the BEST key lime bars I have ever eaten.

Cook's Illustrated tested both regular limes and key limes and the taste testers couldn't tell the difference, so for the sake of juicing 4 regular limes vs. 20 key limes, they opted to use regular limes in this recipe.

I, myself, opted for bottled key lime juice.  I really love that stuff.

I like to pour myself a glass of it and drink it on hot days.

NOT.  Just seeing if you were paying attention :)

The crust is phenomenal.  The brown sugar gives it a toasted nutty caramely flavor.  I thought it would be too much, since it is almost as thick as the filling, but it was perfect.  This crust would also be fabulous with a banana cream pie.

Key Lime Bars w/ an Animal Cracker Crust

adapted from: Cook's Illustrated
(Printable Recipe) or (Printable with Picture)

Crust:

5 oz. animal crackers (about 2 1/2 cups)

3 Tbl. packed brown sugar

pinch of salt

4 Tbl. unsalted butter, melted

Filling:

2 oz. cream cheese, softened (I used light)

pinch of salt

1 Tbl. lime zest, grated (I only added zest of 1 lime)

1 (14 oz.) can sweetened condensed milk

1/2 c. fresh lime juice 

   about 4 regular limes or 20 key limes

1 large egg yolk

Preheat oven to 325 degrees.  Line an 8x8-inch baking pan with aluminum foil, press into corners and up the sides of the baking dish, leaving an overhang to easily remove bars when done.  Spray with cooking spray.  For the crust:  Add animal crackers, brown sugar and a pinch of salt to a food processor.  Process until you have fine crumbs.  Drizzle in melted butter and pulse until crumbs are evenly moistened with butter.  Press crumbs evenly and firmly into bottom of prepared pan.  Bake until golden brown and fragrant, about 18 minutes.

Meanwhile, for the filling:  Stir together softened cream cheese, a pinch of salt and grated lime zest.  Whisk in the sweetened condensed milk.  Add the lime juice and whisk until smooth and creamy.  Last, whisk in the egg yolk.  Pour mixture over warm baked crust and spread out evenly.  Return to oven and bake until filling is set and barely beginning to pull away from the sides of the pan, about 17-20 minutes.

Let cool on wire rack to room temperature; about 1 1/2 hours.  Cover with foil and refrigerate until chilled, at least 2 hours.  Remove from pan using the foil overhang; cut into 16 squares and serve.  

Jenn's Notes:  I used bottled Nellie & Joe's Key Lime Juice (found at most grocery stores) instead of fresh lime juice.  These bars are the best I have had and I wouldn't change a thing from what I did.     

Mocha Frosted Brownies

First sign you know you are getting old . . .

. . . I was called a "ma'am" today.

I was walking down the aisle at Walmart when some young boys came running around the corner and one of them said "excuse me ma'am," NOT "excuse me miss", he called me "ma'am"

That's it, I'm officially old :)

Times like this call for a good, down-right amazing, dessert.

My mocha frosting reminds me of coffee ice cream.

It has just enough coffee flavor and is perfectly sweet.  It's rich and creamy and pairs perfectly with a chewy chocolate brownie.

I originally made a batch of homemade brownies that claimed to taste just like a box mix, but I thought they tasted horrible.  They were way too bitter and needed way less cocoa and more sugar.  I still have yet to find a chewy homemade brownie recipe that can beat a box mix.  Does anyone have one?

I ended up making a box mix and they were perfect, as always.  So you only get a frosting recipe today and not a brownie recipe. 

Mocha Frosting

From: Jenn@eatcakefordinner 
(Printable Recipe) or (Printable with Picture)

1 tsp. instant coffee granules

1 tsp. warm water

1/2 c. (1 stick) unsalted butter, softened

pinch of salt

2 1/2 tsp. vanilla extract

2 1/4 c. powdered sugar
brewed coffee or milk, if needed 

Dissolve instant coffee in warm water; set aside.  Beat butter, salt and vanilla until creamy.  Add one cup of powdered sugar and beat until combined.  Add dissolved coffee and mix until combined.  Gradually mix in remaining powdered sugar, adding a little cold brewed coffee or milk, if needed, to reach desired creamy consistency.  Beat for a few minutes or until light and fluffy.  Makes enough to frost an 8x8-inch pan of brownies.    

Chewy Browned Butter M&M Blondies

Browned butter mixed in a blondie primarily made with brown sugar and loaded with M&M's.  Does that sound like the most rich and divine blondie ever? 

Well it is sooooooooo GOOOOOOOOD!

I thought these were fabulous.

They do get pretty dry within a day or two, so try and eat them up as quickly as possible!  Since it only makes an 8x8-inch pan, that shouldn't be a problem.

Chewy Browned Butter M&M Blondies

adapted from: Recipe Girl
(Printable Recipe) or (Printable with Picture)

10 Tbl. unsalted butter, browned

1 c. brown sugar, packed

1/4 c. white sugar

1 egg

2 tsp. vanilla extract

1 1/4 c. all-purpose flour

1 1/4 tsp. baking powder

1/4 tsp. kosher salt

1 1/4 c. M&M's

Preheat oven to 350 degrees.  Line an 8x8-inch baking dish with parchment paper and spray with cooking spray.  Melt butter in a small saucepan over medium heat.  Allow it to boil, stirring occasionally, until browned.  It will begin to smell nutty and it will get foamy when it is ready.  It goes from yellow to brown very quickly, so watch closely.  Allow to cool for 5 minutes or so.  In a medium bowl, mix together the browned butter, brown sugar and white sugar.  Add the egg and vanilla and mix well.  Add the flour, baking powder and salt and mix until combined.  Stir in 1 cup of M&M's.  Press evenly into prepared baking pan and sprinkle the remaining 1/4 cup of M&M's over the top.  Bake for 30 minutes.  Cool completely before serving.  

Jenn's Notes: The original recipe suggested baking for 25 minutes, but mine were so jiggly and underdone, that I baked them 5 minutes longer.  I cut into them while they were still warm and they were still runny and gooey and I thought they were underdone, but once they cooled completely, they were great.    

Oh Henry Bars

My Dad bought me a cookbook he saw at a local bakery.  He knows I love cookbooks!

Besides the fact that I can't stop smelling the cookbook.  Literally. . . It smells like a bakery. . . Like glazed donuts and pastries and it is divine.  I told him I was going to set it on the nightstand next to my bed, so I can smell it all night long :)  Seriously, isn't the smell of a bakery the best thing ever?

To thank my Dad for the book, he requested these Oh Henry Bars.

They turned out SO GOOD and were a HUGE HIT.  If you try them while they are soft and warm and extra gooey, you might not end up with any to give away.  Consider yourself forewarned.

Oh Henry Bars

adapted from: Lehi City Cookbook
(Printable Recipe) or (Printable with Picture)

1 c. light brown sugar, packed

1 c. light corn syrup

1 c. peanut butter

1 tsp. vanilla extract

5 1/2 - 6 c. rice krispies

1 bag chocolate chips 

Grease a 9x13-inch baking pan; set aside.  Combine brown sugar and corn syrup in a large saucepan.  It will be very thick at first.  Heat over medium-low heat until sugar is dissolved, stirring frequently; bring to a boil and remove from heat.  Stir in the peanut butter and vanilla until smooth.  Stir in the rice krispies until completely coated.  Press mixture evenly into the prepared baking pan.  Melt chocolate chips in the microwave, stirring every 30 seconds, until melted.  Evenly spread over bars.  Cut while still warm.  Allow to set and serve.  

Jenn's Notes: I used creamy peanut butter and 5 1/2 cups rice krispies so they would be a little extra gooey. 

Banana Cereal Treats

Is it just me, or do you ever want to try a recipe just because it sounds so weird?

I had absolutely no idea what to expect with these cereal treats, but I thought they turned out great and there are so many possibilities.

I was worried the pudding mix would make them dry, but that was not the case at all.  They turned out super ooey, gooey and chewy.  They are pretty sweet, so a small square is plenty.

 I think your kids will love them and have so much fun experimenting with new flavors.

Banana Cereal Treats

adapted from: Shugary Sweets
(Printable Recipe) or (Printable with Picture)

4 Tbl. butter 

1 (10.5 oz.) bag marshmallows

1 (3.4 oz.) box banana instant pudding mix

5 c. Rice Chex or Rice Krispies

Melt butter in a large saucepan over medium heat.  Add the marshmallows and stir until melted.  Remove from heat and immediately stir in the pudding mix until fully combined.  Add the cereal and stir until coated.  Press lightly into a greased 9x13-inch baking pan.  Allow to set.  Cut into squares and serve.

Jenn's Notes: I made the recipe "as is" and it turned out great.

White Chocolate Cereal Treats with M&M's

My absolute favorite cereal treats are ones with M&M's.  I can seriously eat the whole entire pan by myself.  I love when I bite into them and get an amazing burst of melty chocolate mixed with the chewy mallows and crispy cereal.

This version is kicked up another notch.  It has white chocolate in the mix and it helped the texture become extra gooey and creamy.  I love my white chocolate!  I didn't have any Rice Krispies on hand, so I used Rice Chex and they turned out perfect.  My boss has a daughter and grandson with Celiac disease and she uses Chex for her cereal treats, because it is Gluten free (now Rice Krispies makes a gluten free version too).  Use whichever you prefer.  

White Chocolate Cereal Treats with M&M's

adapted from: Something Swanky
(Printable Recipe) or (Printable with Picture)

4 Tbl. unsalted butter

1/2 c. white chocolate chips

1 (10 oz.) bag mini marshmallows

6 1/2 c. Rice Chex or Rice Krispies

1 cup M&M's, or more to taste

Add butter and white chocolate chips to a large saucepan.  Stir until melted.  Add the marshmallows and stir until just melted.  Remove from heat and stir in 3 cups of cereal and stir to coat.  Add remaining cereal and M&M's and fold together until everything is coated in melted marshmallows.  If it is too sticky for your taste, add another 1/2 cup of cereal.  Lightly press mixture into a well-greased 9x13-inch pan.  Allow to set and cut into squares and serve.  

Fluffernutter Cereal Treats

These cereal treats are awesome.  They are crispy and chewy and have a creamy, ooey, gooey center.  It's like a texture party in your mouth!  Since they are made with cereal and have the addition of peanut butter, which adds protein, that means you can eat these for breakfast, right?  I'm sure they are better for you than the cereal treat bars you can buy at the grocery store.  

Send these in your kid's lunch, your hubby's lunch and your lunch and everyone will be happy campers!

mmm . . . mmm . . . mmm

Fluffernutter Cereal Treats

adapted from: Cookies and Cups
(Printable Recipe) or (Printable with Picture)

1/4 c. unsalted butter
1 (10.5 oz.) bag mini marshmallows
6 c. Honey Bunches of Oats cereal
3/4 c. creamy peanut butter
1 c. marshmallow fluff or creme

Spray a 15x10-inch cookie sheet with cooking spray.  Melt butter in a large saucepan over low heat.  Add the mini marshmallows and stir until melted.  Remove from heat and stir in the cereal.  Spread cereal mixture evenly into the prepared baking sheet the best you can (your clean hands will work best to help spread it out).  Let cool for 10 minutes.  When cooled, cut the entire rectangle in half.  Spread marshmallow fluff or creme on one side and peanut butter on the other side.  Pick up one half and flip it over on top of the other half to sandwich the two sides together.  Cut into squares when ready to serve.  Store in an air-tight container.  

Jenn's Notes: I used the regular Honey Bunches of Oats cereal, but I think the one with sliced almonds would be amazing too!