Cereal marshmallow bars

I adore Rice Krispies treat squares; well, I adore homemade Rice Krispies treat squares. Somehow, the ones you buy taste too sweet to me. The ones made a home with butter, fluff or marshmallows, vanilla and crisped rice cereal always taste so much richer to me.

I was craving this childhood treat, and went to make it, but quickly realized I didn’t have enough crisped rice cereal for a full batch. Rather than halve the recipe, I peeked into my cabinet to see what else I could chuck into dessert square; I ended up selecting cinnamon toast crunch (to lend a kind of knock off s’mores bar square flavor) and pretzels (because I love combining sweet and salty). I added some mini-marshmallows to help the s’mores idea, along with milk chocolate (and peanut butter chips because if I have them, I cannot resist using them).

The resulting marshmallow salty-sweet peanut buttery s’moresish cereal bar was the perfect treat to enjoy on movie night, along with some very buttery popcorn. (Feel free to add or subtract whatever cereal or snack you prefer; just so long as you have 7 cups of dry snacks, the bars will stay together.)

Ingredients:

3/4 stick butter

12 ounces marshmallow fluff

1/2 teaspoon vanilla extract

3 cups crisped rice cereal

3 cups cinnamon toast crunch

1 cup pretzel sticks, smashed into pieces

1 cup mini marshmallows

1/4 cup milk chocolate chips

1/4 cup peanut butter chips

Method:

Grease a 9 by 13 inch pan. Set aside.

In a large bowl, combine the cereals, pretzels and marshmallows and mix.

Meanwhile, combine the butter and marshmallow fluff in a saucepan. Over low heat, mix the butter and fluff together until they are melted and fully combined. Stir in the vanilla. Pour the hot marshmallow mixture over the combined cereal mixture and stir to combine, ensuring everything is evenly coated.

Press the mixture into the prepared pan and sprinkle over the chocolate and peanut butter chips. Allow to cool and set for at least two hours before cutting and serving. Enjoy!

Comments

Leftover Cranberry Sauce Cookies

Like many of you, I made an entire Thanksgiving Day feast for only my husband and I. As such, I have an inordinate amount of leftovers. Expect my blog to largely star ways to dress up leftovers, because I have freezer meals of Thanksgiving day to last a lifetime. In this recipe, I was looking for a way to use up cranberry sauce and leftover walnuts from my apple crisp. Cranberry sauce drop cookies seemed the perfect thing to make; enjoy it with a cup of hot cocoa. I plan on gifting some to my parents; a way to break bread near the holiday without breaking protocols. Enjoy! Ingredients: 3 3/4 cup all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 teaspoons cinnamon 1/2 teaspoon nutmeg 2 sticks of butter, softened 1 1/2 cups sugar 3 eggs 1 cup cranberry sauce 1 teaspoon vanilla 1/2 cup chopped nuts Method: Preheat oven to 350 degrees F. Set aside a rimmed baking tray. Whisk together all of the dry ingredients in a medium bowl; set aside. With ...

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients: 3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl. Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garl...

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar. My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together. I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 ...

Watership Down Kitchen

Search This Blog