Peanut Butter Cheerios Treats

Over the last several months, I’ve noticed that Joe is very interested in what I’m doing in the kitchen. He’s always asking questions on how things work and why (like any inquisitve 4 year old) and always wants to watch. When I saw this recipe on Pinterest, I saved it knowing it would be a good one to try with him. Baby boy was pretty sick one weekend, and Joe was getting restless since we were stuck at home, so I decided to pull this recipe out and give it a go. These treats are made just like Rice Krispie treats and were very fun to make with my tiny man! The flavor was great and we ate the entire pan over that weekend. If you’re looking for a fun treat for your kids to eat (and help make!), I recommend these for sure!

Peanut Butter Cheerios Treats

6 cups Peanut Butter Cheerios
2 Tablespoons butter
1/3 cup smooth peanut butter
10 ounces (approx. 40 ) regular sized marshmallows
1 cup chocolate chips

Prep a 9×13 pan with cooking spray or buttered parchment. In a pan over medium high heat melt the butter and peanut butter. Add in the marshmallows until you get a nice gooey mess. Add the Peanut Butter Cheerios and stir to combine making sure all of the cereal gets coated. Press into the prepped pan and while the cereal is still warm, sprinkle the chocolate chips on top so they melt slightly. Let cool and cut into squares. These taste best if served the same day.

Source:  Just Jenn Recipes


S’More Cookie Bars

I’ve made these deliciuos S’More Bars many times, and was surprised I didn’t actually have them on my blog, so here they are!  For some reason, I was craving these last weekend, and when my brother and sister-in-law called to make plans for dinner, I finally had an excuse to make them.  They were a huge hit with everyone (especially the toddler), and I enjoyed them for breakfast (and snacks…) for a few days after.  They really do taste like a s’more, so if you’re a big s’more fan like we are, I highly recommend these!

S’More Cookie Bars

1/2 cup (1 stick) butter or margarine, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
3/4 cup graham cracker crumbs
1 teaspoon baking powder
1/4 teaspoon salt
5 (1.55 oz. each) HERSHEY’S Milk Chocolate Bars
1 (7-ounce) jar marshmallow creme

Heat oven to 350°F. Grease 8-inch square baking pan.

Beat butter and sugar in large bowl until light and fluffy. Add egg and vanilla; beat well. Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended. Press half of dough into prepared pan.

Arrange chocolate bars over dough, breaking as needed to fit. Spread with marshmallow creme. Scatter bits of remaining dough over marshmallow; carefully press to form a layer.

Bake 30 to 35 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. 16 bars.

Source:  Adapted from Hershey’s

BWD: Applesauce Spice Bars

YUM!  These were fantastic!  I could probably eat the entire pan in one sitting, they were that good.  These are basically similar to a spice cake with apples, and are very moist.  The glaze was also delicious and really complemented the flavor of the cake.  I would absolutely make these again, especially since they were so easy to make!  A big thanks to Chaya over at Chaya’s Comfy Cooking for picking such a great fall recipe.  If you want to give these a try (and you know you do!), head on over to Chaya’s blog for the recipe, or better yet, go out and buy yourself Dorie Greenspan’s Baking: From My Home to Yours where you’ll find this great recipe on pages 116-117 along with many other yummy desserts. 

To see how the other bakers enjoyed this, check out the blogroll over on the BWD site.  I am very excited about our December 6th recipe for Apple-Brown Sugar Cheesecake, which is on pages 238-239.  I got to choose this one and will be making it for Thanksgiving dinner with the in-laws.  Can’t wait!!

SMS: Toasted Almond Lemon Bars

This week’s Sweet Melissa Sundays recipe for Toasted Almond Lemon Bars was chosen by Rebecca of the Indecisive Baker.  Check out her blog for the recipe, as well as some other great photos and recipes!  You can also find the recipe on pages 78-79 of The Sweet Melissa Baking Book.

If I had to choose my favorite flavor, I would definitely choose lemon.  It works great in savory and sweet dishes, and I try to use it as often as I can.  Lemon bars are a big favorite here in The Rookie Baker house, so I was so excited about this week’s recipe!  I actually made lemon bars once before, and they turned out awful!  It was the very first recipe I ever made from scratch, not long after I graduated from college.  I remember being so excited to make these out of the very first cookbook I ever bought.  Not sure what I did wrong, but they were inedible!  I am glad to say that this recipe turned out much, much better!  These are probably the best lemon bars I’ve ever tasted.  The crust is really unbelievable…the toasted almonds really take it over the edge.  I will most definitely make these again, and again, and again, whenever I have a lemon bar craving!  Thanks for choosing such a great recipe that allowed me to redeem myself in the lemon bar department, Rebecca!!

You can check out how the other bakers did this week here.  Up next week…Chocolate Peppermint Meringues…one of my favorite flavor combinations!

SMS: Chocolate Walnut Brownies

This week’s Sweet Melissa Sundays recipe for Chocolate Walnut Brownies was chosen by Tiffany of A Spoonful and a Heap.  You can get this recipe from her blog, along with excellent step by step photos on how to make these brownies.  You can also find the recipe on pages 82-83 of The Sweet Melissa Baking Book.

The husband and I both have a huge sweet tooth, and accordingly, love dessert; however, we tend to gravitate toward different things.  Brownies (especially ones with nuts) are the one dessert that we can both demolish in no time flat, so I was very excited to make these.  We’ve been known to eat an entire 9×9 pan of brownies in one day (which is why I don’t make them very often).  I have never made homemade brownies before, and, afte making these, I probably never will again.  These brownies were the perfect balance of fudgy and cakey, which is exactly how we like them here.  They were so simple to make too!  I made these last night since the husband left for Phoenix this morning, and as of late last night, we had already eaten half of the pan!  If you’re a brownie lover like I am, give these a try!

I promise these taste better than the picture looks…the husband is not patient when it comes to brownies, so we cut these before they were compeltely cool.

To see how the other SMS bakers did this week, check out their posts here.  Next week’s recipe is for Toasted Almond Lemon Bars, another dessert that goes quickly in The Rookie Baker household.  Can’t wait for that one!!