Three ingredients, no oven required, and easy on the waist line-what could be better? Not much. Most of us are used to traditional cereal treats made with plain jane rice crispies. However, you can use any cereal you’re into to make this favorite snack. What a great way to get rid of that old box of cereal sitting your pantry about to expire! I made mine two ways. First, with my favorite cereal – cinnamon toast crunch and second, with cocoa flavored rice crispy treats, putting a spin on an old favorite.
(1) Bag or 10 oz. Marshmallows
(6 c.) Cereal
(3) tbsp. Butter (You can use I can’t believe it’s not butter! to make it more low fat)
(1) Melt the butter in a large pot on medium high heat.
(2) Next add the marshmallows and cereal. Stir until the marshmallows have fully melted and all the ingredients are fully incorporated.
(3) Line a cake pan with parchment paper and spray with non stick spray.
(4) Using a nonstick spatula, press the mixture down into the pan and let cool for 15-20 minutes or until fully hardened, cut into 12 even squares and enjoy!
I wrapped mine up individually in plastic wrap and took them to the movies as a snack for everyone to enjoy 😉
Peanut Butter is one of my favorite things in the world. Therefore it’s no surprise that this guy to the left is one of my favorite treats. Peanut Butter Cups might look hard to make, but truthfully, this was one of the easiest desserts I’ve made in quite some time. The assembly time is super fast! Enjoy and be sure to cast in your vote for my next dessert on my Facebook Fan Page ♥ See Link ->
The pieces for this Reeses Makes 12
2 c. Milk Chocolate Chips
1/3 c. Honey Graham Crackers
1/2 c. Confectioners Sugar
1/4 c. Butter
1/4 c. Peanut Butter
2 Tbsp Vegetable Shortening
Can’t Stop @ Just One
Note: Don’t get threatened at Step 3 It’s not that difficult!
(2) Create a double broiler by heating up water in a small pot, once boiling place a heatproof bowl on top. Place the chocolate chips and shortening in the bowl. Stir frequently until completely melted. Keep the pot on the stove and re heat the water for step 4.
(3) Using a food brush, brush the melted chocolate inside the mini muffin paper cups, make sure every nook is covered with chocolate. Be generous here-you’re essentially making the crust of the PB cup. Place a small spoonful on the bottom and spread evenly so you get that perfect bottom. Place in fridge until chocolate fully hardens. Set left over chocolate aside for step 6.
(4) Turn off the heat on the stove. Grab another heat-proof bowl and place peanut butter and butter inside. Stir occasionally until both are fully melted and mixed. When done, take bowl off the heat and re-boil the pot for step 6.
(5) Add confectioners sugar and crushed graham crackers to the peanut butter mixture. Mix until well incorporated. Spoon and press down peanut butter into hardened chocolate cups leaving some room on the top for the chocolate topping. Try to get a leveled layer of peanut butter so your cups stay flat on top. You might have peanut butter left over.
(6) Turn off boiling water and place the set aside melted chocolate from step 1 on top of the water to re-smooth. Once ready brush chocolate on the top of cups closing the peanut butter cup fully in chocolate. Place in fridge until completely hardened.
(8) Take a bite & Enjoy!! 5 out of 5 who tried them said they tasted better than the real thing-you decide!
My first post had to be about a cake I made back in August of this year for my niece Kayla. Because shes a baker in training and her birthday gift was all things baking related I knew her cake would have to be a knock out. I searched around online for hours and found a picture of a cake that I wanted to work off of. I had no idea what was in it, what they used, but just the concept was enough to get me started. The ingridents of this cake are simple enough (You’ll need a spatula and 2 9 inch pans):
(1) Yellow Store-Bought Cake Mix- See box for extra ingredients neccessary
(1) Pack of Jelly Belly Cold Stone Creamery Jelly Beans
(2) Store-Bought Strawberry Frosting
(2) Bars of cookies n’ cream Hershey’s Chocolate Bar
(1) Chocolate Chip Sprinkles
Directions: Follow the instructions on the back of the cake mix box. Split mix into (2) 9″ inch pans. Let cool for at least 2 hours. When ready use a spatula to ice one of the cakes with frosting. Think of the frosting as glue and make sure you get a good amount on the top. (Bakers trick: using a bread knife cut a very slight indentation into the cake so you’ll get a better layer of frosting). Put the second cake on top and frost the top and the whole cake around. Break off pieces of the Hershey candy bar and create a “brick wall” around the cake up to the top layer (see below). Use your finger to place chocolate sprinkles in between. Place jelly beans on top of cake and enjoy!