No Bake Peanut Butter & Chocolate Bars

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Next to chips and guacamole, peanut butter and chocolate are two of my absolute favorite food pairings.  But nothing compares to the dense peanut butter base as the anchor for a layer of melted milk chocolate. These no-bake peanut butter and chocolate bars are a favorite for my middle child so I pull this out of the archives for his post-finals return home in a few days! #mymiddle

And the best part of these chocolate and peanut butter bars is it requires no oven so it’s a fun recipe to introduce to your kids, grandkids, nieces, nephews or husbands. My sister made these with her niece and nephews years ago and they are a favorite everytime she visits.

The absence of an oven also increases my recipe success!  #wink 

These no-bake peanut butter and chocolate bars are perfect for holiday treats.  Their weight make them travel-friendly if delivering by sidewalk or car.  And, they are a one dish dessert.

sharing: pieced pasttimes, 

celebrating everyday life

Raspberry White Chocolate Bars

Are we burned out on chocolate yet? Are the jeans getting a smidge tighter than they were in September? We have to pace ourselves because we have a ways to go from the chocolate holiday Halloween kickoff to Easter. Between peanut butter cups, chocolate hearts and bunny butts there is a lot of milk chocolate on the calendar. These raspberry and white chocolate bars are so amazing they might show up for Valentine’s Day.

These raspberry white chocolate bars are the perfect balance of raspberries and the crumble. The raspberry filling comes from a jar of Raspberry preserves which makes this recipe low effort.

On a side note, one of my favorite places to buy preserves and coffee is HomeGoods. Seriously, HomeGoods (and TJ Maxx and Marshalls) have fun coffees, preserves, sauces and so much more. On a recent trip to HomeGoods, I had gift wrap, preserves, and the comfiest cotton, short sleeve shirts ever that were $5.99 each. 

raspberry-white-chocolate-bars

The crumble for these raspberry white chocolate bars are made from a butter, sugar and flour mixture.

Folded between layers of the crumbly mixture, the raspberry preserves and the white chocolate morsels add the perfect amount of sweet.

raspberry-white-chocolate-bars

And, these bars pack well and stayed moist for the week. They are a yummy alternative to the traditional cookie rotation in kitchens across the country!

Raspberry White Chocolate Bars Recipe  

Print Recipe

Ingredients

  • 3/4 cup sugar
  • 1 1/2 cups unsalted butter, softened
  • 1 tsp salt
  • 2 tsp vanilla
  • 4 cups flour
  • 2 eggs
  • 1 jar raspberry jam
  • 1 12 oz package white chocolate baking chips

Instructions

  • Raspberry White Chocolate Bars
    Recipe Type: Dessert
    Cuisine: Dessert
    Raspberry & White Chocolate Bars
    Ingredients
    3/4 cup sugar
    1 1/2 cups unsalted butter, softened
    1 tsp salt
    2 tsp vanilla
    4 cups flour
    2 eggs
    1 jar raspberry jam
    1 12 oz. package white chocolate baking morsels
    Instructions
    PREHEAT OVEN TO 350.
    USE A 9X13" BAKING PAN (DO NOT GREASE)
    MIX SUGAR, BUTTER, ADD SALT, VANILLA
    SLOWLY ADD FLOUR, UNTIL IT LOOKS CRUMBLY.
    SCOOP 1 CUP OF CRUMB MIXTURE AND SET ASIDE
    ADD THE EGGS TO REMAINING MIXTURE.
    PRESS DOUGH INTO BAKING PAN. BAKE 30 MINUTES UNTIL LIGHTLY BROWN.
    REMOVE BAKING PAN, SPREAD RASPBERRY JAME TO THE EDGES.
    SPRINKLE WHITE CHOCOLATE MORSELS
    SPRINKLE THE CRUMBLE MIXTURE RESERVE ON TOP
    BAKE AN ADDITIONAL 25-30 MINUTES AT 350 UNTIL TOPPING IS LIGHT GOLDEN BROWN.
    COOL BEFORE CUTTING INTO BARS

 

sharing to: 2 chicks & a mom

Chocolate & Peanut Butter Rice Krispie Bars

Can we all agree the best time to eat a Rick Krispie Treat is when they are still warm?  It’s that moment when you pull the bar apart and the Rice Krispies are suspended in their own dimension of marshmallows. These Chocolate & Peanut Butter Rice Krispie Bars take the classic Rice Krispie bar up a notch.

chocolate-peanut-butter-rice-krispie-bars

This twist on the classic Rice Krispie bars is there is a chocolate mini Reece’s Peanut Butter cup in the center. And, if that’s not enough chocolate, the bars are topped off with a layer of melted milk chocolate chips. And, this recipe is a vegan favorite too with a few adjustments.

chocolate-peanut-butter-rice-krispie-bars

These chocolate and peanut butter Rice Krispy bars include a 1/2 cup peanut butter which makes the mixture smoother and easier to spread across the pan. And, the best part is the chocolate top layer seems to seal in the moisture because these bars taste fresh for days!

chocolate-peanut-butter-rice-krispie-bars

Chocolate & Peanut Butter Rick Krispie Bars Recipe

 

Chocolate & Peanut Butter Rice Krispie Treats
Ingredients
  • 8 CUPS MINI MARSHMALLOWS
  • 4 TBSP BUTTER
  • 1/2 CUP PEANUT BUTTER
  • 7 CUPS PLAIN RICE KRISPIES CEREAL
  • MINI REESES PEANUT BUTTER CUPS
  • 1 1/2 CUPS CHOCOLATE CHIPS
  • 1/3 CUP HEAVY CREAM
Instructions
  1. MELT BUTTER OVER LOW HEAT IN LARGE POT.
  2. ADD MARSHMALLOWS & STIR UNTIL COMPLETELY MELTED.
  3. ADD THE PEANUT BUTTER
  4. POUR THE CEREAL INTO THE MARSHMALLOW MIXTURE & STIR UNTIL COMBINED.
  5. PRESS 1/2 THE CEREAL MIXTURE INTO A BUTTERED 9X13 PAN QUICKLY
  6. PLACE THE MINI PEANUT BUTTER CUPS OVER THE FIRST LAYER OF RICE KRISPIES.
  7. SPOON THE REMAINING RICE KRISPIES OVER THE TOP AND PRESS.COOL COMPLETELY
  8. PLACE CHOCOLATE CHIPS & CREAM IN SAUCEPAN & HEAT OVER LOW HEAT.
  9. STIR UNTIL CREAMY. SPREAD OVER THE TOP OF THE RICK KRISPIE TREATS.
  10. LET SET.

Pin this image for future reference for future Chocolate & Peanut Butter Rice Krispie Bars cravings ! Yum!!!

Sharing: Marilyn’s Treats

Patricia Heaton’s Strawberry Pop Tarts

Have you heard the news, Middle fans? This is their ninth and final season. I grew to love the show after the first few episodes. The first two episodes stressed my husband and me out. The Heck family was not like us in many ways and yet they were like us in all ways. Does that make sense? So to see a little bit more of Patricia Heaton, who played Debra on Everybody Loves Raymond and Frankie Heck on The Middle, I pre-ordered a copy of her cookbook. As, with most recipes, I land on the ones where I have the ingredients on hand. With cold weather and a bit of snow, I settled on Patricia Heaton’s Strawberry Pop Tarts.

 

Like most of my recipes, I make edits to the original. And, I figured out which shortcuts don’t work. I made some pivots like I used my Pampered Chef sandwich cutter to create round Pop-Tarts, instead of Patricia’s suggested rectangle shaped pastries.

And, this is where my recipe goes sideways. Turns, out I didn’t have all the ingredients.

In hindsight, my dough was too thick (my son said it tasted a little too “floury.” The dry dough and flour taste were likely because of my last-minute heavy cream substitution (milk & melted butter). As with many of my recipes, I didn’t have all the ingredients on hand, but I was already committed to a mixing bowl full of ingredients.

There is always a substitution on Google.

The strawberry preserves added flavor and the preserves stayed inside the crimped edges. Except, in full disclosure, I used raspberry preserves, because I didn’t have strawberry. My sister, if she is reading this, just clenched her jaw with my creative recipe edits.

Sidenote: The first question she asks me when we talk recipes, “Laura, did you follow the recipe?” My response is always, “more or less.”

The icing drizzle hardened quickly so make sure to have the sprinkles on hand. Of course, I drizzled and then dug through my sprinkles and realized I had every sprinkle combination, but the rainbow sprinkles. By the time I grabbed the pink and chocolate sprinkles the icing had dried. So my Pop-Tarts got a second layer of icing.

 

You know what is ironic about my version of Patricia Heaton’s Strawberry Pop-Tarts? My upside down and sideways edits came straight out of an episode of Everybody Loves Raymond and The Middle.

I think Patricia would appreciate the recipe edits for these strawberry Pop-Tarts.

Patricia Heaton’s Strawberry Pop-Tarts Recipe

 

Patricia Heaton’s Raspberry Pop Tarts
Cuisine: Breakfast, Treats
Author: Patricia Heaton
Ingredients
  • 1 1/3 CUPS FLOUR, PLUS FLOUR FOR ROLLING THE DOUGH
  • 1/4 CUP CORNSTARCH
  • 1 1/2 CUPS POWDERED SUGAR
  • PINCH OF SEA SALT
  • 1/8 TSP. BAKING SODA
  • 1/4 TSP. BAKING POWDER
  • 4 TBSP.(1/2 STICK) COLD, UNSALTED BUTTER, CUT INTO 8 PIECES
  • 1/4 CUP PLUS 2 TBSP HEAVY CREAM
  • <span class=”mceItemHidden” data-mce-bogus=”1″><span></span>1/4 CUP STRAWBERRY JAM ** <span class=”mceItemHidden” data-mce-bogus=”1″><span class=”hiddenSpellError” pre=”JAM ” data-mce-bogus=”1″>PATRICIA</span></span> MADE HER JAM, I USED A JAR</span>
  • 1/4-1/2 TSP. ALMOND EXTRACT
  • RAINBOW SPRINKLES
Instructions
  1. PREHEAT OVEN TO 375.</span>
  2. LINE BAKING SHEET WITH PARCHMENT PAPER
  3. COMBINE FLOUR, CORNSTARCH, 1/2 CUP POWDERED SUGAR, THE SALT, BAKING SODA, BAKING POWDER IN FOOD PROCESSOR & PULSE TO BLEND.
  4. ADD THE BUTTER & PULSE 4-5 TIMES UNTIL IT FORMS A SANDY-LOOKING MIXTURE.
  5. POUR IN CREAM. PULSE THEN PROCESS UP TO A MINUTE UNTIL DOUGH FORMS A ROUGH BALL
  6. PLACE DOUGH ON LIGHTLY FLOURED SURFACE. ROLL DOUGH INTO 1/16″ THICKNESS (THIN). ROLL DOUGH INTO APPROXIMATE 11″ x 22″ RECTANGLE.
  7. TRIM EDGES. CUT DOUGH INTO 12 EVEN RECTANGLES.
  8. PLACE PASTRY RECTANGLES ON BAKING SHEET. SPOON 2 TEASPOONS JAM ONTO EACH CENTER, LEAVING 1/2 INCH BORDER AROUND THE EDGES. COVER EACH WITH PLAIN PASTRY SHAPE. USE FORK TO CRIMP EDGES
  9. BAKE 15-17 MINUTES UNTIL CRISP AND GOLDEN. TRANSFER TO WIRE RACK. COOL.
  10. IN SMALL BOWL, COMBINE REMAINING 1 CUP POWDERED SUGAR WITH 4-6 TEASPOONS COLD WATER AND THE ALMOND EXTRACT. WHISK. DRIZZLE ON PASTRIES.
  11. FINISH WITH SPRINKLES.

 

Linking to: Marilyn’s Treats

Chocolate Pretzel Brownies Recipe

Whatever you are doing it can wait. Either pin or print this chocolate pretzel brownies recipe because you are going to find yourself eating this with the pantry or closet door shut so no one else can eat these brownies. They are that amazing.

Between the chocolate and the crushed salty pretzels, it’s the perfect blend/match made in a brownie. I found a very different version of this recipe. In fact, it was a recipe called kitchen sink brownies, but I didn’t have 1/2 the ingredients (the ones that make up the sink) so I had to substitute.

Sidenote: If you know me or my blog you know I substitute at least three things in any recipe. In my mind, if a spice starts with the same letter it’s close enough. This drives my sister crazy, and several of you met her at Haven, so you know one of us is more like Gayle and Tricia is more like Oprah.

chocolate and pretzel brownies

Recipe

Chocolate Pretzel Covered Brownies Recipe
Recipe Type: Dessert
Cuisine: Brownies
Author: adapted from tbsp.
Ingredients
  • 1 box fudge brownie mix
  • 2 eggs
  • 1 stick plus 6 tablespoon butter, divided
  • 3 tablespoons water
  • 2/3 cup milk chocolate chips
  • 1/2 -3/4 cup crushed pretzels
  • ** any other miscellaneous baking chips (peanut butter, Heath, semi-sweet)
Instructions
  1. Heat oven to 350;
  2. Spray 8×8 baking dish with cooking spray
  3. In a large bowl, combine brownie mix, eggs, 1/2 cup softened butter and water. Mix well.
  4. Pour into prepared pan.
  5. Bake for 45-50 minutes or until the center springs back when touched lightly. Cool completely.
  6. In a microwave safe dish microwave milk chocolate chips and 6 tablespoons, butter until melted. Stir until smooth. Spread on cooled brownies.
  7. Add crushed pretzels and miscellaneous chips.
  8. Place in refrigerator (you can do it) until the topping set.

This is my go-to brownie recipe! It was love at first taste.

The 8×8 pan yields s thicker brownie which is only fitting since I will be a little thicker after this recipe! Enjoy!

Link: Katherine’s Corner

Last Minute 4th of July Dessert

As we gear up for the 4th of July holiday here is a last minute 4th of July dessert that is a crowd pleaser at our bbq’s and get-togethers

last minute 4th of July dessert

This last minute 4th of July dessert has to be the easiest one out in the dessert universe (Pinterest). This 4th of July dessert requires no oven. And, the directions are easy to follow. It’s one of the few recipes even I can’t screw up.  Just grab a bag of Rolos in the candy aisle and  a couple containers of raspberries and blueberries. That’s it! Just a bag of Rolos and assorted berries for this recipe.

I told you it was a very last minute 4th of July dessert. This is a dessert that you can grab at the local grocery store near the beach, lake or mountains.

4th of July dessert Ingredients | Rolos and Berries

last-minute-4th-of-july-dessert

last-minute-4th-of-july-dessert

The only thing that slows this recipe down is the time it takes to unwrap the Rolos. For the 4th of July holiday, I line the Rolos in a rectangle. And, then add the blueberries in the corner. Creative, right? This recipe is pretty much fail-proof and doesn’t keep anyone in the kitchen. I have been known to prep this dessert in the car outside the hosts’ house.

Hope you have a safe and fun filled 4th of July holiday!

last-minute-4th-of-july-dessert

Sharing: Blue Willow House

No Bake Chocolate Peanut Butter Bars

No Bake Chocolate Peanut Butter Bars

Today I want to share one of our favorite no-bake bar recipes. These no-bake chocolate peanut butter bars are a year-round staple at our house.  The recipe includes two of my favorite ingredients; chocolate and peanut butter.

This is one of my sister’s staple desserts she makes when she visits from Knoxville. I don’t think she turns on her oven from April -September. And, who wants to turn on the oven in the summer when you can pop these in the fridge to chill and set.

no bake chocolate peanut butter bars

No Bake Chocolate Peanut Butter Bars

The smaller the pan the thicker the bar. Just look at that layer of chocolate on top of a big slab of peanut butter infused with powdered sugar, crushed graham crackers and butter.

I actually cut the square bars into smaller sizes than what is shown below. It’s a visual trick that if you cut them in half you can have twice as many. Right?

No Bake Chocolate Peanut Butter Bars

RECIPE |

Enjoy!

No Bake Chocolate Peanut Butter Bars

Cherry Crumble Recipe for the Summer

Hi everyone!

The best part of summer it is packed with three holidays. And, nothing says summer more than a chilled dessert. With  Memorial Day, 4th of July and Labor Day this cherry crumble is the perfect red, white and blue (substitute to blueberries) dessert.

I start to crave this cherry dessert around mid-May. This dessert is a favorite around our house. It’s easy to prepare, has less than ten ingredients and travels well to bbqs. It’s a family recipe from one of my close friend’s mother.

 

cherry filling

It’s served chilled for those warm summer nights. The cherry filling adds the perfect taste of tart with the chilled goodness of whipped topping and cream cheese. This recipe used cherry filling but I usually add blueberries to 1/2 of it. It makes a pretty red, white and blue dessert.

cherry crumble recipe | 

The best part of this recipe is it only has eight ingredients. And, I have most of the ingredients on hand. I keep a tub of Cool Whip in my freezer most months of the year! With the topping, cream cheese, cherries and sugars I reduce the white sugar by a 1/4 of a cup. I could probably reduce it by 1/2 and not miss out on any of the taste.

Sharing to: Delightsome Life

Print Recipe

The best cherry crumble recipe

The best cherry crumble for the summer holidays
Course: Dessert
Author: adapted from Kristin Diliberti

Ingredients

  • CRUST
  • 2 CUPS FLOUR
  • 1 CUP BUTTER SOFTENED
  • 1/2 CUP BROWN SUGAR
  • 1 CUP CHOPPED PECANS
  • FILLING
  • 16 OZ CREAM CHEESE
  • 1 1/2 CUPS SUGAR I REDUCED BY 1/4 CUP
  • 1/2 TEASPOON VANILLA
  • 8-9 OUNCE COOL WHIP

Instructions

  • MIX CRUST INGREDIENTS AND SPREAD 2/3 INTO 9X13 BAKING PAN.
  • SPREAD REMAINING CRUST INGREDIENTS INTO SMALLER PAN
  • BAKE CRUST AT 350 FOR 20-25 MINUTES. LET COOL
  • WHILE BAKING BLEND FILLING INGREDIENTS.
  • SPREAD 1/2 OF FILLING ONTO 9X13 PAN
  • ADD CHERRY FILLING
  • ADD FINAL LAYER OF FILLING OVER THE CHERRY FILLING
  • CRUMBLE SMALL PAN OF CRUST AND SPRINKLE OVER TOP OF FILLING
  • REFRIGERATE TO LET IT SETTLE

 

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