The other day, I told you how I love to eat breakfast for dinner. I love it so much, I had it again the other night. Today I have another confession. A much worse confession. I like to eat dessert for breakfast. I know. I’m all messed up. Breakfast for dinner. Dessert for breakfast. What’s next? Dinner for lunch?
In the morning, sometimes a muffin doesn’t sound good. But a leftover piece of pie or cake is just calling my name. Or maybe it’s more like screaming. Last week, it was the last piece of blueberry buckle, waiting patiently in the freezer to be eaten. It was freezing and snowy and totally terrible outside. I needed a reminder that the weather will get nicer. So I turned toward a berry filled cake, all warm and moist right from the oven. It was the best breakfast a girl could ask for. And it had fruit in it, so it was a totally acceptable breakfast, right?
There is some method to my madness. I always eat a healthy dinner. Protein and vegetables, yummy, good for you foods that keep me feeling good. After all that healthy food, sometimes I’m too full for dessert. Gasp! Such a travesty – no dessert! In the morning this is clearly not an issue, my body ready for a treat to fuel the day.
Speaking of which, eating dessert in the morning also gives me all day to work it off. Running, elliptical-ing, going up and down the stairs, creaming butter and sugar by hand. Each time I move, I’m, burning the calories I ate for breakfast. Eating dessert after dinner, the only calories I burn come from my heart racing during the latest plot twist on The Americans. I think I’ve convinced you eating dessert for breakfast is a good thing. Oh, you didn’t need convincing? Well, then I’ve helped you explain it to others not in the know
I was looking through the awesome Baked cookbooks Mom and Dad got me for my birthday when I came across these Good Morning Sunshine Bars and knew immediately I had to make them. When the amazing Sydney over at Crepes of Wrath whipped up a killer batch of her own, they moved up on the do to list, as they looked so good. These are quite the decadent breakfast treat, but even the cookbook authors note they are the perfect wake-up meal, as they’re name suggests. I ate one for breakfast and one for dessert and can attest to the fact that they make any part of the day better.
Much like Triple Peanut Butter Puppy Chow, Momofuku Peanut Butter Cookies, and homemade Marshmallows, these are destined for regular rotation in my kitchen. Chex and peanuts (I used Planters dry roasted unsalted because I don’t like salt, but feel free to use what you like) are coated in a peanut buttery concoction that has serious peanut butter flavor and a sticky, chewy consistency almost like a rich taffy. I used Skippy peanut butter because I didn’t want to have any issues with the more volatile homemade. In the book, they’re coated in ribbons of chocolate, but, as you know, that’s not a possibility for me, so I drizzled mine with both white and peanut butter chips.
The cereal and peanuts stay crunchy, while that chewy peanut butter coating adds a different texture and depth of flavor. The drizzle adds a bit of sweetness, as these bars are not overly sweet. Now, these are insanely tasty at room temperature, all the flavors and textures melding perfectly, but they are outstanding, irresistible, eat the whole pan good when warmed just a little. The white and peanut butter chip drizzle starts to melt, as does the peanut butter coating, but the cereal stays crunchy. I even topped mine with a melty homemade marshmallow. Let’s just say I had to be torn away from the pan.
So whether you eat these for breakfast or dessert, just be sure to make this easy, no bake treat. You might find you want to eat them for all three meals a day.
- 6 cups Corn Chex
- 1 cup peanuts (I used Planters dry roasted unsalted)
- 1 cup packed light brown sugar
- ¾ cup light corn syrup
- ¼ cup dark corn syrup
- 1 cup creamy peanut butter (I used Skippy)
- ½ teaspoon kosher salt
- 1 tablespoon pure vanilla extract
- ½ cup white baking chips
- ½ cup peanut butter chips
- Butter a 9 by 13 inch pan. Line it with parchment. Butter the parchment.
- In a large bowl, combine Chex and peanuts. Mix together with hands just to distribute.
- In a medium saucepan, cook brown sugar and corn syrups over medium heat until they come to a boil, stirring frequently. Boil for 1 minute. Remove from the heat and add the peanut butter, salt, and vanilla. Stir until fully combined. Immediately pour onto cereal mixture. Stir until all of the cereal and peanuts are coated with the peanut butter mixture. Pour into the prepared pan and smooth into an even layer. Allow to cool completely.
- When cool, place the white baking chips in a small bowl. Microwave on high in 30 second increments, stirring in between to promote melting, until fully melted. Drizzle over the bars. Repeat with the peanut butter chips. Allow to cool until the drizzles have hardened. Cut into bars.
- Bars may be stored in an airtight container at room temperature for up to 3 days. I do not recommend freezing this recipe. When ready to serve, microwave individual bars for 15-30 seconds until warm and slightly melty for an even better eating experience.