What are you passionate about? Mom and I were watching the news one recent evening and the anchor said that question is frequently asked in job interviews. Strangely enough, the anchor also noted that many people don’t have an answer.
That sounded crazy to us as both of us started rattling off the different things about which we are passionate. Can you answer the question? I hope so because life is nothing without some passion.
I’m passionate about my parents who support me through everything. I’m passionate about writing. And reading and watching TV and movies because I get to call it research. I’m passionate about baking and cooking. And I’m passionate about exercise because it makes me feel good and lets me eat everything I like to cook and bake.
I’m passionate about summer and sunshine, flowers and sundresses, high heels and sunglasses, hot pink lipstick and smoky eye shadow. I’m passionate about California, even though I’ve never been there.
I’m passionate about nail polish in every shade of the rainbow. Also actual rainbows, the moon, stars, and planets when they light up the night sky. I’m passionate about fancy nights out and quiet nights in.
I’m passionate about Snoopy and Garfield and the Saturday morning cartoons of my youth. I’m passionate about music, singing too loudly, dancing all the time, and shaking it off whenever possible.
I’m passionate about life and making it as awesome as it can be.
And I’m definitely passionate about these Homemade Crunch Bars. You literally won’t believe how easy these are to make. Some melted carob (or chocolate), mixed with white chocolate for sweetness and some Rice Krispies and bam! You have an awesome treat to gift . . . or just devour!
These are easy to make gluten free as well. You’ll be shocked at how much these taste like real Crunch bars. Or dare I say better!
1 12 ounce bag carob chips
½ cup white chocolate chips
2-3 cups Rice Krispies, gluten free if necessary
In a large microwave safe bowl, place the carob and white chocolate chips. Microwave on high in 30 second increments, stirring in between to promote melting and prevent burning, until fully melted. Stir in the Rice Krispies. Use 2 cups if you only want some crunch and 3 if you want extra crunch.
Pour the mixture into a parchment lined 8-inch square pan. Smooth into an even layer and place in the refrigerator for about 2 hours, until firm. Using a very sharp serrated knife, slice into candy bar sized pieces.
Bars may be stored in the refrigerator for up to 1 week, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about 1 hour.
Additional chilling time is necessary