Sweet and Salty Toffee Bark #SundaySupper

Sweet and Salty Toffee Bark

I like to challenge myself.  I mean clearly since I’ve chosen to be a writer and try to break into Hollywood.  Now that’s a challenge.

But sometimes I like challenges that I feel like I am much more able to accomplish.  Things that are under my control.  It keeps my brain and my body going to be challenged and it’s a very rewarding feeling to complete a challenge no matter how big or small.

Potato Chips and Pretzels

Like upping the speed or resistance on the elliptical or trying a new workout DVD.  Sure, there are moments when I think I won’t be able to finish, but then I do, and I feel ah-mazing!  I pushed through something I thought I might not be able to, and that shows me how strong I really am.

Then there are the batters I whip up by hand.  Unless I absolutely positively have to bring out the hand or stand mixer, it is by sheer force of will that I beat butter and sugar into shape.  I even whipped cream by hand recently.  There were definitely a few moments when it seemed unlikely the soupy cream would turn into fluffy, luscious whipped cream but it did and it was amazing.  What’s next?  Egg whites???

Sweet and Salty Toffee Bark

I have even challenged myself to write a screenplay in 30 days and done it.  I probably couldn’t write a novel in the same time span, but a screenplay is a bit easier for me to write.  Now selling it in 30 days, that is another story.

Do you like to challenge yourself?  How do you challenge yourself?

Sweet and Salty Toffee Bark

It is definitely a challenge not to eat all of this Sweet and Salty Toffee Bark because it is crazy addictively good.  And it’s so easy to make and gluten free since I used gluten free pretzels which are definitely as good as the real thing.

The goo of the toffee.  The crunch of the pretzels and potato chips.  The snap of the chocolate.  The pop of color from the sprinkles.  This is the ultimate snack or dessert.  It is perfect to whip up as a last minute gift or party treat because it makes a bunch.  This is one challenge you have to take on!

Sweet and Salty Toffee Bark

Sweet and Salty Toffee Bark

Sweet and Salty Toffee Bark

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients

3 cups pretzels (gluten free, if necessary)
3 cups plain potato chips
1 ¼ cups packed dark brown sugar
¾ cup granulated sugar
2 tablespoons pure maple syrup (not the fake stuff)
2 sticks unsalted butter, room temperature
12 ounces white chocolate chips
12 ounces dark chocolate or carob chips
2 tablespoons vegetable shortening, divided
Brightly colored sprinkles

Instructions

  1. Preheat oven to 350 degrees F. Line a baking sheet with foil. Spread pretzels and chips on foil.
  2. In a medium saucepan, bring sugars, syrup, and butter to a boil over medium heat, stirring frequently. Boil for 2 minutes while stirring. Immediately and carefully pour over pretzels and chips on the prepared baking sheet. Bake for 10 minutes.
  3. After the tray comes out of the oven, allow to cool briefly while you melt the chocolate. Place white chocolate chips and 1 tablespoon of shortening in a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until fully melted. Set aside while you repeat the process with the dark chocolate or carob chips and the remaining tablespoon of shortening.
  4. Swirl both white and carob/dark chocolate on the pretzel and potato chip base, ensuring to leave streaks of both chocolates. Sprinkle with sprinkles of your choice and allow to set for at least two hours at room temperature. Break into pieces and serve. Toffee bark may be stored in an air tight container for up to 1 week.

Notes

Additional cooling time is necessary

Recipe adapted from The Cookies and Cups Cookbook via Brown Eyed Baker

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http://piesandplots.net/sweet-and-salty-toffee-bark-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes! Thanks to Caroline from Caroline’s Cooking for hosting!

APPETIZERS

BEVERAGES

DESSERTS

FINGER FOODS

MAINS

 

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Chocolate Covered Pretzel Sandwiches

Chocolate Covered Pretzel Sandwiches

Choices are good.  It’s nice to be able to choose which movie to watch, what to wear, or what to have for dinner.  Our lives are based on the choices we make, both big and small.  Good and bad.

Think of all the choices we make in a day.  Some come naturally but others cause debate whether within ourselves or among those around us, even if they seem like simple decisions.  And all those choices and decisions build and build to make our lives, sometimes for better sometimes for worse.

Chocolate Covered Pretzel Sandwiches

It’s easy to look back on the past and see where we might have chosen a different path.  But that’s not fair to ourselves because a different decision may have led to exactly the same place, no matter how hard we wish this wasn’t the case.

That is a difficult fate to face for me.  All those options and the ones I chose.  The ones that led me here.  What could have been, might have been, should have been.  It’s a lot to consider.  But now there is nothing I can do about it, so I have to embrace those choices and try to make better ones in the future, knowing years from now, I’ll have some of the same regrets.

Chocolate Covered Pretzel Sandwiches

The best thing about choices is that there is always another one to make, another chance to do better.

When it comes to these Chocolate Covered Pretzel Sandwiches, I don’t want to make choices, but I have to because I made them several ways, although I do recommend trying each variety.

These are a breeze and a blast to make, almost therapeutic.  The base is a salty, crunchy pretzel, which I topped with either salted caramel peanut butter (I know!) or pumpkin pie cookie butter (oh yeah!), followed by another pretzel.  I also hid a mini marshmallow in the center of some for a nice surprise.

Chocolate Covered Pretzel Sandwiches

Then half of this sweet and salty dessert sandwich is dipped in chocolate (or carob in my case) and drizzled in white chocolate.

These are great to serve at a Halloween party.  Making these is an easy choice!

Chocolate Covered Pretzel Sandwiches

Chocolate Covered Pretzel Sandwiches

Prep Time: 15 minutes

Cook Time: 2 minutes

Total Time: 17 minutes

Ingredients

½ bag mini pretzel twists
1 cup pumpkin spice cookie butter
1 cup salted caramel peanut butter
½ cup mini marshmallows
3 cups dark chocolate or carob chips
½ cup white chocolate chips
2 ½ tablespoons vegetable oil, divided

Instructions

  1. Spread the pretzel twists on a parchment lined baking sheet. Spread 1 tablespoon of either the pumpkin spice cookie butter or salted caramel peanut butter onto a pretzel. Top with a couple mini marshmallows if desired, followed by another pretzel. Press together gently so the butter forms a seal. Repeat with remaining pretzels and butters.
  2. Once all the pretzels are filled, melt the chocolate or carob chips with 2 tablespoons of vegetable in the microwave in a microwave safe bowl in 30 second increments, stirring in between, until fully melted. Dip half of each pretzel sandwich into the mixture and place back on the parchment to set.
  3. Melt the white chocolate chips with the remaining ½ tablespoon vegetable oil in the microwave in a microwave safe bowl in 30 second increments, stirring in between. Using a fork or spoon, drizzle the white chocolate over the pretzel sandwiches.
  4. Allow to set completely. Store in an airtight container at room temperature for up to 1 week.
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http://piesandplots.net/chocolate-covered-pretzel-sandwiches/

Cinnamon Sugar Chex Mix #SundaySupper

Cinnamon Sugar Chex Mix - a gluten free treat the whole family will love!

Another football season is about to end.  It’s amazing how quickly the seasons pass, and how often the Lions don’t make the playoffs.  Oh well, at least there are two great teams competing this year.  Though I like both teams, I have really enjoyed watching the Panthers this season.

Whether you are hosting a party or just hanging out with family or even by yourself, I bet you are going to watch the big game, if only for the commercials and halftime.  And you definitely need some fabulous food to make the festivities … well more festive.

Cinnamon Sugar Chex Mix - a gluten free treat the whole family will love!

Sure you need a savory entrée and maybe a drink, luckily my Sunday Supper friends have you covered there, but I’ve got dessert locked down.

Cinnamon Sugar Chex Mix is one of those things that just screams football.  It’s an addictive snack that is easy to crunch on while you watch and cheer.  Plus, it makes a ton.  In fact, I halved the recipe and still have plenty of Chex Mix to share … or not.  Because you might not want to share this.

Cinnamon Sugar Chex Mix - a gluten free treat the whole family will love!

It’s crispy crunchy with Chex, pretzels, and pecans all coated in an addictive cinnamon sugar mix.  I even used Glutino pretzel twists to keep this mix gluten free and friendly for all special diets.  If you aren’t a fan of pecans, swap in walnuts, peanuts, or almonds.

Whether your team wins or loses, you will be cheering for this Chex Mix to go all the way!

Cinnamon Sugar hex Mix - a gluten free treat the whole family will love!

Cinnamon Sugar Chex Mix #SundaySupper

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: Varies

Ingredients

4 ½ cups Rice Chex

2 cups pecans

1 cup pretzel twists (use Glutino to keep gluten free)

¼ cup granulated sugar

¼ cup packed light brown sugar

1 tablespoon ground cinnamon

½ teaspoon kosher salt

2 large egg whites

1 teaspoon pure vanilla extract

Instructions

Preheat oven to 300 degrees F. Line a baking sheet with parchment.

In a large bowl, stir together Chex, pecans, and pretzels.

In a medium bowl, stir together sugars, cinnamon, and salt.

In a small bowl, whisk egg whites until frothy. Whisk in the vanilla.

Add the egg whites to the cereal mixture and stir to coat. Add the cinnamon sugar and stir until all of the cereal mixture is fully coated.

Pour onto the prepared pan and spread into an even layer. Bake for about 35 minutes until crispy and golden brown, stirring halfway through baking. Cool completely on tray.

Mix may be stored in an airtight container at room temperature for up to 2 weeks.

Notes

Recipe adapted from Brown Eyed Baker

http://piesandplots.net/cinnamon-sugar-chex-mix-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Appetizers and Sides

Main Dishes

Desserts and Drinks

 

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Peppermint Bark Pretzels #SundaySupper

Peppermint Bark Pretzels

Christmas is less than a week away. You have your presents purchased and wrapped, the menu planned, the house decorated, and everything firmly under control, right?

Me neither. I have bought all my presents, but nothing is wrapped. Maybe we should do a green Christmas and not wrap the presents 😉

Peppermint Bark Pretzels

I have no idea what we are eating. Some kind of red meat most likely. I’ll probably wait until Christmas Eve to decide. Maybe a dessert, but then again, I want to spend Christmas having fun … not trapped in the kitchen.

The house is decorated, though on a lesser scale than some years. As for things being under control … well that never happens, but that’s life, you know?

In case you need a last minute treat for a party, work, school, or even a gift … maybe you just need a reward for all the holiday craziness … check out my Peppermint Bark Pretzels.

Peppermint Bark Pretzels

There’s something about that peppermint bark flavor that I never ever get tired of. I love reinventing it in new ways, and these pretzels are something I will make again and again.

They are fun and easy to make, allowing for a bit of stress relief. Plus, they are easy to make gluten free. I used Glutino pretzels which are amazing! A quick dip in chocolate or carob, followed by one in white chocolate, and a sprinkling of peppermint, and these are done. Sure they have to set, but it only takes a couple minutes and these are ready to eat. Snacking as you make them is encouraged too 🙂

Take a minute to celebrate and enjoy the season with these Peppermint Bark Pretzels!

Peppermint Bark Pretzels

Peppermint Bark Pretzels #SundaySupper

Prep Time: 15 minutes

Cook Time: 2 minutes

Total Time: 17 minutes

Yield: About 20 pretzels

Ingredients

20 pretzel twists

10 ounces dark chocolate or carob chips

10 ounces white chocolate

2 tablespoons vegetable shortening

½ candy cane crushed

Instructions

Melt the dark chocolate or carob chips with 1 tablespoon vegetable shortening in the microwave in 30 second increments, stirring in between, until fully melted. Dip one side of the pretzels completely in the melted chocolate or carob. Place on a parchment lined baking sheet and allow to set while you melt the white chocolate.

Melt the white chocolate with the remaining tablespoon of shortening in the microwave in 30 second increments, stirring in between, until fully melted. Dip the other side of the pretzel completely in the white chocolate and place back on the parchment with the chocolate or carob side down.

While the white chocolate is still warm, sprinkle with the candy cane.

Pretzels may be stored in an airtight container at room temperature for up to 1 week.

http://piesandplots.net/peppermint-bark-pretzels-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Beverages

Breakfast

Appetizers

Main Dishes

Side Dishes

Desserts

Quick and Easy Holiday Recipe #SundaySupper by Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Haunted Pudding Cups

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MixInMonsterMash #CollectiveBias

Haunted Pudding Cups

I like playing with my food. I know, we’ve always been told not to do that, but sometimes it’s okay to have fun. Don’t get me wrong, I’m not making mashed potato sculptures in fancy steakhouses, but when the time is right, food is a wonderful art medium.

Halloween is especially conducive to edible art projects. Whether you want something fun to do with the kids or just want to remember what it was like to be young, candy is an inherently fun food.

Haunted Pudding Cups

Vanilla Snack Pack Pudding is a blank canvas for whatever fun things I want to create. It has an awesome flavor that works well with other treats. Plus, it’s an indulgence we can all feel good about since it has as much calcium as an 8 ounce glass of milk.

Shopping at Meijer

Even better, right now when you shop at Meijer, like me, if you are an mPerks member, you can get a $1 coupon off 4 Snack Packs through 10/31. Visit mPerks and search for Snack Pack to find the coupon.

Making Haunted Houses

Making Witches Hats

Once you’re all stocked up on Snack Packs, it’s time to have some fun. I made some easy haunted houses out of pretzel sticks and Peter Pan peanut butter. Just break the sticks in half and use the peanut butter as glue. They might fall apart, but at least they’ll still taste good! I used sour gummy pumpkins as accents, but feel free to use candy corn or gummy worms.

I also made witches’ hats. I took some caramel apple licorice twists I had and cut them lengthwise, then I just shaped them into hats by stacking little circles on top of each other. I wanted black licorice, but couldn’t find any at the store. The green is pretty cool for Halloween though.

Haunted Pudding Cups

These are easy, fun recipes that are perfect for kids to make. It’s a great break from the busy school year to make these fun pudding cups that taste even better than they look.

Be sure to check out more fun ideas on Meijer’s website to keep Halloween spooky good with Snack Packs and plenty of mix ins!

Haunted Pudding Cups

Haunted Pudding Cups

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 4 Pudding Cups

Ingredients

4 Snack Pack Pudding Cups

About 20 pretzel sticks, snapped in half

About ¼ cup creamy peanut butter

2 sour gummy pumpkins

2 caramel apple licorice twists

Candy corn, for decoration

Instructions

Peel the wrapper off the pudding cups so they are ready to go.

For the haunted houses, use the peanut butter to make the pretzels stick together. Make three walls, about 5 pretzels high, and two roof panels, also about 5 pretzels high. Use peanut butter to assemble the house. Place in the pudding cup. Decorate with gummy pumpkin.

For the witches’ hats, cut the licorice lengthwise into long, thin pieces. Roll up one piece into a bottom round. Flatten with your fingers. Roll a couple more pieces into increasingly smaller rounds and stack, using your fingers to mold them into a hat shape. Decorate with candy corn.

Serve immediately.

http://piesandplots.net/haunted-pudding-cups/

White Chocolate Peanut Butter Pretzels

White Chocolate Peanut Butter Pretzels

So it’s Valentine’s Day this week. Are you celebrating? It might be obvious that I am not. Don’t get me wrong, a small gift from my parents is always welcome (hint, hint), but it’s just another day, except everyone’s celebrating their love and I don’t have a love in my life.

Maybe I was crazy thinking Match.com would be the answer to my never ending search for love, but I kind of thought it might lead to something. I’ve heard so many people talk about how wonderful it is. How they’ve met their boyfriends/girlfriends/husbands/wives . . . even just a friend.

White Chocolate Peanut Butter Pretzels

Me? I’ve been on three lame dates. I’ve sent well over a hundred different guys an email. And you know what? Most of them ignore me. And I really don’t know why. It’s making me feel like something is wrong with me.

Then there are the guys I talk to for awhile. Then they just stop. For no reason. Out of the blue. It makes me crazy. Men are incomprehensible.

White Chocolate Peanut Butter Pretzels

Oh, and lest I forget the guy who seemed kind of normal and nice. We chatted. He said he thought we’d be better as friends than boyfriend/girlfriend. This was fine with me. I can use a friend. After all of this you know what he did? He sexted me. At least I think it was a sext. I’m not exactly well versed in that field. Needless to say I’ll be ignoring that message.

There is one other guy. He seems nice, but he’s been stringing me along for a couple months. He has had a lot going on, but is it weird he hasn’t wanted to meet?

White Chocolate Peanut Butter Pretzels

Maybe by next Valentine’s Day I’ll have some more love in my life. Or maybe I should face facts and get a cat.

White Chocolate Peanut Butter Pretzels

Then again, I could just make more of these pretzels because I am in love with them. They are so easy to make, and can easily be made gluten free with gluten free pretzels, but there’s something about their sweet and salty, crunchy goodness that keeps me going back for more every single day. They’d be a great gift for your Valentine, or perhaps an even better way to drown your single girl sorrows while watching a movie. You know which option I’ll be using 🙂

White Chocolate Peanut Butter Pretzels

White Chocolate Peanut Butter Pretzels

Prep Time: 10 minutes

Cook Time: 2 minutes

Yield: About 24 pretzels

Ingredients

24 pretzel twists, more as needed

1 cup white chocolate chips

1 cup peanut butter chips

2 teaspoons vegetable oil, divided

Assorted sprinkles

Instructions

Melt white chocolate chips and 1 teaspoon oil in a microwave safe bowl in the microwave in 30 second increments, stirring in between, until melted.

Melt peanut butter chips with the remaining teaspoon of oil in a separate microwave safe bowl in the microwave in 30 second increments, stirring in between, until melted.

Dip pretzels in either white chocolate, peanut butter or both until fully coated. Shake off the excess coating. Set on a piece of parchment paper. Sprinkle with sprinkles if desired while still warm. Alternately drizzle with either white chocolate or peanut butter.

Allow pretzels to harden completely on parchment paper before storing in an airtight container for up to 1 week at room temperature

http://piesandplots.net/white-chocolate-peanut-butter-pretzels/

Peanut Butter Pretzel Truffles

Peanut Butter Pretzel Truffles

Waiting is the worst. Waiting for feedback on my screenplay. Waiting for spring. Waiting for a good guy to come along on Match and sweep me off my feet. Waiting. Lots and lots of waiting.

Is it just me or is life full of a lot of waiting? I feel like I’m always looking forward to the next thing, waiting for something amazing to happen.

Peanut Butter Pretzel Truffles

Maybe it’s how our society is these days. We have come to expect answers and results immediately with our constant need for validation when it comes to anything and everything. We text and stare impatiently at the phone waiting for that little symbol to tell us we have a return message ready to be viewed. We post on social media hoping for like and replies and retweets. It’s crazy and even crazier to think that not too long ago we weren’t attached to our phones. Maybe life was better then, maybe it wasn’t.

Peanut Butter Pretzel Truffles

While I do all of this waiting, time vanishes before my eyes. I don’t understand how summer was months ago and the holidays and my birthday managed to vanish once again. What did I do with the past year? Better question: what will I do with this year?

That question remains unanswered as I wait, not too patiently, for my future to reveal itself.

Peanut Butter Pretzel Truffles

What you don’t have to do much waiting for are these easy to make Peanut Butter Pretzel Truffles. They are salty, sweet, no bake goodness. The inside is a crunchy, gooey combination of pretzels and peanut butter and then the whole thing is coated in sweet white chocolate. I found these totally addictive and so did Dad who asked for seconds.

They are the perfect homemade Valentine’s treat for a special loved one and can definitely be made gluten free with gluten free pretzels or peanut free with almond butter. Don’t wait a single moment, make these Truffles today!

Peanut Butter Pretzel Truffles

Peanut Butter Pretzel Truffles

Prep Time: 10 minutes

Cook Time: 1 minute

Total Time: 11 minutes

Yield: 15 Truffles

Ingredients

2/3 cup creamy peanut butter

1/3 cup confectioners’ sugar

1 teaspoon pure vanilla extract

1 cup crushed pretzels

1 cup white chocolate chips

1 teaspoon vegetable oil

Instructions

In a medium bowl, stir together peanut butter, sugar, vanilla, and pretzels until well combined. Grab tablespoon sized portions and roll into balls. Place on a sheet pan lined with parchment and refrigerate for at least 1 hour and up to overnight.

After the truffles have chilled, melt the white chocolate chips with the oil in the microwave, in 30 second increments, stirring in between until fully melted.

Dip each truffle into the chocolate and coat completely. Place back on the tray to harden. Truffles may be stored in an airtight container at room temperature for up to 1 week.

Notes

Recipe adapted from Martha Stewart Additional chilling time is necessary Make these gluten free with gluten free pretzels or peanut free with almond butter!

http://piesandplots.net/peanut-butter-pretzel-truffles/

Bale Bars

Bale Bars

The first concert I ever saw was Britney Spears.  I know you’re all judging, but I loved Britney and I still kind of do.  I knew every word of every song on her first CD.  I’m not sure I can say that about any other CDs.  I also knew most of the dance moves from watching MTV every possible moment while my peers watched the Disney Channel and Nickelodeon.  Most of the dance moves have left my brain along with Geometry but I still know most of the songs.  I love when a Britney song, new, old, or in between comes on the radio.  And to be honest, I’d probably go see her in concert if she tours again.

It was a great first concert.  Dad got tickets from work which were quite good.  My baby-sitter came with us.  It was at Pine Knob, which if you’re a Detroiter was what the main outdoor amphitheater was called before it became DTE Energy Music Theatre.  This concert was clearly many moons ago, as I was nine.

Bale Bars

Bale Bars

Walking past the gates, the experience was similar to being at an amusement park: lines and people everywhere, concession stands, merchandise booths.  My eyes darted around, trying to take it all in.

At the time, I’m sure it felt like forever before the concert started, as we waited for it to get dark outside and for the opening act to finish (I have absolutely no recollection of whom the opening act was) and far too soon for it to end.  I enjoyed every moment, singing and dancing from my perch standing on my seat, binoculars firmly in hand most of the concert.  It was awesome.  I loved it and couldn’t wait to go to my next concert.

Bale Bars

Bale Bars

I sang along to the radio as we waded through parking lot gridlock and on the long ride home.  I think my baby-sitter fell asleep after marveling at the fact that I even knew every word to every song played on the radio.

Concerts make me think of summer (Yay! Summer!) and when I think of summer, I also think of no bake treats.  Don’t get me wrong, my oven will be in full operation all summer long, but there’s something about a no bake treat on a ninety degree day that just seems right.  Upon exploring my Baked bakery cookbooks, these Bale Bars immediately caught my eye.  Pretzels, peanut butter, white chocolate.  What’s not to like?

These bars are super simple to make, though they do have to set up in the refrigerator for awhile.  Sweet and salty, they get great crunch from the pretzels and peanuts, along with a fudgy quality from the peanut butter-white chocolate ganache.  Best of all these need to be stored in the refrigerator, so they are a refreshing summer treat, perhaps while you listen to some music.

Bale Bars

Bale Bars

4.9 from 9 reviews
Bale Bars
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • 3 tablespoons unsalted butter
  • ⅓ cup packed dark brown sugar
  • ⅓ cup heavy cream
  • 1 cup white baking chips
  • 1 tablespoon plus 1 ½ teaspoons pure vanilla extract, divided
  • 1 cup creamy peanut butter
  • ¾ cup peanuts (I used dry roasted unsalted)
  • 3 cups salted thin pretzel sticks (I used Rold Gold)
Instructions
  1. Line a 9 by 13 inch pan with parchment, leaving enough overhang to be able to pull the bars out later.
  2. In a large bowl, combine peanuts and pretzels with your fingers.
  3. In a medium saucepan over medium heat, melt the butter. Once melted, add the sugar and cream and bring to a low boil for 4 minutes. Remove the pan from the heat and add the white chips and 1 tablespoon vanilla and stir until the chips are completely melted into the mixture. Add the additional 1 ½ teaspoons vanilla and peanut butter and stir until combined.
  4. Pour the white chip-peanut butter mixture over the pretzel-peanut mixture and stir until all the pretzels and peanuts are fully coated. Pour the mixture into the prepared pan and smooth into an even layer.
  5. Refrigerate for at least 90 minutes until the bars are firm. Cut into pieces and serve. May be stored in the refrigerator in an airtight container for up to 3 days. I do not recommend freezing this recipe.
Notes
Recipe adapted from Baked Elements

Peppermint Rice Krispies Treats

Peppermint Rice Krispies Treats

So tomorrow is Christmas.  How did we get here?  Really.  It seems like last week it was August, 80, and sunny, yesterday it was Thanksgiving, and now it’s Christmas.  Where did the time go?  That’s not to say I’m not ready; I am.  Presents are bought and wrapped, dinner and dessert are planned with hopefully all the ingredients purchased.  And unfortunately there’s snow on the ground, so even Mother Nature is ready for Christmas.  Though she should feel free to warm the temperatures and melt the white stuff as soon as December 26th arrives.

Christmas always feels like a special day to me, even if I can’t explain why.  I spend every day with my parents, and Mom and I are always cooking and baking.  Other than the childlike excitement that fills me when it comes to opening presents, there’s something very intangible that makes the simple day of staying home and having fun something to be truly treasured.  In so many ways it is just another day.  Watching the day progress as a casual observer, few differences would be seen, but in my heart and soul, I know it is a special day and I take as many moments as possible to treat it as such.

Peppermint Marshmallows

Peppermint Rice Krispies Treats

Of course, the holidays can also be a sad time of year.  The music and many of the movies are sad.  Seeing the decorations again and knowing they have to be put away before long stirs up all kinds of emotions.  And days of celebrating with Mom’s parents or Dad’s mother and sister are gone as so are all of them.  But instead of being sad, I try to watch happy movies (yay! Elf!), I treasure the decorations while their out and look forward to seeing them again the following year when they have to be put away, and I remember the good times I had with family members and try to think of them often during the holidays without being sad.  I know they wouldn’t want me to be sad.  Hopefully they enjoy the day somewhere watching all their loved ones have a good time.

In order to combat any sadness and make the holidays feel super special, I made Peppermint Rice Krispies Treats.  First, they’re pink!  And nothing makes me happier than something that’s pink!  I have to be honest with you.  I thought of this idea, and worked out a recipe but thought I’d be lukewarm about them.  I am anything but lukewarm about these.  In fact, I wanted to eat the whole pan and need to pick up more peppermint-y ingredients before they disappear from the holiday shelves so I can make these again.

Peppermint Rice Krispies Treats

Peppermint Rice Krispies Treats

They start with Rice Krispies, which I had an abundance of after this killer recipe, butter, and a bunch of marshmallows.  But I used both regular mini marshmallows and peppermint mini marshmallows.  Then I added some chocolate-free Andes Peppermint Crunch candies and Rold Gold Peppermint White Fudge Coated pretzels, before melting some Andes Peppermint Crunch chips to drizzle on top.  And it all only took about twenty minutes to do.  They set up perfectly and then I was ready for a taste.  Pure peppermint goodness.  The flavor never tastes artificial or gets cloying, but instead has a refreshing mint flavor, enhanced by sweet marshmallows and tons of crunch.  Somehow they taste kind of like Thin Mints . . . just don’t ask me how.  You could make these with all regular marshmallows or a different kind of Andes Mints and any pretzels you like.  Be sure to add the pretzels, their texture and saltiness was my favorite part.

These Peppermint Rice Krispies Treats need to be a part of your holiday, whether as late night present wrapping fuel or a pre-present opening treat.  You’ll fall in love with their holiday flair and the day will feel more special than ever.  Merry Christmas everyone!

Sweet 2 Eat Baking

Peppermint Rice Krispies Treats

Peppermint Rice Krispies Treats

4.8 from 10 reviews
Peppermint Rice Krispies Treats
Prep time: 
Total time: 
Serves: 18
 
Ingredients
  • 1 cup Rold Gold peppermint white fudge pretzels
  • 1 cup Andes Peppermint Crunch candies
  • 4 cups peppermint mini marshmallows
  • 2 cups mini marshmallows
  • 3 tablespoons unsalted butter, cubed
  • 4 cups Rice Krispies
  • ½ cup Andes Peppermint Crunch chips, melted, for drizzling
Instructions
  1. Butter a 9 by 13 inch pan. Line it with parchment. Generously butter the parchment.
  2. Coarsely chop pretzels and candies. I cut the pretzels into quarters and the candies into thirds. Measure prior to chopping. Set aside. Measure out Rice Krispies and set aside.
  3. In a large microwave safe bowl, microwave both kinds of marshmallows and butter in 30 second increments, stirring in between to promote melting, until they are completely melted. Immediately pour in pretzels, candies, and Rice Krispies. Stir until all ingredients are evenly distributed and fully coated with marshmallow. Quickly pour the mixture into the prepared pan, smoothing down with hands.
  4. In a small microwave safe bowl, melt the Andes chips in 30 second increments, stirring in between to promote melting, until fully melted. Immediately drizzle over the pan of treats.
  5. Allow treats to cool completely in the pan before cutting into squares and serving. May be stored at room temperature in an airtight container for up to 3 days, though they are best the first day. I do not recommend freezing this recipe.

 

 

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