Posts Tagged ‘cookies’

No Bake Peanut Butter Cereal Bars

Wednesday, June 6th, 2012

Sometimes, you just need to go back to the classics. These are one of my husband’s very favorite cookies and his grandmother made them for him every summer when he went back and visited them in Iowa. I didn’t make many changes to the recipe, just adapted it to the microwave {feel free to still use the stovetop}  and decreased the vanilla a bit, but that’s a personal preference. Feel free to go as high as 2 teaspoons. I also switched it to a bar from a cookie and it is so much quicker. Don’t let the Special K fool you, these are not a healthy snack.

No Bake Peanut Butter SpecialK Bars


No Bake Peanut Butter Cereal Bars

  • 1 cup white sugar
  • 1 cup light corn syrup
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 1 1/2 cups peanut butter
  • 4 cups Special K cereal (or similar crisp rice/wheat flake cereal)
  1. Lightly grease a 9 X 13 casserole dish. (I use Pam because I am classy like that)
  2. In a 2 quart microwave safe measuring cup or bowl, mix sugar, corn syrup, vanilla and salt.
  3. Microwave for 3 to 4 minutes, stopping every minute to stir.
  4. After the mixture comes to a boil and the sugar is dissolved it has finished cooking, stir in peanut butter.
  5. After the peanut butter is all mixed in, stir in the cereal. I like to do about a cup at a time. It will get hard to stir, but keep going. All that cereal needs to get coated or it wont hold together.
  6. When everything is mixed well, scoop out the mixture into the prepared pan and spread out. The easiest way to smooth it out is put a layer of saran or waxed paper on top and press down. Carefully, the mixture may still be hot.
  7. Try to get it as even as possible, but the cereal makes it a bit rustic.
  8. Let cool. When it is firm and cool to the touch (about 30 minutes), slice in to squares. Or rectangles. Mine always end up rectangles. If you wait too long to cut them it gets hard to get a clean edge so go ahead cut the whole pan.
  9. Keep in an airtight container at room temperature.

No Bake Peanut Butter SpecialK Bars

No Bake Peanut Butter Special K Bars

Strawberry Chocowich

Saturday, March 31st, 2012

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Thank you COOL WHIP for sponsoring this post. Join us on Facebook for inspiration and recipes for everyday treats. What you add makes it. #coolwhipmoms

It’s no secret that I love strawberries. Quite simply they are one of my favorite things about spring and summer. It doesn’t hurt that I grew up in strawberry country either, April and May marked the beginning and by June, we were buying a $5 flat a week at a roadside stand. And with the strawberries my mom always stopped and picked up some COOL WHIP whipped topping. Strawberries and COOL WHIP are simply a match made in heaven. I tried to capture a bit of that with this recipe. One of my favorite childhood desserts was a nod to a strawberry pie, but much, much easier. My mom would dice strawberries, mix with COOL WHIP and spread it on graham crackers – simple and delicious. My version is Strawberry Filled Chocolate Frozen Desert Sandwich, or a Strawberry Chocowich for short.

These are a great weeknight dessert because they only take three ingredients and come together in just over an hour – the prep time is only about 15 miutes. (Well, if you make your own cookies, it would take longer, but you can’t do this with warm cookies, so let’s assume you made the cookies the day before.) We’re fans of a little something sweet after dinner in this house and I love making easy everyday treats that come together in a snap.

Strawberry Chocowich (makes 4)

Buy:

Ingredients

  • 10 Strawberries (3/4 cup diced)
  • 8 Chocolate cookies (homemade or store bought, soft cookies work best)
  • 1 cup COOL WHIP whipped topping

Make Filling:

  1. Combine thawed COOL WHIP with diced strawberries
  2. Mix well
  3. I said this was easy :)

Assemble and freeze:

  1. Take a quarter of the filling mixture (about a heaping 1/4 c) and gently spread it on the bottom side of one cookie, getting as close as possible to the edge without going over.
  2. I don’t mind these looking a little rustic, but feel free to spread it out all perefectly if that is your jam.
  3. Press second cookie into filling to make a sandwich. Both cookie bottoms should be facing inward.
  4. Place on wax paper lined cookie sheet and put in the freezer for at least an hour before serving.
  5. If you freeze for longer than an hour or two, let sit out for a few minutes before serving.
  6. These have never lasted longer than a day in my house (I make small batches), but I would think they’d last about a week in the freezer. Wrap each sandwich tightly in cling wrap or foil and place inside a zip top baggie to store. Let them freeze for an hour on the sheet before wrapping.
Eat:

This is such a lovely and simple dessert. I think it would be great for summer parties and barbaques. And if you don’t have time to freeze them, just put a little less filling in each one, make sure the COOL WHIP is cold and just make and serve them. They wouldn’t be a solid, but the would be just a delicious!

Enjoy! Spencer sure did.

Sponsored posts are purely editorial content that we are pleased to have presented by a participating sponsor. Advertisers do not produce the content. I was compensated for this post as a member of Clever Girls Collective, but the content is all my own.

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