sugary goodness: avalanche bars

I had every intention of sending these Avalanche Bars with CJ to work.  Needless to say, they didn't make it.  In my defense though, this didn't make the typical 9x13" pan, so I guess that makes it better?

Avalanche Bars

from Cookies & Cups

12 oz. white chocolate chips

1/4 C. creamy peanutbutter

3 C. Rice Krispies

1 1/2 C. mini marshmallows

1/4 C. mini chocolate chips

Microwave your white chocolate chips for 1 minute.  Stir and continue in 30 second intrevals until melted.

Combine your peanut butter with the melted chocolate and add your Rice Krispies.

Now, this is where I deviated from the recipe:

It calls for letting it cool 15-20 minutes, stirring every 5 minutes.  Then you're supposed to add the marshmallows and mini chocolate chips.

That seemed like a lot of hassle, so I went ahead and just mixed everything together.  As a result, my avalanche bars didn't look quite as presentable as they did on the other blog, but I achieved the same result for less time.  Win.

golden graham bars

Consider yourself warned:  These will not last long.


Golden Graham Bars
3 C. mini marshmallows
2/3 C. Karo light syrup
2 Tbsp. butter or margarine
1 tsp. vanilla
10 oz. pkg. peanut butter chips
6 C. Golden Grahams cereal

Grease 11x7" or 9x13" pan.  Heat corn syrup, butter, and chips to just boiling, stirring constantly.  Remove from heat and stir in vanilla.  Pour over cereal in a large bowl and toss quickly.  Fold in marshmallows and press into pan.

Enjoy!

beary fun cupcake cones

My friend, Susie, and I made these cupcakes for a friend's baby shower last month.  I doubt either one of us would go to the trouble unless some other occasion like this arises.  But they did turn out awfully cute!

Here's the recipe:

Beary Fun Cupcake Cones
Betty Crocker
Makes 30-36 cupcake cones

1 box Betty Crocker Super Moist cake mix
Water, vegetable, & oil called for on cake mix box
30-36 flat-bottom ice cream cones
1 container Betty Crocker Whipped frosting
Teddy Grahams, Fruit Stripe gum, Goldfish, gumballs, etc. for decorating

Heat oven to 350 degrees.  Make cake mix as directed on box.

Fill each cone about half full of batter.  Stand cones in muffin pan.

Bake 20-25 minutes or until toothpick comes out clean.  Cool completely, about 1 hr.

Spread with frosting and decorate.  We used those peach gummies for inner tubes, Golden Grahams, Fruit Stripe gum for the rafts, and Goldfish for other decoration.  The recipe suggested gumballs for beach balls.

chocolate berry tarts

We love these chocolate berry tarts, and I consider them to be a true treat around here because:

1.  They call for blackberries and raspberries, both of which are super expensive off-season and even still a little pricey in season.

2.  Although no baking is required and prep time is really only about 15 minutes tops, you still have to plan ahead about two hours, taking freezer and fridge time into consideration.

3.  They're super rich, and although I like to think the raspberries and blackberries make them a bit healthier, who are we kidding?  These are mostly chocolate.


Chocolate Berry Tarts
Cooking for Two (a now defunct magazine)
Serves 2 (obviously)

5 Tbsp. butter, melted, divided
1 C. chocolate graham cracker crumbs (about 4-5 full-size crackers)
2 tsp. sugar
3 Tbsp. heavy whipping cream
1/8 tsp. cinnamon
2/3 C. semi-sweet chocolate chips
Blackberries (not many)
Raspberries (not many)
Powdered sugar (not much)

In a small bowl, melt 4 Tbsp. butter; stir in cracker crumbs and sugar.  Press onto bottom and sides of 2 4.5" mini tart pans with removable bottoms.  Freeze for 1 hour.

In a small saucepan, combine cream, cinnamon, and remaining butter.  Bring to a boil over medium heat, stirring constantly.  Remove from heat and stir in chocolate chips until melted.  Pour into crusts and refrigerate for 1 hour.

After the 1 hr. in the fridge, top with berries and sugar and enjoy!