If you’re a tea lover, click here for info on a great tea giveaway!
I hope you all had the opportunity to see my Hop Day video. We put in a lot of time and effort to teach our bun that trick. After I took the video, I played it back, and she did the trick again after hearing my voice on the recording. I wish I could have recorded that as well.
Too bad. Time keeps marching on, and somehow we have already arrived at the cusp of Memorial Day weekend. I’m spending some of it in CT, as I have today and Monday off from work, while Luke stays at home taking care of bunny and watching the Champions League final with his family on Saturday. His father is from Munich, so they’re all excited about the German teams playing, while I’m like -.- yes…that’s quite a lot of running they’re doing.
Luke likes to say that soccer is more exciting than other sports because if you can score all the time in a sport (like say basketball) those points aren’t exciting. But since scoring is much more difficult in soccer, it’s that much better when they do score. Again -.- so. much. running.
I’ll be spending my time with the fam, as next week my mom is moving to a new house closer to the shore. Maybe we’ll have some Memorial Day festivities, and if we do, I know exactly what no-bake dessert to bring to the party.
These bars are without a doubt, one of the best no bake creations I’ve ever had. They are like Rice Krispies on peanut butter caramel steroids, and I could easily eat the whole pan on my own. And I may or may not have—but let’s pretend I brought them to your grill party instead and left them in your care. Happy long weekend!
One Year Ago: Adobo Mac n’ Cheese
- 6 cups Rice Chex cereal
- 1 ¼ cups roasted, salted peanuts, roughly chopped
- 1 cup brown sugar, packed
- 1 cup light corn syrup
- 1 cup smooth peanut butter
- 1 Tbsp vanilla extract
- 1 tsp salt
- 6 oz milk chocolate, roughly chopped
- Grease a 9x13” baking pan and set aside. Put the cereal and chopped peanuts in a large bowl and use your hands to toss them together until well incorporated.
- In a medium saucepan, stir together sugar and corn syrup and place over medium heat. Bring the mixture to a boil for a full minute, then remove from heat and stir in the peanut butter, vanilla and salt. Stir until the mixture is smooth and well combined.
- Pour the mixture over the cereal/peanuts and use a wooden spoon to toss (be careful not to crush the cereal) until the cereal/peanuts are well coated by the sugar mixture. Scrape the mixture into your prepared pan, then press down to make sure the mixture is compact, again, be careful not to apply too much pressure, which would crush the cereal.
- Let cool to room temperature, or you can speed up the process by chilling it in the fridge.
- Melt the chocolate in a microwave or double boiler, then drizzle it over the bars in whatever pattern you’d like to use. Let the chocolate set, then cut and serve! Leftover bars can be stored in an airtight container for up to a week or so.
From Baked: Elements