Chocolate Peanut Butter Cookie Bars

I actually found this recipe in a circular for a local supermarket.  They looked easy to make and sounded great so I went for it.  They were a hit on Superbowl Sunday and the next day at work!

Ingredients:

1 Pouch Betty Crocker peanut butter cookie mix

Water, Vegetable Oil, and egg called for on cookie mix pouch

6 Nature Valley pecan crunch or oats 'n honey granola bars finely crushed (3 pouches from box)

1 bag of chocolate chips

1/2 cup mini M&Ms

Method:

Heat oven to 350. Spray the bottom only of a 13x9 in. pan.  In a large bowl or mixer, stir cookie mix, water, oil, egg, and crushed granola bars until soft dough forms.  Press dough into the bottom of the pan.  Bake 15 minutes or so or until the edges are light golden brown.  Remove from the oven and immediately sprinkle the chocolate chips over the bars.  Let stand 2 minutes or so to soften chocolate.  Spread chocolate over bars.  Sprinkle on the M&Ms.  Refrigerate until the chocolate is set.  Cut and serve.

Verdict:

These were very tasty, and a huge hit!  The only thing I will change when I make them is to cook them a little less.  I have a gas stove that cooks very quickly, and even at 15 minutes, the cookie part came out a tiny bit dry for my taste, but over all they were great!

Chocolate Peanut Butter No Bake Cookies

I have been making these cookies for many years now, but I hadn't made them for quite a while.  I always had to re-print the recipe because I could never remember it!  I went searching for it again because I hadn't made these in a long time, and I couldn't find the one I always seemed to go to.  So I took the numbers from a few different recipes and from what I remembered, came up with this one.  There is a trick to boiling it long enough though, or your cookies won't turn out!  I actually botched my first batch and ended up tossing them, thinking I used a wrong ingredient.  After searching online, I actually discovered I hadn't boiled the mixture long enough for the milk to set.  Now that I've figured that out, I won't forget again!

Ingredients:

2 cups white granulated sugar

1/2 cup milk

1 stick of butter

1/2 cup baking cocoa (powder)

1/2 -1 cup peanut butter (creamy or crunchy, your choice)

1 teaspoon vanilla extract (optional)

3 cups QUICK COOKING oats (not old fashioned!)

Method:

In a medium saucepan, combine sugar, milk, butter, and and cocoa.  Bring to a rolling boil, and let boil for 2-3 minutes.  Do not go over or under that time, pay attention!!  Remove the pan from the heat and stir in peanut butter, oats, and vanilla. Combine well.  Drop by spoonfuls on to wax paper.  Let cool until hardened.

My Recommendations:

I kind of put this recipe together from one I found and what I remembered.  If you go online and google, you'll see many variations.  The first batch I did this time around never hardened.  After reading online, I discovered I hadn't boiled it long enough.  I didn't let it get to a rolling boil before I timed it.  I did so for the second batch and they came out perfect.  As far as size goes, that's up to you.  I make them slightly on the larger side.  Also, remember to use the quick cooking oats, NOT the old fashioned oats!  You can use the old fashioned but the recipe is different and you'll have to look that one up! 

The Verdict:

These are always a hit.  I end up eating most of them because they are addicting.  They are extremely fast and easy to make.  Just make sure to let them cool and harden!  If you need a lot, make 2 batches and make the cookies slightly smaller.  

"Puppy Chow" or "Muddy Buddies"

I know this recipe as Puppy Chow, but the Chex Mix website calls it Muddy Buddies.  I decided to make this yummy treat over the weekend, and yes it is already gone.  To my defense, I did bring it to my parents house on Saturday, and then brought some into work for my co-workers today.  But I probably did eat most of it myself with some help from the Husband.

(Finally taking my own pictures, LOVE my new little camera!)

Ingredients:
9 cups Rice Chex®, Corn Chex® or Chocolate Chex® cereal (or combination)

1 cup semisweet chocolate chips

1/2 cup peanut butter

1/4 cup butter or margarine

1 teaspoon vanilla

1 1/2 cups powdered sugar

Preparation:

1. Measure cereal; set aside in large bowl.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

My Modifications:

Only one for this one, I remember doing step 2 on the stove in years past, so I did just that. The microwave usually ends up in an explosive mess of some sort. I also only used store brand corn "Chex." I wanted to use chocolate, but the only thing they had was Cinnamon, so I decided to be cheap. I may mix Chocolate and Cinnamon if/when I make this again, and if I can find both. Also, use more sugar to coat if necessary.

As I said earlier, this didn't last very long. I hadn't had it in a long time so I decided on a whim to make it. There are TONS of other recipes on the Chex site that look yummy so I might have to try those in the near future too!