Cocoa Puffs Krispies

I have seen this recipe a few times on line and as we do not have Cocoa Pebbles in Canada, I decided to use Cocoa Puffs Cereal instead.  They were good.  My granddaughter liked them. The recipe I used is on Cravings of a Lunatic.

 

I did not ice the Krispies, only used sprinkles on top.

Ingredients

For the Krispies part:

4 tbsp. butter

14 oz. marshmallows

11 oz. Cocoa Puffs Cereal, I small box

For the topping part:

1 cup nutella

1 cup milk chocolate, chopped up

2 tbsp. butter

Directions

For the Krispies part:

In a large microwaveable bowl, combine  butter and marshmallows and cook for about 3 minutes.  Check it every 60 seconds as every microwave is different.

Remove the bowl from the microwave and stir until smooth.

Pour in cereal into this large bowl.

Stir until well combined.

Pour into a greased  9 X 13" pan.   If you wish thicker Krispies use a smaller pan 9X9" or 8X8' pan.

Smooth out with an offset spatula.  If you spray the spatula or spoon whatever you are using to smooth out the Krispies with spray oil (Pam) it will stop it from sticking.

Set aside to cool.

For the topping part:

Combine all ingredients in a glass microwavable bowl.

Pop into microwave and cook for 2 to 3 minutes, Checking very 15 to 30 seconds.

Stir until smooth.

Pour over the top of Krispies.

Let cool a bit.

Then sprinkle with colorful sprinkles on the top.

Cut into desired size square and serve.

Peanut Butter and Cornflake Squares

I changed these bars up a bit, added honey nut cheerios. Also added the ganache from the Chocolate Chip Cookies with Ganache Stuffing on top. Loved the additions would make them again for sure.

I have decided to start adding a Photo A Week with my recipe. Hope you all enjoy them.

Peanut Butter and Cornflake Squares

Ingredients:

1 cup white sugar
1 cup peanut butter
1/2 cup corn syrup
3 cup corn flakes
2 cups honey nut cheerios

Ganache:

4 oz. semi-sweet chocolate
5 tbsp. heavy cream
2 1/2 tbsp. light corn syrup
2 tbsp. crème fraîche or sour cream

Directions:

Combine sugar and syrup in saucepan.
Heat mixture on stove until mixture slightly boils up once.
Remove from stove and add peanut butter, cornflakes, honey nut cheerios.
Mix well, working quickly.
Put into a 9x12-inch pan and press down.
Cut into squares before completely cooled.

Ganache Directions:

Put chocolate in medium bowl.
In a small sauce pan bring cream and corn syrup to a boil; pour over chocolate and let stand for 1 minute.
Whisk until smooth.
Whisk in crème fraîche or sour cream.
Refrigerate for about 1 hour and stir occasionally until thick and spreadable.

♥

Swan baby on Hamilton Harbour

Pear-Cinnamon Streusel Squares

If you can not find Cinnamon Chips for this recipe you can use milk chocolate chips. I found the cinnamon chips at the bulk barn. This recipe came from the Better Homes and Gardens The Ultimate Cookie Book. The pear cinnamon combination is so good. I will be making these again.

Pear-Cinnamon Streusel Squares

Ingredients:

2 cups unbleached flour
1 1/4 cups large flake oatmeal
3/4 cup packed brown sugar
2 tsp. ground cinnamon
1 cup butter
2 eggs
1 cup white sugar
2 tbsp. unbleached flour
1/4 tsp. baking powder
1/4 tsp. salt
2 cups chopped, peeled and cored pears or apples
3/4 cup cinnamon flavored chips
powdered sugar

Directions:

Preheat oven to 350º.
Lightly grease a 9"X13" baking pan; set aside.
In a large mixing bowl combine 2 cups flour, oats, brown sugar and ground cinnamon.
With a pastry blender cut in butter until mixture resembles coarse crumbs.
Remove 1 1/2 cups of this mixture; set aside for topping.
Take the remaining oat mixture and press into bottom of the baking dish.
Bake for 15 minutes.

In a medium sized bowl beat eggs and white sugar, until mixture is smooth with a whisk.
Whisk in 2 tbsp. flour.
Then whisk in baking powder and salt.
Stir in pears and cinnamon chips.
Gently spread fruit mixture over hot crust that you baked.
Sprinkle the saved oat crumble over the pear mixture.
Bake for 30 to 35 minutes or until golden brown.
Cool in pan on a wire rack.
Cut into squares.
When serving dust with icing sugar.
Or you can make a icing sugar icing and drizzle over square.
Make about 32 squares.

♥

Dolly Squares

I bought this cookbook Burlington Welsh Male Chorus at the book fair I told you about it few posts ago. You are able to buy this cookbook from them, look under merchandise. There are a number of very interesting recipes in this cookbook. I will be making another one today. These squares were great.

Dolly Squares

Ingredients:

1/2 cup butter, melted
1 cup graham cracker crumbs
1 cup coconut
1 can condensed milk
3/4 cup chocolate chips, semi-sweet or milk chocolate
1 cup nuts of your chose

Directions:

Preheat oven to 350º.
Melt butter and pour into 9" square baking pan.
Sprinkle crumbs over bottom.
Sprinkle coconut over crumbs.
Sprinkle chocolate chips and nuts.
Pour condensed milk over all layers.
Bake for 30 minutes.
Cool on rack.
Cut into squares store in air tight container in frig.

Cherry Almond Bars

Another library cookbook; rustic fruit desserts. I had cherries I needed to eat up and this recipe seem to fit the bill. Any fruit would be good in this bar, Rhubarb will be next.

Cherry Almond Bars

Ingredients:

3 cups cherries, pitted and halfed
1/2 cup sugar
1 tbsp. cornstarch
1/4 tsp. fine salt
zest and juice of 1 lemon

Crust and topping:

2 1/4 cups unbleached flour
1/2 cup packed brown sugar
1 cup slivered almonds
1/2 tsp. salt
3/4 cup cold butter, cut into cubes
1 egg
1 tsp. vanilla extract

Directions:

Preheat oven to 350º.
Grease a 9" square baking pan.

Fruit filling:

Combine cherries, sugar, cornstarch, salt, lemon zest and juice in a sauce pan over medium high heat.
Bring to boil, stirring occasionally and boil for 1 minute to thicken.

Crust and topping:

Combine flour, brown sugar, almonds and salt in food processor.
Add butter and process until crumbly.
Add egg and vanilla and pulse just until the mixture comes together.
Take out 1/3 of this mixture for topping.
Press 2/3 of the mixture into the bottom of the prepared baking pan.
Then add the cherry mixture.
Add the crumbly topping over the cherry mixture.

Bake on middle rack for 30 to 35 minutes.
Cool for at least 1 hour before cutting into squares.
Store in an airtight container.
Keeps for up to 4 days.

Serves 12

Blueberry cheesecake Shortbread Bars

Once again I have picked a recipe from 1500 Best Bars, Cookies, Muffins, Cakes & More. This cookbook by Esther Brody is great, every time you look through it you find another recipe you would like to try. These bars were very good. We made the preserves with fresh (well frozen from last year) blueberries. They were cooked down to a jam like consistency .

Blueberry Cheesecake Shortbread Bars

Ingredients:

Base:

2 cups unbleached flour
1/2 cup brown sugar
1/2 tsp. salt
3/4 cup butter

Topping:

2 pkg. (8oz./250g) cream cheese, softened
3/4 sugar
2 eggs
1 tsp. vanilla
3/4 cup blueberry preserves

Crumble Topping

Reserve about 1/4 cup of base.

Directions:

Preheat oven 350º
Grease 9 X 13" baking pan

Prepare base:

Reserve about 1/4 cup for crumble topping.

In a medium bowl combine flour, brown sugar and salt.
Cut in cold butter until mixture resembles course crumbs.

Press this mixture into prepared baking pan, evenly.
Bake for 18 to 20 minutes, or until lightly browned.

Prepare topping:

In your mixer bowl beat cream cheese and sugar until smooth.
Add eggs one at a time until light and creamy.
Stir in vanilla.

Spread blueberry preserves over hot base.
Spread the cream cheese mixture evenly over the blueberry preserves.
Add reserved crumble base to top of blueberry preserves.
Bake for 25 to 30 minutes.
Place on rack to cool completely.
Cut into bars.
Cover and keep in frig.

Makes 36 bars.

Raspberry Coconut Bars

I found another recipe from the 1500 Best Bars, Cookies, Muffins, Cakes 7 More. It is actually on the cover of the book. This is a very tasty bar. I think you could make a rhubarb filling for it and a lemon and pineapple filling, even raisin. The sky would be the limit I would think.

Raspberry Coconut Bars

Ingredients:

1 1/2 cups unbleached flour
1/4 tsp. salt
1/4 cup sugar
3/4 cup shortening (I used butter)
2 egg yolks
1/4 tsp. almond extract

Topping:

1 cup raspberry jam (used our jam)
1/2 cup flaked coconut, sweetened
2 egg whites
1/2 cup sugar

Directions:

Preheat oven 350ºF.
9 X 13 baking dish ungreased

Base:
In small bowl mix flour and salt together with whisk.
In mixer bowl beat sugar and shortening(butter) until smooth and creamy. Add egg yolks and beat until combined. Add almond extract. Blend in flour mixture until combined. Take this mixture and spread evenly into baking pan. Bake in oven for 15 minutes.

2nd Layer:

In small bowl stir jam until smooth. Then spread evenly over hot base and top with coconut. Set aside.

Topping:

In your mixing bowl add your egg whites and whisk until foamy. Gradually add 1/2 cup sugar and until stiff peaks are foamed. Spread this over the 2nd layer evenly and return to oven to bake for 25 minutes, or until top is lightly golden brown. Place on rack to cool cut into bars and store in fridge.

Makes 36 bars.

Krispie Toffee Triangles

While at the library 1500 Best Bars, Cookies, Muffins, Cakes & More by Esther Brody caught my eye. This book is great, there are so many good recipes in it I am going to buy the book. The Krispie Toffee Triangles is the first recipe I decided to try. The rice krispies with the chocolate was a great combo on the top. We are thinking of where else you could use this in a recipe. It is a very nice bar. Would be a nice addition to your Christmas baking.

Krispie Toffee Triangles

Ingredients

Base:
1/2 cup unbleached flour
1/4 tsp. baking soda
Pinch salt
1/3 cup butter melted
1/3 cup packed brown sugar
3/4 cup rice krispies

Filling:
1/2 cup butter
1 can sweetened condensed milk
1/2 cup packed brown sugar

Topping:
1/2 cup semi-sweet chocolate chips
1 1/4 cup rice krispies

Directions:

Preheat oven to 350º .

Prepare base: In a bowl mix flour, baking soda and salt. Make a well in center and add melted butter, brown sugar and rice krispies. Mix until blended. Press evenly into greased 8"X8" baking pan. Bake in preheated oven for 10 to 12 minutes until golden brown. Cool on rack.

Prepare filling: In a saucepan add butter, condensed milk and brown sugar over low heat. When sugar is dissolved increase heat and bring to boil, stirring constantly; boil for 5 minutes. Spoon this mixture over the base evenly.

Prepare topping: In another saucepan over low heat add chocolate chips and melt. Add rice krispies and mix until well coated. Spread this mixture over filling, evenly. Chill for 3 hours. To make the triangles cut into 16 squares and then cut these in half diagonally to form 2 trinangles.

Reeses Squares

I found this recipe on Bakespace(Krrispy). I really enjoy Reeses Peanut Butter Cups so I decided to try them out. They are very good and really easy to prepare.

Ingredients:

• 1 1/2 cups crushed graham cracker crumbs
• 1 lb confectioners' sugar
• 1 1/2 cups peanut butter
• 1 cup butter, melted
• 1 (12 ounces) bag milk chocolate chips

Directions:

Combine graham crumbs, sugar and peanut butter and mix well.

Blend in melted butter until well combined.

Press mixture evenly into a 9 x 13 inch pan.

Melt chocolate chips in microwave or in double boiler.

Spread over peanut butter mixture.

Chill until firm and cut into bars.

Double Good Raisin Bars

I have been making these bars for years. They have a great flavour and texture. I would have to say a bit like date bars. Easy to put together. It is great for lunches.

Double Good Raisin Bars

Ingredients:

2 cups raisins
1 can sweetened condensed milk
1 tbsp. grated lemon rind
1 tbsp. lemon juice
1 cup softened butter
1 1/2 cups packed brown sugar
1 1/2 tsp. vanilla
1 1/2 cups flour
1/2 tsp. baking soda
2 1/2 cups large flaked oatmeal

Directions:

Combine first 4 ingredients in medium sauce pan, cook and stir over medium heat until mixture bubbles. Take off heat and cool.

Cream butter, brown sugar and vanilla until fluffy.

Stir in flour and baking soda. Add oatmeal and blend until crumbly.

Reserve 2 cups of this mixture.

Take remaining crumbly mixture and press into a 9" X 13" baking dish.

Take the raisin mixture and spread over the oat mixture to within 1" of sides of pan.

Then take the reserved 2 cups of crumbly mixture and and crumble of the top.

Put in preheated oven 375F. and bake for 25 to 30 minutes.

Cook on rack. Cut into Bars or squares.

Butter Tart Squares

Butter Tart Squares

1/2 cup butter
1 cup flour
1/3 cup sugar

Blend together and spread evenly into an un-greased 8"X8" square baking pan. Bake at 350F oven for 15 minutes. Remove from Oven and cool slightly.

Filling:

2 eggs
1 cup brown sugar
2 tbsp. flour
1/2 tbsp. baking powder
1/2 vanilla
pinch salt
1 1/2 cups raisins

Beat eggs, add the rest of the ingredients. Mix Well. Spread the filling mixture over the base and bake at 350F for 25 minutes. Do Not cut until the squares have cooled. Cut into squares or bars.

Choco-Toffee Dream Bars

I decided to make these bars last weekend. It has been a few years since I have made them. They are a nice bar we enjoyed them. However, if I were to make them again I would only use 3/4 cup of brown sugar in the topping as they were a bit sweet. When looking for the Rhubarb Dessert I found this one, remembering they were good, decided to make them as well. In looking at the file draw I have of recipes, I realized there are a lot of recipes to put up....when you have been cooking for hmmmm to many years to say..one does accumulate a lot of recipes.

Choco-Toffee Dream Bars

Preheat oven to 350F.
Grease a 13X9X2 inch baking pan.

Pastry

Combine:
2 Cups all purpose flour
1/2 cup lightly, packed brown sugar
1/4 tsp. salt
1/4 cups soft butter

Blend this until crumbly
Press into bottom of prepared pan. Bake in preheated 350F. oven for 10 minutes.

Topping

1/4 cup all purpose flour
1/2 tsp. baking powder
1/2 tsp. salt

Blend together and set aside.

2 eggs
Beat until foamy

Stir in
1 tsp. vanilla
1 1/2 cups lightly packed brown sugar
Blend in dry ingredients and then stir in:

1 cup raisins, plumped*
1/4 cup chopped toasted walnuts
1 1/2 cups chocolate chips, (I used milk chocolate chips)

Spread over baked pastry. Return to oven and bake for an additional 25 to 30 minutes. Cool and cut into bars.

Makes 4 dozen bars

*To plump raisins-cover with boiling water. Let stand for 5 minutes and then drain them.

Deluxe Marshmallow Bars

When I saw these on Good Eats 'n Treats I knew I had to try them. They are worth making. Next time I will add more peanut butter to them.

Ingredients:

3/4 cup butter
1-1/2 cups sugar
3 eggs
1 tsp vanilla extract
1-1/3 cups all purpose flour
3 tbsp baking cocoa
1/2 tsp baking powder
1/2 tsp salt
1/2 cup chopped nuts, optional (I omitted these)
4 cups miniature marshmallows

Topping:
1-1/3 cup chocolate chips
1 cup peanut butter (1 1/2 cups peanut butter)
3 tbsp butter
2 cups crisp rice cereal

Directions:

1. In a mixing bowl, cream butter and sugar. Add eggs and vanilla; beat until fluffy. Combine flour, cocoa, baking powder and salt; add to creamed mixture. Stir in nuts if desired. Spread in a greased 15 x 10 x 1" pan.

Bake at 350F for 15-18 minutes. Sprinkle marshmallows evenly over cake; return to oven for 2-3 minutes. Using a knife dipped in water, spread the melted marshmallows evenly over cake. Cool. (I did not spread them, when I took them out of the oven they seemed fine the way they were. )

For topping, combine chocolate chips, peanut butter and butter in a small saucepan. Cook over low heat, stirring constantly, until melted and well blended. Remove from heat; stir in cereal. Immediately spread over bars. Chill.

Yield: 3 dozen