Chocolate, Caramel Peanut-Butter Toffee Rice Krispies Treats
Hi everybody :)
When I saw this recipe, one day while browsing the net, my first thought was, " oh my, layer of goodness in one bar!" And the best part about it is, no heating up the oven to make these. It has been pretty HOT here lately. I know the calendar says it's Fall, but I'll be really glad when that Fall weather kicks in over here. Alas..until then I bring you these no-bake treats. Lets get it started...
Chocolate, Caramel Peanut-Butter Rice Krispies Treats adapted here
Ingredients:
3 tablespoons butter
10-ounce bag marshmallows or mini-marshmallows (6 cups)
1 tablespoon vanilla
7 cups Rice Krispies cereal
14-ounce bag unwrapped caramels
2 tablespoons water
1 1/2 cups peanut butter, divided
12-ounce bag semisweet or dark chocolate (I used Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips)
1/2 cup toffee bits or peanut butter cup minis
Directions:
Butter a 9- by 13-inch pan and the pot and utensils you will be using to melt the marshmallows.
Place 3 tablespoons of butter and the marshmallows in a saucepan and cook over medium heat, stirring frequently, until melted.
When completely melted and smooth, stir in vanilla.
Turn off heat and stir in cereal until completely coated; the mixture will be sticky.
Pour into buttered pan. Coat hands with butter and press in mixture firmly.
Place in the refrigerator to chill. In another saucepan, place caramels and water over low heat, stirring frequently as caramels melt until smooth.
Add 1 cup of the peanut butter to the caramel and stir until completely blended.
Pour onto the chilled Rice Krispies mixture and spread to the edges.
Place pan back in the refrigerator.
Over low heat, melt the chocolate in a saucepan, stirring frequently and being careful not to scorch the chocolate. When melted, add in the remaining 1/2 cup of peanut butter, stirring until smooth.
Pour chocolate mixture over caramel layer, spreading to the edges in an even layer.
Sprinkle on toffee bits.
Place dessert in the refrigerator and allow to set up for about 1 hour or until chocolate is firm to the touch. Cut into squares or rectangles when firm.
Bars are easiest to cut when cold but are best eaten at room temperature or only slightly chilled. Yields: 14 servings
What I Did and/or Think: I'm a sucker for sweet, I know. I couldn't resist adding yet another layer of goodness to these bars, (like they needed another one..) I added a toffee layer, that was the only changes I made to the recipe.
The Taste: With all that goodness going on, these bars were deliciously sweet. Caramel, chocolate, peanut butter and toffee on top of rice krispies, what's not to love? That being said, these are meant to be shared. So go make some today and share the love :)
Oh by the way, I almost forgot... this is another great what... REPEAT!
ENJOY! Come again...
Linked to:
Sweets for Saturday # 89 @ Sweet As Sugar Cookies
Whatever Goes Wednesday #137
Veggie Rice
Hi everybody :)
Today I would like to share my favorite rice recipe with you. One day while eating Chinese take-outs (which I love). I decided to come up with my own version of veggie rice. How hard could it be... vegetables and rice ...Voila ..veggie rice. So, I went into the kitchen to create and this is what I came up with. Now, I get asked to make this at every family get-together. Once I had to make enough for about 150 people, when one of my sisters renewed her wedding vows.
Veggie Rice
For the Rice:
6 cups water
3 cups rice (I use a combination of Uncle Ben Converted Long Grain Rice and Par Excellence Yellow Rice)
3/4 teaspoon salt
2 tablespoon butter
Cook rice according to directions on package. (I cooked mine for 20 minutes) Set aside.
For the Vegetables:
3 tablespoons olive oil
1 tablespoon butter
1 large onion, diced
1 cup carrots, shredded ; about 1 1/2 carrots (dry off excess liquid with paper towels)
1 celery stalk, chopped
1 cup bell pepper, chopped; (I used 4 mini peppers) (dry off excess liquid with paper towels)
3 cups broccoli, chopped; (I used 2 broccoli crowns)
Salt, Pepper, & Butter to taste
In a very large frying pan over medium high heat add oil, butter, onions, carrots, and celery. Cook for about 2 -3 minutes,
add bell pepper and broccoli and cook until broccoli is tender but still firm about 2 minutes.
Remove from heat. Add rice, stir well to mix. Season with additional salt, butter and pepper to taste.
Serve. Yield: about 14 cups or 21 (2/3 cup) servings
This is great like it is or meat can be added to it for a main course meal. Beef, chicken, pork, or fish I love it served with grilled salmon. I like to make a lot, so I can freeze some for later. For detailed information on how to freeze and reheat cooked rice go here.
This can also be downside easily and the vegetable can be adjusted to your choice. So if you're entertaining, cooking for a crowd, or a family of four give this a try, I'm sure you'll be please with the results. Now, get out your cutting boards and get to chopping :)
ENJOY! Come again...
Linked to
Tasty Tuesdays @33shadesof green
Pumpkin Nut Belgian Waffles: Breakfast Is Served
Hi everybody :)
It's that time again...Welcome to another Breakfast Is Served Sunday. If you just tuning in to my blog every Sunday I post a Breakfast Is Served, last week post is found here.
Today you're are in for a treat...I'm making waffles! I first had waffles while attending a family reunion in Florida. The hotel we were staying had a very elaborated breakfast food bar. One of the features was a waffle area, where you make your own waffle to go. Those deep pockets of goodness, piping hot, soft on the inside and crisp on the outside smelled so delicious I had to give it a try. It was love at first bite...I was hooked, as soon as I arrived back home, I rush out to buy a waffle maker. For days on ends, I was in waffle heaven... I'm talking pure ECSTASY until, one day, my dear sweet waffle maker broke :( I was crushed...heartbroken, scattered... I had to have another one.
While walking down the isle in Sam's Club... something got my attention...
Could it be???
Yes!
A Double-Side Waffle Maker! A waffler maker with TWO sides, for double your waffles fun!
I couldn't wait to test this baby out!
Pumpkin Nut Belgian Waffle adapted Waring Pro
Makes 6 waffles
Ingredients
1 1/2 cups all-purpose flour
1 ounce finely chopped walnuts or pecans (best if toasted first) (about 1/4 cup)
1 tablespoon cornstarch
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger (I used allspice)
1/4 teaspoon freshly ground nutmeg
3/4 cup pumpkin puree (canned solid pack pumpkin)
2 large eggs, separated
1 cup whole milk
1/4 cup real maple syrup (do not use pancake syrup)
3 tablespoons unsalted butter, molted
1 teaspoon pure vanilla extract
3 large egg whites
Directions
In a large bowl, combine the flour, chopped nuts, cornstarch, baking powder, salt, cinnamon, ginger, and nutmeg. Stir to blend and reserve.
In a second bowl, combine the pumpkin puree, egg yolks, milk, maple syrup, melted butter, and vanilla extract; stir until smooth.
Add the liquid ingredients to the dry ingredients and stir to blend until smooth, using a whisk.
In a clean, dry bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter.
Preheat your Waring Pro Professional Double Belgian Waffle Maker on setting #4 or preferred setting* (blue indicator light will be illuminated when preheated). TIP: Add 2 tablespoon vegetable oil to batter to prevent sticking.
What I Did and/or Thinks:
The only change I did was used 1/4 teaspoon allspice for the ginger. I did had to add 2 tablespoon oil to prevent sticking because my first
two waffles stuck to the grids, the rest came out perfectly. These smelled amazing while cooking, I couldn't wait to taste one. Keeping in with the maple and pecan taste, I made a Maple
Cream Cheese Syrup to serve with the waffles; recipe below.
The taste: I love the taste of these waffles. This is actually my first time eating pumpkin! I don't know why I never try it before now, but it won't be my last! These are definitely going on my REPEAT list.
Maple Cream Cheese Syrup:
2 tablespoon butter
1/4 cup pecans
2 ounces cream cheese, softened
1/4 cup pure maple syrup
Heat butter and pecans in a small saucepan over medium heat until butter melted.
Add cream cream and syrup stir until bubbly about 2 minutes.
Remove from heat and served.
ENJOY! Come again...
BTW. Like I mention earlier I got my waffle maker from Sam's, the price was $69.99 + tax. The link I left to it is from Amazon and their price is $99.00.
Linked to:
Mix it Up Monday @FlourMeWithLove
Marvelous Mess Monday @ Marvelously Messy
This Week's Cravings # 101 @ Mom's Crazy Cooking
Melt In Your Mouth Monday #85 @ Make Ahead Meals for Busy Moms
Recipe Sharing Monday @ Jam Hands
Sundae Scoop link party
nifty thrifty sunday # 77
Scrumptious Sunday #31
