I know, don’t these look amazing? I’ve never been a huge rice crispy bar fan, as I’m more of a cake or cupcake sort of gal, but this particular recipe caught my eye. I just love the combination of peanut butter and chocolate and to throw it together in a crispy and crunchy treat, yum! These bars were a total hit in my house, and I was sort of surprised because as I said before, rice crispy bars are not our go-to choice for dessert. John and I kept sneaking back in the kitchen for seconds and even attempted to share a third. I even think we liked these more than the kids, which is funny because I usually associate rice crispy bars as more of a kid kind of dessert rather than an adult one.
These bars are so simple to make and something that your kids might even be able to do on their own. I thought of having Zoe whip up these bars for a cooking with kids post, but honestly, that girl has been too busy to do a post for the blog. I’m hoping to get her back on here this summer though!
These bars, like any rice crispy bar, taste best day one or two, so eat them up. I’m warning you that these are not an instant gratification treat because you have to wait a few hours for the chocolate to harden a bit. It doesn’t have to be rock solid, but just firm enough that you can cut into the bars. The bars actually taste amazing when the chocolate is still a bit soft on top.
peanut butter and chocolate rice crispy bars:
recipe adapted from Everyday Food magazine
- 1 package (12 ounces) bittersweet or semisweet chocolate chips – I used Ghirardelli 60% cacao bittersweet chips
- 6 cups puffed-rice cereal, such as Rice Krispies
- 3 tablespoons unsalted butter, plus more for the baking dish
- 4 cups miniature marshmallows
- 1/3 cup creamy peanut butter
- 1/2 teaspoon coarse salt
- non-stick baking/cooking spray for the spatula
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Remember that tofu burger that I raved about having at Nepenthe in Big Sur? I swear it was the best tofu burger that I’ve ever eaten.
Unfortunately, I didn’t find the actual tofu burger recipe yet, but I’m still on the hunt. I did find the recipe for their amazing ambrosia sauce that they slather all of their burgers with, as well as serve up with their shoestring fries. We all devoured and raved about this secret sauce. The kids loved it, the in-laws loved it, and John and I loved it. It gave each of our burgers a pop of flavor, and was also a great and addicting dipping sauce for our fries. I replicated the sauce at home and honestly couldn’t believe how simple it was. We served this sauce up on a thin, lean burger patty and used the extra sauce to dip our onion rings into. My kids said that this sauce made their burgers, and the sauce turned their boring old baked onion rings into a gourmet experience. Seriously, it’s a simple 3 ingredient sauce that will give some real flavor to your next beef or buffalo burger. Burgers and ketchup equal boring, but burgers with ambrosia sauce equal flavor.
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I’m so excited to share these enchiladas with you. I made these up last week and my family LOVED them. I mean John kept exclaiming to me how good they were. These are truly the perfect spring or summer enchilada, because they’re filled with chicken and fresh vegetables and topped with a light tomatillo salsa. The tomatillo salsa is a light and refreshing change from the normal heavy enchilada sauce that you think of when you hear the word enchiladas. Don’t get me wrong, I love a good enchilada sauce, especially the pumpkin sauce I use on our pumpkin enchiladas, but this is a nice change and flavor for spring. These enchiladias are so light and refreshing that we each ate two! Yes, we were piggies, but we didn’t feel bad at all. Sometimes you just have to savor the moment and savor the food.
I chose to roast up chicken breasts instead of using a rotisserie chicken because we’re not fans of dark meat, but feel free to use a rotisserie chicken. To make these enchiladas an easy weeknight meal, all you have to do is pre-cook and shred the chicken (or just use a rotisserie chicken) and make the salsa ahead of time. Then come dinner time, all you have to do is sauté a few veggies, assemble the enchiladas, and throw them in the oven for 10 minutes. At that point you truly have a 30 minute meal. Easy peasy, right? You could even substitute the tomatillo salsa with a store bought mild green salsa if you wanted, though I really think this salsa is the bomb! I actually roast and shred the chicken the night before or earlier that day and then make the salsa while the chicken is roasting. That way I take care of two components of the meal. Hey, I’m always looking to cut time at dinner as well.
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Burgers are a staple in our house come spring and summer. To me, burgers say spring is here, and summer is around the corner. They make such an easy weeknight meal because all you have to do is pair them up with a side salad or vegetable, and voila, dinner is served. We love all types of burgers from turkey, chicken, to buffalo and veggie. I’m always on the hunt for a new burger recipe to add to our recipe box. I’m currently in the process of testing some new veggie burgers, so for you vegetarians, stay tuned.
I saw this chicken burger in Gwyneth’s new cookbook and decided to give it a try. I thought if Gwyneth likes this burger, then I’m sure I will as well. I became a fan of turkey burgers last year and figured why not try a chicken burger. I mean there really isn’t that much difference between the two meats, right? Turkey and chicken burgers get a bad rap for being dry, but I find that when you mix the turkey or chicken with some spices, onions or cheeses, then you get a nice flavorful and juicy burger. This chicken burger is a lighter and leaner burger for those nights where you don’t want a heavy cheesy burger. This burger is chock full of flavor from the garlic, red chili and shallots. We of course love it paired with our favorite burger condiment, cilantro lime mayonnaise. This mayonnaise really brings out the flavor of the cilantro in the burger.
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