Posts Tagged ‘Reeses’
Get your rice krispies treat fix with this single serving recipe. Make it your own with your preferred nut-butter and mix ins. I chose white chocolate peanut butter and peanut butter cups!
How many of you have already dug into the Easter candy? The holiday-shaped Reese’s are always my weakness, with their superior peanut butter to chocolate ratios. Just when I thought the temptation could not get any stronger, Reese’s coated these beautiful creations with white chocolate. There’s nothing I love more than PB+Choc than PB+WChoc, which lead to the birth of this rice krispies treat with a double dose of PB+WChoc. And it’s all mine!
Whip up this single serving white chocolate peanut butter rice krispie treat with a hidden white chocolate Reese’s cup in the middle and you will be the happiest person around, assuming you also love PB+WChoc – if not change it up to your preferences! It just might cause you to forget all about your imploded March Madness bracket. (Although I did win in both groups I entered upon Florida’s loss, despite Wisconsin’s loss whom I picked to win it all.)
Three years ago: Spicy Mac and Cheese
SINGLE SERVING WHITE CHOCOLATE PEANUT BUTTER RICE KRISPIES TREAT
1/2 Tbsp Peanut Butter & Co.’s White Chocolate Wonderful peanut butter
1/2 Tbsp unsalted butter
2/3 cup miniature marshmallows
3/4 cup Rice Krispies puffed rice cereal
1 white chocolate Reese’s peanut butter cup (I used the Egg shape)
- Lightly grease a small bowl or tupperware, set aside.
- In a small saucepan over medium heat, melt the peanut butter and butter. Add the marshmallows and stir until smooth. Mix in the cereal with a rubber spatula until evenly distributed.
- Press half the mixture into the prepared bowl. Place the Reese’s cup in the middle, top with remaining cereal mixture and press evenly. Allow to cool completely.
- Use a knife or small spatula to remove the treat. Enjoy!
Source: Adapted slightly from Something Swanky.
Before I begin I must get something off my chest. I missed World Nutella Day yesterday. I haven’t missed a single one since I started this little blog o’ mine. It’s disturbing because I’ve noticed many other food holidays pass my by, such as National Peanut Butter Day – now that’s shameful! This whole move-thing really threw me off my game. But I digress…
This recipe has been a long time coming. I first made during my cousin’s bachelorette party weekend it back in May of 2013. She loves Reese’s so I mixed some into the brownie batter before it baked in a graham cracker crust, followed by a broiling of marshmallows. It turned out super gooey and was quite a challenge to eat but we still managed to kill it off, and of course I neglected to snap a photograph before the destruction.
This time around I decided to mix it up a bit and replace the regular marshmallows (yawn), with Valentine’s Day themed marshmallow Peeps! Because evidently Peeps are for more than just Easter. Specifically I used the Vanilla Crème Flavored Marshmallow Hearts and one red marshmallow heart, because I thought it would look cute. Turns out I would’ve been better off using just the vanilla crème because the red one did not puff up at the same rate, but it was still fun!
Check out all the PEEPS® Valentine’s offerings:
- Chocolate Dipped Strawberry Crème Flavored Chicks (3 ct)
- Chocolate Mousse Flavored Marshmallow Bears (6 ct)
- Cherries Drizzled and Dipped in Chocolate (3 ct)
- Marshmallow Hearts (2 and 6 ct)
- Chocolate (milk or dark) Covered Raspberry Flavored Hearts (individually wrapped)
- Strawberry Crème Flavored Marshmallow Hearts (9 ct)
- Vanilla Crème Flavored Marshmallow Hearts (9 ct)
- Sugar-Free Marshmallow Hearts (3ct)
One year ago: Tortellini Spinach Bake in Creamy Meyer Lemon Sauce
Get your stretchy-fat pants on because just looking at this dessert may cause weight gain. It’s a dessert lasagna using chocolate graham crackers for the “noodles”, cream cheese-peanut butter-whipped cream filling, and chocolate as the sauce. Between the layers and on top there are also chopped Reese’s cups and peanuts. I did use reduced fat cream cheese and light cool whip to make myself feel slightly better when the inevitable face plant into a second serving occurred.
This incredible, decadent dessert is worthy of today’s event – Ohio State playing Clemson in the Orange bowl! Admittedly I am still a bit bitter about losing to Michigan State and therefore losing the shot at the National Championship Game. But that will never stop me from getting excited to watch some college football and indulging in the gloriousness that is this dessert.
One year ago: Skinny Creamy Italian Chicken Skillet
Two years ago: Sweet ‘n’ Spicy Hawaiian Pizza
Ohio State may not be playing a game this weekend, but here in Memphis I am still celebrating yet another PB+Choc Saturday in addition to continuing the celebration of Peanut Butter Lovers Month! Here in Memphis, everyone knows that Elvis’s favorite sandwich was peanut butter and banana. Today I am using PB Crave’s CoCo Bananas Peanut Butter to transform that sandwich into a rice krispie treat. The original recipe used banana chips as well, but I decided the banana flavor in the peanut butter was a adequate substitution. Although I will admit, I had planned on topping them off with banana chips but they mysteriously disappeared into the abyss that is my pantry (which means I probably used them and forgot). Regardless, you won’t want to miss out on these over-the-top krispie treats! One of my labmate’s eyes bulged out upon her first bite. Yea they’re good.
In the past I’ve salvaged pancakes that stick to the skillet by cooking the remaining batter in either a doughnut or muffin-top pan. But my dad and step mom gave me a griddle for Christmas so I haven’t had to get creative with my pancakes in awhile. However, I now find myself purposely baking my pancakes sometimes when I don’t want to stand over the griddle watching and flipping until all the batter is gone. When they are baked you just pop them in the oven and walk away until the timer goes off, which is exactly what I did for these peanut butter cup banana pancakes. Of course you can cook these on a griddle as well, but I was feeling lazy.
Side note: For those of you wondering about my health, I am nearly 100% recovered! Still keeping the tissues around but hopefully will be able to detach myself from them in the next couple of days.
One year ago: Cake Batter Puppy Chow
Last night I went to Lindsay Landis & Taylor Hackbarth’s book signing for “Breakfast for Dinner” here in Memphis! It was amazing to meet them both and I already have bookmarks sticking out all over their newest cookbook. Which lead me to the resolution that I need to cook more from my cookbooks in general. When there are that many amazing recipes, it’s a crime not to make them. First I need to make some breakfast for dinner, and then something cookie dough for dessert ;-).
But before I can dive into that we must celebrate National Peanut Butter Lover’s Day! And since I already gorged myself with Casablanca’s chocolate mousse, and a Muddy’s tomboy cupcake last night, let’s continue the gluttony today by celebrating with something obscene. If you thought the Peanut Butter Cup Crunch Brownies and Peanut Butter Fudge Brownie Bricks were sinful, how about combining the two into one decadent pie? Oh I did it. And for the sake of my waistline and overall health, I need to never make this pie again. I work out every day for an hour or more and even that is not enough to prevent this from sticking to my belly. My ability to resist is also completely absent, so therefore I definitely cannot be in the same room as this pie without eating some. It’s. Just. Too. Good.
One year ago: Pizza Swirls
Do you crave ice cream year round? Because I certainly do, yet somehow I managed to completely fail at making any homemade ice cream this past summer (I made popsicles but that doesn’t count). Hard to accomplish when summer lasts about 9 months here. But redemption comes in the form of Reese’s Peanut Butter Cup Ice Cream! After all it is going to be 73 today, and I have no Ohio State football to watch since it is our Bye week. Which means I can stress out a little less today and sit back with a bowl of glory. This super creamy ice cream has a a peanut butter base and then mini Reese’s cups are mixed in. It’s a total imbalanced ratio of peanut butter to chocolate, and that’s exactly how I like it! However, if you are like more people are prefer a bit more chocolate, just pour on some fudge topping.
In lab-nerd related news, a yeast gene that once took me two years to delete (a process that normally takes about a month and therefore made me miserable) finally decided to play nice the other day and produce not just one positive colony, but 7… SEVEN! I know practically no one will understand how unbelievable this was to my eyes, but I thought it was the most beautiful thing I had seen in a long time. You see, after finally getting the first one a couple years back I have had the luxury of deleting the same gene out of several different strains of yeast. Every single time it has been a serious struggle to get more than one, and you really need at least two to show reproducibility with your results later on when doing experiments with the little buggers. And now I have seven. I knew that gene and I would be friends one day, but I thought I was going to have to wait for graduation haha.
But I digress. Back to the peanut butter goodness.
We’ve all had the magical 7-layer bars and are familiar with it’s components, but take a look at this list of 7 layers:
1. Chocolate graham cracker crust
2. Chopped peanuts
3. Semi-sweet chocolate chips
4. Peanut butter chips
5. Chopped Reese’s cups
6. Reese’s pieces
7. Sweetened condensed milk
Oh heck yes, I made a chocolate peanut butter version! Not that it should come as any surprise due to my obsession with all things peanut butter & chocolate, and that it is once again college football Saturday. Gotta get my weekly dose of Buckeye-ness!
This week’s opponent is the Indiana Hoosiers. The Ohio State football team has not lost to Indiana since 1988. But hopefully that is not a jinx after watching last week’s surprising domination over Nebraska, bumping us back up to #8. Unfortunately I will be unable to view this weeks game because it is only aired on the Big Ten Network, and I don’t have cable, let alone the special package that includes that channel. Although I will be out and about tonight for a friend’s birthday and if I’m lucky it will be on at the bar.
I feel as though the fate of the rest of the Buckeye season will be determined today while playing the first conference and away game of the season against #20 Michigan State. The team who was supposed to be the best of the conference according to pre-season talk, but then they lost to Notre Dame. Ohio State is #14 but this early in the season I am not sure the numbers really matter. Therefore, to calm my nerves for the game today, I figured a massively decadent peanut butter and chocolate treat was in order. Since I had already done a cheesecake, it was time for a super loaded brownie.
Start with a plain old brownie, any kind you prefer whether it be home made or a boxed mix. But a few minutes before the brownies are fully cooked, you top them with peanuts and chopped peanut butter cups. Of course you know it cannot stop there. Sure enough while that layer bakes into the brownies, you prepare a chocolate-peanut buttery rice krispie layer which gets poured over the top of the brownies and solidifies in the refrigerator. Patience is key here, but once you master that you will be shoveling these crunchy, chewy, awesome brownies into your face. You heard me – in yo’ face!!
Also, consider these brownies a teaser (yes THESE brownies as merely a tease) for what is coming to a computer/smart-phone screen near you on Monday. It all started with a Twitter conversation about spending a Friday night alone with a batch of brownies. Which gave birth to the idea of throwing a #BYOBrownies party! Christina (Dessert For Two), Tara (Chip Chip Hooray!), Katrina (In Katrina’s Kitchen) and I will be posting some delicious brownie/bar recipes for your drooling pleasure on Monday, October 1st. There will even be a link-up party so you can join in on the fun by submitting your favorite bar recipes!