White Chocolate Peppermint Pretzel Rice Krispie Treats

We love making Rice Krispie Treats because they are easy and always a crowd pleaser. If you’ve made our recipe, you know it is the VERY best. Well, we decided to create a festive Rice Krispie Treat recipe for the holidays and they are GOOD, reall…

We love making Rice Krispie Treats because they are easy and always a crowd pleaser. If you’ve made our recipe, you know it is the VERY best. Well, we decided to create a festive Rice Krispie Treat recipe for the holidays and they are GOOD, really good! These White Chocolate Peppermint Pretzel Rice Krispie Treats…

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Magic Cookie Bars

Magic Bars (aka 7-Layer Bars or Hello Dolly Bars) are the ultimate bar treat. I have been making these famous bars ever since I started baking, years and years ago. They are a classic dessert that everyone loves. So what are Magic Bars? The name really…

Magic Bars (aka 7-Layer Bars or Hello Dolly Bars) are the ultimate bar treat. I have been making these famous bars ever since I started baking, years and years ago. They are a classic dessert that everyone loves. So what are Magic Bars? The name really says it all. Magic bars are a rich, delicious…

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vanilla custard slices

I made these vanilla custard slices from Edd Kimber in August and we loved them — they’re like a rustic Napoleon or mille-feuille, at a fraction of the fuss — but declared them “not August food” and better saved f…

I made these vanilla custard slices from Edd Kimber in August and we loved them — they’re like a rustic Napoleon or mille-feuille, at a fraction of the fuss — but declared them “not August food” and better saved for December because they feel elegant and a little festive. But now it’s December and, at times, I know it can feel like we will need a jeweler’s loupe to find some of this promised festivity. There are essays about what a bummer this holiday season promises to be. There are articles about what a dark winter is ahead. There are dire warnings about overwhelmed health systems. Listen, I am in charge of absolutely nothing — not even my own children listen to me — but I hereby give us permission to read none of these articles. Real life can be enough of a drag; we have absolutely no moral imperative to absorb additional gloom.

what you'll needdock the pastry with a forkweight the pastry while baking itbake puffed pastrycook, stirringcook until thickened

Instead, I’ve been keeping a log of things I consider mood elevators. We went to a museum last weekend for the first time since last winter, and then an aquarium. We walked on Brighton Beach the weekend before, and got some dumplings to go. I splurged on some votives I’ve always loved and gifted others, and filled each with a candle, because the sun sets at approximately 2:30pm right now. We have vases and jars filled with knots of these wiry lights. We are “making” Hanukah candles, like we do every year. We are baking through jars of molasses, cinnamon, and ginger. We are making carafes of Irish cream, and finding ways to distribute them to friends. I’m trying to bury myself in books, but I loved the last one I read so much, I might just read it again (permission granted for this too). We’re going to cut snowflakes. We are going to ignore my husband’s protests and watch some terrible-wonderful holiday movies.

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Pumpkin Bars with Cream Cheese Frosting

My dear friend Scott brought me a pumpkin cake last week – a thick 9 x 13 cake with a giant mound of cream cheese icing. After sneaking pieces of it for days, I finally asked him for the recipe, and he kindly emailed it over. After reading throug…

Pumpkin Bars with Cream Cheese Frosting

My dear friend Scott brought me a pumpkin cake last week – a thick 9 x 13 cake with a giant mound of cream cheese icing. After sneaking pieces of it for days, I finally asked him for the recipe, and he kindly emailed it over. After reading through it, I realized that I had the recipe – it was identical to the pumpkin bars I made at almost every bakery and coffeehouse I worked in previously. It had been years since I made them, but being inspired by the tasty cake I set to work and made them in bar form for my children (who were also huge fans of the cake). I spent an afternoon tinkering with the recipe *just* a bit – trading some granulated sugar for maple syrup and brown sugar, bumping up the spices, and adding a little more cream cheese and a little less powdered sugar to the frosting. We all appreciated the changes, and my mom even asked me to bring the bars (instead of pumpkin pie!) to Thanksgiving. I’m considering it.  A few things *It’s been hard to find my book, 100 Cookies! I’m sorry if you are having trouble locating it. […]

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Salted Peanut Butter Cup Bars.

Chocolate peanut butter bars are basically my dream dessert.  Seriously. Is there ANY better combo?! I think not. Yes, there are other delicious things like brown butter and sage, tomato and basil and salt and vinegar, but peanut butter tops ALL for me. A dip of a peanut butter spoon into chocolate chips solves everything.  […]

The post Salted Peanut Butter Cup Bars. appeared first on How Sweet Eats.

Chocolate peanut butter bars are basically my dream dessert. 

salted chocolate peanut butter bars

Seriously. Is there ANY better combo?! I think not.

pouring chocolate on peanut butter bars

Yes, there are other delicious things like brown butter and sage, tomato and basil and salt and vinegar, but peanut butter tops ALL for me.

A dip of a peanut butter spoon into chocolate chips solves everything. 

Solves all. I swear. 

salted peanut butter cup bars

That’s why peanut butter bars should totally happen for you this weekend! They are the perfect indulgent treat that everyone loves.

Errr, almost everyone. Can you believe that Eddie doesn’t love chocolate peanut butter?! I mean. HOW?! WHY?!

Does not compute for me.

salted peanut butter cup bars

These bars are a big bite of nostalgic. We ate these bars ALL the time as kids. They remind me of my grandma’s two toned fudge at christmas, but better, because… chocolate peanut butter of course. Mother Lovett rarely made peanut butter treats. All of the kids loved them, but the adults preferred more “grown up” flavors (as I called them), like butterscotch and chocolate walnut. Anytime peanut butter made an appearance, it was literally a treat. 

salted peanut butter cup bars

My favorite part of these bars? The graham cracker crumbs in the crust. They provide a little bit of texture and add some graham-like flavor that I adore. I love graham cracker crusts in general, so mixing them into this base is just delicious. There is a bit of a crunch and it’s perfect. 

These bars are no-bake but do require a little bit of fridge time. You can make them in a 9×13 inch dish for thin bars, or a 9×9 dish for thick bars. I suggest cutting them into tiny square because they are RICH! And indulgent. 

salted peanut butter cup bars

What are your Halloween plans this year?! Trick or treating is still on here, and we may plan on a safe distanced trick or treat, depending on the week. But I also am allll about making some treats at home that bring in the good feels. Things that taste like our favorite candy, but better! Think this almond butter snickers tart and these bars here.

Pretty sure we’re all set!

salted peanut butter cup bars

Salted Chocolate Peanut Butter Bars

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Salted Peanut Butter Cup Bars

These salted peanut butter bars and like a giant homemade peanut butter cup in bar form! Perfect when you need an indulgent treat.
Course Dessert
Cuisine American
Prep Time 20 minutes
Fridge Time 1 hour
Total Time 1 hour 20 minutes
Servings 12 people+
Author How Sweet Eats

Ingredients

  • 1 cup unsalted butter, melted
  • 1 cup creamy peanut butter, (do not use natural PB!)
  • 2 cups graham cracker crumbs
  • 1 1/2 cups powdered sugar
  • ½ teaspoon vanilla extract
  • 2 cups milk or dark chocolate chips, your preference
  • 1 teaspoon coconut oil
  • 1 tablespoon flaked salt

Instructions

  • Line a 9x13 inch pan (for thin bars) or a 9x9 inch pan (for thick bars) with parchment paper.
  • In the bowl of your electric mixer, beat together the butter, peanut butter, graham cracker crumbs, sugar and vanilla until combined. Press the dough into the bottom of the pan.
  • Melt together the chocolate and coconut oil. I like to use the coconut oil because it helps firm the chocolate, but if you don’t have it/like it/are allergic, you can skip it. Once the chocolate is melted, pour it over the peanut butter layer and spread it evenly. Sprinkle with flaked salt.
  • Refrigerate for at least 1 to 2 hours before serving. To serve, cut into small squares. These are rich and decadent, so a small piece goes a long way!

salted peanut butter cup bars

This bite is everything.

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Rice Krispie Treats

Extra marshmallows, sea salt, and a super-thick bar make for the BEST Rice Krispie Treats. You will love these easy, no-bake treats, they are always a crowd pleaser! When it comes to no-bake treats, Rice Krispie Treats are king. They’re a universal fav…

Extra marshmallows, sea salt, and a super-thick bar make for the BEST Rice Krispie Treats. You will love these easy, no-bake treats, they are always a crowd pleaser! When it comes to no-bake treats, Rice Krispie Treats are king. They’re a universal favorite and I promise you that this is the BEST Rice Krispie Treat…

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whole lemon meringue pie bars

I’ve apparently been wanting to make lemon meringue pie bars for at least eight years, as per my decade-plus log of everything I want to cook. Three different times I’ve tried to draft a recipe but I always got stuck on how much wa…

I’ve apparently been wanting to make lemon meringue pie bars for at least eight years, as per my decade-plus log of everything I want to cook. Three different times I’ve tried to draft a recipe but I always got stuck on how much was involved, both in three separate cooking processes and eggs, just so many eggs. Whole eggs in the lemon portion, egg whites for the topping… it just felt like a lot, if not a dealbreaker, enough reason for me to pause on the idea until I had a more efficient way to approach it.

grahams or digestives, sugar, salt, buttercold butter crumb crustpress-in crustready to par-bake

I found it in Susan Spungen’s (who you might remember from this Perfect Tarte Tatin) latest cookbook, Open Kitchen, which focuses on cooking for casual entertaining, a distant memory these days but I do love the breezy-feeling recipes here. Spungen is a recipe developer and food stylist and I know that the latter connotes images of a person moving parsley around with tweezers or using dental grip to keep a cookie in place on set, in reality, most food stylists I know arrive at work and are handed a stack of recipes that may or may not even work, which they have to cook and plate them in a very short window of time. The food stylists I know are very good cooks, skilled at cutting to the chase of a recipe. Spungen’s book benefits from this.

eggs, butter, lemonlemon, butter, yolks, sugarblend until very smoothpour onto crust and bake

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Homemade Granola Bars

These no-bake Peanut Butter Chocolate Chip Granola Bars are the BEST homemade granola bars! They are easy to make and SO much better than store bought! They are satisfying, sweet, and a great grab and go snack! Best Homemade Granola Bars Do your kids g…

These no-bake Peanut Butter Chocolate Chip Granola Bars are the BEST homemade granola bars! They are easy to make and SO much better than store bought! They are satisfying, sweet, and a great grab and go snack! Best Homemade Granola Bars Do your kids go through snacks like crazy? My boys are constantly asking for…

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Whole Meyer Lemon Meringue Bars

I’ve been working hard the last few weeks on finishing up projects, finishing book edits (my cookie book comes out October 2020!), working on posts for Breadin5, and helping my kids with distance learning (which seems like another full-time job)….

whole meyer lemon meringue bars

I’ve been working hard the last few weeks on finishing up projects, finishing book edits (my cookie book comes out October 2020!), working on posts for Breadin5, and helping my kids with distance learning (which seems like another full-time job). I haven’t had much time to bake from some of the beautiful cookbooks I received the last few months, but I finally was able to sneak in some time and made these beautiful bars from Susan Spungen’s new cookbook Open Kitchen. Susan’s book is about the “concept of ‘get-ahead cooking.’ Once you discover the joy of getting ahead, you will be come a planner even if you never were before…[c]ooking is how you learn to be a good cook. Just like everything else, cooking is a practice, so as you keep cooking you’ll find yourself getting more and more comfortable and better and better at it.”  **** A few things:  *My friends over at Pure & Clear are now offering delivery for not only their unique ice and crystal clear ice, but also from other local Minneapolis businesses. Such as! Patisserie 46 macarons, Baker’s Field flours, and MilkJam Ice Cream, along with other great local brands. They also ship nationwide.  […]

The post Whole Meyer Lemon Meringue Bars appeared first on The Vanilla Bean Blog.

The Luckiest Rice Krispie Treats.

Why yes, I am making lucky charms krispie treats! I’m putting on my slightly wonky, embarrassed emoji face. Because we’re doing this today. With everything going on in our world right now, I figured a little throwback, simple, trashed up rice krispie treat would do the trick for Saint Patrick’s Day… that we will probably […]

The post The Luckiest Rice Krispie Treats. appeared first on How Sweet Eats.

Why yes, I am making lucky charms krispie treats!

These lucky charms rice krispie treats are a throwback recipe to one of my favorite childhood treats! Here's a little festive twist for Saint Patrick's Day.

I’m putting on my slightly wonky, embarrassed emoji face. Because we’re doing this today.

lucky charms marshmallows

With everything going on in our world right now, I figured a little throwback, simple, trashed up rice krispie treat would do the trick for Saint Patrick’s Day… that we will probably all spend at home! While I photographed this recipe weeks ago in anticipation for the holiday, its retro vibe is giving me all the feels for one of my favorite childhood treats. 

Honestly, right now I’m in constant not-trying-to-panic mode. As someone who has had major anxiety over sickness and my loved ones getting sick since I was a child, I’m trying not to freak out. So we’re staying home and I’ll be cooking up a storm with what I can – mostly to distract myself and feed everyone delicious food and hopefully give you a few minutes to take your mind off everything.

I’ll be doing what I do right here everyday, so please stop in and chat! 

These lucky charms rice krispie treats are a throwback recipe to one of my favorite childhood treats! Here's a little festive twist for Saint Patrick's Day.

Now!

Big time question for you. How do you feel about the marshmallows?

I know some people looooaaathe them. The crisp, crunch, almost like styrofoam. Eddie has a severe aversion to styrofoam (it’s funny) so he can’t even IMAGINE eating the marshmallows. 

But I’m the odd one out and love the texture. While I’ve never really cared to eat a bowl of Lucky Charms with milk, I DO want to crunch on a few marshmallows here and there.

These lucky charms rice krispie treats are a throwback recipe to one of my favorite childhood treats! Here's a little festive twist for Saint Patrick's Day.

So, this is kind of my dream. Crisp, chewy, marshmallowy rice krispie treats studded with lucky charms marshmallows AND topped with them.

Also, side note – the marshmallows today are so ridiculous and outrageous! When I was a kid, they looked nothing like this. 

These lucky charms rice krispie treats are a throwback recipe to one of my favorite childhood treats! Here's a little festive twist for Saint Patrick's Day.

If you want to make a fun, embarrassingly easy treat at home, I’ve got you. We all need a little nostalgia right now! 

 If you want to make something a little more complicated, yet still festive, try these lucky charms cupcakes! Or this one bowl whiskey fudge cake

And if you want to pretend that we can make lucky charms halfway decent, there’s this cereal milk chia pudding too. 

These lucky charms rice krispie treats are a throwback recipe to one of my favorite childhood treats! Here's a little festive twist for Saint Patrick's Day.

Look at that crispy crunchiness.

These lucky charms rice krispie treats are a throwback recipe to one of my favorite childhood treats! Here's a little festive twist for Saint Patrick's Day.

The rainbows are definitely my favorite!

These lucky charms rice krispie treats are a throwback recipe to one of my favorite childhood treats! Here's a little festive twist for Saint Patrick's Day.

This is obviously a treat you can make ahead of time. One you can slice and package up for someone too.

Oh and you can also make a larger pan, I just happen to like really thick rice krispie treats. So I go with a square pan.

These lucky charms rice krispie treats are a throwback recipe to one of my favorite childhood treats! Here's a little festive twist for Saint Patrick's Day.

The texture freak in me can’t help it.

These lucky charms rice krispie treats are a throwback recipe to one of my favorite childhood treats! Here's a little festive twist for Saint Patrick's Day.

While it’s not some wild and crazy new recipe, Max absolutely LOVED doing this and thought it was so fun. It’s such a simple and festive way to get a quick treat out for Saint Patrick’s Day!

These lucky charms rice krispie treats are a throwback recipe to one of my favorite childhood treats! Here's a little festive twist for Saint Patrick's Day.

Lucky Charms Krispie Treats

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Lucky Charms Rice Krispie Treats

These lucky charms rice krispie treats are a throwback recipe to one of my favorite childhood treats! Here's a little festive twist for Saint Patrick's Day.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 1 hour
Total Time 25 minutes
Servings 12 to 16 squares
Author How Sweet Eats

Ingredients

  • 4 tablespoons unsalted butter
  • 1 10- ounce bag of mini marshmallows
  • 6 to 7 cups crisped rice cereal
  • 2 cups lucky charms marshmallows (or as many as you can find in the bag!

Instructions

  • Line a 9x9-inch baking dish with parchment paper or spray it with nonstick spray. You can also use a 9x13 inch baking dish, the squares just won't be as thick!
  • In a large pot, melt the butter over low heat. Once the butter is melted and even a little browned, stir in the mini marshmallows. Stir until the mixture is creamy and the marshmallows have melted.
  • Turn off the heat and fold in the rice krispies. Completely mix until all the rice cereal is mixed in. Stir in 1 cup of the lucky charms marshmallows and fold them in for a few minutes. Press the mixture into the dish. I like to press it down with a piece of parchment paper so it gets super smooth on top and it doesn't stick to the spoon. Then I press the remaining lucky charm marshmallows into the top! Let them set for about an hour. Slice into squares and serve!

These lucky charms rice krispie treats are a throwback recipe to one of my favorite childhood treats! Here's a little festive twist for Saint Patrick's Day.

Those colors though!

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