Tag Archives: bars

Peanut Butter Oh!s Squares

Hello and happy Monday!  I hope you had a nice, relaxing weekend.  Despite my last-minute packing, I actually did have a fairly relaxed weekend, and am now cruising down the east coast toward my new state of Florida!  My mom and I spent last night in Virginia and got to take a field trip to Trader Joe’s (woohoo!), and today we’re headed to Savannah!  I’m so excited for Savannah, it’s a place I’ve wanted to visit ever since I started watching Paula Deen throw butter and mayonnaise into dishes right and left. 🙂

Since I’m the midst of a major road trip, I thought I’d share with you one of the snacks I packed for our trip, peanut butter Oh!s squares.  They’re essentially just peanut butter rice krispie treats made with a different cereal, but oh (ha!) what a cereal it is.

My family grew up going through boxes and boxes of cereal every week, and Oh!s were one of our all-time favorites as kids.  As the box states, “good stuff in the middle.”  If you’ve never had them, they’re a circle shaped cereal that tastes sort of like Cap’n Crunch, with little crunchies in the center of the circle.  Basically, they’re sugary cereal deliciousness that you have to try at least once in your lifetime.  I order you. 🙂

I whipped these squares up over the weekend (in between stuffing my car with everything I didn’t have the moving company take) and they’ve been the perfect treat to have on hand as we zip down the east coast.  Make a batch soon, they’re easy and delicious!

[print_this]Peanut Butter Oh!s Squares

Crispy, crunchy peanut butter cereal bars made with Oh!s cereal.  You can find Oh!s in most grocery stores, but if you can’t, substitute Cap’n Crunch or Cheerios.

Makes 20 squares

Prep time: 15 minutes

Cook time: 1 minute

  • 4 cups miniature marshmallows
  • 1/2 cup creamy peanut butter
  • 5 to 6 cups Oh!s cereal

Spray a 9×13-inch baking pan with nonstick cooking spray, then line with parchment paper.

Place the marshmallows and peanut butter in a large mixing bowl.  Microwave on High 30 to 60 seconds or until the marshmallows puff and begin to melt.  Remove from the microwave and stir immediately, until smooth.  Add the cereal; stir until evenly coated.

Spread the mixture into the prepared baking pan.  Allow the bars to cool completely before cutting into squares.[/print_this]

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Blueberry Muffin Blondies

Remember when you were a kid and you’d wake up at 5am so that you could lick the blueberry muffin batter bowl before your older brother and sisters woke up?

…no?  Just me? 🙂

Growing up in my house, most mornings breakfast was a toaster strudel or a bowl of cinnamon toast crunch (sugar was obviously #1 in our diets) but on special mornings every few weeks, my mom would bake Duncan Hines blueberry muffins.

God knows why, but I loved blueberry muffin batter.  More than cake batter, I think.  What was wrong with me?!… Actually, I don’t know why I didn’t think of this sooner, but I bet I loved the muffin batter because my older brother and sisters probably had no interest in it.  Youngest child has to take advantage of such instances. 🙂

Anyhow, in addition to the tasty muffin batter, there was no denying the Duncan Hines (baked) muffins themselves were delicious, with the blueberries you’d add right into the batter, and the crumb topping that covered the muffin tops.  Sure, they’re not true homemade muffins, but sometimes life requires shortcuts.

I recently grabbed a box of my favorite childhood muffin mix with the intention to bake up the muffins traditionally, but my mind got the best of me and I did something a little different… I used the mix to make blueberry muffin blondies!

I’m happy with most of the things I put here on the blog, but these I really love.  They’re a fun little twist on your average blueberry muffin, and they’re so, so easy to make.  You really have no excuse not to bake them!

…just make sure you save me the bowl of leftover batter. 😉

[print_this]Blueberry Muffin Blondies

Everything you love about a blueberry muffin, in a bar!  These quick and easy blondies are soft and chewy with sweet blueberry flavor.

Makes 16 bars

Prep time: 10 minutes
Cook time: 25 minutes

  • 1 box Duncan Hines Blueberry Streusel muffin mix
  • 1/3 cup canola oil
  • 1/3 cup water
  • 1 large egg

Heat the oven to 350 degrees F.  Spray an 8- or 9-inch square pan with nonstick cooking spray, then line with parchment paper.

Drain and rinse the blueberries, per package instructions.  Set aside, along with the crumb topping packet.

In a large mixing bowl, stir the muffin mix, oil, water and egg until just mixed.  Stir in the blueberries.  Spread the batter into the prepared pan; sprinkle the crumb topping over top.

Bake 20 to 25 minutes or until the edges are golden brown and a toothpick inserted into the center comes out with just a few crumbs.  Allow the bars to cool completely before removing from the pan to cut into bars. [/print_this]

Pretzel-Doritos Rice Krispies Treats

Happy Monday!  I hope you had a nice little spring weekend.  Even though we had a glimpse of spring/summer up here last month, I think it’s really starting finally feel like spring.  Birds are chirping, local rhubarb and asparagus are in all the stores, and my allergies are officially in crazy mode.

…Which apparently is making my mind go into crazy mode, because on Saturday morning I whipped up a really crazy treat.

Pretzel Doritos Rice Krispies Treats!

You just have to trust me on these.  If you like rice krispies treats and you like salty snacks, I think you’ll love these.  My mind was in easy-dessert mode over the weekend, which meant I was about to whip up a batch of rice krispies treats.

And then I saw a bag of Doritos.

And I remembered how oddly delicious Doritos brownies were.

And the rest is history. 😉

[print_this]Pretzel-Doritos Rice Krispies Treats

Not your average Rice Krispies Treat!  These sweet ‘n salty treats have crushed pretzels and Doritos chips stirred in for a goeey, subtly cheesy treat.

Makes 16 bars

Prep time: 15 minutes

Cook time: 1 minute

  • 2 cups bite-size pretzels
  • 2 cups Doritos chips
  • 2 cups rice krispies cereal
  • 3 cups miniature marshmallows
  • 2 tablespoons unsalted butter, softened to room temperature

Spray a 8- or 9-inch square pan with nonstick cooking spray.

Place the pretzels and Doritos in a large plastic bag; break the pretzels and chips into tiny pieces (a food processor would also work).  Pour the pieces into a large bowl with the cereal; set aside.

In a medium microwave-safe bowl, microwave the marshmallows and butter on High 30 to 60 seconds (or until marshmallows begin to puff up and butter is melted).  Using a rubber spatula sprayed with nonstick cooking, stir the mixture until smooth.

Immediately pour the marshmallow mixture into the pretzel-chip-cereal bowl; stir until mixed well.  Press the mixture into the prepared pan.  Allow the bars to cool completely before cutting into squares.[/print_this]

Candy Corn Macadamia Nut Blondies and Odwalla Bars Giveaway!

You didn’t think I was going to let Halloween go by without another candy corn recipe, did you?  Come on, you should know me better than that!  I’m actually trying to decide whether or not I’m going to stick a few candy corns in my pocket when I run my marathon in a couple weeks.  Or maybe some Twizzlers.  Something fun to keep my mind off the fact that I’m running 26 miles.  Any suggestions?

These candy corn macadamia nut blondies are sort of a cross between my candy corn white chocolate chip cookies and double white chocolate chip bars.  I actually thought about making these for about two weeks before I actually got around to making them.  Don’t make that same mistake!   The recipe couldn’t be more simple!  Which means you’ve got no excuse not to make them for your Halloween shindigs next week.

If you can, I recommend using salted macadamia nuts – combined with the candy corn, they give the bars a sweet ‘n salty taste that we all know and love.

{{Giveaway}}

Speaking of sweet ‘n salty bars with white chocolate and macadamia nuts, have you seen these?

Odwalla White Chocolate Macadamia bars!  This is Odwalla’s newest bar, “made with hearty organic oats and 32 percent organic ingredients.”  The company sent me some of the bars to about a month ago (I’ve selfishly waited to mention them until I shared today’s recipe).  They’ve made the perfect mid-day snack, packing a lot of good-for-you ingredients while tasting like a treat!  Maybe not quite as treat-like as today’s recipe, but you can’t win ’em all, right?!

Lucky for you, Odwalla has offered to let one Little Bitty Bakes reader receive a special Odwalla Chocolate Chip package in honor of Chocolate Chip Thursday!  The case will include its new White Chocolate Macadamia bars, as well as other yummy chocolate chip bars like the Dark Chocolate Chip Walnut fiber bar, Chocolate Chip Peanut bar and Chocolate Chip Trail Mix bar.

To enter:

1.  Tell me: if you could create your own snack bar, what would it be?  

2.  Follow @LBBakes on Twitter and leave a comment (if you already follow me, just let me know!) 

3.  Like Odwalla on Facebook or follow them on Twitter and leave a comment letting me know you did (if you already do, just let me know!)

The giveaway will run through next Wednesday, October 26th, 2011.  Stop by for next week’s Chocolate Chip Thursday on the 27th and I’ll let you know the lucky winner!  In the meantime, go bake a batch of these blondies! 😉

[print_this]Candy Corn Macadamia Nut Blondies

Cook time: 25 minutes

Prep time: 15 minutes

Makes about 16 bars

  • 1 12-ounce package white chocolate chips
  • 1/4 cup butter or margarine, softened
  • 1 14-ounce can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 cup candy corn
  • 1 cup macadamia nuts, roughly chopped

Heat the oven to 350 degrees F.  Line a 9-inch square baking pan with parchment paper, then lightly spray the parchment paper with non-stick cooking spray.

In a medium saucepan, melt the white chocolate chips and butter over low heat, stirring constantly, until smooth.

Remove from heat and stir in the condensed milk until smooth.  Add the vanilla and flour; mix well.  Fold in the candy corn and macadamia nuts.

Spread into the pan and bake 20 to 25 minutes or until the edges are golden brown.  Allow to cool completely before cutting into bars.

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Candy Corn Candy Bars

Today is a very special Chocolate Chip Thursday!  Not just because there’s candy corn involved (been there, done that…)

This is my very first post on my “new” blog!  Sure, the address is the same, but everything else feels so new.  Thanks to Julie and her savvy blog services, Little Bitty Bakes is sporting a new design, and she’s got a new home at WordPress instead of Blogger.  And on top of that, Little Bitty is hosting all on her own!  You go, Little Bitty.

PS, I *highly* recommend Julie’s services!  She makes it easy for folks like me who have no idea what they’re doing with blog transfers and such.

Anyway, I’m still shaking out some non-working links and things, but in the meantime, I hope you like the new place!

These bars… well, they’re legitimate homemade candy bars!  There’s so much going on in them, and they’re totally one of those bars where you’d have a real tough time trying to guess what’s in them.  But don’t worry, I’m here to tell you!

It all starts with a layer of honey graham crackers brushed with melted butter.  Next, I sprinkle candy corn over the graham crackers, and then spread a layer of brownie batter over top.  When that’s all done, melted chocolate chips finish things off.  And since everything’s better with a cherry candy corn on top, each bar is finished with one. 🙂

Do you see that there, that goo?  That’s what happens to the candy corn while the bars are in the oven.  If only I could enjoy candy corn goo instead of regular Gu while marathon training.  Hmm, maybe I should start a LBBakes brand of running fuel…

[print_this]

Candy Corn Candy Bars

The only thing that could rival candy corn?  Candy bars, of course!  Here, candy corn is tucked between layers of graham cracker, fudge brownie, and chocolate for a sinfully sweet Halloween treat.

Makes 25 bars

Prep time: 15 minutes

Cook time: 25 minutes

  • 6-7 honey graham crackers
  • 3 tablespoons unsalted butter, melted
  • 1/2 cup candy corn, plus additional for garnish
  • 2 cups boxed brownie mix
  • 1/3 cup milk (I used almond, but regular cow’s milk is fine!)
  • 2 cups semisweet or milk chocolate chips

Preheat the oven to 350 degrees F.  Lightly spray a 9-inch square baking pan with non-stick cooking spray.

Lay the graham crackers in the prepared pan, breaking the crackers as needed to fit into the pan in one layer.  Brush the melted butter over the graham crackers and sprinkle the candy corn over top.  Bake 10 minutes.

Meanwhile, in a small mixing bowl, stir the brownie mix and milk with a wire whisk until smooth.  Set aside until bars are out of oven.

Remove the bars from the oven.  Spread the brownie batter mixture over the bars.  Bake 15 minutes or until inserted toothpick comes out with a few crumbs (don’t overbake! you want fudgy bars).

Allow bars to cool 5 minutes.  Meanwhile, microwave the chocolate chips in a microwave safe bowl on high about 60 seconds or until just melted (stir frequently).  Spread the melted chocolate chips over slightly cooled bars.  Allow to cool 30 minutes before cutting into bars.[/print_this]