Mac and Cheese Cake

A pretty fantastic dinner or side, this mac and cheese is creamy, just barely sweet, and delicious. The breadcrumb crust winds up tasting reminiscent of graham crackers, I think just because you expect it due to the cheesecake context? It works with the filling, anyway!

IMG_4819Ingredients:

  • 1 1/2 cups breadcrumbs
  • 3 tablespoons butter, melted
  • 1/2 pound elbow pasta, uncooked
  • 8 ounces ricotta
  • 8 ounces cheddar cheese, shredded or cut into chunks
  • 2 eggs
  • 1/4 cup milk
  • 1 tablespoon sugar
  • 15 basil leaves, finely chopped
  • 14 ounces canned diced tomato

Line a 9″ springform pan with parchment, and grease the parchment. Preheat oven to 350 degrees.

Mix the butter and breadcrumbs together, then press into the bottom of the lined pan.

IMG_4809Bake 10 minutes. Mine ended up in the oven for significantly longer, because some potential house buyers showed up to look at my place, but it still didn’t burn. Whew.

IMG_4810While the crust bakes, boil the water and cook the pasta, removing the pasta from the water about three minutes before the time recommended by the package. When the crust comes out of the oven, reduce the temperature to 275.

Combine the cream cheese, ricotta, and cheddar in a food processor, and process until mostly smooth.

IMG_4811Add the egg, milk, sugar, and basil, and process until smooth.

IMG_4812Drain the tomatoes and stir into the pasta.

IMG_4813Stir in the cheese mixture and mix well.

IMG_4814Pour the mixture into the springform.

IMG_4815 Bake at 275 for 45 minutes. Turn off the oven and leave in the oven for 45 minutes, then remove the oven and let sit a further 20 minutes.

IMG_4816Slice, and serve still warm.

IMG_4817 IMG_4818Preferably serve with some sort of vegetable, so your arteries don’t entirely quit working on you!

Refrigerated leftovers are admittedly much easier to get a nice looking slice of.

Refrigerated leftovers make much nicer looking slices!

Mac and Cheese Cake

From The Food in My Beard.

  • 1 1/2 cups breadcrumbs
  • 3 tablespoons butter, melted
  • 1/2 pound elbow pasta, uncooked
  • 8 ounces ricotta
  • 8 ounces cheddar cheese, shredded or cut into chunks
  • 2 eggs
  • 1/4 cup milk
  • 1 tablespoon sugar
  • 15 basil leaves, finely chopped
  • 14 ounces canned diced tomato

Line a 9″ springform pan with parchment, and grease the parchment. Preheat oven to 350 degrees.

Mix the butter and breadcrumbs together, then press into the bottom of the lined pan. Bake 10 minutes.

While the crust bakes, boil the water and cook the pasta, removing the pasta from the water about three minutes before the time recommended by the package. When the crust comes out of the oven, reduce the temperature to 275.

Combine the cream cheese, ricotta, and cheddar in a food processor, and process until mostly smooth. Add the egg, milk, sugar, and basil, and process until smooth.

Drain the tomatoes and stir into the pasta. Stir in the cheese mixture and mix well. Pour into the springform and bake at 275 for 45 minutes. Turn off the oven and leave in the oven for 45 minutes, then remove the oven and let sit a further 20 minutes. Slice, and serve still warm.

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Thousand Dollar Bars

Depending on how you cut and coat these bars, you can either have chocolate-y, caramel-y squares, or an extra crisp Twix. Either way, it’s always going to be a good flavor combo!

IMG_4745Ingredients:

Shortbread:

  • 1 cup salted butter, at room temperature
  • 1 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour

Caramel:

  • 2 cups caramel chunks
  • 3 tablespoons heavy cream

Chocolate:

  • 3 cups milk or dark chocolate chips
  • 1 tablespoon shortening (optional)

To make the shortbread, preheat your oven to 300 degrees. Grease a 9X13″ pan or line with parchment.

Beat together the butter, powdered sugar, and vanilla in a medium bowl, then beat in the flour until evenly combined, and no longer appearing powdery-dry.

IMG_4724Press the dough evenly into the pan, then prick all over with a fork.

IMG_4725Bake until golden brown in the center, and deeper brown towards the edges, 35-45 minutes. Remove from the oven and run a knife around the edges of the pan to loosen. Set aside to cool completely.

IMG_4726To make the caramel layer, melt the caramel and cream over low heat in a small saucepan, stirring occasionally until smooth.

IMG_4734Pour the caramel over the cooled crust, then refrigerate 30 minutes.

IMG_4736If you want Twix-shaped bars, cut into thin bars now. For larger bars, leave whole in the pan. Melt the chocolate, adding the shortening if necessary to thin it. Dip the smaller bars and place on wax paper to firm, or for larger bars, pour the chocolate over the caramel layer, place the pan in the fridge until the chocolate sets, and then cut.

IMG_4743 IMG_4744 IMG_4746These bars should be stored in the refrigerator, but let them warm back up to room temperature before serving, as cold caramel can be quite firm!

Thousand Dollar Bars

From King Arthur Flour.

Shortbread:

  • 1 cup salted butter, at room temperature
  • 1 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour

Caramel:

  • 2 cups caramel chunks
  • 3 tablespoons heavy cream

Chocolate:

  • 3 cups milk or dark chocolate chips
  • 1 tablespoon shortening (optional)

To make the shortbread, preheat your oven to 300 degrees. Grease a 9X13″ pan or line with parchment.

Beat together the butter, powdered sugar, and vanilla in a medium bowl, then beat in the flour until evenly combined, and no longer appearing dry. Press the dough evenly into the pan, then prick all over with a fork. Bake until golden brown in the center, and deeper brown towards the edges, 35-45 minutes. Remove from the oven and run a knife around the edges of the pan to loosen. Set aside to cool completely.

To make the caramel layer, melt the caramel and cream over low heat in a small saucepan, stirring occasionally until smooth. Pour the caramel over the cooled crust, then refrigerate 30 minutes.

If you want Twix-shaped bars, cut into thin bars now. For larger bars, leave whole in the pan. Melt the chocolate, adding the shortening if necessary to thin it. Dip the smaller bars and place on wax paper to firm, or for larger bars, pour the chocolate over the caramel layer, place the pan in the fridge until the chocolate sets, and then cut.

These bars should be stored in the refrigerator, but let them warm back up to room temperature before serving.

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Raspberry Chipotle BBQ Chicken

My perennial love, chipotles in adobo, were about due for a return to the blog, and this tangy, sweet, spicy sauce is a new serious favorite. I was actually excited to see my supermarket has cans of just the adobo sauce, which was new to me, but got the usual today to have the extra spice of the pepper.

IMG_4742This sauce is good for pretty much anything – chicken, pork, whatever you’re into. I had planned on using pork chops, but then chicken was buy one, get one, and the plans rather rapidly changed!

IMG_4731Ingredients:

  • 1 tablespoon vegetable oil
  • 1/2 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 8 ounce can tomato sauce
  • 1 cup seedless raspberry jam
  • 1/4 cup cider vinegar
  • 1 pepper, roughly chopped (remove the seeds to reduce spiciness) + 1 tablespoon of sauce from a can of chipotles in adobo
  • 4 pounds chicken thighs or breasts, pork chops, tofu, or other protein of choice

To prepare the sauce, first heat the vegetable oil in a saucepan over medium heat. Cook the onion and garlic until softened, 3-5 minutes. Add the tomato sauce, jam, cider vinegar, pepper, and adobo sauce to the saucepan and stir together.

IMG_4727 IMG_4728Bring to a simmer, and continue to simmer for 45 minutes, stirring occasionally. Remove from the heat, and set aside to thicken.

IMG_4729Once the sauce has cooled, preheat the oven to 375 degrees. Line a baking sheet with aluminum foil and grease the foil. Place your meat on the tray. Pour some of the sauce into a cup or small bowl, and use to brush the meat. Bake for 45 minutes, brushing on additional sauce at 15 and 30 minutes. After the 30 minute brushing, toss any remaining sauce in the cup/small bowl, as you don’t want to use sauce that has been contaminated with raw meat on your cooked meal.

cookingSlather the cooked meat a final time with more sauce, then serve.

(This is too much food. That did not stop me from eating this much food.)

(This is too much food. That did not stop me from eating this much food.)

Raspberry Chipotle BBQ Chicken

From Budget Bytes.

  • 1 tablespoon vegetable oil
  • 1/2 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 8 ounce can tomato sauce
  • 1 cup seedless raspberry jam
  • 1/4 cup cider vinegar
  • 1 pepper, roughly chopped (remove the seeds to reduce spiciness) + 1 tablespoon of sauce from a can of chipotles in adobo
  • 4 pounds chicken thighs or breasts, pork chops, tofu, or other protein of choice

To prepare the sauce, first heat the vegetable oil in a saucepan over medium heat. Cook the onion and garlic until softened, 3-5 minutes. Add the tomato sauce, jam, cider vinegar, pepper, and adobo sauce to the saucepan and stir together. Bring to a simmer, and continue to simmer for 45 minutes, stirring occasionally. Remove from the heat, and set aside to thicken.

Once the sauce has cooled, preheat the oven to 375 degrees. Line a baking sheet with aluminum foil and grease the foil. Place your meat on the tray. Pour some of the sauce into a cup or small bowl, and use to brush the meat. Bake for 45 minutes, brushing on additional sauce at 15 and 30 minutes. Slather the cooked meat a final time with more sauce, then serve.

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Strawberry Trifle

A simple way to make an elaborate feeling dessert, trifles are just layers of delicious that don’t have to be super precise. This particular one uses brownies, and in this case box mix brownies are fine – because they are getting mixed with other ingredients, and will sit in whipped cream for hours, this is not the time to bother with some extra fancy/complex brownie recipe your grandmother gave you that you’re in love with the texture of. You just need something that’ll be chocolate and a bit chewy, and you’re set.

IMG_4754Ingredients:

  • a 9X13″ pan of brownies, cooled to room temperature
  • 2 cups heavy cream, divided
  • 3 tablespoons powdered sugar
  • 1 1/2 teaspoons strawberry extract (optional)
  • approximately 1 1/2 – 2 pounds frozen strawberries, allowed to thaw
  • 2 cups semi-sweet chocolate chips

Cut the brownies into roughly 1″ squares and set aside.

Whip 1 cup of the cream with a mixer until it begins to thicken. Add the powdered sugar and strawberry extract, if desired, and continue beating until soft peaks form. Set aside.

Place the chocolate chips in a heat-proof bowl. Heat the remaining cup of cream until it just begins to thicken, then pour over the chocolate. Let rest 2 minutes, then stir until the mixture is smooth.

IMG_4747 IMG_4748Layer approximately half the brownie pieces in the bottom of a trifle dish. Cover with half the strawberries, followed by half the whipped cream, and topped with half the chocolate mixture.

IMG_4749 IMG_4750 IMG_4751 IMG_4753Repeat with the second half of each layer.

IMG_4756Let sit at least 2 hours, in the refrigerator if berries are well thawed, or at room temperature if they still need to thaw further.

IMG_4755

Pro tip: If you still have your trifle dish's box, it'll keep everything upright during travel!

Pro tip: If you still have your trifle dish’s box, it’ll keep everything upright during travel!

Spoon into bowls and enjoy.

IMG_4758As you might expect, chocolate and strawberry continues to be a great combination, and this is a very popular dessert!

Strawberry Trifle

  • a 9X13″ pan of brownies, cooled to room temperature
  • 2 cups heavy cream, divided
  • 3 tablespoons powdered sugar
  • 1 1/2 teaspoons strawberry extract (optional)
  • approximately 1 1/2 – 2 pounds frozen strawberries, allowed to thaw
  • 2 cups semi-sweet chocolate chips

Cut the brownies into roughly 1″ squares and set aside.

Whip 1 cup of the cream with a mixer until it begins to thicken. Add the powdered sugar and strawberry extract, if desired, and continue beating until soft peaks form. Set aside.

Place the chocolate chips in a heat-proof bowl. Heat the remaining cup of cream until it just begins to thicken, then pour over the chocolate. Let rest 2 minutes, then stir until the mixture is smooth.

Layer approximately half the brownie pieces in the bottom of a trifle dish. Cover with half the strawberries, followed by half the whipped cream, and topped with half the chocolate mixture. Repeat with the second half of each layer. Let sit at least 2 hours, in the refrigerator if berries are well thawed, or at room temperature if they still need to thaw further.

Spoon into bowls and enjoy.

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Crockpot Pork with Dried Plums

As everyone knows, prunes are a gross old-people thing. “Dried plums,” luckily, don’t have the same connotations, despite being the same thing, so you can go ahead and make a delicious dried plum pork with no qualms! When it’s done cooking, the pork shreds incredibly easily and and other ingredients have come together to make a sweet fruity sauce.

IMG_4683Ingredients:

  • 1 medium yellow onion, chopped
  • 1 pound pork tenderloin (I had to google in the supermarket: pork loin and tenderloin are two different cuts, and shaped very differently, so a pork loin would cook at a different speed)
  • 1 tablespoon all-purpose flour
  • coarse salt and ground pepper
  • 1 cup pitted dried plums/prunes (if you’re going to eat them at the end, I recommend chopping them to 1/2″ size so that they aren’t an entire mouthful; if you’re going to be a baby about prunes and fish them out a the end, leave them whole)
  • 1 cup chicken broth
  • 1 cup apple juice (I rarely drink things other than water, so I am going to forget the rest of the bottle of apple juice in my fridge until forever)
  • mashed potatoes, for serving

Spread the chopped onion over the bottom of the crockpot, then place the tenderloin on top. Sprinkle the flour over the meat, then generously season with salt and pepper.

IMG_4638Add the dried plums, then pour in the broth and apple juice.

IMG_4640Cover, and cook on low for 6-8 hours until cooked through.

IMG_4680Shred the pork with two forks. I found it shredded incredibly quickly and easily, and didn’t even need to be taken out of the crockpot.

IMG_4681Stir the shredded pork into the sauce and add additional salt and pepper to taste. Serve with mashed potatoes.

IMG_4682

Crockpot Pork with Dried Plums

From Everyday Reading.

  • 1 medium yellow onion, chopped
  • 1 pound pork tenderloin
  • 1 tablespoon all-purpose flour
  • coarse salt and ground pepper
  • 1 cup pitted dried plums/prunes
  • 1 cup apple juice
  • mashed potatoes, for serving

Spread the chopped onion over the bottom of the crockpot, then place the tenderloin on top. Sprinkle the flour over the meat, then generously season with salt and pepper. Add the dried plums, then pour in the broth and apple juice. Cover, and cook on low for 6-8 hours until cooked through.

Shred the pork with two forks, then stir into the sauce and add additional salt and pepper to taste. Serve with mashed potatoes.

 

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Pear Brown Butter Bars

This is a recipe I’ve had bookmarked for years, but always thought was just a bit too time consuming. Now that I’m working back from dead simple to more complex baked goods, this seemed a good recipe for the ‘simple’ end, just because there’s no rising involved, and no especially delicately textured layers to collapse or get tough. Happily, it turned out to not feel nearly as time consuming as it looks, and it wound up working out just right – delicious, with a crisp, firm bottom crust, a jam-like filing, a lightly crispy crust top, and plenty of that good browned butter flavor.

IMG_4685The one unusual thing I noticed while cooking this is that, to me, cooking the pear in orange juice somehow created a nearly pineapple-y flavor. That could be entirely in my head, but it’s what I kept thinking!

Ingredients:

Crust:

  • 1/2 cup unsalted butter
  • 1/4 cup powdered sugar
  • 3/4 cup all-purpose flour
  • 1/8 teaspoon salt

Pear Jam:

  • 2 medium sized firm-ripe pears, peeled, cored, and chopped into 1/2 inch chunks
  • 1/3 cup fresh orange juice (zest orange before juicing)
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla extract

Brown Butter Filling:

  • 5 tablespoons unsalted butter
  • 1 large egg
  • 1 large egg yolk (if you ever double the recipe, use 3 whole eggs rather than 2 eggs and 2 yolks)
  • 1/2 cup plus 2 tablespoons sugar
  • 1 tablespoon orange zest
  • 7 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract

To make the crust, first place the 1/2 cup butter in a small saucepan over high heat. Melt, then continue to cook, stirring occasionally, until the butter turns brown, develops small brown flecks in it, and smells nutty. Pour the browned butter into a metal pan such as a bread pan or pie pan and freeze approximately 20 minutes, until frozen solid.. Scrape/wipe the saucepan out and set aside, as you will be using it to brown more butter later.

Line an 8X8″ pan with aluminum foil and lightly grease both the bottom and sides.

Combine the powdered sugar, flour, and salt for the crust in a food processor and pulse briefly to mix. Using a spoon, scrape the frozen butter into the processor.

IMG_4663Pulse until dough comes together.

IMG_4664Press evenly into the bottom of the lined pan, then freeze until firm, about 15 minutes.

IMG_4665During this time, preheat the oven to 375 degrees. Bake the crust until golden brown, 18-22 minutes, then let cool on a wire rack.

IMG_4669While the crust cools, first prepare the jam. Stir together the chopped pears, orange juice, and sugar in a medium saucepan over medium-high heat.

IMG_4666Bring to a boil and cook until the pears are soft enough to mash, about 7 minutes.

IMG_4667Mash with a potato masher or fork, leaving small bits.

IMG_4668Continue to cook until there is very little excess liquid to pool if you tilt the pot, approximately another 7 minutes.

IMG_4671Remove from the heat, stir in the vanilla, then transfer to a bowl to cool.

While the jam is cooling, make the brown butter filling. In the small saucepan, brown the remaining butter the same way as the first batch. Set aside to cool while you whisk together the egg, egg yolk, sugar, zest, flour, salt, and vanilla in a large bowl.

Perfect.

Perfect?

IMG_4674

Drizzle in the melted butter, whisking as you pour to prevent the hot butter from cooking the egg. Stir until completely combined.

IMG_4675Pour half of the brown butter filling over the cooled crust.

IMG_4676Spoon the pear jam over the filling.

IMG_4677Gently spread the remaining brown butter filling over the jam.

IMG_4678Bake 35-40 minutes, still at 375, until the brown butter mixture is a deep golden brown.

IMG_4679Cool completely on a wire rack before removing from the pan. Gently peel the foil from the sides of the bars, then cut into squares.

IMG_4684 IMG_4687I think the one thing these were missing was some vanilla ice cream, which is something you can easily remedy in your attempt!

Pear Brown Butter Bars

From Piece of Cake.

Crust:

  • 1/2 cup unsalted butter
  • 1/4 cup powdered sugar
  • 3/4 cup all-purpose flour
  • 1/8 teaspoon salt

Pear Jam:

  • 2 medium sized firm-ripe pears, peeled, cored, and chopped into 1/2 inch chunks
  • 1/3 cup fresh orange juice (zest orange before juicing)
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla extract

Brown Butter Filling:

  • 5 tablespoons unsalted butter
  • 1 large egg
  • 1 large egg yolk
  • 1/2 cup plus 2 tablespoons sugar
  • 1 tablespoon orange zest
  • 7 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract

To make the crust, first place the 1/2 cup butter in a small saucepan over high heat. Melt, then continue to cook, stirring occasionally, until the butter turns brown, develops small brown flecks in it, and smells nutty. Pour the browned butter into a metal pan such as a bread pan or pie pan and freeze approximately 20 minutes, until frozen solid.. Scrape/wipe the saucepan out and set aside, as you will be using it to brown more butter later.

Line an 8X8″ pan with aluminum foil and lightly grease both the bottom and sides.

Combine the powdered sugar, flour, and salt for the crust in a food processor and pulse briefly to mix. Using a spoon, scrape the frozen butter into the processor and pulse until the dough comes together. Press evenly into the bottom of the lined pan, then freeze until firm, about 15 minutes. During this time, preheat the oven to 375 degrees. Bake the crust until golden brown, 18-22 minutes, then let cool on a wire rack.

While the crust cools, first prepare the jam. Stir together the chopped pears, orange juice, and sugar in a medium saucepan over medium-high heat. Bring to a boil and cook until the pears are soft enough to mash, about 7 minutes. Mash with a potato masher or fork, leaving small bits, then continue to cook until there is very little excess liquid to pool if you tilt the pot, approximately another 7 minutes. Remove from the heat, stir in the vanilla, then transfer to a bowl to cool.

While the jam is cooling, make the brown butter filling. In the small saucepan, brown the remaining butter the same way as the first batch. Set aside to cool while you whisk together the egg, egg yolk, sugar, zest, flour, salt, and vanilla in a large bowl. Drizzle in the melted butter, whisking as you pour to prevent the hot butter from cooking the egg. Stir until completely combined.

Pour half of the brown butter filling over the cooled crust, then spoon the pear jam over the filling. Gently spread the remaining brown butter filling over the jam, then bake 35-40 minutes, until the brown butter mixture is a deep golden brown. Cool completely on a wire rack before removing from the pan. Gently peel the foil from the sides of the bars, then cut into squares.

 

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Black and White Puppy Chow and Another Move

I know when the food blogs I follow have 100 paragraphs about what they’ve done that week, I tend to skim straight to the recipe, but I’ve moved again, and it’s going to have an impact on the blog worth mentioning. I’m now in Rawlins, Wyoming, a town nearly 7,000 feet above sea level. This matters for the blog because the lower air pressure at elevation impacts pretty much every type of cooking (3,000-3,500 feet is where the changes start, depending on which source you ask). There are a variety of resources to help one learn to adjust to cooking at higher altitudes, but there’s a decent chance I end up with a bunch of collapsed baked goods and dried out dinners in the next few months. I don’t really know how to deal with this other than to let you guys know it may be coming, and to start off with incredibly foolproof desserts like Puppy Chow and work my way back up to the more interesting foods. The plus side of the move, as far as the blog is concerned, is that I’ve got a lot of various kitchen doodads out of storage for the first time since 2012!

Helloooo pans!

Helloooo pans!

If you’re interested in learning more about the move and what I’m up to in Wyoming, that’s all available over here, but what we’re really here to talk about today is this delightful mess of peanut butter and chocolate! You’ve probably had a version of this at some point, at a scout event or Halloween party, or some other event where handfuls of sugar are totally called for, possibly under the name Muddy Buddies. It’s crunchy, sweet, and kind of fun to make!

IMG_4636Ingredients:

Peanut Butter White Chocolate Puppy Chow:

  • 1 1/2 cups powdered sugar
  • 9 cups Rice Chex cereal
  • 1 cup white chocolate chips
  • 1/2 cup creamy peanut butter
  • 1/4 cup butter
  • 1 teaspoon vanilla extract

Peanut Butter Chocolate Puppy Chow:

  • 1 1/2 cups powdered sugar
  • 9 cups Rice Chex cereal
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup creamy peanut butter
  • 1/4 cup butter
  • 1/4 cup vanilla extract
  • Reese’s Pieces or other peanut butter and chocolate candy, to taste (I used 1 4 ounce box)

If you have two large bowls, you can do a whole lot of the prep up front, and then get both flavors of Puppy Chow made in short order. If you only have one large bowl, you’ll just have to do one at a time with some washing in between.

Line two jelly roll pans with parchment and set aside. Put 1 1/2 cups of powdered sugar in each of two large Ziploc bags and set aside. Pour 9 cups of Chex into each of two large bowls and set aside. Combine the white chocolate chips, 1/2 cup peanut butter, and 1/4 cup butter in a medium sized microwavable bowl, and the semi-sweet chips, 1/2 cup peanut butter, and 1/4 butter in another medium sized microwavable bowl. Put the vanilla somewhere obvious so you don’t forget to include it when the time comes.

IMG_4628Melt one of the chocolate mixtures in the microwave in short bursts, stirring between each until the mixture is smooth.

IMG_4629Stir in 1 teaspoon of vanilla, then pour the mixture over one of the bowls of cereal and stir until evenly coated.

IMG_4630Transfer the coated cereal into one of the Ziplocks. If you don’t have someone to hold the bag open for you, and maybe even if you do, I recommend doing this over the sink or the trash, just in case!

IMG_4631Shut the bag, and shake wake to coat the cereal with the sugar. Pour the coated cereal out onto one lined sheets and spread out. Repeat with the other chocolate mixture and the other cereal, sugar, and pan.

IMG_4633Let both mixtures rest until the chocolate has cooled and solidified, then combine the two, mixing in Reese’s Pieces as desired.

The Reese's sink to the bottom as fast as you try to stir them back up!

The Reese’s sink to the bottom as fast as you try to stir them back up!

It’s about as messy to eat as Cheetos, but once you lick your fingers you’re not left with an incriminating orange stain.

Black and White Puppy Chow

From Your Cup of Cake.

Peanut Butter White Chocolate Puppy Chow:

  • 1 1/2 cups powdered sugar
  • 9 cups Rice Chex cereal
  • 1 cup white chocolate chips
  • 1/2 cup creamy peanut butter
  • 1/4 cup butter
  • 1 teaspoon vanilla extract

Peanut Butter Chocolate Puppy Chow:

  • 1 1/2 cups powdered sugar
  • 9 cups Rice Chex cereal
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup creamy peanut butter
  • 1/4 cup butter
  • 1/4 cup vanilla extract
  • Reese’s Pieces or other peanut butter and chocolate candy, to taste

Line two jelly roll pans with parchment and set aside. Put 1 1/2 cups of powdered sugar in each of two large Ziploc bags and set aside. Pour 9 cups of Chex into each of two large bowls and set aside. Combine the white chocolate chips, 1/2 cup peanut butter, and 1/4 cup butter in a medium sized microwavable bowl, and the semi-sweet chips, 1/2 cup peanut butter, and 1/4 cup butter in another medium sized microwavable bowl.

Melt the white chocolate chip mixture in the microwave in short bursts, stirring between each until the mixture is smooth. Stir in 1 teaspoon of vanilla, then pour the mixture over one of the bowls of cereal and stir until evenly coated. Transfer the coated cereal into one of the Ziplocks, shut the bag, and shake wake to coat the cereal with the sugar. Pour the coated cereal out onto one lined sheets and spread out. Repeat with the semi-sweet chocolate mixture and the other cereal, sugar, and pan.

Let both mixtures rest until the chocolate has cooled and solidified, then combine the two, mixing in Reese’s Pieces as desired.

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