|Snacks & a kiss tree!|
As for the two recipes I am sharing today, the Rice Krispies and Sangria, they turned out excellent. I don't really like white chocolate, but mixing it with peanut butter made me not even notice. The one thing I would change in the future is to make the chocolate/peanut butter mixture larger. The bars were really crumbly and needed more of the mixture to bind them together. I would say don't double it but 1 1/2 times it. The sangria was a huge hit and much sweeter than I expected. I "doubled" the recipe, but somethings were not quite double. The pomegranate seeds at the bottom are so yummy and the simple syrup makes gives it the perfect spice.
|Picture from K|
(approximately 35 1 1/2" x 1 1/2" bars)
- 3½ cups Rice Krispies cereal
- 1 cup dry roasted peanuts, chopped
- 1 cup small pretzel sticks, broken up
- 1/3 cup smooth peanut butter (addition 1 tbsp for topping)
- 6 ounces white chocolate chips, melted (addition 1-2 oz for topping)
- Place cereal, peanuts and pretzels into a large mixing bowl and gently toss together.
- In another bowl stir together the peanut butter and melted chocolate until smooth.
- Pour the peanut butter mixture over the cereal mixture and fold together until well coated.
- Pat into a parchment paper lined 13 x 9 inch pan. mounds of the mixture onto a parchment lined baking sheet.
- Mix the addition melted chocolate chips and peanut butter together in a small bowl. Splash over bars like Jackson Pollock. Add sprinkles.
- Place in the refrigerator for 1 to 2 hours to allow the treats to set quicker.
- Once the chocolate/peanut butter has set carefully peel the treats from the sheet of parchment cut into bars for sharing.
(about 16 servings)
- 1 1/3 cup sugar
- 1/1/3 cup water
- 4 cinnamon sticks
- 6 star anise
- 6 cardamom pods, lightly crushed
- 1 (1.5l, magnum) bottle pinot grigio
- 4 clementines, thinly sliced
- 4 tablespoons light brown sugar
- 10 oz cup pomegranate seeds
- Place sugar, water, cinnamon sticks, star anise and cardamom pods into a small saucepan, stir and simmer until the sugar has dissolved.
- Remove from heat and allow the mixture to cool to room temperature.
- While the spice simple syrup cools, spread tangerine slices onto a baking sheet and sprinkle the tops with a small amount of brown sugar.
- Place the baking sheet under a broiler for 2 to 3 minutes to caramelize slices.
- Place the orange slices and pomegranate seeds into a large pitcher.
- Pour the wine over the fruit and strain the simple syrup into the pitcher- save the cinnamon sticks and star anise. Stir until well combined.
- Add back cinnamon and star anise as garnish.
- Place the sangria in the refrigerator and allow to chill for at least an hour.
|Isn't it pretty?|