Monday, December 30, 2019

Chocolate-covered Peanut Butter Rice Crispy Bars


Being sick over the Christmas holiday sucks. I'm just gonna say it. I know it could have been worse (I have a cold, not the flu). I tried last week not to feel sorry for myself, but it was challenging at times. My sister-in-law was sick too, but she had it worse – bronchitis with a terrible cough. Late Monday afternoon, while at work, I started feeling really cold and my throat was scratchy. Then I woke up Christmas eve day and knew I was sick. Not wanting to infect anyone else, and with two of us sick, the family decided to cancel our plans for Christmas brunch at our house. I wasn't able to attend church, either, which bummed me out (I love our Christmas service and the singing of carols). I continued to feel kinda crummy the rest of the week until Saturday, when I began to feel less crummy. I'm happy to say that today, Monday, I feel pretty darn good! And I'm still on vacation until Thursday, so I have time to do some of the things I love, like creating new blog posts!

I did push myself to do some cooking last week. I made an interesting tomato, chickpea & coconut soup that I found on the Love & Lemons website – I highly recommend it. On Saturday, I made a curry with sweet potatoes, green beans and turkey. I'll be posting that recipe on the blog soon. It's excellent!

Wanting to get in some holiday baking, I chose these very yummy chocolate-covered peanut butter rice crispy bars. I found the recipe on the blog Half Baked Harvest. I read the reviews after I made the bars (I know, that's backwards) ... and like many others' results, my bars came out crumbly. Not too bad, but definitely a little messy to eat. That's okay, though, because the bars are so finger-licking good, my husband and I don't mind a little mess. I'm more of a chocolate fan than Paul is. He said last night he thinks these bars would be great without the chocolate on top. I think the chocolate is what holds them together.


A couple of notes:
  • The recipe calls for brown rice krispies (cereal). I used regular, inexpensive, store-brand crispy rice cereal.
  • The recipe calls for 8 to 12 ounces of semi-sweet or dark chocolate, melted. I used semi-sweet chocolate chips, and weighed out 10 ounces using my handy kitchen scale. Once I got to the step where you pour the chocolate over the cereal mixture, I realized more chocolate was needed. So I quickly melted more chips but didn't measure. I'd use 12 ounces to be safe. 
  • When I began to "spread" the melted chocolate over the cereal mixture, that's when the panic set it. Bits of cereal separated from the bars (which I had firmly pressed into the pan as instructed) and incorporated into the chocolate. There was nothing I could think of to prevent this. Next time, I will thoroughly chill the cereal mixture before pouring/spreading the melted chocolate over. That may help.
  • I topped the bars with Snyder's of Hanover gluten-free mini pretzels. This makes the recipe gluten free. You can use regular pretzels, or omit them.
  • I haven't noticed any difference in how the bars hold together whether stored in the fridge or on the counter.
You can find the recipe at Half Baked Harvest. I suggest giving them a try. Let me know if you do.

Thank you, as always, for visiting My Little Bungalow. I hope you have a very happy, safe and healthy New Year! See you in 2020.

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