Cheerio Treats

Cheerio Treats (From here)

Notes: I liked these, but I love Cheerios....so...

1 c. sugar
1 c. corn syrup
1 c. creamy peanut butter
1 tsp. vanilla
5 cups Cheerios

In a large sauce pan, combine sugar and corn syrup. Bring to boil over medium heat.

Allow mixture to boil for 1 minute and remove from heat.

Add peanut butter and vanilla until smooth.

Add Cheerios and mix until coated. I would maybe consider adding in chocolate chips or something along those lines as well too.

Drop mixture by the spoonful onto waxed paper and allow to cool -- I would probably go parchment over wax.

Frosty Peanut Butter Cups

Frosty Peanut Butter Cups (from Taste of Home)

Note: Brandon loved these! Very light and refreshing. Made these again with Chocolate putting. Also delicious according to Brandon. I think it'd be fun to make a lemon pudding with cream cheese instead of peanut butter.

1 c. reduced fat graham cracker crumbs (didn't use reduced fat) (about 5 whole crackers)
2 tablespoons reduced fat spreadable margarine
(the above are for the crust, and B made the crust based on the directions on the graham cracker crumbs)
1 c. cold 1% milk
1/2 c. peanut butter
1 package (3.4 oz) instant vanilla pudding mix
2 cups whipped topping

In a small bowl, combine cracker crumbs and margarine. Press about 1 tablespoon into 12 paper-lined muffin cups.

In a large bowl, whisk milk and peanut butter until blended. Whisk in pudding mix until smooth. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Spoon into coups. Freeze until firm. Remove from muffin pan and transfer to freezer bags. May be frozen for up to 2 months.

Peanut Butter Bars

Peanut Butter Bars (from here)

Note: These are Brandon's favorite.

1 cup butter
2 cups graham cracker crumbs
2 cups confectioners sugar
1 cup peanut butter
1 1/2 cups semisweet chocolate chips
4 tbsp peanut butter

In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of a 9x13 inch pan.

Melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least 1 hour before cutting into squares.

Peanut Butter Melt Away's

Peanut Butter Melt Away's from Brielle Kennington

Note: Haven't made these, but they taste really good and are really easy to make.

1 lb bag vanilla melting chocolate
1 lb bag milk chocolate melting chocolate
1 cup peanut butter 

In a large bowl combine melting chocolate. Put in the microwave for 1
min and stir. Continue to put it in the microwave at 1 minute
intervals, stirring each time until the chocolate is completely melted
and blended together. Then add one cup of peanut butter. If you are
having trouble mixing in the peanut butter put it in the microwave an
additional 30 seconds and mix until well blended. Then pour the
mixture into a wax paper lined pan or baking dish with sides. Put it
in the fridge to cool and then leave it on the counter once hard
before cutting or it is very hard to cut. You can also cut out shapes
with a cookie cutter! 

Poppy Chow

Poppy Chow (Pictures here and recipe here.)

Notes: I am definitely going to be trying this for holiday gifts I think...

* 9 cups Air-Popped Popcorn
* 1 cup Semi-Sweet Chocolate Chips
* ½ cups Natural Peanut Butter
* ¼ cups Butter (1/2 Stick)
* 1 teaspoon Vanilla Extract
* 1-½ cup Powdered Sugar

In microwave or double boiler, melt chocolate, peanut butter, and butter until melted. Stir in vanilla. Place the popped popcorn* in a large bowl and pour the chocolate mixture over all. Stir until evenly coated. Add the powdered sugar and stir until each piece is covered. Spread out on cookie sheets to set the chocolate. Try not to eat the whole batch immediately. If you have any leftover, store in an airtight container.

*Be sure to first remove any unpopped kernels from the popcorn! We don’t want any broken teeth!

Peanut Butter Bars

1 cup butter or margarine, melted
2 cups graham cracker crumbs
2 cups confectioners' sugar
1 cup peanut butter
1 1/2 cups semisweet chocolate chips
4 tablespoons peanut butter

1. In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.

2. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.