Crispy 'Nests' with Grape 'Eggs'

I didn't even think of putting this on the blog, but when I told one of my besties about them she said, YOU HAVE TO BLOG THAT!  This tasty treat turned out cuter and tastier than I could have imagined, and were the perfect treat for little kindergarteners learning about birds! 

Here's what I did:

Simple, simple...follow any ol' recipe for rice crispy treats EXCEPT sub 1 cup of golden graham cereal and 1 cup pretzel sticks for 2 of the cups of rice cereal.  If you aren't making these into nests, transfer the mix to a buttered 9x13 pan and watch the bars quickly disappear.  If nests are on the agenda, use a large scoop to portion out the sticky mix onto parchment paper.  I then put a bit of coconut oil on a standard tablespoon and formed the nests.  Nests are organic matter, so remind yourself of that if a few look like they belong in the HOT MESS column.

 Little nests.  I transferred them to a lidded container for transport to kindergarten.
Sending the washed and dried grapes in a separatecontainer to be added at snack time. 

Of course these will be a perfect spring treat, to switch up for the old

chow mein bird nests we all devour around Easter time!  

Kid and Parent approved in taste and appearance, FYI!

xo.

Rice Crispy S'more Bars!

 

 

Oh YUM!  All the goodness of a s'more, 

folded into a rice crispy treat!

What you need:

1 bag + 3 additional cups mini marshmallows

1 stick of butter
9 cups crispy rice cereal

5 cups Golden Grahams (don't buy generic on this one, 

I find they actually taste generic!) 

3/4 cup semi-sweet chocolate chips

1/2 tsp sea salt

buttered 9x13 pan

 

 In a large stock melt, over medium heat, melt the butter

 and the marshmallows (reserving 1 cup of the marshmallows

for a bit later) stir in the sea salt.  Once melted add the 2 types 

of cereal. Once cereal is coated, fold in the reserved cup of 

marshmallows and the semi-sweet chocolate chips.

 Press the mixture into a buttered 9x13 pan 

(I butter the back of a spatula to press)

 

 Yum Yum Yum!  I made these for the made up

holiday 'National S'mores Day'! We were so 

excited to celebrate, with these tasty treats!

  I mean you could basically call these breakfast bars!

Enjoy!

Toffee Pretzel Crunch. Oh My!

I was making care packages this week to send off and deliver locally

as several friends needing the TLC of homemade treats.

I was thinking how tasty it would be to dip pretzel rods in toffee, but

then at a little Oprah light bulb moment and decided on this...

you can thank me later.

What you need to make this ridiculous treat:

3 1/2-4 cups Pretzel Crisps

2 sticks unsalted butter

1 cup packed brown sugar

1/4 tsp sea salt

1 1/2 cups semi sweet chocolate chips

Line a large jelly roll pan* with aluminum foil, and then thinly coat the foil

with butter (I just gently rub one of the sticks used in the recipe along the 

foiled surfaces. You will not use much) then place a layer of Pretzel Crisps 

along the bottom of the buttered pan.  I break up some of the crisps. Don't 

worry if the crisps are overlapping. 

* a jelly roll pan is smaller than a sheet pan, but larger than a 9x13 pan.

 In a saucepan over medium/high heat, begin melting the butter, brown sugar and salt.

 This is one pot you want to watch boil.  Continue stirring as the sauce boils 

and thickens.  Watch that it doesn't burn.  I stir at boil for a couple minutes.

Pour the boiling sauce evenly over the pretzel crisps.  

Place pan in a 425 degree oven.

The sauce will thicken in the oven. After 4 minutes I pulled the bubbling concoction 

out of the oven.  Check at 4 minutes. If it isn't super bubbly and darker in color, 

put it back in for 1 additional minute.

 Immediately sprinkle the semi sweet chocolate chips evenly 

over the toffee pretzels. 

The heat of the pan will quickly melt the chocolate chips.  If you

find that they aren't melting, pop the pan back into the cooling oven for 

1 minute and the chocolate will be ready to spread with a knife.

After the chocolate chips are evenly spread across the top of the toffee,

pop the pan in the freezer to set up for 30 minutes.

 After setting in the freezer, I pull the brick of toffee from the foil,

double checking that all foil pulled away, then use my hands to 

break into chunks.  I store in the refrigerator in a sealed container.

It packages up nicely, in boxes, to drop with friends and neighbors.

I buy bulk food safe boxes on the Internet.

Enjoy!!!

Caramel Coated PIRATE'S BOOTY

ArrrrrrMazing!

Place 9 cups of Aged White Cheddar Pirate's Booty in a roasting pan
 (or split on two sheet trays, if you do not have a roasting pan).

 In a large saucepan, over medium heat, combine:
3/4 cup butter
1 cup brown sugar (lightly packed)
2/3 cup light corn syrup
1 tsp sea salt

Heat until the butter has melted and the sugar has dissolved.

 

Keep the saucepan on the heat, and quickly stir in 1 tsp baking soda.

Making sure all bits of baking soda are fully stirred in.

 The baking soda will really make the sauce bubbly, this is why you

must use a large sauce pan.  

 Pour the hot caramel over the Pirate's Booty

 

Toss the Booty, until each piece is coated.  Pop in a 250 degree, 

preheated oven, and bake for 40 minutes (removing pan every 10

minutes to stir)

 Place a large piece of parchment paper* on the counter, and pour the

caramel-coated-puffs-of-heaven out, pulling apart big chunks, as they 

will harden up while resting on the parchment.  

Once cool, store in an air tight container or bag.

This stuff will certainly please a crowd! 

* PARCHMENT PAPER IS NOT THE SAME AS WAX PAPER*