Meyer Lemon Squares

I live in the country, far from the nearest major city. Our grocery store is well stocked but they don't often carry the "fancy" stuff. You won't find micro-greens, truffles or crown roasts there, at least not on a regular basis. Every now and then though I'll pop in for milk and see something out of the ordinary. Something I have always wanted to cook with or try. A couple weeks ago that item was Meyer Lemons. A whole display of them greeted me as I walked in the door. Without even thinking I grabbed a bag and almost danced through the store to the chip aisle (the reason I was there, of course). I had NO idea what I wanted to make, but never having even tried a Meyer Lemon before I wasn't about to let the opportunity pass me by!

They sat in my fridge for a few days as I scoured the internet and quizzed my twitter pals on what they would make. I almost made lemonade just to enjoy the flavour unadulterated, but then decided they deserved a more complex fate. I went to my stash of grandma's cookbooks and found a recipe for lemon squares that sounded perfect. A light shortbread crust with a layer of silky lemon curd using both the juice and grated rind, what better way to showcase the sweet-tart taste of a Meyer Lemon?

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Meyer Lemon Squares

1/4 cup icing sugar

1/2 cup butter, softened

1 cup flour

1/2 tsp salt

2 eggs

1 cup white sugar

2 1/2 Tbsp flour

3 Tbsp Meyer Lemon Juice

1 Tbsp grated Meyer Lemon rind

Instructions: 

1. Mix the first four ingredients together until crumbly. Press into the bottom of a greased 8" x 8" cake pan and bake for 350˚F for 20 minutes.

2. Grate the lemon rind and then squeeze and strain the lemon juice.

3. Mix the remaining ingredients in a bowl and pour over the baked base. Return the pan to the oven and bake for 20 more minutes. Do not brown!

4. Cool and sprinkle icing sugar over the top and cut into squares.

I just discovered that Meyer Lemons have a season, which is quickly coming to a close. Grab yourself a bag of these yummy beauties and give this a try. If you're like me and can't get your hands on Meyer Lemons (usually!) you can certainly use regular lemons, I would just add a little squeeze of Mandarin Orange juice in addition to the lemon juice to try to mimic the slightly sweeter Meyer Lemon flavour.

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No Bake Chocolate Peanut Butter Oatmeal Squares

Well, it happened. My stubbornness reared it's ugly head. We got the flu. I have never vaccinated the kids or myself against the flu cause I believe that our bodies need to fight viruses to stay strong. My beliefs were tested, if not shaken, when one by one everyone in our house was taken down by influenza. The 4 year old was the first, she probably brought it home from that bacteria pit of a kindergarten class she's in (grrr!), followed by our 2 year old, then myself, my husband and finally, the baby. It was a hellish month. All this to say, sorry it's been a while since I posted!

When I was feeling better, and just before the baby got sick, I realized I had lost 9lbs and needed to remedy it right away (cause I don't have 9lbs to lose or anything, gah). I was on an oatmeal kick and figured if I made something with oatmeal at least it would have some nutritional value... right? Just nod your head yes. Thank you!

I put "oatmeal peanut butter cookies" into the search field at allrecipes.com and came up with this square recipe (not a cookie, but I wasn't terribly picky, just hungry!). Oats, peanut butter, chocolate, and best of all, no baking required!

I love the oatmeal/peanut butter combination, and the contrast of the crunchy oat crumble and the smooth chocolate. Keep them in the fridge for a firmer treat or leave out if you like them soft. And FYI, they're great with a cup of coffee after a long night of temperature taking and hair holding.

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No Bake Chocolate Peanut Butter Oatmeal Squares taken from allrecipes.com

1 c butter
1/2 c packed brown sugar
1 tsp vanilla extract
3 c quick cooking oats
1 c semisweet chocolate chips
1/2 c peanut butter

Instructions:

1. Grease a 9x9" square pan.
2. Melt butter in large saucepan over medium heat.
3. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended.
4. Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping.
5. Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth.
6. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon.
7. Crumble the remaining oat mixture over the chocolate layer, pressing in gently.
8. Cover, and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.

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enjoy,

Smartie Bars

I'm on a candy (bar) theme this week it seems (have you seen my Toblerone Shortbread and Snicker Squares?) and I'm okay with that. I have a pantry full of those little boxes of Smarties left over from Halloween (my weirdo kids have decided they don't like Smarties anymore) and they were driving me nuts. So I googled "Smarties" and came across this recipe from Chelsea Sugar.

The recipe is like a chocolate macaroon cookie topped with more chocolate and smarties. Uh... yum! The bottom is soft and coconutty (oh yeah, I'm trademarking that one) and the top is chocolatey and crunchy. The perfect balance.

It's festive looking and appeals to kids and adults alike... I'll bet even Santa would love them!

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Smartie Bars adapted from Chelsea Sugar

1/2 c. butter
1/2 c. light brown sugar, firmly packed
1 egg, beaten
1 c. shredded coconut
3/4 c. flour
2 tbsp cocoa
1/2 tsp baking powder
1 c. chocolate chips
2 packs Smarties (50g each)

1. Preheat oven to 350˚F. Line an 8" x 8" pan with waxed paper.
2. Melt the butter in a medium saucepan over a low heat. Add the brown sugar and mix until smooth. Take off the heat and cool for 5 min.
3. Stir in egg and coconut.
4. Sift the flour, cocoa and baking powder together and stir into the mixture. Mix thoroughly. Pour into the pan and spread evenly.
5. Bake for 15-17 min or until just firm when touched in the centre. Remove from the oven.
6. Sprinkle the chocolate chips evenly over the top. Return to the oven for 2 minutes. Remove from the oven and sprinkle the Smarties over the chocolate, then press down lightly with the back of a spoon*. Return to the oven for 5 min. Place the pan on a rack to cool. When cold, cut into squares.

* Make sure you press down all the smarties into the melted chocolate otherwise they'll fall off when you cut the squares.

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enjoy!

Snicker Squares

Nougat. Say it with me, Noooooougat. It's a funny word. I've never really given it much thought either. Caramel, I enjoy. Chocolate, I obsess over. But Nougat? Meh. Ranks up there with eating soda crackers or watching football in my books (What are "things I don't usually enjoy doing unless necessary" Alex?").

But then I came across a recipe that changed my opinion, dare I say my life (Praise Nougat!) and now I will share with you my new love. Home made Nougat! Oh. Mah. Gawd. Nougat in commercially prepared chocolate bars, or candy bars if you will, tends to be chewy, and sometimes hard. Home made nougat is the stuff angels sing of. It's fluffy and rich and melts on your tongue. (is it getting hot in here or is it just me?) This recipe very closely rips off pays homage to a very popular chocolate bar that is totally satisfying (hee hee!).

You must try the Nougat. Just try not to eat the whole pan yourself, I'm pretty sure nougat isn't low-fat...


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Snicker Squares adapted from Taste of Home Best Holiday Recipes 2009 edition

Base layer:
1 c. milk chocolate chips (I used 1/2 chips, 1/2 PC Mini Fudge Melts)
1/2 c. butterscotch chips
1/2 c. creamy peanut butter

Nougat:
1/4 c. butter
1 c. sugar
1/4 c. evaporated milk
1 1/2 c. marshmallow fluff (if you buy Kraft it's the whole jar)
1/4 c. creamy peanut butter
1 tsp vanilla extract
1 1/2 c. chopped salted peanuts

Caramel layer:
1 package (14oz) caramels
1/3 c. heavy cream

Top layer:
1 c. milk chocolate chips (I used 1/2 chips, 1/2 PC Mini Fudge Melts again)
1/4 c. butterscotch chips
1/4 c. creamy peanut butter

Instructions:

1. Spray a 9" x 13" pan with cooking spray (or grease with butter).
2. In a double boiler, melt the chocolate chips, butterscotch chips and peanut butter together.
3. Spread the melted chips and peanut butter mixture over the bottom of our pan and refrigerate until set.
4. For the filling, in a sauce pan, melt the butter over medium heat. Add the sugar and the milk and bring to a gentle boil.
5. Reduce heat to medium-low and stir for 5 minutes. Remove from the heat and stir in the marshmallow fluff, peanut butter and vanilla. Add peanuts and stir to incorporate.
6. Spread nougat over chocolate base and refrigerate until set.
7. For the caramel layer, in a double boiler, combine cream and caramels and melt until creamy and smooth. Spread caramel over nougat layer and refrigerate until set.
8. For top layer, in a double boiler, melt the chocolate chips, butterscotch chips and peanut butter together. Spread over caramel layer and refrigerate for at least 4 hours.
9. When ready to serve, remove from the fridge and allow to warm up for 10-15 minutes. Cut and serve immediately. Store in the refrigerator.

It's a lot of steps but totally worth it!

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enjoy!

Chocolate Toffee Coconut Squares

I'm not a huge fan of coconut. I'll have a small slice of coconut cream pie once or twice a year but other than I tend to avoid it. Until now. The past week I've been CRAVING coconut. I've actually toyed with the idea of buying a coconut and just going to town on that sucker while I watch TV after the kids go to bed.

Being too lazy to venture out to the store last night, I raided the pantry to satisfy my crazy pregnancy craving. I found 2 cups of shredded coconut and went hunting for a recipe. I found a recipe on allrecipes.com that was a layered bar with a graham crust, creamy coconut filling and a chocolate coating. In getting the ingredients out of the cupboard I found an open, half-empty bag of toffee pieces and decided to use them up too.

Can I just say, even if you're not a coconut fan, these are a must try! The coconut/toffee/chocolate combination is just beyond yummy. I had a total foodgasm when I tried them! Just look at that filling... heaven!

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Chocolate Toffee Coconut Squares

2 c. graham cracker crumbs
1/4 c. white sugar
1/2 cup melted butter
1 (14 ounce) can sweetened condensed milk
2 c. flaked coconut
1 tsp. vanilla
2/3 c. toffee pieces
2 c. semisweet chocolate chips, melted

Instructions:

1. Combine the graham cracker crumbs, sugar and melted butter and press into a 9 x13 pan. I actually used a 9 x 9 cause I didn't check the recipe. They turned out great, just thicker!
2. Bake the crumb crust for 15 minutes in a preheated 350˚F oven.
3. Combine the condensed milk, coconut and vanilla and spread mixture over the cooked graham crust.
4. Bake for another 15 minutes.
5. In the last 2 minutes of cooking time sprinkle the top with the toffee pieces and the chocolate chips.
6. When you remove the squares from the oven use a spatula to spread out the melted chocolate chips.
7. Allow to cool for 15 minutes and then put in the fridge for 20 minutes or until set.

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enjoy!

The Great Recipe Exchange: Caramel Almond Dream Bars & Toblerone Shortbread

Caramel Almond Dream Bars

A few weeks ago @maggiesavage sent me a message asking me if we'd like to do a recipe exchange and then blog about our results. I thought about it for about 2 seconds and said "sure!". Then I found out that Maggie cooks and bakes gluten free and vegan on her blog She let them eat Cake! What I know about vegan and gluten-free baking could fit in a shot glass, but I like a challenge. Maggie suggested that I would re-glutenize her recipe and she would de-glutenize mine. Easy enough right?

I had no idea what some of her ingredients were! After asking Maggie a bunch of questions and hitting Google pretty hard I figured out what all the ingredients did in the recipe and proceeded to replace them with their gluten-laden counterparts.

What I got was a wonderful, delicate shortbread topped with ooey gooey caramel and toasted almonds. Deeee-lish!

Caramel Almond Dream Bars original recipe by Maggie Savage

For the base:
1 c. butter, softened
½ c. sugar
1 tsp vanilla
1 1/3 c. all purpose flour
2/3 c. ground almonds
¼ tsp sea salt
½ tsp cinnamon

For the Caramel:
¾ c. milk
¾ c. sugar
1/3 c. clear corn syrup
1 tbsp cornstarch
1 tbsp hot water
2 tbsp butter

Instructions:

1. Preheat the oven to 335˚F and grease an 8x8 pan.
2. Toast the sliced almonds on a cookie sheet.
3. In a large bowl beat the butter and sugar until whipped. Add the vanilla and mix well.
4. In a separate bowl, mix the flour, ground almonds, sea salt, and cinnamon until combined.
5. Gradually add the dry ingredients to the wet ingredients. Mix until just combined.
6. Spread into prepared pan and bake for 35-40 minutes until edges start to get golden brown.
7. While your base is baking, prepare your caramel.
8. Place milk, sugar, and corn syrup in a saucepan and whisk to combine.
9. Cook on medium heat, whisking regularly, for 3 minutes.
10. In a small bowl, dissolve cornstarch into the hot water water and add to the saucepan.
11. Cook this mixture until it thickens (stirring constantly) for approximately 20 minutes. You want your caramel to be a little bit runny.
12. Remove from heat and add butter.
13. Pour slightly cooled caramel on top of your base.
14. Sprinkle with toasted almonds.




I sent Maggie my Toblerone Shortbread recipe. I will be posting the original recipe below and Maggie will be posting her gluten-free version on her blog, be sure to head on over and check out what she came up with!

This shortbread is light and buttery with chunks of my favourite holiday treat, Toblerone bar, running through it. What's not to love?

Tolerone Shortbread

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Toberlone Shortbread original version

3/4 c. unsalted butter, softened
1/2 c. icing (powdered) sugar
1/2 tsp. vanilla
1/4 tsp. salt
1 1/4 c. all purpose flour
3/4 c. coarsely chopped Toblerone bar

1. Preheat oven to 300˚F.
2. In a medium sized bowl using an electric mixer, beat butter until smooth.
3. Gradually beat in sugar until light and fluffy.
4. Add vanilla and salt until combined.
5. Using a wooden spoon, stir in flour just until mixed.
6. Stir in 1/4 c. of the chopped Toblerone.
7. Scrape dough into an ungreased 8"x8" pan.
8. Lightly flour your fingers and pat mixture to an even thickness.
9. Using a fork, lightly prick dough every inch.
10. Bake in lower third of the oven until edges are deep golden and centre is lightly golden, 30-40 minutes.
11. Using a serrated knife, cut into fingers, squares or diamonds.
12. Melt the remaining Toblerone and dip 1/2 of each cookie into the melted chocolate and place on a rack to cool.
13. Store in an airtight container, in a cool place or the refrigerator, for up to 2 weeks.

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Enjoy,

Amanda

Orgasmic Mars Bar Fudge

I heart sugar. For me there is no substitute. So when I find a way to add MORE sugar to something that is already basically pure sugar, I'm all over that like.... sugar on sugar! The Orgasmic Caramilk Fudge I (and some of you) have made before is one of the tastiest fudge recipes I've ever come across, so naturally I felt the need to mess with it.

I stood in front of a very large candy display and pondered which delicious chocolate bar would be improved by surrounding it in a delicate creamy-fudge layer. After several minutes of hmm-ing and haw-ing the Mars bar screamed out "pick me! pick me! I want to be wrapped in fudge! oh pleeeeease pick me!". So I scooped up 8 bars and ran like the dickens back to my kitchen. I adjusted some other flavours and voilà, a whole new fudge to make you scream out "Yes! Yes! Yesssssss!"

Orgasmic Mars Bar Fudge

2 c. packed brown sugar
1 can condensed milk
3/4 c. butter
1 c. icing sugar
1 tbsp. vanilla
1 tsp. cinnamon
8 Mars bars
2 squares semi-sweet Baker's Chocolate, melted

Instructions:

1. Microwave sugar, milk and butter for 8-9 minutes, stirring every 2 minutes.
2. Add icing sugar, vanilla and cinnamon and mix with a hand mixer for 4 minutes.
3. Be quick for next step, as mix hardens. Place 1/2 of the mixture into a well greased 8x8 pan.
4. Lay the Mars bars out to cover the fudge mixture
5. Pour the rest of the mixture on top and smooth with a spatula
6. Using spoon or piping bag (a Ziploc bag with the corner snipped works well too) drizzle the top with melted chocolate.

Set aside 30 minutes.

Enjoy!

Amanda

(Orgasmic) Caramilk Fudge

My favourite chocolate bar of all time, hands down, is Cadbury's Caramilk Bar. I've enjoyed other bars, even loved some of them, but I always come back to the amazing milk chocolate & caramel combination that is Caramilk. I used to get one everyday after school in middle school on my way home from the bus. I can honestly say the majority of my babysitting funds in seventh grade went to the corner store.

I have no recollection as to how I stumbled upon this recipe, but I know I found it in a chatroom for wedding planning. This super easy microwave fudge will blow your mind. I am not even a fudge fan but I really have to restrain myself from lapsing into a sugar-coma with this stuff.

Try it and tell me it doesn't live up to it's name.
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(Orgasmic) Caramilk Fudge

2 c. packed brown sugar
1 can condensed milk
3/4 c. butter
1 c. icing sugar
1 tsp. vanilla
6 caramilk bars

1. Microwave sugar, milk and butter for 8-9 minutes, stirring every 2 minutes
2. Add icing sugar and vanilla and mix with a hand mixer for 4 minutes
3. Be quick for next step, as mix hardens. Place 1/2 of the mixture into a well greased 8x8 pan
4. Lay the caramilk bars out to cover the fudge mixture
5. Pour the rest of the mixture on top and smooth with a spatula

Set aside 30 minutes.

I suggest you cut this in pretty small pieces, it's is very sweet but totally yummy!

enjoy,
Amanda

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S'mores Cookie Bars

I have already professed my love for all things S'mores in my very first blog post so it should come as no surprise that I'm at it again. My mom, aunt and cousin were visiting last week and we had some chocolate fondue one night that turned into traditional S'mores (well, as traditional as they get out of the microwave). My nephew saw pictures and was quite peeved he missed out so I went on the hunt for a treat for him that would deliver all that s'mores deliciousness.

A quick google search led me to Baked Perfection and an amazing baked version of a S'more. Warm and chocolately and incredibly gooey, these are everything a S'more should be... minus the campfire songs and spooky stories.

Please excuse the poor presentation, I literally had to shoot these hot out of the oven as they were disappearing pretty fast, only 3 lasted the night and those were gone in the wee light of morning!

the pan about 10 minutes out of the oven!

S'more Cookie Bars taken from Baked Perfection

1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs (approximately 7 full graham crackers)
1 tsp baking powder
1/4 tsp salt
2 super-sized (5 oz.) dark chocolate bars (e.g. Hershey’s)
1 1/2 cups Kraft marshmallow creme/fluff (not melted marshmallows)

Preheat oven to 350°F. Grease an 8-inch square baking pan.

In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla.
In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. Two 5 oz. Hershey’s bars (or 4 regular sized ones) should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread marshmallow fluff evenly over the chocolate layer.

Place remaining dough in a single layer on top of the fluff. This is most easily done by putting the second half of the dough in a gallon size freezer bag. Use your palms to flatten it out, and then use scissors to cut down both long sides of the bag, so it will open up book-style. Open it up carefully, and the dough will stick on one side of the bag. Then place the bag, dough side down, on the other three layers. From there peel the bag up ad spread the dough where it is uneven.

Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars

Makes 16 cookie bars.

Rocky Road Brownies

My mom buys the same woman's magazine weekly, and has for years. When I was about 14 I saw an ad for Baker's Chocolate that had me ripping the page out and stuffing into my mom's recipe binder in hopes I'd make it one day (mom was never much of a baker). The recipe was for Rocky Road Brownies. A rich fudgey brownie with nuts and topped with roasted miniature marshmallows and chocolate drizzle. I made them once and loved them!

A few days ago I stumbled upon the ad tucked into an old folder with my gazillion recipe books and I knew it was time to make these again. My memory of these hadn't faded, they were just as good the second time as the first. I sent them into work with my hubby and his co-workers loved them too. Give them a try and let me know if you think they're the yummiest brownies ever!

Baker's Best Fudgey Rocky Road Brownies

4 squares Baker's semi-sweet chocolate
1/3 c. butter
2/3 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp salt
2 eggs
1 c. sugar
1 tsp. vanilla
1/2 c. chopped almonds
2 c. miniature marshmallows
1 square Baker's semi-sweet chocolate

Instructions:

1. Melt 4 squares chocolate with butter over hot water, and cool.
2. Sift together flour, baking powder and salt.
3. Beat eggs and blend in sugar, chocolate/butter mixture and vanilla.
4. Stir in flour mixture.
5. Fold in nuts.
6. Spread into greased and floured 8 x 8 inch pan and bake at 350ºF for 25 minutes or until brownies pull away from the sides.
7. Sprinkle warm brownies wit marshmallows and broil under pre-heated broiler until golden brown.
8. Drizzle with 1 square melted chocolate. Let cool and cut with wet knife.

* Please excuse my pictures not doing the brownie justice, I was too eager to try one and cut them while still hot. They were delicious though!

Creamy Raspberry Squares

It was a hot spring-almost-summer day and I woke up with a craving for raspberries. I had raspberry jam on toast for breakfast, some frozen raspberries stirred into vanilla yogurt for a snack and I'd even popped a few fresh ones in my mouth throughout the day. Nothing says summer's here like berries! When my husband told me my in-laws were coming for dinner I went looking for a raspberry dessert and found this in a copy of "What's Cooking", the Kraft magazine.

Cool whip, graham crumbs, cream cheese, jell-o and frozen raspberries come together to make a not-too-sweet, cool, fruity dessert that's great for after a BBQ on a hot day. My in-laws liked it so much they took 2 tupperware containers of it home!


Creamy Raspberry Squares from Kraft What's Cooking

2 c. graham crumbs
1/2 c. margarine or butter, melted
1/2 tsp. ground cinnamon
1 pkg. Philadelphia cream cheese, softened
1/4 c. icing sugar
3 c. Light Cool Whip, thawed
1 c. boiling water
2 pkg. sugar free Raspberry Jell-O
3 c. frozen raspberries

Instructions:

1. Mix together crumbs, cinnamon and melted margarine/butter.
2. Reserve 2 tbsp. Press remainder into a 13" x 9" pan.
3. Beat cream cheese and sugar until fluffy and then fold in 1 c. Cool Whip.
4. Spread mixture onto crust and refrigerate.
5. Add boiling water to Jell-O powder and stir for 2 minutes.
6. Add berries to Jell-O and stir until slightly thickened.
7. Pour over cream cheese mixture layer. Refrigerate 30 minutes.
8. Cover with remaining Cool Whip and reserved crumb mixture. Refrigerate 3 hours or until firm.

Caramel Bars

My third favourite flavour combination, after chocolate and peanut butter, and chocolate and mint, is chocolate and caramel. I love the rich buttery flavour of caramel, and the smell reminds me of my grandma's kitchen. I read the ingredients for this recipe and decided I had to try it. Oatmeal, caramel, chocolate, what's not to love?

The original recipe called for chopped walnuts but since my husband will be taking most of these into work, as he does with all my baking, I thought I would leave them out in case there are any allergies. I don't think it hurts the taste at all. I gobbled down 3 of these wonderfully rich bars while photographing them and I have to say they were pretty darn tasty, although I think next time I make them I'm going to double the chocolate chips but that's just cause I'm a chocolate junkie.


Caramel Bars adapted from allrecipes.com

50 individually wrapped caramels, unwrapped
7 tbsp heavy cream
1 c. all-purpose flour
1 c. rolled oats
3/4 c. brown sugar
1/2 tsp baking soda
1/4 tsp salt
3/4 c. butter, melted
1/2 c. semisweet chocolate chips
1/2 c. chopped walnuts (optional)

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over low heat, melt together the caramels and heavy cream, stirring occasionally until smooth.
2. In a medium bowl, stir together the flour, oats, brown sugar, baking soda and salt.
3. Stir in the melted butter until well blended.
4. Press Half of the mixture into the bottom of a 8x8 inch baking pan. Reserve the rest.
5. Bake the crust for 8 minutes in the preheated oven.
6. Remove and sprinkle with chocolate chips (and walnuts).
7. Pour the caramel mixture over the top and then crumble the remaining crust mixture over everything.
8. Return to the oven and bake for an additional 12 minutes, or until the top is lightly toasted.
Cut into squares while it is still warm.

S'mores Indoors!

I was out walking with the girls today and I could smell someone burning leaves and brush and it made me think of bonfires and how much I love S'mores. So off I headed home to make some!

There could very well be a recipe for something like these somewhere out in cyber-space but I decided to create my own and the result was very yummy! It's a take on Rice Krispie treats:

S'mores Indoors

40 marshmallows (1 bag)
3 tbps butter
1 tsp vanilla
6 cups Golden Grahams Cereal
1/4 c. mini chocolate chips
250g bag of dark chocolate chips

Instructions:
1. Melt 2 tbps butter in a saucepan on medium heat.
2. Add marshmallows and stir until melted.
3. Remove from heat and add vanilla.
4. Add cereal and mini chips and stir until combined.
5. Pour into greased 8"x14" pan and using your hands press into the dish. (If you wet your hands slightly this works better.)
6. Put dark chocolate chips and remaining tbsp of butter into a bowl and microwave until melted.
7. Spread melted chocolate over top of cereal mixture and smooth out covering the cereal.
8. Refrigerate until set.