2 cups semi-sweet chocolate chips
2/3 cup peanut butter
6 cups Rice Krispies
3 cups miniature marshmallows

1. In a large microwave safe bowl, melt chocolate chips and peanut butter at medium power for 2 to 2 1/2 minutes.  Stir until smooth. Add remaining ingredients.  Stir until well coated.
2. Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2 inch baking pan coated with cooking spray. Chill in refrigerator about 45 minutes.  Cut into bars.

Tips/Tricks/Notes

I'm so glad I came apon this recipe online, it is so quick and easy to do and the best part?  It was a BIG hit with the family and co-workers!!  I was able to throw this recipe together in about 10 minutes and with it only taking about 45 minutes in the fridge it's a good recipe if you need something sweet last minute!  My only recommendation is to keep the bars stored in the fridge.  Once they warm up a bit they crumble a lot when you are trying to eat them!

1 can (300 mL) sweetened condensed milk, divided
8 squares (1 oz each) semi-sweet or dark chocolate, chopped
6 squares (1 oz each) white chocolate, chopped
1/2 tsp baking soda, divided
1/2 tsp vanilla extract
1/4 cup peanut butter

1. In one small sauce pan, heat half a can of sweetened condensed milk with semi-sweet or dark chocolate and 1/4 tsp baking soda.  Stir frequently until chocolate is melted.  Stir in vanilla extract.
2. In another small sauce pan, heat remaining sweetened condensed milk with white chocolate, 1/4 tsp baking soda and peanut butter, stirring until melted.
3. Pour chocolate mixture into parchment lined 8" square pan.  Pour peanut butter mixture on top and swirl with spoon or knife.  Cool for 4 hours or until firm.

Tips/Tricks/Notes

This is another quick, easy and tasty fudge recipe!  The only thing I would do the next time is add a little bit more peanut butter.  I found the chocolate to over power the peanut butter!

The picture seen above is an actual picture I took of my completed fudge, it is not taken from the internet or played with in anyway.

1 cup sugar
1 cup packed brown sugar
4 eggs
2 tsp vanilla extract
2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1 package (11 1/2 oz) milk chocolate chips

1. In a large bowl, cream the butter, peanut butter, sugar and brown sugar.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.  Combine the flour, baking powder and salt; gradually add to the creamed mixture.  Stir in chocolate chips.
2. Spread into a greased 13 x 9 inch baking pan.  Bake at 350 degrees for 45-50 minutes or until a toothpick inserted near the center comes out clean.  Cool on wire rack.  Cut into bars.

Tips/Tricks/Notes

This recipe has a great peanut buttery taste and is nice and light for a cake!  I will note, it is very crumbly, so watch for the mess!  Also, it ended up double the thickness of the original recipe pictures.  It's a perfect example of why I take my own pictures!  The next time I do this recipe I may also turn down my oven slightly, but I have come to realize my oven seems to get hotter then most others.  I have had to lower the temperature for almost every recipe I have done!  The only other thing, I used semi-sweet chocolate chips instead of milk chocolate because that is what I had on hand!

Recommendation:  Try crunchy peanut butter versus smooth!

The picture seen above is an actual picture I took of my completed cake, it is not taken from the internet or played with in anyway.

Peanut Butter Fudge

This is a SUPER easy and VERY yummy fudge!  The only issue with this recipe was that at the time I first found it I didn't have a scale to measure out the 1 pound of sugar.  I wanted to get one for many recipes and other things around the kitchen, so I invested in a high quality one, then I was able to complete this recipe.  That would be the only down side to this recipe.

The picture seen above is an actual picture I took of my completed fudge, it is not taken from the internet or played with in anyway.

Peanut Butter and Chocolate Chip Cattails












1 cup Milk Chocolate Chips, divided (1/2 cup + 1/2 cup)
1 cup Peanut Butter Chips, divided (1/2 cup + 1/2 cup)
2 tsp shortening (DO NOT use butter or margarine)
12 to 14 pretzel rods

1. Stir together milk chocolate chips and peanut butter chips.  Place sheet of wax paper on tray or counter top.  Finely chop 1 cup chip mixture in food processor or by hand; place on wax paper.  Line tray or cookie sheet with wax paper.
2. Place remaining 1 cup chip mixture and shortening in narrow deep microwave safe bowl.  Microwave at medium 1 minute; stir.  If necessary, microwave additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
3. Spoon chocolate-peanut butter mixture over about 3/4 of the pretzel rod; gently shake off excess.  Holding pretzel by un-coated end roll in chopped chips, pressing chips into chocolate.  Place on prepared tray.  Refrigerate 30 minutes or until set.  Store coated pretzels in cool, dry place.

Tips/Tricks/Notes

This is a very quick, very easy recipe to do!  I don't have too much to add to this recipe, it's fairly straight forward.  My only recommendation well preparing this recipe is to let the mixture cool slightly after removing from the microwave and before spooning it onto the pretzels.  I found the hotter the mixture the harder is was to get the chopped chips to stick to the mixture on the rods.  Also, I used semi-sweet chocolate chips in place of the milk chocolate chips as that was what I had on hand.

Pretzel Rods - the only store I was able to find these was the Bulk Barn.  Below is a variation if you can't find the pretzel rods or would like to use regular pretzels.

Variation: Melt entire package of chips with 4 tsps of shortening and dip small pretzels into mixture.

The picture seen above is an actual picture I took of my completed cattails, it is not taken from the internet or played with in anyway.