Tag Archives: peanut butter

Rainy Day

On rainy days, Ellie and I like to make delicious things to eat. We like to make delicious things to eat on sunny days, windy days, Thursdays and any other day ending in “y.” But that’s beside the point.


This is a delicious thing to eat.

Peanut Butter Rice Krispie Treats

1/2 c. sugar
1/2 c. corn syrup (I heard that brown rice syrup works too.)

Put these in a sauce pan over medium heat and stir it every now and then. When it boils and is bubbly all over the surface, take it off the heat and stir in

1/2 c. peanut butter

It will now look delicious. Put

3 c. of Rice Krispies (or puffy rice cereal of your choice)
1 c. of chocolate chips (optional)

in a big enough bowl to stir. If you would like the chocolate chips to maintain their integrity as chocolate chips, don’t do what I did.

oh my

This will melt the chocolate chips. Not a bad thing, just not as attractive.

Leave the chocolate chips until later if you don’t want them melted. Stir it all up. Once it’s cooled off a little bit, throw in the chips (if you haven’t already) and stir gently. Then dump the sticky mess into a greased 8×8 pan and mash it all down firmly.

Wait an hour or two for it to set up.

Slice and eat.

snack time

And eat and eat.

Bar None

A Taste of Georgia calls them “Mock Baby Ruth Bars.” So does my Mom. I prefer “Chocolate-Topped Granola Bars.” It makes me feel less guilty about eating bar cookies for breakfast.


The whole “Baby Ruth” appellation makes no sense anyway.

Mom doubles this to make a 9×13″ pan. I have no self control, so I stick with half a recipe and a 9×9″ pan.

Chocolate-Topped Granola Bars

1/2 c. brown sugar
2 T. corn syrup
2 T. peanut butter (I like creamy, Mom likes chunky.)
1/2 t. vanilla
6 T. vegetable oil, butter or margerine*
2 c. oatmeal (I use old-fashioned, rolled oats but quick oats work too.)

Combine everything but the oats and stir until it’s all mixed up. Stir in the oats being careful get them coated. Spread this into a greased 9×9″ pan and smooth out the top. Bake in a 400° oven for 12 minutes (edges should be browning) while you mix up the topping.

1/2 c. chocolate chips
1/4 c. butterscotch chips
1/3 c. peanut butter

The minute the cookie comes out of the oven, spread this mixture on top. Keep spreading, the heat from the cookie will melt the topping into a gooey, delicious, swirly mess. Put the pan in the refrigerator until the chocolate sets before slicing into squares. If you can stand the wait. I store them in the ‘fridge during the summer.

cookie with bite missing

I want one right now!

*Mom and the recipe use butter. Many many years ago, I used canola in desperation and have never looked back. The oil gives the cookies a crispy, tender, flakey omnomnom and is a lot less greasy. Easier to mix up too.