Chocolate Dipped Peanut Butter Pretzel Bites – and farewell, for now

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It has been a crazy couple of weeks and I can’t believe how fast time has flown by!  This summer will be gone before we know it!  Sad news.  I have decided that I need a break from blogging for a little while.  Just for the rest of the summer.  I am having a lot harder time adjusting to life with 3 kids than I ever imagined I would.  I decided that they need to be my first priority and so I am going to take the pressure off of myself for the need to bake everyday and try to find time to blog about it.  I will be back in September, so I hope you won’t forget about me.  I could never abandon my blog forever.  It has allowed me to be me, not just Mommy, Wife, Maid and so forth.  It has opened my eyes to what I truly am passionate about and for that I don’t want to say goodbye forever.  I just need to breath for a while and get my world in order.  When I come back, I vow to be better than ever!  So, for now, feel free to browse through the many recipes I have here and do come back!  I will however be blogging for Cafe Zupas every Tuesday, so be sure to check it out every week.  Thanks for your support friends!

I will leave you with a scrumptious snack though!  I first saw these babies on Studio 5, here in Utah.  They originally came from this blog.  They are absolutely delicious, and super easy to make.  You might want to make a double recipe, because they seem to disappear very quickly!  See you in a couple of months!

Chocolate Dipped Peanut Butter Pretzel Bites
makes about 45 sandwiches

1 cup of peanut butter (creamy works best)
2 Tbsp softened butter or margarine
1/2 cup powdered sugar (you may need more)
3/4 cup brown sugar (you may need more)
Pretzels (the waffle shaped ones)
1 bag good quality chocolate (I like milk)

Using a mixer, combine peanut butter and softened butter and beat until smooth. Add the sugars and stir to combine. At this point if the filling will roll easily into balls without sticking to your hands you’re ready to go. If not, add more sugar ( a little bit of each) until you reach a consistency that is easy to roll. Use a teaspoon measure to scoop the filling. Roll each portion into a small ball and set on a cookie sheet. I like to roll all the balls and then sandwich them between two whole pretzels. When all the balls are rolled and successfully sandwiched, stick the whole tray in the freezer for about half an hour.

Pour the chocolate chips into a microwave safe bowl and heat at 30-second intervals, stirring occasionally until completely melted. Remove the pretzel sandwiches from the freezer and quickly dip each half-way into the melted chocolate. When all are dipped, return the tray to the freezer to set up completely. Store the sandwiches in the refrigerator until serving time.

Baked on July 14, 2009 | Recipe Card: Cafe Zupas Blog, chocolate, desserts, no bake desserts, snacks | 26 Bites 

Peanut Butter Granola Bars

 

also seen on Cafe Zupas Blog

also seen on Cafe Zupas Blog

I know I know, it’s been a week since my last post.  And I was doing so well last week!  But here I am.  It has been one week ago today that I did my very first cooking segment on live television.  And I have to say, it was a lot of fun.  I made myself ill during the week leading up to the day, but once I got there and set everything up, I forgot how nervous I was and just tried to enjoy the moment.  And I did!  Everyone was so nice and made me feel so comfortable and right at home.  I thought I did so much better than I expected myself to (I lack in the confidence department), that is until I decided to watch the segment.  I will never do that again.  But I am proud of myself, and for that I will hold the memory forever.  I just wanted to thank all the locals who watched it for all the nice words of encouragement.  It meant a lot to me to get some positive feedback!  Anyways, enough about that. On to the recipe.  

I posted this on the Cafe Zupas blog last week and I had to post them again here on Stephanie’s Kitchen. My kids loved these healthy little snacks and I will definitely be making them again.  You don’t have to add the chocolate, but here again, this wouldn’t be Stephanie’s Kitchen without a little chocolate.  I hope you enjoy them and I hope you have a fantastic weekend!

Peanut Butter Granola Bars

2 cups granola
1/4 cup honey
1/2 cup creamy peanut butter
1 cup semi sweet chocolate chips

In a bowl, mix together the honey and peanut butter until smooth. Add the granola and mix until well coated. Pat into a 8X8 greased pan and sprinkle chocolate chips on top. Place in a 350 degrees for 2-3 minutes or until chocolate is melted. Smooth out chocolate over the top of the granola. Chill until set. Cut into squares.

Enjoy!

Baked on January 29, 2009 | Recipe Card: Cafe Zupas Blog, bars, chocolate, no bake desserts | 16 Bites 

Three Layered Rice Krispy Treats, Can You Handle It?


I thought I was so creative.  The only one in my unique thoughts and ideas.  I’ve been let down. There are so many more creative people in the blog-o-sphere.  I thought of these sweet treats all on my own, but I always like to google my recipes before I post just to make sure I don’t have anything too similar out there before I let it loose.  But as I looked I saw several different recipes out there for Triple Layered Rice Krispies.  But that is okay, because this my own personal take on them, and there is nothing out there exactly like mine.  But the question is, can you handle the sweetness?  I know I can.  And I will.  Bottom layer – Peanut Butter Rice Krispies.  Second layer – Milk chocolate Rice Krispies.  Top layer – the all too yummy original Rice Krispies.  I made these in a 9 inch baking pan so I had smaller layers so you could actually take a whole bite and not brake your jaw.  These are so delicious.  Give them a try, if you think you handle them!!!  Just don’t tell your dentist.  I may get a lot of hate mail.  :) 

Three Layered Rice Krispy Treats
recipe by Stephanie
Bottom Layer:
1/2 cup Karo Syrup
1/2 cup granulated sugar
1/2 cup peanut butter
2 1/2 cups Rice Krispies cereal
1. In a small saucepan, bring to a boil the Karo syrup and the sugar.  Add the peanut butter and stir until smooth.  Pour over the rice krispies and mix until well blended.  Pour into a 9 inch greased baking pan and smash down evenly.  Set aside while you work on the next layer.
Middle Layer:
2 tablespoons butter
20 large marshmallows
2 1/2 cups Rice Krispies cereal
1 cup milk chocolate chips
1. In a microwave safe bowl, add the butter and marshmallows and heat for about 1 1/2 -2 minutes or until smooth.  Add rice krispies and stir until well coated.  Add chocolate chips and stir until well coated.  Pour over the bottom layer of krispies and smash down evenly.  Set aside while you work on the last layer.
Top Layer:
2 tablespoons butter
2o large marshmallows
2 1/2 cups Rice Krispies cereal
1. In a microwave safe bowl, add the butter and marshmallows and heat for about 1 1/2-2 minutes or until smooth.  Add rice krispies and stir until well coated.  Pour over the middle layer of krispies and smash down evenly.  Let set for about an hour before cutting into squares.

Baked on September 3, 2008 | Recipe Card: Dessert, no bake desserts | 21 Bites