Cavs Bookends

It was a weekend that started and ended with the Cavs. Since my NBA team is in the playoffs, that means plenty of game watches, as well as very little sleep. I think there’s a math equation in there…

This city is All In!

This city is All In!

This week I was lucky enough to have a visitor in town for a few days – Katie, one of my roommates in college, was in town from Seattle! She had a wedding to go to but came in a few days early and got to spend some time with me and B. Which meant some dinner at Noodlecat, patio drinks, and a game watch that went into the weeeeee hours of the morning.

We ordered every steam bun on the menu

We ordered every steam bun on the menu

To say downtown was crowded is an understatement

To say downtown was crowded is an understatement

patio drinks

patio drinks

game watch at Thirsty Parrot

game watch at Thirsty Parrot

That didn’t stop us from getting up early on Friday for a scenic run before work together.

Sweaty selfie with the city in the background!

Sweaty selfie with the city in the background!

Friday night I was pretty tired and was craving some hummus and vegetarian foods so B and I hit up Flaming Ice Cube. We started with the hummus appetizer and I enjoyed their sunshine salad with tempeh.

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It was a relaxing night – B and I stayed up watching old episodes of Little Rascals, and then Katie and I caught up while I tried to keep my eyes open.

Saturday morning B and I said goodbye to Katie and then went for a run around the city. It was the first time that I’d seen a deer in downtown – how cool is that?

5 foggy morning miles

5 foggy morning miles

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Then I had to work an event for a client. We were giving out free ice cream, chocolate truffles and more in Tremont – not a bad event to work, huh?

Chalk art during event

Chalk art during event

After work, B and I hit up Hingetown for some beverages – coffee for him and kombucha for me. I had plans to go to the Flea but by the time my work event ended, it was pretty much too late ūüė¶

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colorful kombucha

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So instead, B and I then decided to take a walk around downtown. It had turned into a gorgeous day (no more fog/clouds) and walking to the water seemed like a great idea.

Water <3

Water ‚̧

love this view of downtown!

love this view of downtown!

B had picked up some fish, veggies, cheese and bubbly while I was working so he made dinner! I loved everything about this meal.

pre-dinner bubbly drink - limoncello, champagne, blueberries and basil

pre-dinner bubbly drink – limoncello, champagne, blueberries and basil

finished dish

finished dish

Sunday morning started with an easy 5k on the treadmill and some elliptical and 8 min abs. The last time I did 8 min abs I was sore for DAYS so I’m expecting to feel it tomorrow and beyond ūüôā

Then, while B played golf I attempted to be productive. I went for a walk, did some meal prep and baked cookies.

Salads, chicken and quinoa

Salads, chicken and quinoa

ALL IN cookies - peanut butter oatmeal with "wine and gold" M&Ms

ALL IN cookies – peanut butter oatmeal with “wine and gold” M&Ms

Sunday evening I went to a friend’s house for a Cavs game watch (boo another lose :(). She had plans to watch the game outside on her back porch, but the rain prevented that from happening. Instead, we projected it in her living room with a wine and gold themed feast – seriously everything was wine and gold — from the appetizers (wine and gold cheese, yellow peppers and tomatoes with hummus) to the main dishes (hot dogs and mustard, beet veggie burgers) to the desserts (red velvet cupcakes with a gold cream cheese frosting). ¬†I went to bed stuffed but hopeful that we’ll win the next one!

winegold

Today starts half marathon training for my race in August. It’s supposed to be a hot and humid morning¬†– hopefully not all OF my summer runs are like this!

All in all it was a pretty good weekend!

Questions for you:

  • Do you have any summer races planned?
  • Have you ever watched Little Rascals? The TV show or movie?

 

Triple The Ginger Ginger Cookies

I know, I just shared with you a ginger cookie recipe – and it also had triple in it. Triple the chips. This one is a little different – it’s triple the ginger! Yum. As you know, I’m a gingerholic so this recipe is definitely for me – and if you’re a gingerholic as well, you will love it!

Triple Ginger Cookies-i crashed the web

Triple Ginger Cookies

Here’s what you need:

  • 2 1/2 cups all purpose flour
  • 1/3 cup crystallized ginger, finely chopped (I put mine in the food processor)
  • 2 teaspoons baking soda
  • 3/4 cup butter, room temperature
  • 1 cup, packed,¬†brown sugar
  • 1 egg, room temperature
  • 1/4 cup molasses
  • 1 1/2 teaspoons grated fresh peeled ginger
  • 2¬†teaspoons ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 cup granulated sugar, set aside in a small bowl

Here’s what you do:

  1. Preheat to 350¬įF. Line 2 baking sheets with parchment paper.
  2. Combine flour, finely chopped crystallized ginger and baking soda in a medium bowl and set aside.
  3. Using electric mixer (I love my Kitchenaid!), beat butter until creamy. Gradually add in brown sugar,  egg, molasses, fresh ginger, ground ginger, cinnamon, and cloves. Beat until fully combined.
  4. Slowly add in flour mixture, beating on low as you combine.
  5. Roll the dough into about Tablespoon sized balls and roll in granulated sugar to coat. Place coated dough balls on baking sheet and cook for about 15 minutes.
  6. Cool and then enjoy.

I LOVE these cookies. B loved these cookies. My mom loved these cookies. I am definitely going to be making these again. They’re much more gingery than the last ginger cookie recipe I made and I think I may add in some chocolate next time too. YUM!

Questions for you:

  • Do you like ginger and/or spice cookies?
  • What’s your favorite cookie?

Triple Chocolate Chip Ginger Cookies

I think I’m a gingeraholic. Here are a few signs I’ve noticed:

  • Nearly every night I drink a cup of ginger tea with honey.
  • I love ginger candy. Especially¬†this kind ūüôā (HINT I love surprise gifts¬†…)
  • When we get sushi, I tend to ask for extra ginger. (unless B is there, then I just eat his)
  • Dried ginger? Candied ginger? Crystallized ginger? I have to have it.

So when I got home last week from a shopping trip and found myself with two small ginger-roots PLUS a tube of minced ginger, I wasn’t surprised. But – what to do with all that ginger? ¬†I made some stir fry dishes, curries, etc. but I wanted to bake something. Surprised? I’m not. But when I searched for ginger recipes (including the ginger chocolate biscotti recipe B loves) I was surprised and disappointed that I couldn’t find ONE that called for fresh ginger. They either called for powdered ginger, or candied ginger (which I know I could make … but I wanted to bake right away!). SO I decided to sorta create my own recipe, using fresh ginger. I was able to combine a few other recipes and ideas (a lot of the ginger cupcakes/cookies/etc. recipes called for molasses with their candied ginger) to come up with these. And I think these came out FABULOUS. ¬†Even B, not a ginger fan, enjoyed them! trip chip ginger cookies - i crashed the web Triple Chocolate Chip Ginger Cookies Here’s what you need:

  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • 1/2 cup butter (likely one stick), room temperature
  • 1/4 cup dark molasses
  • 2 eggs
  • 2 1/4 cup flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons fresh ginger, finely diced
  • 1/2 cup semi-sweetened chocolate chips
  • 1/2 cup semi-sweetened chocolate chunks
  • 1 cup white chocolate chips (feel free to use more regular chocolate or even dark chocolate if you’re not a white chocolate fan. I LOVE white chocolate and loved the chips with the ginger!)

Here what you do:

  1. Preheat your oven to 350 degrees F.
  2. Cream together the sugar, butter and molasses. Add in eggs, one at a time, and beat until well mixed.
  3. In separate bowl, combine dry ingredients: flour, ground ginger, baking soda and salt.
  4. Combine creamed mixture with the dry ingredients.
  5. Stir in the diced fresh ginger, chocolate chips, chocolate chunks and white chocolate chips.
  6. Let batter sit for 30 minutes to 1 hour in your fridge. Can’t wait? Sometimes I just let it sit in the freezer so it hardens – I believe this helps prevent the batter from spreading out when cooking
  7. Drop the batter by the teaspoonful onto a cookie sheet lined with parchment paper.
  8. Bake for 10 ‚Äď 12 minutes or until edges start to brown.
  9. Enjoy!
Triple Chocolate Chip Ginger Cookies

COOKIE DOUGH

Triple Chocolate Chip Ginger Cookies

Yum – enjoy the Triple Chocolate Chip Ginger Cookies!

Some questions for you:

  • Do you like ginger?
  • White chocolate or dark chocolate?¬†white chocolate all the way!
  • Have you ever had ginger candy? What’s your favorite kind?

Friday Five: May Randomness

As we get to the unofficial start of summer, I realize I haven’t been so great about my weekend recap posts this month. Jinkies! (yes, cue the Mystery Machine) So here is a random Friday Five to catch you up to speed. Don’t worry – I hope have more weekend update posts AND some new baked goods recipes coming soon (butterscotch chocolate chip cookies and ginger cookies!).

Friday 5: 5 Random Things

1. I signed up for the new Rock Hall Half Marathon! Blame it on the runner’s high – ¬†last weekend was the Cleveland Marathon (recap here). I was lucky¬†enough to be an Ambassador and hang out with these lovely people AND run with B. (Yes, I did write about this but I just had to share it again because I’m still feeling the high from the event!)

Some of my fellow ambassadors the night before the race - we clean up good!

Some of my fellow ambassadors the night before the race – we clean up good!

Me and Nicole. We're running buddies.

Me and Nicole. We’re running buddies.

2. Earlier this month was the St. Martin De Porres Birthday Bash. I went with B and his family and we got all dressed up and celebrated/raised money for St. Martin De Porres High School at the Cleveland Art Museum. Such a great venue – and a great cause!

B and me at the bash

B and me at the bash

Some of us ladies at the event

Some of us ladies at the event

3. I’ve been baking up a storm this month. Some things have included ginger chocolate biscotti, butterscotch cookies, butterscotch chocolate chip cookies, triple ginger cookies. Yum! Recipes coming soon (hopefully).

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4. B and I finally got around to making one¬†of¬†the recipes we learned in Vietnam¬†this year – spring rolls! Our¬†contribution to Mother’s Day (theme: small plates) were these shrimp and pork spring rolls with peanut sauce. So delicious!

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5. A client of mine, Donate Life Ohio, recently kicked off a #DonateKindness campaign. They are encouraging people to take 2 minutes of their day to commit to an act of kindness toward someone else. (And of course, it only takes 2 minutes to do the ultimate act of kindness – register as an organ, eye or tissue donor) I participated already and can’t wait to do it again – I shipped¬†some baked goods (see aforementioned treats) to some friends and family as a surprise!

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Some questions for you:

  1. Have you done any random acts of kindness lately? What have you done?
  2. What is a good Memorial Day appetizer or dessert to bring to a party? I need ideas!

WIAW: Cookies and Zoodles – it’s all about balance!

Happy What I Ate Wednesday! Here is a typical day … why is it typical? Because I had zoodles for lunch and cookies for a midnight snack. It’s all about a balance right?

The¬†morning I started my day with my usual. I’m so predictable. Egg whites and veggies all the way! If you like something, why mess with it, right? OH and we had a new bag of pistachios at the office so I had a few of those with my eggs.

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Lunch was leftovers! I had made some zoodles in an avocado pesto sauce for dinner the night before, so I enjoyed that with plenty of snap peas. AND kombucha! My first time trying this flavor. It was okay, made the kombucha even earthier than usual.

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Snacks during the day included:

Carrots and unsalted mixed nuts

carrots

carrots

Some homemade granola (I get on granola-making binges sometimes and can’t stop. Which is good because I love eating it and sharing it!

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I had to work somewhat late so B made dinner! And what a dinner it was. Steak (cooked just the way I like it – medium rare), avocado, asparagus and broccoli. I am back to eating meat and this was the first steak I’d had in at least 3 months.

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After dinner, I got down to baking business. Which is what I like to do — except for some reason these cookies took me 2 hours to make. Whoops! It meant a late night – and late night of cookie tasting as well. I finished off my evening with a few of these peanut butter oatmeal cookie bars:

I didn't eat the whole plate ...

I didn’t eat the whole plate …

So so good!

Today’s linkup is with another Cleveland-dweller, Clean Eats, Fast Feets!

Some questions for you:

  • Do you eat the same thing for¬†breakfast every day? What is it?
  • Do you like kombucha? Any flavor or brand recommendations?
  • How do you like your steak? Medium? Rare? Overcooked? Not at all?

Peanut butter chocolate chip Reese’s cookies

One of my favorite dessert cookbooks is my Magnolia cookbook. There are so many good cookies, cakes, cupcakes, bars, and more – I need to seriously go through and start making more of the recipes! (hmm, a 2015 goal?)

Anyway, I was looking for a peanut butter chocolate recipe and came upon the recipe for peanut butter cookies with chocolate chips. I slightly modified it based on the ingredients I had (basically adding Reese’s and peanuts) and boom – this recipe was born. Seeking something chocolate and peanut buttery? Try it for yourself!

Peanut butter chocolate chip Reese's cookies

Peanut butter chocolate chip Reese’s cookies

Here’s what you need:

  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter,¬†room temperature
  • 1 cup peanut butter
  • 3/4 cup sugar
  • 1/2 cup packed brown sugar
  • 1 egg, at room temperature
  • 1 Tablespoon milk
  • 1 Tablespoon¬†vanilla extract
  • 1/2 cup peanut butter chips
  • 1/2 cup chocolate chips
  • 1/2 cup peanuts
  • 1/2 cup Reese’s peanut butter cups, chopped and chilled

Here’s what you do:

  1. Preheat oven to 350. In a bowl, combine flour, baking soda, baking powder and salt. Set aside.
  2. In a separate bowl or Kitchenaid mixer, beat butter and the peanut butter together until mixed well and smooth.
  3. Add sugars and beat until creamy.
  4. Add the egg and beat until light and fluffy.
  5. Add milk and vanilla extract.
  6. Add the flour mixture, about 1/2 cup at a time, and mix well.
  7. Stir in the peanut butter chips, chocolate chips and about half of Reese’s cups.
  8. Roll dough  and drop by rounded teaspoonfuls onto a baking sheet lined with parchment paper.
  9. Using a fork or spatula, lightly push down on the cookies. Lightly press chopped Reese’s on top of cookies before baking.
  10. Bake for 10 to 12 minutes or until done! Cool the cookies on the sheets for 1-2 minutes, then remove to a wire rack to cool.

Enjoy! Serve with milk ūüôā

Some questions for you:

  • Do you have a favorite cookbook? What is it?
  • What is a good peanut butter recipe you enjoy?¬†These Magnolia peanut butter cookies.
  • Have you ever been to Magnolia in NY? What’s your go-to order?¬†Banana pudding! A rec. from my brother and so so good.

Peanut butter chocolate chip Reese's cookies-icrashedtheweb

Peanut Butter Cookie Dough Cheesecake Bars

peanut butter cookie dough  cheesecake bars

I stumbled upon a food holiday calendar last week and discovered that March 1 was National Peanut Butter Lovers Day. Oh my goodness Рhow perfect is that holiday? So naturally, I had to make something to celebrate. I had no idea what to make Рthere are so many choices! Рbut decided to make some cheesecake bars featuring peanut butter cookie and peanut butter cup.

I had seen a few recipes that looked good but each one had something wrong with it (in my opinion) – one called for peanut butter chips, which I didn’t have … one only fit in an 8×8 pan, which was too small … and most of them featured regular chocolate chip cookie, NOT peanut butter cookie. So this is somewhat of a made up recipe and you can be I’ll be making it again to perfect it – all for science, of course.

PS – Sorry this is being shared AFTER National Peanut Butter Lovers Day. Let’s just say I fell into a deep sugar/peanut butter/cheesecake bar coma after making these and didn’t get around to writing down the recipe until now. You can still make these – I guarantee they’ll be appreciated any day ūüôā

peanut butter cookie dough  cheesecake bars- i crashed the web

peanut butter cookie dough cheesecake bars

Here’s what you need:

For the Peanut Butter Cookie Dough

  • 1/2 cup butter,¬†room temperature
  • 1/2 cup shortening
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/3 cup peanut butter
  • 1/2 teaspoon baking soda
  • 2 1/2 cups flour
  • 3/4 cup Reese’s peanut butter¬†cups, chopped
  • 1 cup mini chocolate chips

For the Cheesecake

  • 1- 8 ounce package cream cheese (8 oz.) at room temperature
  • 1/2 cup sugar
  • 1 egg
  • 1/4 cup peanut butter

For the Glaze

  • 4 teaspoons water
  • 2/3 cup powdered sugar
  • 1 tablespoon creamy peanut butter

Here’s what you do:

  1. First, make the peanut butter cookie dough. Cream together butter, shortening and sugar in a large bowl until combined. Then add in eggs and vanilla. Continue to cream until batter seems light. Add in peanut butter and mix thoroughly.
  2. In a small bowl, combine flour and baking soda. Slowly add to the peanut butter mixture and combine until well incorporated.
  3. Stir in peanut butter cup bites and chocolate chips with a spatula. Press half of the dough into the bottom of a prepared 9×13 pan. To prevent the mixture from sticking I spread foil through the bottom of the pan and partially up the edges and then sprayed with a nonstick cooking spray. Resist the urge to eat there set of the dough ūüôā
  4. Then, prepare the peanut butter cream cheese topping. Beat the cream cheese and sugar until creamy. Add the egg and peanut butter and continue to beat until smooth. Pour on top of the cookie dough and use a spatula sprayed with cooking spray to spread evenly on top of cookie dough.
  5. Finish the batter: Drop and press small pieces of the remaining peanut butter cookie dough on top of the cream cheese topping. Cover as much of the cream cheese layer as you can.
  6. Bake at 350 degrees for 25-27 minutes or until cookie topping starts to appear golden brown.
  7. Prepare the glaze: In a small bowl, combine the water, powdered sugar and peanut butter. Mix well. Drizzle over bars while still warm. Cool before cutting. Enjoy!

And here’s another photo for you to gape at. The photos aren’t the best quality (phone camera!) but my goodness – you get the idea of how delicious these were. YUM!

peanut butter cookie dough  cheesecake bars

Brown Butter Butterscotch Oatmeal Coconut Bars

You guys. I just discovered brown butter. I don’t know HOW it took me so long to try it out – but my life is changed. I will never bake again without browning my butter!

Okay so that’s false – but in all seriousness, browning the butter for at least this recipe was amazing. It smelled SO good and I think made these bars so much better than they could have been. You MUST try it – I promise, if you get a good browned butter, you won’t be sorry.

Anyway, I had a hankering for baking with butterscotch and while I love these butterscotch oatmeal cookies, I was seeking something somewhat different. After reviewing a few recipes (and my pantry), I came up with these.¬†They’re chewy, really sweet (warning- not for the non-sweet tooth!), and I think they’re delicious. Be careful – they’re also addicting!

brown butter butterscotch oatmeal coconut bars-icrashedtheweb

Brown Butter Butterscotch Oatmeal Coconut Bars

(adapted from Cook’s Country¬†… because I don’t have cable and am addicted to this show)

Here’s what you need:

For the bars:

  • 1 1/4 cups all-purpose flour
  • 2 cups oatmeal (I used 1 cup quick oats and 1 cup old fashioned – the texture is more chewy with the quick oats and more fibrous / gritty / textured with the old fashioned so i like to mix)
  • 1/2 sweetened coconut
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cup butterscotch chips divided in half
  • 1 cup¬†(2 sticks) butter
  • 1 cup packed ¬†brown sugar
  • 1 large egg
  • 1 TBS¬†vanilla extract

Butterscotch drizzle:

  • ¬†1/4 cup butterscotch chips
  • 2 tablespoons ¬†brown sugar
  • 1 tablespoon water

Here’s what you do:

  1. Preheat your¬†oven to 350. Prepare a 9×13 baking pan by spraying with a nonstick cooking spray or butter.
  2. In a medium bowl, combine  flour, oats, coconut, baking soda, and salt. Set aside.
  3. Brown your butter! In a small pan at medium heat, melt the butter. Let the butter continue to cook until a rich golden brown color. Stir continuously so as not to burn the butter Рburned butter does not equal brown butter! Feel free to use this site as a guide as well for additional direction on how to perfectly brown your butter.
  4. In a large bowl, combine the hot brown butter with half of the 1 1/2 cup chips (3/4 cup). Mix together until melted and smooth. Add in the brown sugar, egg and vanilla.
  5. Slowly add in flour/oat/coconut mixture, just until incorporated.
  6. Add in other half of chips (3/4) and combine. (Note: I like to add in about 1/2 chips and sprinkle rest on top of batter when in pan)
  7. Pour batter into the prepared pan and spread so it is even. Bake about 15-18 minutes, until a toothpick comes out clean.
  8. When the bars are almost done, make the butterscotch drizzle: Mix 1/4 cup butterscotch chips, brown sugar and water and melt in a saucepan over medium, stirring so not to burn. Alternatively, you could make in the microwave Рagain, just be careful to not burn it!
  9. Drizzle over the warm bars. Let the bars cool completely¬†before removing them – this will be tough, but it’s so worth it! Enjoy – share some with your coworkers or family ūüôā

brown butter butterscotch oatmeal coconut bars-icrashedtheweb

 

 

Peanut Butter Heath Bar Blondies

I must be on a peanut butter and chocolate baking kick lately. Or maybe I always have been? Anyway, if you’re a fan of peanut butter cookies, cookie bars, and chocolate, these bars are for you. That’s right – no fancy introduction needed for these bad boys. Just make them for the peanut butter cookie lover in your life and I promise he or she won’t be disappointed!

peanut butter heath bar blondies - icrashedtheweb

Peanut Butter Heath Bar Blondies (from my Magnolia cookbook)

Here’s what you need:

For the cookie bars: 

  • 1 1/2 cups unsalted butter,¬†softened
  • 1 1/2 cups smooth peanut butter
  • 2 3/4 cups sugar
  • 3 large eggs, room temp. (I used Egg Beaters because that’s what I had on hand and they came out fine!)
  • 2 Tbs vanilla
  • 3 cups self-rising flour

For the topping:

  • 1 1/2 cup peanut butter chips
  • 1/3 cup¬†heavy cream
  • 1 cup ¬†coarsely¬†Heath bar bites (they sell them with the chocolate chips)
  • 1/2 cup finely chopped unsalted peanuts

Here’s what you do:

  1. Preheat your oven to 325 and grease a 12 x 18 jelly roll pan.
  2. Beat butter and peanut butter until fluffy.  Add in the sugar & mix until smooth.
  3. Add eggs and vanilla. Beat thoroughly.
  4. Gradually add the flour, 1/2 cup at a time, and mixing well after each admission. Mix until well incorporated.
  5. Spread batter evenly in pan and bake for 25-30 minutes or until edges start to brown.  Cool to room temp.
  6. Make the topping: In a small saucepan over medium heat, melt the peanut butter chips and the cream until smooth.  Pour the mixture over cooled blondies.  Sprinkle with heath bar and peanuts.

Variations: I also made some with semi-sweetened chocolate chips melted (instead of peanut butter, as well as chopped up peanut butter cup (instead of Heath bar bites)

peanut butter heath bar blondies - i crashed the web

Some questions for you:

  • Are there any nut butters you don’t like? Which have you tried?¬†I’ve never tried cashew butter! But I do like peanut butter, sunflower butter (or sunbutter) and almond butter. And cookie butter – does that count as a nut?
  • What other topping would you put on these bars besides peanut butter or chocolate?¬†I’m wondering how white chocolate would taste. I know I would like them (I like white chocolate Reese’s!) but not sure how others may enjoy them.
  • What’s a new cookie bar recipe you’ve tried recently? I need some new ones to try!

 

Whatchamacallit Bars

I recently asked a group of coworkers what their favorite candy was. You know, for scientific research purposes (my study will be coming out in a few years. It’s going to take a while to taste all this candy*). Anyway, one of my colleagues mentioned Whatchamacallit bars as being his favorite. Do you remember those Whatchamacallit bars? You know, they were peanut butter/rice candy bars with caramel and chocolate? I came across this commercial from the 80s to describe the bar (the sad thing is, I was definitely younger than these kids in the commercial when this was airing on TV):

Now do you remember?

Anyway, the bars sounded like a glorified Rice Krispies treat to me. So of course, I had to buy a few, sample them, and make a dessert after them. You know, for science!

whatchamacallit bars - i crashed the web

Whatchamacallit Bars
(AKA Peanut Butter Rice Krispies Treats with Caramel and Chocolate)

Inspired by this recipe.¬†But not as much work ūüôā

Here’s what you need:

  • 7 cups Rice Krispies cereal
  • 8 cups mini-marshmallows
  • 2 Tablespoons butter
  • 1/2 cup peanut butter
  • 1 11-oz bag caramels, unwrapped
  • 2 Tablespoons milk
  • 1 1/2 cup semi-sweet chocolate chips

Here’s what you do:

  1. Spray a 9×13 baking dish with non-stick cooking spray or vegetable oil and set aside.
  2. Measure out Rice Krispies and pour them into a large bowl. Set aside.
  3. In a saucepan over low to medium low heat, melt together marshmallows and butter. Melt until fully combined and fluffy. Add in peanut butter and continue melting. Stir the mixture to avoid burning.
  4. Pour the peanut butter/marshmallow/butter mixture into the Rice Krispies and combine the ingredients well so that Krispies are completely coated.
  5. Once coated, add the Rice Krispies mixture into the prepared pan. Spread the cereal throughout the baking dish and flatten out.
  6. In the same saucepan, add caramel pieces and milk. Heat until melted and combined. Stir so as not to burn the mixture.
  7. Pour melted caramel over Rice Krispies mixture and spread across, creating an evenly distributed top layer.
  8. In the same saucepan (I’m all about reusing my dishes) or in the microwave, melt the chocolate chips over low heat. These will burn or change texture if you take too long so continue to stir the mixture until melted. Pour melted chocolate over caramel layer and spread across.
  9. Optional: Find real Whatchamacallit Bars and chop them up into thin slivers. Sprinkle slivered bars across chocolate layer when still wet.
  10. Cool for 30 minutes to one hour before cutting and serving. I put mine in the freezer to speed up the process slightly ūüôā Yes, I’m that impatient.

whatchamacallit bars - i crashed the web

 

look at those layers!

look at those layers!

 

Some questions for you:

  1. What’s your favorite candy bar? Heath bar, duh!¬†
  2. Favorite candy? (NOT candy bar) Peanut M&Ms, peanut butter M&Ms or Reese’s pieces.¬†
  3. What’s your favorite variation on Rice Krispies treats? Give me your ideas!¬†These toffee nutella rice krispies treats are pretty good if you’re looking for inspiration. They combined nutella+Heath bar!
  4. Did you remember Whatchamacallits?

 

*Please note: I’m not actually doing a study on candy bars for science. Or baking for science. BUT HOW COOL WOULD THAT BE?