Chocolate Krispy Bars

August 18, 2014 / 2 Comments

Everybody has a go-to Rice Krispy bar recipe. Mine is gooey and thick with marshmallow-y goodness. Others like them heavy on the cereal.

And still others add chocolate.

Mmmmm…

This concept is newer to me. I grew up on the classic marshmallow flavor, but a few years ago, my cousin Megan mentioned that she had this irresistible Rice Krispy bar recipe with chocolate chips and peanut butter.

Continue reading

Layered Strawberry Pretzel Dessert

June 23, 2014 / 2 Comments

Two dessert recipes in a row?

Why not?

Those of you who have tasted a recipe of this kind before are probably salivating right now. Those of you that haven’t are probably thinking I’m crazy.

I know. The ingredients list is rather bizarre. Pretzels…cream cheese…Jell-O? Do those things go together? Is that combination legal?

Continue reading

Rice Krispy Bars

May 19, 2014 / 4 Comments

Yeah, I know. This recipe isn’t the most original one on earth. I mean, who hasn’t had Rice Krispy Bars in their lifetime?

I, for one, have had many.

But the kind that come prepackaged in gas stations and grocery stores across America?

I’ve had one. One too many.

Those are fine and all if you’re on the run…but to me, they’re dry little brick-like squares that pale in comparison to the homemade variety.

Continue reading

Banana Bars with Cream Cheese Frosting

May 5, 2014 / 2 Comments

Let’s talk about bars.

No, not that kind of bars! I am not a drinking woman.

The dessert kind!

Some call them “squares.” Some call them “treats.” In the Midwest, we dub pretty much any dessert in square form a “bar.”

We have Rice Krispy Bars, cookie bars, oatmeal bars, cheesecake bars, lemon bars…

And these banana bars.

Continue reading

Rhubarb Torte

April 7, 2014 / 2 Comments

Rhubarb season is just about here!

Rhubarb is a strange little fruit/vegetable. Fruit here in the U.S.; vegetable everywhere else. A court in New York actually determined that in 1947, if you happen to be interested in that fun fact.

Whatever you call it, rhubarb is an ingredient all its own.

Continue reading