Peanut Butter Cornflake Bars

 

This one from Dinner then Dessert is a dessert my mom always made for us as kids. She calls them Energy Saver Bars and tops them with chocolate chips. They're easy to throw together, only have a few ingredients, and are great to pack in lunches or on the go. They are packed with protein and kids and adults love them!

Ingredients 

1-1/2 cups creamy peanut butter

1 cup light corn syrup

1 cup sugar

6 cups cornflakes

Instructions

Spray a 9x13 pan with vegetable oil spray.

To a medium saucepan add the peanut butter, corn syrup, and sugar on medium heat.

Mix well until just dissolved, then remove from heat.

In a large bowl mix cornflakes and peanut butter mixture.

Gently press mixture into baking pan. Top with chocolate chips (optional). I put mine in the oven and broil for just a couple of minutes until the chocolate melts and I can spread them. My mom just presses the chips into the bars and lets them set. 

Cool completely before slicing.

Easter Bunny Chow

This comes from Crafty Morning and is a perfect Easter treat! I packaged mine up in clear bags with Easter tags for my kids' 9 school teachers! It was a big hit and super easy/cheap to make a big double batch! You could also easily make this Christmasy using Christmas M&Ms!

INGREDIENTS

½ cup creamy peanut butter

¼ cup butter

1 cup milk chocolate chips

1 tsp vanilla

9 cups Chex cereal

2 cups powdered sugar

1 cup Easter M&Ms

spring/Easter sprinkles

INSTRUCTIONS

Combine peanut butter, butter, and chocolate chips in a microwavable bowl.

Microwave for 1 minute, then stir until melted and creamy.

Add vanilla and stir.

In a large bowl with a cover, pour chocolate mixture over cereal. Cover and shake until

cereal is evenly coated.

Sprinkle powdered sugar over cereal. Cover and shake until evenly coated.

Add M&Ms and sprinkles of your choice.

Peanut Butter Rice Crispy Bars (Scotcheroos)

Ohmygosh I love these so much and was pretty excited to see that my friend brought these as a dessert for our freezer exchange! Yum!! Recipe and picture from Chelsea's Messy Apron. 

• 6 cups Rice Krispies cereal
• 1 cup white granulated sugar
• 2 tablespoons unsalted butter
• 1 cup light corn syrup
• 1 cup creamy peanut butter
• 1 teaspoon vanilla extract
• Pinch of fine sea salt
• 1 and 1/2 cups butterscotch chips
• 1 and 1/2 cups milk chocolate chips (semi-sweet can be used if preferred)

Instructions

1. Measure the rice krispies into a large bowl. Set aside.
2. In a heavy sauce pan over medium heat, add the white sugar, unsalted butter, and light corn syrup. Stir until the sugar is dissolved.
3. Remove from heat and stir in the peanut butter, vanilla, and sea salt. Pour the mixture into the bowl of prepared rice krispies and stir gently until the krispies are well coated. Once coated, transfer the mixture to a parchment-paper lined 9 x 13 pan. Gently press the bars into an even layer in the pan.
4. In a large microwave safe bowl, melt the butterscotch and chocolate chips until soft and creamy. Pour the mixture and spread it evenly over the uncut bars in the pan.
5. Allow the bars to cool and chocolate to harden at room temperature. Cut into bars. Best served within 1-2 days of making!

Frozen Lemonade Pie

Another from hip2save.com, her picture too! This was so amazing, perfect for hot summer weather!

For the crust:
2 Cups Graham Cracker Crumbs
7 Tablespoons Butter – melted
1/4 Cup Sugar

For the Filling:
1 – 6oz. can Frozen Lemonade Concentrate, semi defrosted
1 – 140z. can Sweetened Condensed Milk
2 cups Heavy Cream

Optional Garnish:
Extra Whipped Cream
Slices of Lemon

Directions: Combine graham cracker crumbs and melted butter and press into a 9 inch pie pan. Bake at 350 degrees for 7 minutes. Let cool completely.

Whip heavy cream into stiff peaks and set aside. In a separate bowl, combine condensed milk and frozen juice concentrate. Fold in the mixture with the whipped cream and pour on top of the cooled pie crust. Smooth out the top and place in freezer overnight or until frozen.

Set out pie a few minutes before serving and garnish with additional whipped cream and sliced lemon if desired. Serves 8

Reese's No-Bake Cookies

Oh.my.gosh. If these are wrong, I don't wanna be right! They are a-mazing and way better than any no-bake I've ever had! I don't know if you're like me and hoard Easter candy, but I've got tons of Reese's eggs in my freezer, just sitting there, so I decided to use them! It made them so creamy and rich, definitely the only way I'll be able to make these cookies now! Recipe is from Bailey Bakes.

Ingredients

• 2 cups white sugar
• 1/2 cup milk
• 3 tablespoons cocoa powder
• 1 stick butter
• 1/2 cup peanut butter
• 3 cups rolled oats (not instant oatmeal)
• 1 teaspoon vanilla extract
• 10-12 regular size Reese's Peanut Butter Cups (chopped)--I used 10 Reese's Eggs

Directions

1.	Bring sugar, milk, cocoa powder and butter to a boil in a medium saucepan. Cook for 1 minute and remove from heat.
2.	Stir in peanut butter, oats and vanilla until completely combined. Stir in Reese's Peanut Butter Cups.
3.	On waxed paper, drop mixture by spoonfuls. Let cool until hardened.