Fruity Marshmallow Krispy Treats

As a kid, I ate my fair share of sugary treats.

(I mean, I still do, let's be honest.)

But not when it came to cereal.

My favorites were the likes of plain Cheerios, corn or rice Chex, Crispix, Rice Krispies, Kix and maybe as far as Frosted Mini Wheats if I was feeling crazy.

To this day, those are probably my faves.

I can remember attending coveted sleepovers at my aunt Cary's house, and we would eat peanut butter and/or chocolatey cereal for breakfast (among a host of other junk foods- it was glorious).

But any exceptions to my low-sugar cereal rule were purely of the vanilla-frosted, peanut butter, or chocolate variety - never fruity.  You most certainly would not catch Apple Jacks, Lucky Charms, or Fruit Loops anywhere near my bowl.

Point being, there are no feelings of nostalgia from this girl when it comes to Fruity Pebbles.

Nope, I made these bars strictly for their rainbow fun factor, as a treat for a family pool party we attended recently.

I figured the kids would like them, and maybe a few parents would possess the nostalgia for the Flintstones-themed cereal that I lack.

As for me, I thought it was going to hate them.

But, no.

Unfortunately for my waist line, I liked them very much indeed.  And pretty much all the parents agreed.

"Why would anyone even make plain krispy treats when these exist?" mused one mom, munching away on the artificially-flavored fruity, marshmallowy goodness.

Not sure I'd go that far. Still love me a ol' plain vanilla krispy treat.

(Check out these white-chocolate dipped pops Grayden & I made for his ghost-themed birthday party.  In June. LOL, that's our boy.)

But anyway, I'm trying to say that even if you don't love fruity cereal, I would give these a try.

They might just change your mind.

Fruity Marshmallow Krispy Treats

• 8 T. butter
• 1 1/2 bags (9 C.) mini marshmallows, divided Pinch salt
• 1 t. pure vanilla extract
• 4 cups plain crisped rice cereal
• 6 cups fruity crisped rice cereal

Generously grease a 9x13 pan, or line with nonstick foil- set aside.

In large pan, melt butter over low heat. Add 6 cups of the marshmallows (1 bag) and stir over low heat until completely melted and mixture is homogeneous. Add vanilla and salt, mix to combine. Remove from heat.

Add cereal, and mix to combine. Then add remaining 3 C marshmallows (1/2 bag) and stir to incorporate. Empty mixture into prepared pan. Grease hands with oil and very gently press the mixture evenly into the pan- do not press down firmly & compact the mixture, or the treats will be hard. Allow to cool & cut into squares.

Recipe Adapted from Chelsea's Messy Apron

Chocolate-Covered Strawberry Crispy Rice Treats

Has it seriously been almost 3 months since my last post?

I can't even believe that is possible.

Then again... a lot has happened since then.  Nothing bad or overly exciting... just busy life, I guess.

Besides the craziness that is always 'the holiday season,' I did take a solo trip to Savannah toward the end of January, with my mom's side of the family to surprise my grandmother for her 85th birthday.

My aunt drove her and her two friends up from Florida, to visit my uncle & aunt & cousin (who live in Savannah).  What she didn't know is that my other two aunts, my uncle, most of the rest of my cousins, and I were all there too!  We surprised her at my uncle's house, but since there were so many of us, we rented a house on Tybee Island.

My Grammy is the 2nd one from the right, in the front row.  We are all wearing hats that my aunt had made, which said "Happy 85th from your shorebirds." So cute!

It was tough to leave Mr. Vittles and the kids though, especially because the Jersey Shore ended up getting hit with a really serious blizzard AND I ended up getting extremely sick a few days before we left.  But she was so surprised, and it was completely adorable and totally worth it. You could tell that she was truly overwhelmed with joy to see everyone.  It has been years since that many of us were together in one place, so it was really nice to spend that time as a family.

Not long before the Savannah excursion, Mr. Vittles, the kids, and I took a trip up to Connecticut to see my dad's side of the family.  It was really hard to have our first Christmas without my grandmother Yaya... but of course we all still had a lot of laughs together. She wouldn't have wanted it any other way!

My great-aunt Theresa actually told me a story I had never heard before, which had me rolling.  Apparently, when my mom and dad were newlyweds, Yaya gave my mom a baby picture of my dad.  Aunt Theresa went to my parents' house one day, and saw the baby picture on my mom's dresser.  She was curious to know why my mom had the picture there, and my mom explained that Yaya had given it to her, and it was my dad as a baby.

Except... it wasn't my dad.  Turns out, it was my dad's cousin, Aunt Theresa's son.

Now, as a mother of two wee ones, I'm not entirely sure how you mistake a photo of your nephew for your own son?  And it's not like she had 12 kids, she had 3.  I dunno, maybe in 20 years it will make more sense to me.  But either way, it is such a classic Yaya moment, and I loved hearing the story.

She was also notoriously bad at picking out gifts for people, but she LOVED to shop.  So at first it was a little sad that we didn't have any crazy Yaya gifts to laugh at this year, but dad and stepmom surprised us all by wrapping every terrifying Christmas gift they had ever received from Yaya, and re-gifting them to each member of the family. A couple of my personal favorites included a light-up crystal paperweight with a hot air balloon inside, and a hat with a photo of my dad, stepmom, and I....and our names underneath (just in case my dad ever forgot who we were?)

Mr. Vittles was lucky enough to get that gem.  You haven't lived 'til you've rocked a hat with a captioned picture of your wife & in-laws.

In any event, one thing I noticed over the months of holiday & family gatherings, is that I often get asked "Do you still have that food blog?"

And my answer is obviously yes (otherwise I wouldn't be typing this!) but I am always a little ashamed to admit how infrequently I post.  I wish I could say that I still posted 3 or 4 times a month, but with a full-time job and a 24/7 job as a mommy to a 3 year old and 8-month old... there is barely enough time in the day to maintain, let alone do any extras.

It makes me sad, though, because I genuinely enjoy the creative outlet of adapting recipes, making new things, and staging photos.  And I have always found writing to be therapeutic. Sometimes I have ideas for a new recipe for the blog that I get so excited about, I can hardly wait to find time to get to the kitchen.

"Ideas."  In case you haven't noticed, I have a lot of ideas.

When we were in Savannah, I was actually reminiscing with my cousins about something we all did as teenagers - we went to a non-profit research facility and completed a very extensive aptitude test.  My mom did this when she was a teenager, and though she never really shared what her aptitudes were, she apparently found the testing useful enough to bring me to New York City and do it myself.  My grandparents started this tradition with all of their children, and as far as I know, all of my cousins did it too.  At best, it helped some of us choose a career path; at worst, it was very interesting to see what we were naturally good at, and what we were not.

To be honest, I didn't get much out of it by way of career choice, but I definitely did find it interesting.  One part where I scored 'off the charts' in ability was something they called "ideaphoria." For that portion of the test, they give you a jump-off point, and you have to write as many thoughts as possible about that topic in a given period of time.

Apparently, I had a whole lot of... thoughts.

And so far, they hit the nail on the head with that one. Unlike interests, aptitudes are supposed to hold true over the course of your lifetime - and I will tell you that I still have a boat-load of ideas.

The problem is, I have neither the time nor the motivation to execute about 99% of them!

But I do have a blog that I've grown very fond of, and even if I only get to share one idea a month (or every 3 months?) then so be it.

So this recipe turned out to be one that had me really excited, and I ended up surveying the wares of 3 different stores before I found satisfactory ingredients to bring my idea to life.

I was racking my brain to think of what I could add to the marshmallow & butter mixture to make it strawberry-flavored. Initially, I settled on instant strawberry pudding - until I realized there is no such thing.  (Or at least not that I found.  Maybe someone should develop that as a product?  Just sayin.')

The next thing that came to mind was strawberry gelatin, but I was not sure what that might do when combined with hot marshmallow cream.  Gelatin overload?  So then I settled on strawberry frosting... until I found marshmallows made by Jet-Puffed that are already strawberry-flavored! Problem solved.  But I still added some of that frosting for good measure, because let's face it- extra strawberry and sugar can only make it that much more delicious, right?

To match my enthusiasm for the recipe, I wanted to get a decent photo.  The winter is the absolute worst time for food photos, because there is such a small window of natural light (especially for someone that works or is tending to kiddos throughout the majority of daylight hours!)  But luckily for me, Mr. Vittles and I recently cleaned out our finished basement, and cleared a space for a table and chairs as a craft area for the minions.

When I was a kid, we actually had a special room in our house devoted to creating.  My mom called it "the Studio."  It was filled with supplies like markers and paper and glue and stamps and glitter and clay and beads.... and more importantly, the space to spread all that out and make something with it.  I have a lot of memories of working on things in there, from Christmas presents to school projects.  I can see that Mini already has a flair for creating, so I'm thankful we have the room available to have our own miniature 'studio' for the kids.

I dunno, there's something that just seems really nice about having a big, flat area to do stuff.  Anyone knows me personally has probably figured out that I have some difficulty controlling the level of clutter in my life, so an empty surface in my house almost seems downright luxurious!

One of the fun things we did in Mini's new craft area was to paint one side of a closet door with chalkboard paint.  So last night I decided to draw a little Valentine-themed backdrop for my treats.

My treats!  Duh, that's why you're here, right?

I'll be honest, I'm usually not huge on fruit and chocolate together- but there is something so irresistible to me about a chocolate-covered strawberry.  They actually remind me now of my sister-in-law, because she prefers them to cake as her special birthday treat.  But it's still classic Valentine's Day, if you ask me!

Seriously, these are pretty delicious, guys.  Embarrassing fact: I actually gave myself a stomach ache eating too many of them.  So just beware of the V-Day tummy troubles, and don't say I didn't warn ya!

Chocolate-Covered Strawberry Crispy Rice Treats

Cereal Bars:

• 3 T. butter, cut into pieces
• 1 8-oz package strawberry marshmallows (I used Jet-Puffed Strawberry Mallows)
• heaping 1/4 C. canned strawberry frosting
• 5 cups crisp rice cereal (such as Rice Krispies)

Topping:

• 1 12-oz bag semi-sweet chocolate chips
• 2 T. butter
• sprinkles, if desired

Grease a 13x9 pan & set aside.

In a large, microwave-safe bowl, heat butter on high until melted (about 45 seconds). Add marshmallows, and toss to coat in butter.  Heat about 90 seconds, in 30 second intervals & stirring after each, until marshmallows are completed melted & mixture is smooth. Stir in strawberry frosting.

Add rice cereal, and mix well to coat.  Using a greased spatula or piece of waxed paper, firmly press mixture into bottom of prepared pan.  Cool completely.  Then place chocolate chips and 2 T. butter in a microwave safe bowl, and microwave in 30-second intervals, stirring after each, until mixture is smooth.

Pour chocolate over the top of cooled bars, and spread to evenly coat entire surface.  Top with sprinkles, if desired.  Let chocolate topping harden, then cut into squares.  Tip: I like to cut off all the edges, for a more uniform look.

Recipe adapted from Kraft, Jet-Puffed Marshmallow packaging

Cookies & Cream Marshmallow Crispy Treats

A while back I made a comment that no idea I ever have seems to be original.

(Maybe with the exception of Coconut Kona Ice Cream... there are still barely any recipes for coconut coffee ice cream on the internet, and mine predates the ones that exist.  So HA!)

That being said - I'm sure someone has already thought of mixing Oreos into Rice Krispie treats.  But... I refuse to 'Google' it and rain on my own parade.  I made this without looking up anything (including the basic crispy treat recipe) so I'm calling it original.  So there.

Anyway, last night our friends Kristen & Keith were nice enough to babysit the Mini while we went into the city to celebrate my sister-in-law Melissa's ENGAGEMENT! (Ahh!)

It was a bit of a last-minute surprise and our usual babysitting hopefuls were all either at the same dinner, unavailable, or too far in the wrong direction of NYC.  But Kristen came through like a champ, and I wanted to leave her and Keith a treat.

Keith and I have worked together for over 5 years.  He was one of the first people to teach me my job, and also my first friend there.  I don't get to hang out with his wife, Kristen, as much as I would like but I know her better than you'd think just from talking to Keith every day at work.

So I got two boxes of her favorite candy, and made these crispy treats for Keith.

 He has an Oreo obsession that knows no bounds.

When we got home last night, I was surprised that Kristen was actually the first one to comment on how good these were.  I'm just glad they both enjoyed them.

Now... let the pre-wedding festivities commence!  Congratulations to Melissa and Rick!!

Cookies & Cream Marshmallow Crispy Treats

• 4 1/2 C. crispy rice cereal
• 15 Oreo cookies, crushed (about 1 1/2 C.)
• 1 10.5 oz. bag mini marshmallows
• 4 T. butter
• 1 t. vanilla extract

Grease a 9x13 baking pan and set aside.

Combine rice cereal and crushed cookies in a large bowl, and mix until evenly distributed.

In a 5 qt. saucepan, heat marshmallows and butter over medium-low heat, and stir until melted and smooth.  Remove pan from heat and stir in vanilla until combined.

Add rice cereal & cookie mixture, and mix to coat.  Spread evenly in prepared pan, using either a greased spatula or piece of waxed paper.  Allow to cool then cut into squares.

Original Recipe

Candy Corn Crispy Rice Treats

I seriously debated whether or not to put this one up on the blog.

Not because it's bad, just because I wasn't sure if it would be up your alley.

I asked Mr. Vittles what he thought.  His parents were over last night, so I also had them weigh in.  And the consensus was to post the recipe.

But I'll be perfectly honest about these.  Full disclosure.

The flavor is very similar to the plain marshmallow version, but sweeter & with a subtle candy corn flavor.

The texture is a little more sticky & chewy.

And the color is a little... odd.  Almost unappetizing.  In fact, you might want to add some orange food coloring so your treats don't end up looking like the color of barfed-up Cheetos.

(Sorry for that visual, but honestly there is just no other way to describe this color).

But they are pretty delicious.

They are pretty festive.

They are pretty fun.

And I don't know what possessed me to melt candy corn, but I've gotta admit - it's a good time.  I kinda feel like everyone should try it once in their life.

Just don't say I didn't warn you.

Candy Corn Crispy Rice Treats

• 2 T. butter
• 3/4 C. candy corn
• 2 C. miniature marshmallows
• 3 C. crisp rice cereal

Line an 8x8 pan with foil.  Grease with nonstick spray or butter, and set aside.

In large saucepan, melt butter over medium-low heat.  Add candy corn and stir until completely melted, about 5 minutes.  Use the back of your spoon or spatula to smash any pieces still intact, to speed up melting.

Add marshmallows and stir until entire mixture is melted.  (Note: If you do decide to add orange food coloring to deepen the color, now would be the time.)

Add crisp rice cereal and stir well, until cereal is completely coated with marshmallow mixture.

Empty into prepared pan and press evenly using a piece of waxed paper or a buttered spatula.  Let cool completely, then lift bars out of pan using foil.  Cut into squares.  Keeps in airtight container up to 3 days.  Makes 9 squares.

Recipe Adapted from Kellogg's Rice Krispies

Crispy Peanut Butter Nutella Bars

This weekend my good friend Vanessa hosted a surprise 60th birthday party for her mom's best friend.

Vanessa's mom Lucy is adorable and hilarious and makes the most gorgeous sea glass jewelry and has five dogs and owns a sub shop and says things like "Oh, balls."

 Lucy & Vanessa, 2009

So it would only be natural that she has an equally fabulous best friend.

Enter Paulette.  She cracks me up by saying the funniest things, and her mannerisms top it all off.  Frankly she's a little scatterbrained and spastic, but it's really quite endearing.

So... I knew that I had to make something amazing for her special day.   For a while I've had Peanut Butter Crispy Bars from Baked on my list of "Must Try" recipes, but I got to thinking ... what if I made the base layer with peanut butter, and added some Nutella in the mix?

And ate half the Nutella jar in the process?

Actually that last part wasn't in the plan, it just sort of spontaneously happened.

Anywho I brought the bars to the party, and aside from surviving the 'end of the world,' I think that dessert might have been the best thing to happen to about 10 middle-aged, chocolate-fiending females on Saturday night. 

Not long after the desserts were put out, Paulette flew into the kitchen, eyes wide & pointing frantically at her over-stuffed mouth.

I was about to start giving her the Heimlich when she swallowed and said "Maggie! Those thingys you made are delicious, what are they?"

I explained that they were peanut butter crispy bars with dark chocolate & Nutella, and she was so overjoyed that she hugged me!

Then I walked outside onto the back deck, and was greeted by more excited chatter from the other ladies who had sampled my wares.

I heard a lot of very generous compliments, but my favorite was that they were "orgasmic."

!!

One woman asked for the recipe, but I didn't have it memorized so I promised to get it to Vanessa for her.  Another woman asked for the basic ingredients, which I was able to explain.

Then not long after, the first woman came up to me all upset that the second woman was given the recipe and she wasn't!

I kindly explained that it wasn't actually a recipe, just the list of ingredients - but she still seemed suspicious.

Ironically, I had just asked her not more than an hour earlier for a recipe for her spinach salad with strawberries.  And she threatened to take it back!

I'm sure she was kidding.

I hope.

But here's a little piece of advice - if you are planning to bring these bars to a party, make sure you also bring the recipe.

Otherwise you might get jumped by a gang of 55 year-old women.

And it would be awfully awkward to explain that black eye to your friends & coworkers the next day.

Crispy Peanut Butter Nutella Bars

Peanut Butter Crisp:

• 4 C. crispy rice cereal
• 2/3 C. brown sugar
• 2/3 C. light corn syrup
• 2/3 C. peanut butter

Nutella Layer:

• 1 1/2 C. chocolate chips
• 1 C. Nutella spread

Chocolate Icing:

• 6 oz. dark (bittersweet) chocolate, chopped
• 1 t. light corn syrup
• 8 T. butter, cut into tablespoons

Grease a 13 x 9 inch pan with cooking spray and set aside.  Place corn syrup, brown sugar, and peanut butter in a large saucepan.  Cook, stirring frequently, until mixture begins to boil (be careful here, it can burn quickly).  Remove from heat and stir in rice cereal.  Stir to coat thoroughly, then press into prepared pan evenly using a greased spatula.

Place pan in refrigerator to cool.  Meanwhile, make second layer: place chocolate chips and Nutella into a microwave-safe bowl, and microwave in 20-second intervals, stirring after each, until melted and smooth.  Pour over cooled cereal mixture and spread evenly with offset spatula.

Allow second layer to cool completely.  Then make chocolate icing: place dark chocolate, 1 t. light corn syrup, and butter into microwave-safe bowl.  Melt in 20-second intervals, stirring after each, until melted and smooth. Pour over cooled bars and spread evenly with offset spatula.

Allow to cool, then cut into bars.  Keep leftovers in refrigerator in air-tight container, for 4-5 days.  Makes about 18 (they are very rich, so I actually cut them a lot smaller for the party- but you can cut them whatever size you like).

Recipe adapted from Baked: New Frontiers in Baking, via Smitten Kitchen