Rocky Mountain Cookies

Quarantine is a little happier with cookies. If you are quarantined alone with that batch of cookies, you may want to get on the elliptical a couple more times (speaking from experience).

1 cup butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 cups flour
2 cups oats
2 cups Rice Krispies cereal
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 cups chocolate chips

Preheat oven to 350°. In large bowl of mixer, cream butter, sugar, and brown sugar. Add eggs and vanilla, whip until incorporated and creamy. In another bowl, stir together flour, oats, Rice Krispies, baking soda, baking powder, salt, and chocolate chips. Add dry ingredients to mixer with creamed mixture, mix just until all ingredients are incorporated. Drop scoopfuls of batter onto baking sheets. Bake for 9-10 minutes, careful not to over bake.

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Chocolate Crunch

An excellent addition to your dessert table. Or, just make it and stand in the kitchen and eat it!

1 cup semi sweet chocolate chips
1 cup milk chocolate chips
1 Tbl butter
1 Tbl oil
1 cup chopped nuts (*macadamia, almonds, pecans, walnuts or peanuts)
1 cup crisp rice cereal
1 cup white chocolate chips

Line a cookie sheet with foil. In a double boiler, slowly melt semi sweet chocolate chips, milk chocolate chips, butter and oil. Stir and heat just until melted and smooth. Remove from heat. Let cool  to tepid. Stir in nuts, rice cereal, and white chocolate chips. Spread into even layer of desired thickness in prepared pan, recipe will not fill the pan. Refrigerate for 20-30 minutes or until set. Break or cut into desired pieces.
*I used a mixture of macadamia and almonds

More Candy!

Pecan Toffee

Cool Mint Oreo Fudge

Crisp Chocolate Truffles

Pecan Caramels

Rocky Road Fudge

Homemade Power Bars

Have you seen the section at your local grocery store for Power Bars? It has grown, unbelievable the types, variety, and flavor combinations. Do you think some people are living on these things? I guess if you are on the go and need to refuel in a hurry it’s the perfect product. So, here is a natural and healthy version to make at home for probably half (if not more than half) the cost. Inspired by eatingwell.com.

I know, this totally strays from my normal posts. Never fear, something terribly indulgent will follow soon. ;o)

1 cup old fashioned oats
1/4 cup sliced almonds
1/4 cup sunflower seeds
1 Tbl flax seeds
1 Tbl sesame seeds
1 cup crisp rice cereal
1/4 cup raisins
1/4 cup golden raisin
1/4 cup dried cranberries
1/4 cup chopped dates
1/4 cup natural creamy peanut butter
1/4 cup raw sugar
1/4 cup honey
1/2 tsp vanilla
1/8 tsp salt

Preheat oven to 350°. Line a 9″x9″ pan with foil and spray with non stick spray.

Spread oats, almonds, sunflower seeds, flax seeds, and sesame seeds on baking sheet. Bake until oats are lightly toasted and nuts are fragrant, shaking pan halfway through, about 10 minutes total. Transfer to large bowl. Add rice cereal, raisins, golden raisins, dried cranberries, and dates; toss to combine.

Combine peanut butter, sugar, honey, vanilla and salt in small saucepan. Heat over medium-low, stirring frequently, until mixture bubbles lightly, 2 to 5 minutes.

Pour peanut butter mixture over dry ingredients and mix thoroughly. Transfer to prepared pan. Lightly coat your hand with cooking spray and press mixture down firmly to make even layer. Refrigerate until firm, about 30 minutes. Using foil, pull out of pan; cut into bars.

One Year Ago: Chocolate Chocolate Chip Cinnamon Rolls

Two Years Ago: Cinnamon Cornbread with Cardamom Honey Butter

Crisp Chocolate Truffles

This recipe came from a Christmas baking magazine years ago. It is easy as far as the ingredients, but a little time consuming with the dipping. We will call it a labor of love. When I dip truffles or chocolates I put in a good movie, get in the zone, and enjoy the ride. ;o)

1 (7 oz) jar marshmallow creme
2 Tbl butter
1 cup semisweet chocolate chips
2 cups crisp rice cereal
1 (14 oz) pkg bittersweet chocolate chips
2 Tbl shortening
1/4 cup white baking chips, optional

In heavy saucepan combine marshmallow creme, butter, and semisweet chocolate chips. Cook over low heat until chocolate is melted and mixture is smooth, stirring constantly.  Remove from heat. Stir crisp rice cereal into chocolate mixture, mixing until thoroughly combined.
Drop by small scoopfuls onto silpat or waxed paper lined cookie sheet. Shape into round balls and refrigerate about 1 hour or until firm.

Melt bittersweet chocolate and shortening slowly over double boiler. Dip each chocolate ball in melted chocolate, let excess drip off, and place back on the silpat or waxed paper lined cookie sheet. I use two forks. One (my meat fork with long tines) to scoop up the chocolate covered truffle and let it sit on the tines, drip, and then swipe across the bottom (with a dinner fork) to remove excess chocolate. That is my way, let me know if you have a better way, I’m willing to learn! Melt white chips (if using) and place in zip lock bag.  Cut tiny hole in corner of bag and drizzle over truffles.  Refrigerate until firm. Place in small candy paper cups. Keep in airtight container.

Two Years Ago: Double Chocolate Coconut Cookies