PEANUT BUTTER KRISPIE TREATS

This recipe has been around forever; it is one of those classic sweet treats from our childhood.  Picky-picky husband is a big fan of the old fashioned Rice Krispie treats made with melted marshmallows, so he initially resisted this peanut butter version (he resists change).  However, this evening, I noticed that the pan of treats, on the kitchen counter, had been seriously noshed upon.

This recipe is SUPER easy and uses all pantry ingredients, which is a good thing.  It goes together in just minutes (the longest part of this recipe is the cool down time). They cut beautifully if you let them cool all the way down and they travel well.

1 cup light Karo syrup
1 cup granulated sugar
1 cup peanut butter
6 cups Rice Krispie cereal
1 cup semi-sweet chocolate chips
1 cup peanut butter chips (see note)

Mix the syrup and granulated sugar in a heavy saucepan, over medium heat (stirring). Bring to a boil and immediately remove from heat; stir in peanut butter until smooth and well mixed.

Pour over Rice Krispie cereal and stir to coat evenly.  Press into a lightly greased 11" x 7" pan (see note) and press down evenly with slightly damp hands.

Melt the chocolate chips and stir until smooth (I melted mine in my microwave at 60% power for about 1½ minutes).  Spread evenly over bars.  Cool about an hour before cutting.

NOTE: This recipe calls for half semi-sweet chocolate chips and half peanut butter chips, but any combo would work well.  I found a similar recipe that used half semi-sweet chocolate chips and half butterscotch chips for the frosting (they called them Scotcheroo's).

NOTE: The size of the pan is not really important. Just remember that the smaller the pan is, the thicker the treats will be and the bigger the pan is the thinner they will be.

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CHOCOLATE SILK PIE

Have you ever had a cream pie dessert that, was (not only) outrageously delicious, but the "mouth feel" was absolutely sublime? That perfectly describes this chocolate silk pie; it is the smoothest, creamiest chocolate filling we have ever eaten !!

Sorry about not having a photo of the final decorated pie.

CRUST   (see note below)

1¼ cups flour

1/2 cup finely chopped nuts (use food processor)

1/4 cup brown sugar

1/2 cup butter

Combine the flour, finely chopped nuts and brown sugar; cut in the butter until  you get a crumb mixture. Make sure you don't press it into a ball = let it stay loose.  Spread the crumbs out on a cookie sheet and bake at 375 for about 12 minutes, or until they crisp up (stir them a couple of times while baking).  Cool for about 15 minutes, then press them on the bottom and up the sides of a 9" spring form pan.  Set aside.

FILLING

2 cups semisweet chocolate chips

2 cups heavy whipping cream (divided)

2 tablespoons powdered sugar

2 teaspoons vanilla

8 ounces cream cheese (room temperature)

In a small microwave bowl, mix the chocolate chips and 1/2 cup of the cream. Heat on 50% power for about 2 minutes, then stir. If they aren't completely melted and smooth, continue microwaving on 50% power (30 seconds at a time), stirring each time.  My microwave oven took the initial 2 minutes plus about 20 more seconds. COOL MELTED CHOCOLATE FOR 20 MINUTES BEFORE USING!!

In a different bowl, mix the remaining 1½ cups of whipping cream, powdered sugar and vanilla. Beat on high until stiff peaks form, set aside.

In another large bowl, beat the cream cheese until fluffy, gradually mix in the melted chocolate mixture, beating until very smooth.  Gently fold in the whipped cream with a rubber spatula. Do this slowly so you don't deflate the air in the whipped cream..

Fill the pie crust with the filling, smooth the top and chill at least 4 to 6 hours (better overnight).

CRUST NOTE:  This crust was very tasty, but I don't think it was worth the extra effort.  I believe a graham cracker crust would be even better.  The next time I make this for a holiday, I have plans to use some of those tiny pre-made phyllo dough cups and just put the filling in those. I think they would be so festive and my family has really enjoyed the single serving desserts lately.

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BUTTERFINGER TAPIOCA

This fun (and tasty) recipe is quick and easy. I've only tried using a Butterfinger candy bar, but I'm guessing you could use just about any kind. Let me know if you try any other candy.

2 cups whole milk

½ cup heavy cream
1/8 teaspoon salt
1/3 cup granulated sugar
3 tablespoons quick cook tapioca
1 large egg, well beaten
1 teaspoon vanilla extract
1 small Butterfinger candy bar

In a heavy bottomed sauce pan, mix the milk, cream, salt, sugar, beaten egg and tapioca. Let this mixture rest for ten full minutes before you turn on the heat (the tapioca box says 5 minutes, but ignore that).

Cook over medium heat, stirring slowly and constantly until the mixture comes to a full rolling boil. Remove the pan from the heat and add vanilla.  Cool in the sauce pan (without stirring) for 20 minutes. I'm not sure what this step is for, but it really makes a difference in the creaminess of the tapioca.

While the tapioca is resting, crumble the Butterfinger candy bar into your food processor and pulse until you have small crumbs; you should have about 2/3 cup of crumbs.

Gently stir in HALF of the candy bar crumbs, stirring as little as possible. The chocolate and candy crumbs will "melt" in the warm pudding; don't mix too much.

Pour into dessert dishes and sprinkle the top with the other half of the candy crumbs. Serve slightly  warm (or) chill for several hours; this makes 4 large desserts. YUM!!

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PINEAPPLE COCONUT CREAM PIE

I found this quick and easy pie recipe over at Sweet as Sugar Cookies the other day. Lisa hosts a Saturday blog that is FULL of great dessert recipes. If you haven't checked it out, please do so, it is lots of fun.

Lisa posted this as a pineapple cream pie, but I added half cup of coconut to the pudding and topped it with stabilized whipped cream. It was quick, easy and delicious!!!

The pudding is nearly fool proof!!

½ cup white sugar

½ teaspoon salt

3 tablespoons cornstarch

1 tablespoon all purpose flour

2½ whole milk

3 egg yolks

Put all of the above ingredients into a heavy bottomed pan and whisk it until any lumps are gone. Bring to a boil over medium heat, stirring constantly with rubber spatula.  Once the pudding starts to thicken, switch to a whisk and whisk, while it boils, for one minute (it will get very thick).

Remove from heat and stir in:

1 tablespoon butter

1 teaspoon vanilla (I used 2 teaspoons)

1 cup canned crushed pineapple (I drained it and squeezed it dry)

½ cup flaked coconut (my addition)

Pour into 9" graham cracker pie shell and place plastic wrap on the surface of the hot pudding. Chill for several hours, then remove plastic and top with stabilized whipped cream.



Stabilized Whipped Cream (won't deflate)  Makes 2 cups
1 cup heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon unflavored gelatin powder
4 teaspoons cold water

Put unflavored gelatin powder in a small dish and add 4 teaspoons of cold water and stir. Let this sit until it looks semi-solid, then put this in the microwave for just a couple seconds (my microwave takes about 3 or 4 seconds) and it will turn back to a liquid.  Let this liquid cool, but not so cool that it turns back into a solid.
Whip the cream, sugar and vanilla until it gets thick, but  not totally whipped.  While the beaters are still going on high, dribble in the cooled liquid gelatin. Continue beating until stiff peaks form.

NOTE: A 20 ounce can of crushed pineapple (drained and squeezed dry) gives you about 1½ cups of fruit.
NOTE: This pie slices beautifully.

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STRAWBERRY CHANTILLY

Sweet, light as air, packed with strawberry puree and waiting in the freezer for that special occasion!!

 CRUST
1 cup all purpose flour
¼ cup brown sugar
½ cup butter
½ cup chopped pecans

Cut the butter into the flour & sugar until crumbly, then stir in the chopped pecans. Press into a 9" x 13" baking dish and bake at 300 for 20 minutes. Set aside to cool completely. NOTE: I make this dessert with a spring form pan (it looks prettier). I just bake the crust a few extra minutes.

FILLING
2 egg whites
1 cup granulated sugar
2 cups sliced strawberries
1 cup heavy whipping cream
1 teaspoon lemon juice

Pulse the strawberries a couple of times in a food processor to chop them finely. Add the egg whites, sugar and lemon juice to the strawberries. Beat with electric mixer on high for ten minutes. This will really expand, so use a BIG bowl (it fills my kitchen aid bowl). In a different bowl, beat the heavy whipping cream until you get stiff peaks. Gently fold it into the strawberry meringue mixture. Pour into baked-cooled crust and cover well. Freeze for at least 6 hours, preferably overnight. This is OH SO GOOD!!!

I made mine in a 9" x 3" spring form pan and it filled it to the top. Make sure you freeze it overnight. The person I got this recipe from said that she had to take it out of the freezer 15 minutes early for easy slicing, but mine sliced PERFECTLY directly out of the freezer (and it had been in the freezer for 24 hours!).

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