Monster Cookies::
1/2 cup butter (softened)
or use apple sauce for a healthier version
1 cup brown sugar
1 cup sugar
3 eggs
1.5 cup peanut butter
1 tsp. vanilla
2 tsp. baking soda
1/2 tsp. salt
2.5 cups old fashioned oats ground to flour
2.5 cups old fashioned oats
2 cups dark chocolate or semi-sweet chocolate chips
Cream butter & sugar together.
Beat eggs, peanut butter & vanilla.
Add remaining ingredients and mix until combined.
scoop onto cookie sheet (I always use the non-stick cookie sheets for Williams Sonoma)
Bake at 350 degrees for 8-10 minutes.
Enjoy!
Chocolate Peanut Butter Rice Krispie Roll::
Prep:
Line a cookie sheet with wax paper. Generously spray it with non-stick spray and set aside.
Line a cookie sheet with wax paper. Generously spray it with non-stick spray and set aside.
In a large bowl, microwave for 2 min:
1 package mini marshmallows – 10.5 oz or 297 grams (appx 6 and 2/3 cups)
1/4 cup butter
1/4 cup peanut butter
1 package mini marshmallows – 10.5 oz or 297 grams (appx 6 and 2/3 cups)
1/4 cup butter
1/4 cup peanut butter
Stir ingredients and add:
5 1/2 cups Gluten Free Rice Krispies (make sure they are GF, not all are)
5 1/2 cups Gluten Free Rice Krispies (make sure they are GF, not all are)
Mix well and spread mixture on the greased waxed paper. Coat hands with non-stick spray and flatten out Rice Krispie mix until it is even and compressed. Set aside.
Melt together in microwave, in 20 second intervals:
1 1/3 cup Chocolate Chips
3/4 cup peanut butter chips
Be careful not to overmelt the chips or they will burn.
1 1/3 cup Chocolate Chips
3/4 cup peanut butter chips
Be careful not to overmelt the chips or they will burn.
Spread the melted peanut butter and chocolate onto the rice crispie mixture. Roll the Rice Krispie mixture horizontally into one log–lift the wax paper at one end to help. Refrigerate for appx 30 minutes. Slice and serve.
* Note: I used the remainder of the bag of chips to drizzle over the rolls to make them a little prettier.
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