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Malted Rice Krispie Treats w/ Robin Eggs

March 26, 2013 By Kelsey 2 Comments

Okay lets have a serious discussion. Do you find yourself constantly justifying eating delicious treats? Let me tell you about my inner battles.

October: “I can eat a bag of candy corn a day, they are only around once a year!”

December: “Its the holidays! Who doesn’t gain 5 pounds? Bikini season is months away.”

February: “Girl Scout Cookies? Those are only around once a year and they remind me of my childhood…. i’ll only get one box!”

March: “EASTER CANDY. I’ll just get one bag of robin eggs… oh wow those went fast. Well I have to try the mini ones too I forgot what those taste like. Well those were good maybe i’ll get another bag and bake them into something! It’s for my blog after all…”

It is a vicious cycle. I do think I would rather justify eating stuff then either not have it, or accept the fact that I just can’t live without constant sugar intake. It can’t be very healthy but that is why I enjoy my fair share of green smoothies too. I can definitely justify you making these. Go to the store right now and get 2 bags of mini robin eggs. One for this recipe and one to eat by the handful.

Take 1/2 cup of robin eggs, put them on the side and put the rest in a ziploc bag.

CRUSH THEM!

Then make your treats and get them in a pyrex.

Press those extra eggs in the top of your treats… if you happen to eat a few before doing this, no judgement will be taken.

Let cool and cut them into large and delicious treats.

This is making me a little upset that I have eaten all of the robin eggs in my house… the store is just down the street though… Its less than a week until Easter!! Okay okay i’ll stop.

Enjoy!!

Malted Rice Krispie Treats w/ Robin Eggs

Ingredients

1/4 cup butter
4 1/2 cups mini marshmallows
6 1/2 cups rice krispies
1 tablespoon malted milk powder
1 10 oz. bag mini Robin Eggs

Directions

Grease an 8 x 8 pyrex for large treats or a 9 x 13 for thinner treats. Measure 1/2 cup of mini robin eggs and set aside. Pour the rest of the robin eggs into a ziploc bag and smash candies until each is crushed into about 3 pieces. In a large pot (teflon is best) melt butter over medium-high heat. Once butter is melted turn the head down to medium and add marshmallows. Stir marshmallows to coat with butter and let sit for a minute. Stir occasionally until every marshmallow has melted. Remove from heat and stir in malted milk. Pour in rice krispies and stir vigorously until evenly coated. Then add in crushed robin eggs and stir until combined. Pour into prepared pan. Take a piece of wax paper and grease one side. Place the greased side down on the treats and press down for an even layer. Take reserved robin eggs and press into the top. Let cool and cut! Enjoy!

http://littlebitsof.com/2013/03/malted-rice-krispie-treats-w-robin-eggs/

http://littlebitsof.com/wp-content/uploads/2013/03/DSC_0012-682x1024.jpg

Filed Under: brownies, candy, cookies, Recipes, Uncategorized

Salted Caramel Pecan Bars

November 12, 2012 By Kelsey Leave a Comment

Oh sweet sugary and salty goodness these are delicious. I am so happy I tried this recipe out because it took less than an hour and left the whole house smelling like fall. First you have to toast up some chopped pecans.

No one has to know you burnt the first batch….

Then take a cookies sheet and line it with foil, grease it and top with graham crackers.

Make sure they cover the entire pan.

Then you will boil up a mixture of butter, brown sugar and whipping cream (no pic, my hands were full!) and then mix in your pecans and coat those grahams.

Then throw them in the oven for about 10 minutes. When you take them out they will be nice and bubbly. Then sprnkle them with salt!

Let cool for 30 minutes and cut into bars!

Salted Caramel Pecan Bars

Ingredients

1 cup chopped pecans
12 - 13 whole graham crackers
1 cup firmly packed brown sugar
3/4 cup butter
2 tablespoons whipping cream
2 teaspoons vanilla extract
1/4 teaspoon kosher salt

Directions

Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 7-9 minutes or until toasted and fragrant, stirring halfway through.

Line a cookie sheet or jelly roll pan with aluminum foil; lightly grease foil. Arrange graham crackers in a single layer in prepared pan. Combine sugar, butter, and cream in a medium-size heavy saucepan; bring to a boil over medium heat, stirring occasionally. Remove from heat, and stir in vanilla and pecans. Pour butter mixture over crackers, spreading to coat.

Bake at 350° for 10 to 11 minutes or until lightly browned and bubbly.

Immediately sprinkle with salt, and slide foil from pan onto a wire rack. Cool completely (about 30 minutes). Break into bars.

Recipe by Southern Living

http://littlebitsof.com/2012/11/salted-caramel-pecan-bars/

http://littlebitsof.com/wp-content/uploads/2012/11/Salted-Caramel-Pecan-Bars-6-1024x764.jpg

Filed Under: candy, cookies, Recipes, Uncategorized

Butterfinger Caramel Corn

August 13, 2012 By Kelsey 6 Comments

Life can be hard at times. I haven’t posted on the site in a while, and I apologize! Life happened last week. And life got real. My grandma, who is one of the strongest, cutest, funniest people of all time, passed away. It still doesn’t quite seem real, but as nana would have wanted, my family has tried our best to be strong and keep smiling. I want to share her molassas cookie recipe with you later in the week! It is amazing. Through all the comotion of the last week, I decided to make a quick treat that we could munch on when we needed a little pick me up. I love caramel corn, and I love butterfinger. Putting the two together might have been one of my best ideas.

First, pop your corn.

Then make your caramel in the microwave (yay!).

You will add a bit of baking soda after it cooks, then pour it over you popcorn in a paper bag.

Then close the bag and shake shake shake it! Next up, Butterfinger!

Chop up your butterfingers, pour them in, and shake again!

Then just pour the caramel corn on wax or parchment paper and let cool!

Butterfinger Caramel Corn

Ingredients

1 cup brown sugar
1/2 cup butter
1/3 cup white corn syrup
1/2 tsp. salt
1/2 tsp baking soda
4 quarts popped corn
10 fun size Butterfingers (chopped)

Directions

In a 1 1/2 quart microwave dish, stir together brown sugar, butter, or margarine, corn syrup and salt. Microwave on high 2 minutes; stir. Microwave on high for 2 more minutes. Stir in baking soda. Pour mixture over popped corn in large brown paper grocery bag. Shake well to coat. Place bag in microwave for 1 1/2 additional minutes. Pour in Butterfinger and shake to coat again. Pour onto waxed paper to cool.

http://littlebitsof.com/2012/08/butterfinger-caramel-corn/

http://littlebitsof.com/wp-content/uploads/2012/08/Butterfinger-Caramel-Corn-9-1024x1024.jpg

Filed Under: candy, Recipes

Cinnamon Sugar Candied Pecans

July 20, 2012 By Kelsey Leave a Comment

This recipe was once again inspired by my fathers love for pecans and cinnamon. This love has now spread throughout the family and we all cannot get enough. I found the recipe on Kevin and Amanda’s Blog. For her it is a Christmas treat and for me it is now a staple in the house! I have always wanted to find a recipe for candied pecans that was easy an full of flavor. The cinnamon, sugar, and salt in this recipe come together with the nutty pecan to make an awesome treat that, although keeps well in an air tight container…. will be gone the next day. I also wanted to make this snack for my parents to take on the plane when they fly to Helena, Montana today! They are visiting my sister up there and could not be more jealous (Hi B!).

First, the line up. (note to self, don’t take pictures of white sugar with a white background and direct sunlight)

Mix up a couple egg white and a splash of water…

Coat Pecans….

Take sugar, cinnamon and salt.

Pour over pecans, and coat.

Pour those on a greased baking sheet.

Cook for an hour at 225 degrees.

Pour those onto wax or parchment paper.

Try not to make your yellow lab Sophie too jealous… and maybe sneak her one pecan…

Enjoy!!

Cinnamon-Sugar Candied Pecans

Ingredients

2 egg whites
2 tbsp water
1 cup sugar
1 tsp salt
1 tsp cinnamon
4 cups (16 oz) pecans

Directions

Preheat oven to 225 degrees. In a large bowl beat the egg whites and water. Add pecans and stir to coat. Whisk together the sugar, salt and cinnamon, then pour over the pecans, stirring to coat. Spread pecans on a baking sheet that has been sprayed with cooking spray and bake for one hour, stirring every 15 minutes.

http://littlebitsof.com/2012/07/cinnamon-sugar-candied-pecans/

http://littlebitsof.com/wp-content/uploads/2012/07/DSC_2076-1024x685.jpg

Filed Under: candy, Recipes, Uncategorized

Salted Vanilla Caramels

July 13, 2012 By Kelsey Leave a Comment

How has your week been? Mine has been pretty good. Nothing too crazy happened, but my boyfriend and I have really begun to search hard for a condo. It is not as easy as they make it look on house hunters!! Luckily we have my dad as our relator/ agent/ mortgage broker, so he has been a huge help. While looking for an actual place to live, I have been creating quite an amazing condo on pinterest. We will be hard at work DIYing most of the place, so I will keep you updated. I might have to make another pallet headboard! This week I also tryed something that I did not think would turn out well. Microwave caramels. I saw the recipe and thought it would be too good to be true. My candy thermometer is out of batteries and I have been too lazy to get new ones, so candy making has been out of the rotation. I found this recipe online and thought if I added vanilla and salt on top, it could be pretty amazing.

I followed the instructions and watched it boil in the microwave…

When I took it out, I added the vanilla, stirred, then poured it in a greased 9×13 pyrex.

I let it sit for about 20 minutes then went to check on it and it was clumpy and did not look good. SO, I stirred it up for about 3 minutes longer, then let it sit. About 20 minutes later it looked great! I sprinkled it will sea salt and threw it in the fridge. When I took it out later, I cut the caramel into squares.

Then I wrapped them in parchment paper!

BUT WAIT!!! A stroke of genius hit me, a little late, but it was amazing. As the pieces were sitting out at room temperature, they started to flatten, so I did this:

Thats right. That is peanut butter. Inside a salted vanilla caramel. I threw them in the fridge and had one later…. okay it was this morning. SO GOOD!!!!!!

Peanut Butter Filled Salted Vanilla Caramels. Woah.

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