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Peanut Butter Cap’n Crunch & Chocolate Bars
Ingredients
- 5 cups Cap'n Crunch Peanut Butter Cereal
- 1/2 cup Mini Semi Sweet Chocolate Chips
- 1 tbsp sprinkles (optional)
- 3 tbsp Butter
- 1 bag (10 oz) Marshmallows
- 1/3 cup Creamy Peanut Butter
Instructions
- In a 13 x 9 casserole dish, line with foil and coat with cooking spray. Set aside.
- Combine cereal, chocolate and sprinkles in a bowl. Set aside.
- In another bowl, microwave butter for 45 seconds. Repeat until butter is melted.
- Add marshmallows and peanut butter to the melted butter. Stir and microwave for 45 seconds. Continue to microwave until marshmallows are melted.
- This step must be done quickly - Add cereal to marshmallow mixture. Stir to combine. Press firmly into the casserole dish. Let it cool before cutting into squares. Decorate with extra sprinkles. (optional.)
Crunchy Caramel Corn w/ Leaf Tags
Ingredients:
- 5 quarts of popped popcorn (plain)
- 1/2 c butter
- 1/2 c corn syrup
- 2 c light brown sugar
- 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp vanilla extract
Directions:
- Preheat oven to 250 degrees.
- Pop your popcorn – plain popcorn is best. No salt or butter. Pick through your popcorn and make sure your remove all unpopped kernels. An easy way to get rid of the kernels is to put in a gallon size bag and shake lightly – all the kernels will fall to the bottom of the bag. If you don’t have a popcorn popper, see my simple solution for popping popcorn in the microwave at the end of this post.
- Keep your popcorn warm by placing it into two 9X13 baking dishes or a deep roasting pan and placing it in the oven. The caramel corn turns out a lot better with warm popcorn so don’t skip this step!
- Melt butter in a medium, heavy, saucepan over medium heat. Stir in the brown sugar, corn syrup and salt and bring to a boil, stirring constantly.
- Once the mixture is at a boil, stop stirring and just let ‘er go for 4 minutes. (This is the easy part!)
- Remove from heat and stir in the vanilla and baking soda. You will notice the caramel increases in volume – it gets very “fluffy”. The consistency is thicker.
- Pour the mixture in a thin steam over the popcorn. Use tongs to mix the popcorn and caramel making sure to thoroughly coat.
The caramel corn should look like this going in to the oven. Put the baking dishes into the oven and let bake for 45 minutes. Every 15 minutes, pull the dishes out and break up the caramel corn using tongs to turn the popcorn over and mixing it up. After 45 minutes, let the caramel corn cool completely before breaking into small pieces. DO NOT POP THESE BEAUTIES INTO YOUR MOUTH OR YOU WILL GET BURNED. Don’t ask me how I know this – just trust me. That’s it! It’s really very easy because there is so much down time.
Leaf Tags:
- Leaves
- Contact Paper
- Scissors
Directions:
- Pick some multi-colored fall leaves and make sure they are clean.
- Cut a piece of contact paper twice the length you will need for the leaves.
- Place the leaves on the paper.
- Fold the contact paper over and smooth making sure there are no air bubbles.
- Cut out leaves and use as desired.
- I used them to decorate my Caramel Corn bags:
Peppermint Crunch Puppy Chow
Makes 5 cups
- 5 cups Rice Chex cereal
- 10 ounces melting white chocolate OR vanilla flavored Almond Bark
- 1 cup crushed candy canes
- 1 cup powdered sugar
How To Do :-
- Pour 5 cups of Chex Cereal into a large bowl. Melt white chocolate/almond bark according to the package directions. Pour melted chocolate over cereal, stirring and folding until the cereal is completely covered. Fold in the crushed candy canes
- In a large zipped top bag or covered container, add the powdered sugar. Pour the chocolate covered cereal/candy canes into the large bag or container. Seal the bag or container and shake until all the cereal is coated with the powdered mixture.
- Discard excess powder and enjoy!
- Store at room temperature up to 2 weeks, if it lasts that long!
