Lunch Room (no-bake) Peanut Butter Bars

I don't ever remember having these cookies, either as a student or as a teacher. But, after seeing them on social media, they peaked my interest. Made quickly with readily available ingredients, they were certainly a hit at our house! I did cut the recipe in half for just the two of us. 

Lunch Room (no-bake) Peanut Butter Bars      12 large bars or 24 or more smaller bars

2 cups graham cracker crumbs

2 cups confectioners' sugar

1 cup butter or margarine, melted

1 cup peanut butter

1 ½ cups semisweet chocolate chips

4 tablespoons peanut butter

1. Mix together graham cracker crumbs, confectioners' sugar, butter or margarine, and 1 cup peanut butter in a medium bowl until well-blended.
2. Press evenly into the bottom of an ungreased 9x13-inch pan. (I lined the pan with wax paper for easy removal)
   
   
   
3. Place chocolate chips and 4 tablespoons peanut butter in a microwave-safe bowl. Microwave on high, stirring every 15 seconds, until smooth.
4. Spread mixture over crust.
   
   
   
5. Refrigerate for at least 1 hour before cutting into squares.
   
   
   

Recipe without photos . . . Lunch Room (no-bake) Peanut Butter Bars      12 large bars or 24 or more smaller bars

2 cups graham cracker crumbs

2 cups confectioners' sugar

1 cup butter or margarine, melted

1 cup peanut butter

1 ½ cups semisweet chocolate chips

4 tablespoons peanut butter

1. Mix together graham cracker crumbs, confectioners' sugar, butter or margarine, and 1 cup peanut butter in a medium bowl until well-blended.
2. Press evenly into the bottom of an ungreased 9x13-inch pan. (I lined the pan with wax paper for easy removal.)
3. Place chocolate chips and 4 tablespoons peanut butter in a microwave-safe bowl. Microwave on high, stirring every 15 seconds, until smooth.
4. Spread mixture over crust.
5. Refrigerate for at least 1 hour before cutting into squares.

 

Chocolate Covered Rice Krispie Treats

Snap, crackle and pop! Chef Ali’s version of Rice Krispie Treats seemed just the thing to celebrate Independence Day. Check out her blog for extra details, nutritional analysis. Also, you’ll find links to lots of her other yummy recipes on  Chef All Home page.

My mother's version of Chocolate Covered Rice Krispie Treats, called Scoch-A-Roos is also equally good. Instead of marshmallows, it uses corn syrup and butterscotch chips. 

 

Chocolate Covered Rice Krispie Treats  Yield: 8×12-inch pan that can be cut to your preferred size. 

1/4 cup unsalted butter

10 oz. bag mini marshmallows, approx. 5 cups 

1/2  cup creamy peanut butter

5  1/2 cups Rice Krispie cereal

1 1/3 cups chocolate chips, semi sweet or milk chocolate 

2 teaspoons vegetable or canola oil

1. Spray a 8×12-inch pan with non-stick cooking spray. I lined mine with parchment for easy removal of the slab of krispie treats. 
2. In a large saucepan over low heat, melt the butter, mini marshmallows and peanut butter, stirring gently.

   

   Above: Be sure to heat marshmallow mixture slowly at a low temperature.
   Below: Melted mixture is read to add to the cereal. 

   

3. Remove from the heat and immediately fold in the Rice Krispies.
   
4. Press the prepared rice krispie mixture into the greased pan; reserve.
5. Meanwhile, in a medium-size microwave safe bowl, melt the chocolate chips with the vegetable oil on full power in 30-second intervals, stirring in between each one. Once the chocolate is fully melted, stir until smooth.
   
6. Pour the melted chocolate over the rice krispie mixture in the pan and let harden at room temperature for approx. 1 1/2 – 2 hours.
   
7. Once the chocolate has hardened, cut into squares. Store the chocolate covered rice krispie treats an airtight container.  

Recipe without photos . . . Chocolate Covered Rice Krispie Treats  Yield: 8×12-inch pan that can be cut to your preferred size. 

1/4 cup unsalted butter

10 oz. bag mini marshmallows, approx. 5 cups 

1/2  cup creamy peanut butter

5  1/2 cups Rice Krispie cereal

1 1/3 cups chocolate chips, semi sweet or milk chocolate 

2 teaspoons vegetable or canola oil

1. Spray a 8×12-inch pan with non-stick cooking spray. I lined mine with parchment for easy removal of the slab of krispie treats. 
2. In a large saucepan over low heat, melt the butter, mini marshmallows and peanut butter, stirring gently.
3. Remove from the heat and immediately fold in the Rice Krispies.
4. Press the prepared rice krispie mixture into the greased pan; reserve.
5. Meanwhile, in a medium-size microwave safe bowl, melt the chocolate chips with the vegetable oil on full power in 30-second intervals, stirring in between each one. Once the chocolate is fully melted, stir until smooth.
6. Pour the melted chocolate over the rice krispie mixture in the pan and let harden at room temperature for approx. 1 1/2 – 2 hours.
7. Once the chocolate has hardened, cut into squares. Store the chocolate covered rice krispie treats an airtight container.  

Chocolate Molten Cakes . . . a chocolate lover's dream

Individual ramekins of warm cake with a gooey pudding like center . . . a chocolate lover’s dream. Easy-to-make and they can be made up to two days ahead and baked at the last minute. Top them with ice cream or whipped cream for a delightful dessert. Although they can be turned out onto a dessert plate, I opted to serve them in our pretty pink Le Creuset ramekins. 

Chocolate Molten Cakes     Make 4 to 5 individual cakes

4 tablespoons (1/2 stick) unsalted butter, softened

1/3 cup granulated sugar

3 large eggs

1/3 cup all-purpose flour

1/4 teaspoon salt

1 1/3 cup semi-sweet chocolate chips, melted

1. Preheat oven to 400 °F Grease the inside of 4 or 5 ( 4 –ounce) ramekins with some cooking spray or rub the bottoms and insides with butter.
2. In a mixing bowl, combine the butter and sugar until creamy.
   
3. Add in the eggs, one by one, beating after each egg.
   
4. Add in the flour and salt; combine until smooth.
   
5. Gently blend in your melted chocolate until just combined.
   
6. Divide batter evenly amongst your ramekins, filling them 3/4 full. Put filled ramekins on a baking sheet.*
7. Bake for 12 to 15 minutes or until the tops of the cake no longer jiggle when you shake the pan lightly.
8. Let sit for 10 minutes. Serve in ramekins or, use a table knife to loosen the edges of the cakes and then turn each out onto a dessert plate. and go around the edge. 
   
   
   

* 2 Make Ahead Options:

1.     Make batter, cover it in plastic wrap, and keep it in the refrigerator for up to 2 days. When you are ready to bake, grease and fill the ramekins and pop them into a preheated oven. 

2.     Pour prepared batter into greased ramekins, cover them tightly with plastics wrap, and store them in the refrigerator for up to 24 hours. When you are ready to bake, just preheat the oven and pop the lava cakes into a preheated oven.

Recipe without photos . . .

Chocolate Molten Cakes     Make 4 to 5 individual cakes

4 tablespoons (1/2 stick) unsalted butter, softened

1/3 cup granulated sugar

3 large eggs

1/3 cup all-purpose flour

1/4 teaspoon salt

1 1/3 cup semi-sweet chocolate chips, melted

1. Preheat oven to 400 °F Grease the inside of 4 or 5 ( 4 –ounce) ramekins with some cooking spray or rub the bottoms and insides with butter.
2. In a mixing bowl, combine the butter and sugar until creamy.
3. Add in the eggs, one by one, beating after each egg.
4. Add in the flour and salt; combine until smooth.
5. Gently blend in your melted chocolate until just combined.
6. Divide batter evenly amongst your ramekins, filling them 3/4 full. Put filled ramekins on a baking sheet.*
7. Bake for 12 to 15 minutes or until the tops of the cake no longer jiggle when you shake the pan lightly.
8. Let sit for 10 minutes. Serve in ramekins or, use a table knife to loosen the edges of the cakes and then turn each out onto a dessert plate. and go around the edge. 

* 2 Make Ahead Options:

1.     Make batter, cover it in plastic wrap, and keep it in the refrigerator for up to 2 days. When you are ready to bake, grease and fill the ramekins and pop them into a preheated oven. 

2.     Pour prepared batter into greased ramekins, cover them tightly with plastics wrap, and store them in the refrigerator for up to 24 hours. When you are ready to bake, just preheat the oven and pop the lava cakes into a preheated oven.

Super Rich, Easy & Quick Chocolate Pudding for 2

On a cold winter day in Kansas, a warm bowl of pudding is so inviting . . . 

Super Rich, Easy & Quick Chocolate Pudding for 2 

2 tablespoons granulated sugar

1 tablespoon cornstarch

1 cup whole milk

1/3 cup chocolate chips (dark or semi-sweet)

1/2 teaspoon vanilla

1. Combine sugar and cornstarch in a small saucepan; stir until completely combined.
2. Slowly add milk, stirring until smooth.
3. Cook and stir over medium heat until mixture comes to a boil. Continue to cook and stir until thickened, 1 to 2 minutes longer.
   
4. Stir in chocolate chips, cook and stir until melted. Remove from heat.
   
   
   
5. Stir in vanilla. 
6. Spoop into dishes. Serve warm or chilled. 

Recipe without photos . . .

Super Rich Easy & Quick Chocolate Pudding for 2 

2 tablespoons granulated sugar

1 tablespoon cornstarch

1 cup whole milk

1/3 cup chocolate chips (dark or semi-sweet)

1/2 teaspoon vanilla

1. Combine sugar and cornstarch in a small saucepan; stir until completely combined.
2. Slowly add milk, stirring until smooth.
3. Cook and stir over medium heat until mixture comes to a boil. Continue to cook and stir until thickened, 1 to 2 minutes longer.
4. Stir in chocolate chips, cook and stir until melted. Remove from heat.
5. Stir in vanilla. 
6. Spoop into dishes. Serve warm or chilled.

Holiday Yule Log (with make ahead and freeze option)

Yule Logs are so festive but often have to be down at the last minute. This recipe includes a make ahead freezer option. The buche de noel cake can be frozen before it is frosted and garnished. The filling (a combo of whipped cream stabilized with cream cheese) can be frozen. Freezing also makes it easier to frost in that there won’t be a lot of crumbs in the frosting.  Recipe is adapted from Baking A Moment blog. By the way, this recipe gets a thumbs up — not too sweet, moist and just the right balance between cake, creamy filling and frosting. YUM! This may have just become a new Christmas tradition! 

Holiday Yule Log    Servings: 10 

Chocolate Sponge Cake

4 large eggs

3/4 cup granulated sugar

1 teaspoon vanilla

1/2 teaspoon kosher salt 

2/3 cup all-purpose flour 

1/2 cup unsweetened cocoa powder, sifted to remove lumps

1 1/4 teaspoon baking powder  

1/3 cup sour cream

1/4 cup (1/2 stick) butter, melted

2 tablespoons milk

Powdered sugar for sprinkling over baked cake 

Chocolate Whipped Cream Filling, recipe follows

Whipped Chocolate Ganache Frosting, recipe follows

Garnishes: powdered sugar. fresh greens, toasted sliced almonds, cinnamon sticks 

1. Cake —  Preheat the oven to 325° F, lightly mist the sides of a 10x15-inch jelly roll pan  with non-stick spray; line with parchment paper allowing for overhang on both ends. 
2. Place the eggs, sugar, vanilla, and salt in a large bowl and whip on high speed for a full 5 minutes—the mixture should be very pale and fluffy, and tripled in volume.
   
3. Using a silicon spatula, fold in the flour, cocoa, and baking powder.
   
   
   

   
4. Whisk the sour cream, melted butter, and milk together, then fold the mixture into the batter.
   
   
   
   
5. Transfer the batter to the prepared pan, smoothing it out to the corners in an even layer. 
6. Bake for 17 to 22minutes, or until the cake is fully set and springy in the center but not dried out.
7. Place sheet pan on a cooling rack and while the cake is still hot, dust it generously with powdered sugar.
   
8. Lay another sheet of parchment (or a clean kitchen towel) on top of cake. Starting at one of the short sides of the cake, carefully roll it into a tight log – use the parchment overhang to help get the roll started.
9. Set rolled log, seam side down, on a cooling rack and allow it to cool completely before filling, frosting, and garnishing.
   
10. Filling & Cutting — As the cake cools, make the Chocolate Whipped Cream Filling according to directions that follow. 
11. When the cake has completely cooled, gently unroll it and spread the filling on in an even layer.
    
12. Carefully roll it back into a log  shape. CAN BE COVERED WITH FOIL AND FROZEN AT THIS POINT.
    
13. Trim off both ends of the cake roll with a serrated knife, then cut off a small piece on a 45-degree angle, butting it right up to the side of the main part of the log.
14. Frosting — Prepare the Whipped Chocolate Ganache Frosting according to directions that follow.
15. Use a small spatula to frost the yule log with the whipped ganache, creating ridges that resemble tree back; leave cut ends unfrosted. 
16. Garnish ­­— dust with powdered sugar, fresh greens and arrange almonds to resemble pine cones on or around the log, and add cinnamon sticks as/if desired. 

Chocolate Whipped Cream Filling

1/2 cup powdered sugar 

2 tablespoons unsweetened cocoa powder 

4 ounces (1/2 block) cream cheese

1 teaspoon vanilla 

1 1/3 cup heavy cream

 

Place the powdered sugar, cocoa, cream cheese, and vanilla in a large mixing bowl, and whip together until smooth. 

Scrape the bottom and sides of the bowl with a silicone spatula, and slowly drizzle the cream in while continuing to whip on medium speed. (Stop frequently to scrape the bottom and sides of the bowl, to avoid lumps.)

When all the cream has been added, turn the mixer up to high speed and whip until the filling holds stiff peaks.

 

Whipped Chocolate Ganache Frosting

6 ounces semisweet chocolate chips

1/2 cup heavy cream

 

Carefully roll the cake back up into a log, frost with whipped ganache, and garnish. Warm the cream in the microwave (or in a small pot on the stove) until just beginning to simmer, then pour it over the chocolate and allow it to stand for 5 minutes.

Whisk the ganache together until smooth, then allow it to cool until firm but still soft.

Whip the ganache on high speed until fluffy (about 3 to 4 minutes).

Recipe without photos . . . Holiday Yule Log    Servings: 10 

Chocolate Sponge Cake

4 large eggs

3/4 cup granulated sugar

1 teaspoon vanilla

1/2 teaspoon kosher salt 

2/3 cup all-purpose flour 

1/2 cup unsweetened cocoa powder, sifted to remove lumps

1 1/4 teaspoon baking powder  

1/3 cup sour cream

1/4 cup (1/2 stick) butter, melted

2 tablespoons milk

 

Powdered sugar for sprinkling over baked cake 

Chocolate Whipped Cream Filling, recipe follows

Whipped Chocolate Ganache Frosting, recipe follows

Garnishes: powdered sugar. fresh greens, toasted sliced almonds, cinnamon sticks 

1. Cake —  Preheat the oven to 325° F, lightly mist the sides of a 10x15-inch jelly roll pan  with non-stick spray; line with parchment paper allowing for overhang on both ends. 
2. Place the eggs, sugar, vanilla, and salt in a large bowl and whip on high speed for a full 5 minutes—the mixture should be very pale and fluffy, and tripled in volume.
3. Using a silicon spatula, fold in the flour, cocoa, and baking powder.
4. Whisk the sour cream, melted butter, and milk together, then fold the mixture into the batter.
5. Transfer the batter to the prepared pan, smoothing it out to the corners in an even layer. 
6. Bake for 17 to 22minutes, or until the cake is fully set and springy in the center but not dried out.
7. Place sheet pan on a cooling rack and while the cake is still hot, dust it generously with powdered sugar.
8. Lay another sheet of parchment (or a clean kitchen towel) on top of cake. Starting at one of the short sides of the cake, carefully roll it into a tight log – use the parchment overhang to help get the roll started
9. Set rolled log, seam side down, on a cooling rack and allow it to cool completely before filling, frosting, and garnishing.
10. Filling & Cutting — As the cake cools, make the Chocolate Whipped Cream Filling according to directions that follow. 
11. When the cake has completely cooled, gently unroll it and spread the filling on in an even layer.
12. Carefully roll it back into a log  shape.  CAN BE COVERED WITH FOIL AND FROZEN AT THIS POINT.
13. Trim off both ends of the cake roll with a serrated knife, then cut off a small piece on a 45-degree angle, butting it right up to the side of the main part of the log.
14. Frosting — Prepare the Whipped Chocolate Ganache Frosting according to directions that follow.
15. Use a small spatula to frost the yule log with the whipped ganache, creating ridges that resemble tree back; leave cut ends unfrosted. 
16. Garnish ­­— dust with powdered sugar, fresh greens and arrange almonds to resemble pine cones on or around the log, and add cinnamon sticks as/if desired. 

Chocolate Whipped Cream Filling

1/2 cup powdered sugar 

2 tablespoons unsweetened cocoa powder 

4 ounces (1/2 block) cream cheese

1 teaspoon vanilla 

1 1/3 cup heavy cream

 

Place the powdered sugar, cocoa, cream cheese, and vanilla in a large mixing bowl, and whip together until smooth. 

Scrape the bottom and sides of the bowl with a silicone spatula, and slowly drizzle the cream in while continuing to whip on medium speed. (Stop frequently to scrape the bottom and sides of the bowl, to avoid lumps.)

When all the cream has been added, turn the mixer up to high speed and whip until the filling holds stiff peaks.

 

Whipped Chocolate Ganache Frosting

6 ounces semisweet chocolate chips

1/2 cup heavy cream

 

Carefully roll the cake back up into a log, frost with whipped ganache, and garnish. Warm the cream in the microwave (or in a small pot on the stove) until just beginning to simmer, then pour it over the chocolate and allow it to stand for 5 minutes.

Whisk the ganache together until smooth, then allow it to cool until firm but still soft.

Whip the ganache on high speed until fluffy (about 3 to 4 minutes).

·        

Chocolate Chip-Crasin-Walnut Icebox Cookies

Ice Box Cookies, Refigerator Cookies or Slice & Bake — no matter what they are called, they are make ahead rolls of freezer dough, ready to slice 'n bake for the holidays or anytime. So convenient. Just SLICE & BAKE and fill the holiday dessert trays!

Cookie log ready to slice & bake! 

Chocolate Chip-Crasin-Walnut Icebox Cookies 

1/2 cup  (1 stick) butter, softened

3/4 cup granulated sugar

1 medium egg

1 teaspoon vanilla 

1 1/4 cups all purpose flour

3/4 teaspon baking powder

1/2 teaspoon salt

1’2 cup mini semisweet or dark chocolate chips

1/4 cup chopped craisins (dried cranberries)

1 cup chopped walnuts 

 ---

Powdered sugar

1. Cream the butter with the sugar and beat until light and fluffy. 
2. Add the egg and the vanilla. Beat until well combined. 
3. Combine the flour, baking powder and salt. Add to the butter mixture and beat until blended. 
4. Mix in the mini chocolate chips and chopped craisins.  Divide the dough in half.
   
5. Shape into logs about 8 to 10" long.  Roll each log in half the chopped walnuts.
   
   
   
   
   
   
6. Wrap in parchment or wax paper and refrigerate until firm. Can also be wrapped in foil and frozen (thaw when ready to use). 
7. To Bake: Preheat oven to 350°. Line several sheet pans with parchment.
8. Slice dough into 1/4" slices. Place approximately 2” apart on a sheet pan and bake for 10 to 12 minutes or until edges are lightly browned. 
9. Remove to wire racks to cool.
10. Once cooled, sprinkle the cookies with powdered sugar.

Recipe without photos . . . Chocolate Chip-Crasin-Walnut Icebox Cookies 

1/2 cup  (1 stick) butter, softened

3/4 cup granulated sugar

1 medium egg

1 teaspoon vanilla 

1 1/4 cups all purpose flour

3/4 teaspon baking powder

1/2 teaspoon salt

1’2 cup mini semisweet or dark chocolate chips

1/4 cup chopped craisins (dried cranberries)

1 cup chopped walnuts 

 ---

Powdered sugar

1. Cream the butter with the sugar and beat until light and fluffy. 
2. Add the egg and the vanilla. Beat until well combined. 
3. Combine the flour, baking powder and salt. Add to the butter mixture and beat until blended. 
4. Mix in the mini chocolate chips and  chopped craisins. Divide the dough in half. 
5. Shape into logs about 8 to 10" long.  Roll each log in half the chopped walnuts.
6. Wrap in parchment or wax paper and refrigerate until firm. Can also be wrapped in foil and frozen (thaw when ready to use). 
7. To Bake: Preheat oven to 350°. Line several sheet pans with parchment.
8. Slice dough into 1/4" slices. Place approximately 2” apart on a sheet pan and bake for 10 to 12 minutes or until edges are lightly browned. 
9. Remove to wire racks to cool.
10. Once cooled, sprinkle the cookies with powdered sugar.