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.

 

Paw-of-Approval Dog Biscuits as featured in KANSAS! Magazine, 2025, vol 81, issue 5

The theme of KANSAS! 2025, vol 81, issue 5 is unusual or quirky things about Kansas. How could I tie this into the Taste article I write for the magazine? It finally dawned on me that I could write about dog bakeries . . . and proposed the idea to my editor. She suggested I also include cat cafes. “Cat Cafes” — I’d never heard of them but soon I had expanded my horizons (that’s why I love writing for KANSAS!). Then, along the way, I discovered Dog Bars! Hence the story that earned the title of Pet Paradise! It was a fun to write article that was informative and educational for me, and I hope for the readers. 

It seems that recipes for dogs are closely guarded secret lists of  ingredients and instructions, all designed to create nutritional treats that will appeal to our furry friends. So, I used a recipe that I’ve made for our doggie friends — Sammy, Duncan and Tucker who live in Colorado with David Amess. 

Paw-of-Approval Dog Biscuits  

 I did my research and recipe testing in a quest for wholesome treats for furry friends Sammy, Duncan and Tucker.  I knew I’d found a winner when the trio of golden retrievers snarfed up their “bones” and then each graced me with a paw-of-approval. Meta Newell West 

Yield: About 35 dog treats

INGREDIENTS

2 large eggs 

1 cup unsalted natural crunchy peanut butter 

1/2 cup unseasoned pumpkin puree (drain in a small mesh strainer to remove any excess moisture before measuring) 

1/2 cup water 

2 cups whole-wheat flour + more for dusting dough

1 teaspoon ground cinnamon 

1/2 teaspoon ground ginger 

Pinch of salt 

 

INSTRUCTIONS

1.   Preheat oven to 350°. Line 2 baking sheets with parchment paper that has been lightly sprayed with pan release.


2.   Whisk eggs, peanut butter, pumpkin and water in a large bowl. 

3.   Add flour, cinnamon, ginger and salt; stir to combine. 

4.   Tansfer to a lightly floured surface and knead until the dough comes together, about 1 minute.

5.   Divide the dough into 4 equal portions and lightly dust both sides with extra flour. 

6.   Roll one piece of dough about 1/4-inch thick, dusting with more flour as necessary to keep it from sticking. 

7.   Cut out biscuits with a 4-inch dog bone cookie cutter. Shape all the scraps back into a disk and reroll. Continue to cut biscuits until no dough remains.


8.   Transfer to a prepared pan and bake the biscuits until the edges are golden brown, about 15 to 20 minutes. 

9.   Let cool on the pan for 5 minutes then transfer to a wire rack to cool completely. 

10.  Storage: Refrigerate for up to 1 week or freeze for up to 3 months.

 

Featured Pet Paradise establishment included in my article:

·    The Dog Treatery: Address: 1615 Jeanette Ave. Wichita, KS, 67203 / Phone: 316-267-1054 / Website: thedogtreatery.com / FB: The Dog Treatery

·    Barks & Brew : Address: 1312 E. English, Wichita, KS 67211 / Phone: 316-210-2773 / Website: barksandbrewsdogbar.com

·  Sunflower Cat Cafe: Address: 3236 Kimball Ave., Manhattan, KS / Phone: 785-537-3693 / Website: sunflowerpet.com / FB: Sunflower Pet, Manhattan KS

 

Included in a Side bar of other places to check out: 

·   Lucky Dog Pet Grocery & Bakery:  Address: 933 Massachusetts St, Lawrence, KS   Phone: 785-550-0926 /cell: 785-550-2852 / FB: Lucky Dog Pet Grocery & Bakery

·     Maddie’s Pet Bakery & Boutique: ONLINE access  / Phone:  785-226-5090  /  FB: Maddie’s Pet Bakery & Boutique

·   The Literary Cat Co.: Address: 915 N. Broadway, Pittsburg, KS, 66762 / Phone: 479-366-3316 / Website: theliterarycatco.com/home / FB: The Literary Cat Co

·    Topeka Cat Café: Address: 400 SW 29^th St, Suite H, Topeka, KS, 66611 / Phone: 785-640-3885 / Website: topekacatcafe.com/ FB: Topeka Cat Cafe

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.  

Flourless Monster Cookies (gluten-free)

This is a copy-cat of cookies made locally that are one of Barry's favorites. They are packed with protein (peanut butter), oats but also their fair share of sugar and fat (butter). I divided the dough into balls and froze so we can practice portion control! 

We served the cookies with hot tea using mugs and a teapot that Barry made while he was an undergraduate at Kansas State University!

Flourless Monster Cookies (gluten-free) Makes 22 large or 44 smaller cookies

1 stick (½ cup) butter, softened

1 ⅓ cup creamy peanut butter (do not use natural peanut butter as it is too oily)

¾ cup packed light brown sugar (I have cut this down to 1/2 cup)

¾ cup granulated sugar (I have cut this down to 1/2 cup)

2 large eggs

2 teaspoons vanilla 

1 ½ teaspoon baking soda

3 cups quick-cooking oats, gluten-free

1 cup mini M&M chocolate candies

1 cup mini chocolate chips 

1. Preheat the oven to 350°F. Line baking sheets with parchment paper that has been sprayed with pan release or use silicone baking mats. 
2. In a large bowl cream together the softened butter, peanut butter, and both sugars. Mix on high for 2 minutes, until creamy. 
   
3. Add eggs, vanilla, and baking soda. Mix well then add the oats. Mix on low until all combined. 
4. Add M&Ms and chocolate chips. Mix on low or stir by hand.
   
5. Use a large cookie scoop or trigger ice cream scoop to portion out large balls, or to make smaller cookies use a medium cookie scoop (1.5 tablespoons); place cookies about 2 inches apart on prepared baking sheets. Press down slightly with the back of the scoop. Add a few additional M&Ms, if desired, to surface of cookie.
6. Bake large cookies  for 11 minutes, rotating pans halfway through; reduce baking time fro smaller cookies by 1 to 2 minutes. Be careful to not over bake (edges will be set and middle will be slightly underdone). 
7. Cool on baking sheets 5 minutes before transferring to a wire rack to cool. 
   

To Make Ahead:

Baked Cookies - Bake and cool the cookies completely before storing. Stack in an airtight container and store at room temperature up to four days. To store longer, store in a freezer bag and freeze up to 3 months.

Unbaked Cookies - Make the monster cookie dough and portion out the cookie balls on parchment paper lined baking sheet. Flash freeze until the balls are hard to touch. Transfer the unbaked balls to freezer bag and freeze up to 3 months. Do not thaw the dough before baking, but they will have to bake for 1 to 2 minutes longer.

Recipe without photos . . . Flourless Monster Cookies (gluten-free) Makes 22 large or 44 smaller cookies

1 stuck (½ cup) butter, softened

1 ⅓ cup creamy peanut butter (do not use natural peanut butter as it is too oily)

¾ cup packed light brown sugar

¾ cup granulated sugar

2 large eggs

2 teaspoons vanilla 

1 ½ teaspoon baking soda

3 cups quick-cooking oats, gluten-free

1 cup mini M&M chocolate candies

1 cup mini chocolate chips 

1. Preheat the oven to 350°F. Line baking sheets with parchment paper that has been sprayed with pan release or use silicone baking mats. 
2. In a large bowl cream together the softened butter, peanut butter, and both sugars. Mix on high for 2 minutes, until creamy. 
3. Add eggs, vanilla, and baking soda. Mix well then add the oats. Mix on low until all combined. 
4. Add M&Ms and chocolate chips. Mix on low or stir by hand.
5. Use a large cookie scoop or trigger ice cream scoop to portion out large balls, or to make smaller cookies use a medium cookie scoop (1.5 tablespoons); place cookies about 2 inches apart on prepared baking sheets. Press down slightly with the back of the scoop. Add a few additional M&Ms, if desired, to surface of cookie.
6. Bake large cookies  for 11 minutes, rotating pans halfway through; reduce baking time fro smaller cookies by 1 to 2 minutes. Be careful to not over bake (edges will be set and middle will be slightly underdone). 
7. Cool on baking sheets 5 minutes before transferring to a wire rack to cool. 

To Make Ahead:

Baked Cookies - Bake and cool the cookies completely before storing. Stack in an airtight container and store at room temperature up to four days. To store longer, store in a freezer bag and freeze up to 3 months.

Unbaked Cookies - Make the monster cookie dough and portion out the cookie balls on parchment paper lined baking sheet. Flash freeze until the balls are hard to touch. Transfer the unbaked balls to freezer bag and freeze up to 3 months. Do not thaw the dough before baking, but they will have to bake for 1 to 2 minutes longer.

Grandma Porting’s Babe Ruth Bar

These simple-to-make bars were featured on the dessert table at the wedding of Audrey and Samuel Caldwell. Tucked in among the elegant cake and fancy cupcakes they were a nod to a traditional dessert offering that started when Audrey’s grandmother, Darlene Porting, began making them years ago. A part of every family holiday and get-together, they were a must at the Caldwell wedding. Audrey said, “My mom (Susan Stewart) made many of these over the years but Grandma Porting made those that were served for our wedding.”  While Barry loves wedding cake, he was drawn to these bars. I gave up keeping  track of how many he ate!!!                                                                                                         It  seemed appropriate to mix up a batch for yesterday’s K-State tailgate. From weddings to tailgating, these candy bar-like cookies are a welcome addition. 

Dessert table at Audrey & Samuel's wedding.

Barry enjoys a Babe Ruth Bar at the K-State game! 

Grandma Porting’s Babe Ruth Bars     Make a 13 x 9-inch pan full of bars 

1 cup white corn syrup 

1 cup creamy peanut butter 

1/2 cup packed brown sugar 

1/2 cup white (granulated) sugar 

6 cups cornflakes cereal 

1 cup dry roasted peanuts

1 cup semisweet chocolate chips, melted 

1. In a saucepan bring together to a boil corn syrup, peanut butter, brown and white sugars.
   
2. Add cornflakes and peanuts to a large bowl; pour hot mixture the cornflake mixture and stir gently to thoroughly combine. 
   
3. Add mixture to a buttered 9 x 13-inch pan. (I lined mine with sprayed parchment that was cut so it overlapped at the ends for easy removal of the bars from the pan.) Press mixture into pan evenly.

   

   Pan lined with overhanging parchment that was sprayed with pan release)

   
   
   
4. Top with melted chocolate chips and spread evenly over the top.
   
   
   
5. Cover with foil and let set at room temperature for at least 6 hours.

   

   Once the bars were set, I just lifted them out of the pan and they were ready to cut. 

Recipe without photos . . .

Grandma Porting’s Babe Ruth Bars     Make a 13 x 9-inch pan full of bars 

1 cup white corn syrup 

1 cup creamy peanut butter 

1/2 cup packed brown sugar 

1/2 cup white (granulated) sugar 

6 cups cornflakes cereal 

1 cup dry roasted peanuts

1 cup semisweet chocolate chips, melted 

1. In a saucepan bring together to a boil corn syrup, peanut butter, brown and white sugars.
2. Add cornflakes and peanuts to a large bowl; pour hot mixture the cornflake mixture and stir gently to thoroughly combine. 
3. Add mixture to a buttered 9 x 13-inch pan. (I lined mine with sprayed parchment that was cut so it overlapped at the ends for easy removal of the bars from the pan.) Press mixture into pan evenly.
4. Top with melted chocolate chips and spread evenly over the top.
5. Cover with foil and let set at room temperature for at least 6 hours.

Oat Energy Balls

No need to say more than — easy and yummy!

Oat Energy Balls

1 cup (dry) oats (I used quick cook variety)

1/2 cup chocolate chips (dark chocolate preferred)

1/2 cup peanut butter (I used chunky)

1/2 cup ground flax seeds (buy in the meal form or grind seeds in a NutriBullet or blender)

1/3 cup honey

1. Mix ingredients together in a large bowl (a Danish whisk makes this task easy). 
   
2. Roll into bite-sized balls.
   

   
3. Refrigerate to set. Store in refrigerator.

Recipe without photos . . . Oat Energy Balls

1 cup (dry) oats (I used quick cook variety)

1/2 cup chocolate chips (dark chocolate preferred)

1/2 cup peanut butter (I used chunky)

1/2 cup ground flax seeds (buy in the meal form or grind seeds in a NutriBullet or blender)

1/3 cup honey

1. Mix ingredients together in a large bowl (a Danish whisk makes this task easy). 
2. Roll into bite-sized balls.
3. Refrigerate to set. Store in refrigerator.

Old Fashioned Cornflake Candy

An old fashioned recipe that heralds back to our childhoods. We are them like cookies but they are really more like a candy . . . as in full of sugar. This is Barry’s mid-week treat!

Old Fashioned Cornflake Candy     Makes about 30 pieces

1 cup of granulated sugar

1 cup of light corn syrup

1 heaping cup of creamy peanut butter

1 teaspoon of pure vanilla 

4 to 6 cups of plain cornflakes

Extra additions: a handful of coarsely chopped peanuts, mini chocolate chips, raisins, craisins, etc. 

 

1. Spread wax paper on counter top.
2.  Combine sugar and corn syrup in a large saucepan and cook, stirring occasionally, over medium to medium-high heat until mixture begins to boil. 
3. Remove from the heat; blend in the peanut butter and vanilla. 
4. Add cornflakes, 2 cups at a time until mixture thickens. 
   
5. Working quickly, portion with a scoop (mine held about 1 ½ to 2 tablespoons of mixture) or drop by spoonfuls onto the wax paper; let cool. (Tip: spray scoop or spoons with pan release so mixture does not stick.) Can also press out on a buttered 9 x 13 inch baking pan and cut into squares. 
   
   
   
   
6. Once dried and fully set, place in small cupcake liners. 

Recipe without photos . . .

Old Fashioned Cornflake Candy     Makes about 30 pieces

1 cup of granulated sugar

1 cup of light corn syrup

1 heaping cup of creamy peanut butter

1 teaspoon of pure vanilla 

4 to 6 cups of plain cornflakes

Extra additions: a handful of coarsely chopped peanuts, mini chocolate chips, raisins, craisins, etc. 

1. Spread wax paper on counter top.
2.  Combine sugar and corn syrup in a large saucepan and cook, stirring occasionally, over medium to medium-high heat until mixture begins to boil. 
3. Remove from the heat; blend in the peanut butter and vanilla. 
4. Add cornflakes, 2 cups at a time until mixture thickens. 
5. Working quickly, portion with a scoop (mine held about 1 ½ to 2 tablespoons of mixture) or drop by spoonfuls onto the wax paper; let cool. (Tip: spray scoop or spoons with pan release so mixture does not stick.) Can also press out on a buttered 9 x 13 inch baking pan and cut into squares. 
6. Once dried and fully set, place in small cupcake liners. 

No-Bake Crispy Rice & Oat Granola Bars

Soft and crunchy, these oatmeal and rice bars are full of honey, dark chocolate and peanuts. The bars are a sweet treat without additives and fillers. 

No-Bake Crispy Rice & Oat Granola Bars     Makes one 8x8-inch pan

2 cups crispy rice cereal (such as Rice Krispies)

1 1/2 cups quick-cooking oats

1/2 cup honey

1/4 cup light brown sugar packed

1/2 cup crunchy peanut butter

1 teaspoon vanilla 

1/4 cup coarsely chopped peanuts

1/2 cup dark chocolate chips, chilled

1. Line an 8”x8” baking dish with parchment paper allowing it to overhang on 2 sides; spray parchment and sides of pan with nonstick cooking spray.
2. In a large bowl, combine the Rice Krispies and oats.

   
3. Add honey and brown sugar to a 2 cup microwave safe measuring cups over; microwave in 30 second intervals until liquids bubble.
   
4. Stir in the peanut butter and vanilla until well combined.

   
5. Pour over the dry ingredients in the bowl and mix with a Danish dough whisk or wooden spoon until combined.

6. Mix in the chopped peanuts and chilled chocolate chips.
   
7. Pour mixture into prepared baking dish. Cover mixture with parchment or waxed paper and press until mixture it is evenly distributed and firm to the touch.
   
8. Place in refrigerator and chill until firm.

9. Remove chilled mixture by grabbing edges of parchment. Cut as desired. 
   
10. Serve. Refrigerate leftovers.
    

Recipe without photos . . . No-Bake Crispy Rice & Oat Granola Bars     Makes one 8x8-inch pan

2 cups crispy rice cereal (such as Rice Krispies)

1 1/2 cups quick-cooking oats

1/2 cup honey

1/4 cup light brown sugar packed

1/2 cup crunchy peanut butter

1 teaspoon vanilla 

1/4 cup coarsely chopped peanuts

1/2 cup dark chocolate chips, chilled

1. Line an 8”x8” baking dish with parchment paper allowing it to overhang on 2 sides; spray parchment and sides of pan with nonstick cooking spray.
2. In a large bowl, combine the Rice Krispies and oats.

3. Add honey and brown sugar to a 2 cup microwave safe measuring cups over; microwave in 30 second intervals until liquids bubble.
4. Stir in the peanut butter and vanilla until well combined.

5. Pour over the dry ingredients in the bowl and mix with a Danish dough whisk or wooden spoon until combined.

6. Mix in the chopped peanuts and chilled chocolate chips.
7. Pour mixture into prepared baking dish. Cover mixture with parchment or waxed paper and press until mixture it is evenly distributed and firm to the touch.
8. Place in refrigerator and chill until firm.

9. Remove chilled mixture by grabbing edges of parchment. Cut as desired. 
10. Serve. Refrigerate leftovers.