Chewy No-Bake Granola Bars

Ingredients:

• 2 1/2 cups gf Rice Krispies
• 2 cups oats
• 1/2 cup additional mix-in ingredients, optional (i.e. shredded coconut, chopped nuts, raisins or other dried fruit, sesame or sunflower seeds, etc.)
• 1/2 cup honey
• 1/2 cup brown sugar (or sucanat)
• 1/4 teaspoon salt
• 2/3 cup peanut butter
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chips

Directions:

1. Combine first 4 dry ingredients in a bowl.
2. In a saucepan, mix the honey, brown sugar and salt. Over medium-low heat, stir until the mixture comes to a complete boil for 30-60 seconds.
3. Remove from heat and stir in the peanut butter and vanilla until smooth. Pour over the dry ingredients and mix well.
4. Let cool for 5-10 minutes before mixing in the chocolate chips.
5. Press into a greased 9×13 pan and let cool before cutting into bars.

Holiday Party Chex Mix

Ingredients

9 c. oven-toasted corn cereal squares (I omit the toasting part because I've burned it too many times)
4 c. popped popcorn
1 1/2 c. dry-roasted peanuts
1 c. packed light brown sugar
1/2 c. butter
1/2 c. light corn syrup
1 t. vanilla extract
1/2 t. baking soda
1 2/3 c. (10 oz. pkg) Nestle Toll House Swirled Holiday Morsels*
1 pkg. (7.5 oz.) chocolate-covered pretzels (In original recipe - NOT gluten free!)
     
*These are only available during the holidays and are hard to find.  Substitute half semi-sweet and half white chocolate chips for a similar taste.

Directions

Preheat oven to 250.  Grease large roasting pan (I use a cookie sheet).  Mix cereal, popped popcorn, and peanuts in a large bowl.  Combine brown sugar, butter, and corn syrup in medium, heavy-duty sauce pan.  Bring to a boil over medium heat, stirring constantly.  Boil, without stirring, for 5 minutes. Remove from heat; stir in vanilla extract and baking soda.  Pour evenly over cereal mixture; stir to coat evenly.  Put into prepared pan and bake for 45 minutes, stirring every 15 minutes.  Cool completely in pan, stirring frequently to break apart the mixture.  Stir in morsels and pretzels (I like to add these when the mixture is almost completely cool because then some of the morsels melt a little).  Store in airtight container.

Rice Chexpie Treats

I've been meaning to type this up for a while. Rice krispies contain gluten (although they are coming out with a GF brown rice version this summer), making one of my favorite treats ever off limits...so sad. How happy I was to finally try making rice krispie treats with rice Chex instead. My husband christened them "Rice Chexpie Treats," or "Rice Chexpies" for short.

Ingredients:
1/4 c butter or margerine
4 c mini marshmallows
6 c Rice Chex

Directions:

1. Melt butter and marshmallows in a large pot over low heat until smooth, stirring occasionally.
2. Remove pot from heat and stir in Chex, then lightly pat into a 9 x 13 pan.

Muddy Buddies

The best quick chocolate/peanut butter fix.

Ingredients:

1 cup semi-sweet chocolate chips

2/3 peanut butter

8 cups Rice or Corn Chex

1 ½ to 2 c. powdered sugar

Directions:

1. Microwave chocolate chips and peanut butter for 1 ½ minutes or until smooth, stirring after 1 minute. 
2. Pour chocolate mixture over cereal and stir until well coated. 
3. Pour powdered sugar on top and stir until well coated (or shake together in a Ziploc bag). Store in airtight container.

Kettle Corn

Found on allrecipes.com. Another favorite of mine. Or should I say staple?

Ingredients:

1/4 c vegetable oil (I use canola)
1/4 c sugar
1/2 c popcorn kernels

Directions:

1. Heat oil and 3 popcorn kernels over medium heat in a large pot. Cover with lid.
2. Wait until the kernels in the pot have popped (now you know the oil is hot enough), then quickly add sugar and remaining kernels.
3. Cover. Holding the pot (with pot holders), alternate between leaving the pot on the burner for 3 seconds and shaking pot vigorously for 3 seconds. Continue until popping slows. Remove from heat and shake  until popping stops.
4. Pour in large bowl, sprinkle on some salt, stir, and enjoy.