(Reese’s Pieces Crispy Bars, Puppy Chow, Road Trippin’ Ginger Cookies)
Reese’s Pieces Crispy Bars
1 cup brown sugar
1 cup corn syrup
1 tsp vanilla
1 cup peanut butter
8 cups crispy rice cereal
1 1/2 cups Reese’s Pieces
1 tsp water (if needed)
Combine the brown sugar and corn syrup in a saucepan. Over medium heat, cover and bring to a full rolling boil, stirring occasionally (stir and recover). If the sugar is not completely dissolved when the mixture comes to a boil, add 1 tsp water and continue to stir over low heat until the sugar is dissolved (about 30-45 seconds).
While waiting for the mixture to boil, measure out the peanut butter into a measuring cup. Measure and pour the crispy rice into a large plastic bowl. Using plastic will prevent the gooey mixture from sticking to the bowl.
Once the brown sugar/corn syrup mixture has reached a boil and the sugar is completely dissolved, remove it from heat and stir in the vanilla. Then stir in the peanut butter.
Pour the mixture over the cereal in a large plastic bowl and combine. Stir in the Reese’s Pieces.
Spread the mixture into a greased 9 x 13 pan.
Cool on the counter. Once it reaches room temperature, cut it into bars. Store them tightly covered in the refrigerator to keep the bars creamy and prevent them from becoming gritty.
Puppy Chow
1/2 cup peanut butter
1/2 cup chocolate chips
1/2 cup margarine
2 cups powdered sugar
1 box Crispix or Chex cereal
In a saucepan, melt the peanut butter, chocolate chips and margarine. Allow to cool some. Pour the chocolate peanut butter mixture over the cereal. Mix to coat. Place the powdered sugar in a paper bag, large ziploc bag or large container that has a lid. Add the cereal mixture and shake until coated. Store in an airtight container.
Road Trippin’ Ginger Cookies
2 cups plus 1 TBSP flour
2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp ginger
3/4 cup butter or margarine
1 cup sugar
1 egg
1/4 cup sorghum
Sift together flour, baking soda, salt, cinnamon, cloves, and ginger. In a mixing bowl, cream together butter or margarine, sugar, egg, and sorghum. Add the flour mixture. Mix well. Cover and refrigerate for an hour or longer so the dough is easier to handle. Roll dough into one inch balls. Roll in sugar. Bake on ungreased baking sheets about 9 minutes at 375 degrees. The tops of the cookies will start to crack. These cookies can be made ahead and freeze well.