The wildflowers in Texas are just beautiful this time of year. Along with the bluebonnets (the state flower), this year the Indian paintbrush, buttercups and spotted beebalm (I had to look that one up) are blanketing central Texas.
On a mini-vacation, we drove Highway 16 from Fredricksburg to Llano and I was amazed the entire drive. So amazed that I forgot to take photos, but I’ll never forget how beautiful the flowers were this Spring. I hope you have the time to get out for a drive before they go away (or end up trampled from people standing in them and taking pictures!).
Since we’ve been driving around looking at flowers, I haven’t posted too many recipes. We were needing something sweet in the house (right, needing) and I remembered this recipe. It’s quick, easy, no-bake and delicious for snacking.
I do feel like we’re being a little healthy (besides the corn syrup and sugar) in that the Cheerios and chocolate are good for you and peanut butter has a lot of protein. OK, OK. They’re just really good.
These bars are chewy, sweet and salty – all of the components I like in a dessert! I have to admit I ate one to make sure they were ready to eat, then ate another one after taking the photos. Very addictive and delicious. If you’re looking for an easy and really good sweet snack or dessert, I highly recommend these.
- 6 C Cheerios
- 3/4 C chocolate chips
- 1 C sugar
- 1 C light corn syrup
- 1 C creamy peanut butter
- 1/4 to 1/2 tsp. sea salt
- Optional Chocolate Drizzle:
- 1 oz block chocolate bark
- 2-3 tbsp whipping cream
Measure the Cheerio's and chocolate chips into a large bowl and set aside. Generously butter or layer with parchment paper, a 9"x13" pan.
In a heavy sauce pan, combine the sugar and corn syrup and stir to combine over medium heat. As the mixture melts, stir constantly. It will boil for a few minutes while you are stirring. After stirring for about 5 minutes, remove from the heat and quickly stir in the peanut butter until smooth. Pour the peanut butter into the cereal mixture and, working quickly, stir to coat the cereal. The chocolate chips will melt while you are stirring. Pour the mixture into your prepared pan, smoothing evenly. Sprinkle with the sea salt and allow the mixture to set for about 20 minutes before cutting.
To make the optional drizzle: Put the little block of bark into a microwave save bowl and melt for 30 to 45 seconds, stirring at least once. Remove from microwave and stir in cream, 1 tbsp. at a time until the mixture is creamy and of pouring consistency. Drizzle over the bars.
Tips and Stuff:
If you don't have sea salt (or other large-grained salt), don't use table salt. It will be fine if you leave the salt off.
I highly recommend using the chocolate drizzle. It adds another nice dimension of chocolate and makes them prettier.
You can use any kind of cereal you have handy, although a sweetened cereal may not work as well.
Add 1/2 C. or so of salted peanuts if you happen to have them in the cupboard. That would add a nice crunch.