SnowBall Cookies

The Weather Outside is Dreadful...Let it Snow? Even though the temps have been in the single digits here, there is no snow! So we decided to rename these no-bake cookies "SnowBall Cookies".
If you're still craving a bit of sweet treat after Christmas, these cookies have a bit of sweetness, a little crunch, and the rich nutty flavor of peanut butter. They're a good munch, make them small and seal them in a container to avoid temptation of eating too many.

NO-BAKE SNOWBALL COOKIES

Ingredients

2 cups Rice Krispies
1 cup mini marshmallows
1/2 cup creamy peanut butter
1 lb.  white chocolate

Instructions:

Line to baking sheets with parchment paper or wax paper. Set aside.
Add the Rice Krispies and marshmallows to a large bowl. Set aside.
In a double broiler or in the microwave oven in short times with frequent checking, melt the white chocolate and peanut butter together. Once melted, pour over the cereal mixture and mix to combine well.
Drop by tablespoonful onto the wax paper. Place in the refrigerator to set up. Store in an airtight container for up to 5 days.

Now the hard part - waiting until they 'set'
to eat them!

And one of the good parts - getting to lick the
spatula - 'no-bake' equals no raw dough taboo! 

Easy Pumpkin Spice

And - more Pumpkin Spice recipes! This seasonal flavor has gotten to be very popular and is a celebration of fall. This year even breakfast cereals have gone 'pumpkin spice'. Here's a recipe that is quick and easy - a revision of a popular no-bake cereal bar. A couple of things I've learned with this type of recipes help make the preparation fool-proof. First - this is not the place to skimp and use less expensive than name-brand marshmallows. It does make a difference. Also, as much as I like to use my microwave for melting and some other stove top preparations, the butter - marshmallow mixture melts and blends best on the stovetop. So with those tips, enjoy....

Pumpkin-Spice Cheerios Marshmallow Bars

 

Simple ingredients

Ingredients:

½ stick (4 Tbsp) unsalted butter

 1 bag marshmallows (the mini-marshmallows melt more quickly, that bag was 10 ounces)

7 cups Pumpkin Spice Cheerios

¼ teaspoon cinnamon

¼ teaspoon nutmeg

⅛ teaspoon ginger

¾ cup white chocolate chips

Instructions:

Spray 9x13-inch baking dish with cooking spray.

In a large saucepan, melt butter over medium-low heat.

Add marshmallows to saucepan and stir until melted.

Turn off heat and add Pumpkin Spice Cheerios, cinnamon, nutmeg, and ginger. Stir until Cheerios are completely coated in marshmallow.

Fold in white chocolate chips.

Pour mixture into prepared baking dish and let sit for about an hour to cool and harden.

Cut into squares.

I've already started cutting! I like to use a 'rocker' knife
(sometimes called a ula knife) to cut bar cookies.