Cranberry Pecan Doughnuts #CranberryWeek

Looking for the perfect treat for breakfast on Thanksgiving or Christmas? Look no further than these Cranberry Pecan Doughnuts!

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You know what I love more than holiday dinners? Holiday breakfasts. Dinners always seem to demand a certain amount of structure and tradition – but anything goes for breakfast.

These Cranberry Pecan Doughnuts are on point with the seasonal flavors, but they’re not fussy and can be made the day before, so they’re perfect for a holiday.

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The pecans and cranberries are chopped pretty small using the food processor, which makes an even flavor and texture throughout the doughnuts. There’s also orange juice and zest in these. The orange flavor doesn’t come through strong, but it does add a nice balance!

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I’m excited to be sharing this recipe as part of Cranberry Week – now in it’s third year! See all the tasty cranberry recipes being shared today below and follow #cranberryweek on social media for more ideas all week long.

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Cranberry Pecan Doughnuts
(from Inspiring Pretty)
Makes 1 dozen

For the doughnuts:

3/4 cup cranberries
1/2 cup pecans
1/4 cup brown sugar
1/2 cup coconut oil, melted
1 cup granulated sugar
1 tsp. vanilla extract
2 eggs
1 Tbsp. orange zest
2 1/4  cup all-purpose flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cups milk

For the glaze:

1 cup powdered sugar
1 1/2 tsp. orange zest
3 Tbsp. heavy cream

Preheat your oven to 350 degrees F and spray your doughnut pans with non-stick spray.

Add the cranberries, pecans, and brown sugar to a food processor. Process until chopped into small, even pieces.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a larger bowl, whisk together the coconut oil and sugar until creamed. Stir in the vanilla, eggs, and orange zest.  Stir in some of the flour mixture, then some of the milk – alternating until all combined, ending with milk. Stir in the cranberry mixture.

Spoon the batter evenly into the doughnut pans, filling halfway. Bake for 10-14 minutes, until lightly golden. Cool completely.

When the doughnuts are cool, add all of the glaze ingredients to a small bowl and stir until well combined. Drizzle or pipe over the doughnuts.

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Cranberry Ice Cream #CranberryWeek

What is the typical Thanksgiving weather where you are?

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I was recently chatting about Thanksgiving plans with a far-flung friend and she mentioned wearing shorts on Thanksgiving. It struck me as funny, because it is so not what I think of as Thanksgiving weather. We’re lucky if it’s warm enough to go for a walk after dinner without getting totally bundled up!

It also got me thinking about how much different my Thanksgiving dinner would be if it was warm outside. Is it weird to have cranberry apple crisp when it’s 90 degrees out?

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Ice cream seems way more appealing – and this would be perfect on a Thanksgiving table. It’s a perfect balance of sweet and tart and I just love the color. It’s also a great option for Thanksgiving because you make it ahead – giving you more free time to focus on the rest of the meal!

I’m excited to be sharing this recipe as part of Cranberry Week – now in it’s third year! See all the tasty cranberry recipes being shared today below and follow #cranberryweek on social media for more ideas all week long.

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Cranberry Ice Cream
(from Wonky Wonderful)
Makes 1/2 gallon

Cranberry Puree:
1/4
 cup water
1/4 tsp. salt
12 oz. fresh cranberries cleaned & sorted
2 Tbsp. orange juice

Ice Cream:
1 1/2 cups heavy cream
1 1/2 cups whole milk
1 1/4 cup sugar
1 1/4 cups cranberry puree

Combine the water, salt, and cranberries in a medium saucepan. Cook over medium heat for 6-7 minutes. Remove from the heat and let cool for 10 minutes.

Transfer the cranberry mixture to a blender or food processor and add orange juice. Puree.

Refrigerate for several hours.

To make the ice cream, mix together the cream, milk, sugar and cranberry puree. Churn in an ice cream maker according to the manufacturer’s directions.

Transfer the ice cream to a chilled container and freeze for at least 4-6 hours. Thaw for 5 minutes before serving.

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Chocolate Banana Bread #Choctoberfest

Note: I received complimentary product for this post. All opinions are my own.

New, inventive recipes are always fun – but sometimes you just want a classic.  We love banana bread around here. Add in lots of chocolate, and you’ve got a treat that barely lasts 24 hours.

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It was also a great opportunity to showcase another favorite of ours – Barlean’s Butter Flavored Coconut Oil. Whether or not you’re a coconut oil fan, you should give this a try. It’s what converted me! It really does have a fabulous butter flavor – you won’t miss the real thing.

Lots of other chocolate goodness this way, too! —>

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Chocolate Banana Bread
(from Chelsea’s Messy Apron)
Makes 1 loaf

1/3 cup old fashioned oats
1 large egg + 1 egg yolk

1/2 cup vanilla Greek yogurt
1/2 cup coconut oil, measured melted and cooled slightly
1 teaspoon vanilla extract
3/4 cup white sugar
1 cup mashed bananas, approx. 2-3 bananas
1/2 tsp. salt
1 tsp. baking soda
1 cup white whole wheat flour or plain white
1/4 cup unsweetened cocoa powder
1/2 cup chocolate chips dark chocolate chips for healthier
1/4 cup miniature chocolate chips

Preheat the oven to 350 degrees F. Grease and flour a loaf pan.

Run the oats through a blender or food processor until the consistency of flour.

In a large bowl, whisk together the egg and yolk. Whisk in the yogurt and coconut oil. Whisk in the vanilla and sugar. Stir in the mashed banana.

To the same bowl, add the oat flour, salt, baking soda, flour, cocoa powder, and chocolate chips. Mix until just combined.

Transfer the batter to the prepared pan and bake for an hour, until a knife inserted comes out clean. Remove from the oven and let cool before removing from the pan.

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Chocolate Witch’s Brew Cupcakes #Chocotoberfest

Note: I received complimentary product for this post. All opinions are my own.

Double, double toil and trouble,
Fire burn and cauldron bubble…

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What shall we add to the witch’s brew today? Essence of mummy? A pumpkin picked at midnight?

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These adorable cupcakes are reminiscent of a witch’s cauldron, so of course, there’s a magic potion inside – courtesy of Sprinkle Pop! I used two of their sprinkle mixes in these cupcakes and they were so, so perfect for getting the desired effect.

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I used the Lime Green Sprinkle Mix on top of the cupcakes to give the image of a bubbling cauldron. The cupcakes are stuffed with their Monster Mashup Sprinkle Mix. The kids had so much fun biting into the cupcakes to see what the witch had cooked up in her cauldron – ghosts, eyeballs, mummies, and pumpkins!

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These were a quick from-scratch batch of cupcakes and buttercream, but you could always use a boxed mix and icing if you’re more comfortable – the sprinkles are the real stars here!

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This is also the first recipe I’m sharing for this year’s #Choctoberfest – you can check out a TON of other chocolaty goodness from my fellow bloggers right here: An InLinkz Link-up

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Chocolate Witch’s Brew Cupcakes
(adapted from Sugar Spun Run and Wine and Glue)
Makes 12 cupcakes

For the cupcakes:
cup granulated sugar
1 cup all-purpose flour
6 Tbsp. unsweetened cocoa powder
1 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1/3 cup vegetable oil
1/2 cup milk
1 egg, lightly beaten
tsp vanilla extract
1/2 cup hot coffee

For the icing:
1/2
 cup unsalted butter at room temperature
5 cups powdered sugar
2 tsp. vanilla
1/4 cup milk
Green food coloring

Preheat the oven to 350 degrees F. Line a cupcake pan with liners. Set aside.

In a large bowl, whisk together the dry ingredients. Whisk in the oil and milk until combined. Add the egg and stir to combine. Add the vanilla and stir to combine. Add the coffee and stir until evenly combined – it will be quite thin.

Pour the batter into the prepared cupcake pan, filling each well 2/3 of the way.

Bake for 20-24 minutes, until a knife inserted  comes out clean.  Let cool in the pan for a few minutes, then transfer to a cooling rack to cool completely.

To make the buttercream, beat the butter until light and fluffy. Add the sugar 1 cup at a time and beat. Add in the vanilla, milk, and food coloring. Beat until fully incorporated.

After the cupcakes are cooled, use an apple corer or small knife to cut holes into the cupcakes. Fill the holes with sprinkles. Ice with the butter cream then dip each cupcake into the green sprinkles. Top with additional sprinkles if desired.

These are best served the same day.

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Apple Cinnamon Cake #appleweek

This post is sponsored in conjunction with AppleWeek . I received product samples from sponsor companies to aid in the creation of the AppleWeek recipes. All opinions are mine alone.

I’m wrapping up #appleweek today with the simplest dish of the week – and my personal favorite.

One of the things I’ve learned over the years is that while the over-the-top, super involved recipes can be really fun, simple recipes with great ingredients are often just as good – if not better.

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This cake falls into the super simple category. The whole thing takes just about 10 minutes to prep, and instead of something super polished, it’s got the rustic beauty thing going for it.

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And honestly, it’s delicious. This is the perfect cake to pair with a hot cup or tea or coffee, a book, and some of this crisp fall air.  Who wants a slice?

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Also, now that you’ve seen all the apple goodness, be sure to pop over and enter to win some amazing prizes from #appleweek sponsors! You can enter here: a Rafflecopter giveaway

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Apple Cinnamon Cake
(adapted from Skimbaco Lifestyle)
Makes 1 9″ Cake

3 eggs
1 cup flour
1 cup + 2 Tbsp. sugar, divided
1 large apple
1 Tbsp. vanilla extract (I used Rodelle)
1 tsp. cinnamon
1/4 tsp. nutmeg
Powdered sugar

Preheat the oven 350 degrees F. Grease and flour a 9″ baking pan and set aside.

Peel, core, and slice the apple. In a bowl, toss the apple slices with 2 Tbsp. sugar, cinnamon, and nutmeg, until evenly coated.

Using an electric mixer, beat together the eggs, flour, sugar, and vanilla until fluffy.

Pour the batter into the prepared pan. Arrange the cinnamon-sugar coated apple slices on top, pushing them down just slightly.

Bake for 30-35 minutes, until a toothpick inserted in the middle comes out clean. Cool for several minutes, then remove from the pan and dust with powdered sugar.

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Out with a bang! Check out these Saturday Recipes:

 

Disclaimer: Thank you AppleWeek Sponsors: Swiss Diamond, Nordic Ware, Envy Apples, Imperial Sugar, The Spice House, Rodelle Vanilla, Flahavan’s Irish Oats and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for AppleWeek recipes. All opinions are my own. The AppleWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The AppleWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the AppleWeek posts or entry.

Apple Cinnamon Baklava #appleweek

This post is sponsored in conjunction with AppleWeek . I received product samples from sponsor companies to aid in the creation of the AppleWeek recipes. All opinions are mine alone.

Baklava has been on my baking bucket list for so, so long. It’s one of those dishes that I love to get when we’re out, but I always assumed it would be hard to make. I was wrong. A little time consuming? Maybe. But not hard.

This version is fall-perfect with apple chunks in the layers and apple cider in the syrup.

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I used apples from #appleweek sponsor Envy Apples in these. This was my first experience with Envy, but they’re definitely an apple that I’ll seek out now. They’re perfectly delicious eaten on their own, but they were also fantastic to bake with. Every recipe I’ve posted this week using apples has been made with Envy Apples!

Here they hold the flavor and crunch perfectly so you get undeniably apple bites in the middle of this baklava.

Since Envy Apples is one of our sponsors, they’re also offering up a fabulous prize for our #appleweek giveway – a $60 Visa giftcard and a shipment of apples! You can enter here: a Rafflecopter giveaway

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Apple Cinnamon Baklava
(adapted from Yummy Crumble)
Makes 1 9×13″ pan

2 cups chopped walnuts
1 cup chopped pecans
1/3 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
1 large apple, peeled and chopped
1 package frozen phyllo dough, thawed
1 1/2 sticks butter, melted

1 cup sugar
1/3 cup honey
1/4 tsp. cinnamon
½ cup apple cider
Dash ground ginger
Dash ground cloves
Dash ground nutmeg

Preheat the oven to 350 degrees F.

Spread out the chopped nuts on a baking sheet and bake for 5 minutes, until fragrant. Transfer the nuts to a food processor along with the brown sugar and 1 1/2 tsp. cinnamon. Pulse a few times until the nuts are chopped medium-fine and sugar is well incorporated. Set aside.

Unroll the phyllo dough on the counter and cover with a damp tea towel to prevent it from drying out.

Using a pastry brush, brush a 9×13″ baking pan with melted butter. Lay two sheets of dough in the pan, and brush with butter. Lay two more sheets of dough over and brush with butter. Lay another two sheets over and brush with butter. (You’ll have 6 sheets total.)

Spread 1/3 of the nut mixture layer over the dough. Spread half of the apple over.

Lay two sheets of dough on top of the apple- nut mixture and brush with butter. Lay two more sheets of dough over and brush with butter. Lay another two sheets over and brush with butter.

Spread 1/3 of the nut mixture layer over the dough.

Lay two sheets of dough on top of the nut mixture and brush with butter. Lay two more sheets of dough over and brush with butter. Lay another two sheets over and brush with butter.

Spread 1/3 of the nut mixture layer over the dough. Spread half of the apple over.

Lay two sheets of dough on top of the apple- nut mixture and brush with butter. Lay two more sheets of dough over and brush with butter. Lay another two sheets over and brush with butter.

Using a sharp knife, cut into slices in a diagonal pattern.

Bake for 45 minutes, until golden.

While it bakes, combine the remaining ingredients in a small saucepan and bring to a boil. Reduce heat and simmer until it’s reduced to half.

When the baklava is baked, pour half of the syrup over. Let it sit for about 15 minutes, then pour some more over until fully absorbed.

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Here are Friday’s Recipes, full of apple goodness:

 

Disclaimer: Thank you AppleWeek Sponsors: Swiss Diamond, Nordic Ware, Envy Apples, Imperial Sugar, The Spice House, Rodelle Vanilla, Flahavan’s Irish Oats and Nairn’s  for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for AppleWeek  recipes. All opinions are my own. The AppleWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The AppleWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the AppleWeek posts or entry.

Raspberry Chocolate Sweet Rolls

This post is like a love letter shout-out to my moms club friends. Because, oh, do they humor me.

It’s hard to make friends as an adult, and I was super lucky to fall into this group shortly after becoming a mom. Having a local group of women going through the same stage of life has been invaluable for my sanity.

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And, like I said, they humor me. When I come up with something I get excited about, I can count on them to jump in and be excited too. My latest pet project? Monthly potluck dinners. This month’s theme was “Back to School” so everyone brought slow cooker meals and freezer-friendly casseroles. Next month, we’re doing “Fall Favorites”.

Besides the good company and the opportunity to try things I wouldn’t normally make, this also gives me a captive audience for recipe testing. I’ve been making cinnamon rolls for Christmas for the last few years, but I keep eyeing recipes that are variations. This sweet combo is amazing as a decedent breakfast or special dessert.

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Raspberry Chocolate Sweet Rolls
(adapted from Sally’s Baking Addiction)
Makes 16

For the dough:
1 cup milk
2/3 cup granulated sugar
1 and 1/2 Tbsp. active dry yeast
1/2 cup unsalted butter, softened to room temperature
2 large eggs
1/2 teaspoon salt
4 1/2 cups all-purpose flour

For the filling:
12-oz. package frozen raspberries
1/4 cup plus 2 Tbsp. granulated sugar
1 tsp. cornstarch
2/3 cup mini chocolate chips

For the glaze:
1 cup powdered sugar
3 Tbsp. heavy cream

To make the dough:

In a small saucepan over low heat, heat the milk until lukewarm. Add the warm milk to the bowl of a stand mixer fitted with a dough hook.  Stir in the sugar and yeast using a spoon. Cover with a towel and let stand 5-10 minutes, until yeast is activated and looks foamy. Add the softened butter, eggs, and salt and mix until combined but the butter will be chunky. Slowly add the flour and beat at medium speed until a soft dough forms. Increase speed to medium-high and beat until the dough is soft and pliable, about 10 minutes longer.

Transfer the dough to a lightly floured surface and knead it with your hands for about 2 minutes. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough and let sit in a warm place until doubled in size, 1 to 2 hours.

Line the bottom of a 9×13 baking dish with parchment paper, sprayed with non-stick spray.

Place the dough on a floured work surface. Roll the dough into an even 10×24 inch rectangle.

To make the filling:

In a medium bowl, toss the still-frozen raspberries with the sugar and cornstarch. Gently mash the raspberries so they are small pieces. Spread evenly over the dough. Sprinkle with the mini chocolate chips. Tightly roll up the dough to form a 24-inch-long log. Cut into 15 even pieces. Arrange them in the prepared baking pan, cut sides up. Cover the rolls and let them rise in a warm place until they are puffy, about 2 hours.

Preheat the oven to 400F degrees. Cover the rolls with foil and bake for about 25 minutes, until they are golden and the chocolate chips are melted. Transfer the whole pan to a rack to cool for about 15 minutes.

To make the glaze:

Whisk the confectioner’s sugar and heavy cream together in a small bowl until smooth. Add more sugar or cream, depending how thick you want the glaze. Pour glaze over the rolls. Serve warm.

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Sour Cream Peach Pie #farmersmarketweek

Today I’m kicking off Farmer’s Market Week and I couldn’t be more excited!

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With the mid-summer move this year, we never got our garden going, so we’ve been relying heavily on our CSA farm all summer – and we’ve been eating well! I can’t wait to show off what I’ve been making to use our farm share ingredients, and I’m excited to be linking up with other blogger friends all week – you can check out today’s batch of recipes below. It’s sure to be great inspiration for you and me!

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I’m starting the week off with this gorgeous peach pie.  This is actually a recipe that I made a few years back and regretted not photographing for the blog – it’s delicious. And since it’s served cold, it’s really perfect for a hot summer day. The fresh peaches pair wonderfully with the creamy sour cream base and the crunch of the brown sugar topping.

Really, guys, go grab some peaches and make this – you need a slice in your life!

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Sour Cream Peach Pie
(slightly adapted from Oh Sweet Basil)
Makes 1 pie

1 unbaked pie crust – store bought or 1 minute pie dough

Pie filling:
3 cups peaches, peeled and sliced
3 large egg yolks
2 Tbsp. flour
1/4 tsp. salt
1 cup sugar
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1 cup sour cream (not fat free!)
1 tsp. vanilla

Crumb topping:
1/2 cup brown sugar
1/2 cup flour
1/2 tsp. cinnamon
4 Tbsp. cold butter, cut into chunks

Peach topping:
1 cup peaches, peeled and sliced
2 tsp. sugar
1/4 tsp. cinnamon
1 Tbsp. flour

Preheat the oven to 400 degrees and prepare your pie dough in the pan.

Using a hand mixer or stand mixer, whip the egg yolks until light in color.  Using a spoon, stir  in the flour, salt, sugar, nutmeg, and cinnamon. Stir in the sour cream and vanilla until well combined. Fold in the peaches. Pour into the prepared pie crust.

Bake for 15 minutes.

While that bakes, make the crumb topping: whisk together the brown sugar, flour and cinnamon. Cut in the cold butter until pea-sized crumbs form.

Then, make the peach topping: Whisk together the sugar, cinnamon, and flour. Toss the peaches in until coated.

Remove the pie from the oven, and cover with the crumb topping. Press the peaches in around the top of the pie.

Return to the oven for 30 more minutes. If the crust starts to brown too much, cover it with foil.

Remove from the oven and let cool, then transfer to the refrigerator for at least 3 hours to firm up.

Monday #FarmersMarketWeek Recipes

 

Blueberry Lemongrass Cheesecake #ImprovCookingChallenge

Another #ImprovCookingChallenge, another opportunity to get outside my comfort zone! I’ve never cooked with lemongrass before – I actually had to google a picture of it so I knew what to look for in the store – but I’m really loving the result here!

 The base is beautifully rich and fluffy and then the swirl is the perfect blend of blueberry and lemon to compliment. Right after I tasted it, I texted my mom that this was going to be my contribution for Easter dinner – it’s that good!
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The recipe makes more of the blueberry/lemongrass filling than you need for the cheesecake. Since it comes out as almost a jam-like consistency, we used our extras as jam for toast.
You can see the other bloggers’ blueberry and lemongrass creations here:

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The #ImprovCookingChallenge is a monthly blogging event where two ingredients are assigned to a month. Bloggers can make any recipe they like as long as it features the two ingredients. If you are a blogger and would like to join us, please visit our Facebook page.
You can also read more about the event on our home page.  If you’d like to see previous creations, check out our Pinterest board.
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Blueberry Lemongrass Cheesecake
(adapted from Taste of Home)
Makes 1 cheesecake
1 1/2 cups frozen blueberries
1/4 cup sugar
2 4-inch pieces lemongrass
1 Tbsp. cornstarch
1 cup graham cracker crumbs
2 Tbsp. sugar
2 Tbsp. melted butter
3 8 oz. packages of cream cheese, softened
1 cup sugar
1 cup sour cream
2 Tbsp. flour
2 tsp. vanilla extract
4 large eggs, lightly beaten
In a small saucepan, combine the blueberries, sugar, and lemongrass in a saucepan. Cook over medium heat until the berries begin to cook down and the sugar is dissolved. Remove the lemongrass and transfer the mixture to a blender or food processor and blend until smooth. Return to the saucepan and whisk in the cornstarch. Bring to a boil and cook until thickened and almost a jam-like consistency. Set aside
Mix together the graham crackers, sugar, and butter until well combined. Press into a 9″ springform pan, going up the sides slightly. Place prepared pan on a baking sheet and bake for 10 minutes at 350 degrees. Transfer to a wire rack to cool.
In a stand mixer, beat together the cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. On a lower speed, add in the lightly beaten eggs and mix until just combined. Pour the filling into the crust.
Dollop 3-4 Tbsp. of the blueberry lemongrass mixture. Use a knife to swirl it along the top of the cheesecake.
Return the pan to the baking sheet and bake at 350 degrees for 40-45 minutes, or until the center of the cheesecake is nearly set. Transfer the pan to the cooling rack for 10 minutes, then run a knife around the edge of the pan to loosen. Cool at room temperature for another hour, then refrigerate overnight.

Blueberry Lemongrass Cheesecake

Crispy Chocolate Peanut Butter Squares #FoodBloggerLove

Today we’re celebrating Valentine’s Day a little early with some #FoodBloggerLove and I’m so thrilled to introduce you guys to Nicole from For the Love of Food.

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I was so excited to get to know her blog over the last few weeks – she and I are super similar! She also has two little ones that help her out in the kitchen, family meals are her bread and butter, and she’s crazy for anything chocolate peanut butter.

Yeah, I know – it was like looking in a mirror!

I knew I wanted to make a treat Nicole would love – and I also wanted it to be something her girls could help with. These Crispy Chocolate Peanut Butter Bars are the perfect fit!

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My little helpers helped with the measuring and stirring. These treats are no bake, but they do need a few minutes on the stove top to melt the ingredients together so I handled that. They only take about five minutes to prep – perfect for a toddler attention span! – and they’re so, so good. If a peanut butter cup and a crunch bar had a baby, this would be the result.

Nicole, I know you’ll love these! I hope you and your girls get a chance to make them soon! Happy #FoodBloggerLove!

If you’re looking for some more blogger love, check out the #FoodBloggerLove linkup here:

Crispy Chocolate Peanut Butter Squares

Crispy Chocolate Peanut Butter Bars
(slightly adapted from The Big Man’s World)
Makes 20 Bars

3 cups crisped rice cereal
1 1/2 cups milk chocolate chips
3/4 cup creamy peanut butter
1/4 cup coconut oil
1/2 cup maple syrup

Line an 8×8 baking pan with parchment and set aside.

Add cereal to a large mixing bowl, set aside.

Add the chocolate chips, peanut butter, coconut oil, and maple syrup to a small saucepan and heat over medium-low heat, stirring continuously, until all melted together and well combined.

Pour the chocolate mixture over the cereal and stir until combined. Pour the mixture into the prepared pan, smooth out, and refrigerate for several hours.

Once cooled and solid, use the paper to lift out of the pan and cut into squares. Store in an airtight container in a fridge.

Crispy Chocolate Peanut Butter Squares