Good morning and a happy Monday to you. How was your weekend? Mine was great, although the weather was all over the place we did get out for some very long walks and I did some work on my container garden.
How are you feeling? Are you settling in to your new routine? If you are home working and have your kids and husband at home as well make sure to find some time for yourself each day. Take a bath at night, go for a walk alone, go to bed early and read a book. I am well, but somedays I cannot see the light at the end of the tunnel(my state is on lockdown until June 10th).
In the meantime I am working, walking and baking. I don’t want to clean any more rooms until I can get rid of the donations I have, I don’t like piles of stuff in the house and currently I have about 25 bags and 15 boxes along with some art, furniture and other things.
I know that a lot of people are baking bread and I have too but today I am sharing an easy sweet treat. I have made these bars about 10 times in the last few weeks, I have sent them to family and friends, given some to the neighbors and consumed a few myself. They are no bake, it cannot get any easier, and are delicious! You can customize these bars any way that you like, if you don’t like peanut butter don’t add it, if you don’t have peanut butter cups skip them, if you have Special K or Corn Flakes instead of Rice Krispies use them.
Caramel Stuffed Dark Chocolate Peanut Butter Krispy Bars
1 package of 60% Ghiradelli 60% Chocolate chips
1 cup creamy peanut butter
3 cups Crispy Rice cereal
1 bag Kraft Caramels
3-5 tablespoons milk
1 tablespoon sifted flour
8-10 Reese’s Peanut Butter Cups or Eggs
Line an 8 inch baking pan with foil and spray with cooking spray. Set aside.
In a medium saucepan place unwrapped caramels and the milk, over low heat melt and stir until creamy and smooth, add the flour and stir again until smooth and creamy. Once melted set aside and let cool almost to room temperature.
Unwrap and chop the peanut butter cups into pieces, about 4 pieces per peanut butter cup.
In another saucepan melt the chocolate chips and the peanut butter over low heat until smooth and creamy then add the cereal, mix well until all of the cereal is completely coated with chocolate.
Pour half of the chocolate mixture into pan and smooth, then add a layer of peanut butter cup pieces, pour cooled caramel over the top and then pour the rest of the chocolate mixture over the top and smooth. Place pan in the refrigerator and cool for at least 2 hours. Cut and enjoy.
I hope that stay you safe and stay inside. If you are baking or cooking anything that you want to share with us put your link in the comments.
Have a good day.
Linking to: A Stroll Thru Life