4 layer s'mores bars

I think I am in love brownies... In mugs, skinny ones, stuffed up the wazoo with snickers, smothered in peanut butter frosting, baked into cupcakes or just plain and dusted with powdered sugar. That is the stuff.  NOW I present you with s'mores. Made with 4 layers of joy and happiness. Uh huh... Honestly, when it comes to baking, I'm not much of a rebel. I typically stick to the simple, classic recipes and shy away anything crazy like filling ice cream cones with frosting or shoving cake into fudge. Don't dig. But I kinda just threw those reservations out the window when I layered graham cracker crust, fudgey and thick brownies, gooey marshmallows, and a crunchy chocolate shell. Best decision of my life. 

Rarely does an occasion occur when I am ASKED to bake something. Sure my family loves my baking and gobbles up a plate of anything covered in chocolate, but usually, I just bake because I feel like it or really want sugar. {This happens often.} But last week, my mom asked me to make something chocolatey because we had some visitors from the states and they loooooove their chocolate. I braved the challenge, grabbed a heck load of chocolate, more chocolate, graham crackers, brick 'a butter, marshmallows, and went to town. The result was glorious. << understatement. 

Let's start from the bottom, shall we? Like your typical s'mores the base is graham cracker crust. Nothing fancy, just graham crackers {or tea biscuits which is what I used} and butter, baked for a few minutes until light brown and buttery. Next up is the brownie layer. For this layer I adapted a recipe from Averie Cooks. I have a brownie recipe that I use for everything but decided to try a new one that looked just as good if not better. {Obviously, I was in a rebellious mood this given day. Yeesh.} The brownie turned out great- super dense and fudgey and really sink-your-teeth-into-it-able. 

Next up, marshmallows! Or as a little munchkin I used to babysit calls them- MARSHAMOOOOOWS! Not much to explain here. Pretty much grab a handful or fifty seven of marshmallows, sprinkle 'em on top of the brownie layer, and watch them bake to golden brown, puffy perfection. Resist the urge to eat the melty marshmallows right off the top with a spoon. RESIST! After the 3 layers are done baking and melding together, and as if you couldn't get any more sinful, you top it off with a layer of melted chocolate. AGAIN, resist the temptation to drown your sorrows in drippy chocolate. I'm sorry these brownies require WAAAAY a lot of self-discipline which I kinda sorta lack. I also may or may not have taken a bite from the pan right out of the oven and burned the crap out of the roof of my mouth. Thanks to my self-discipline and lack there of, I wasn't able to fully enjoy my cup of coffee the next morning. Learn from my mistakes, dear one. 

These bars are definitely one of my favorites recipes and they were a hit with everyone. My mom went so far as to say the best bars I've EVER made. Which, not to toot my own horn or anything, is quite impressive. These bars of joy are SO dense and chewy. There's a million different textures and flavors going on, but they come together to form one stinking delicious dessert I know you'll love. 

4 layer s'mores bars

Graham Cracker Layer:
14 tea biscuits {or 7 graham crackers} crushed
4 tbsp. butter, melted

Brownie Layer: {adapted from Averie Cooks}

10 tablespoons (1 1/4 sticks) unsalted butter
1 1/4 cups granulated sugar
3/4 cups plus 2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
2 large eggs, cold
3/4 c. cake flour

Topping: 
3 c. marshmallows
1 1/2 c. milk chocolate chunks, melted

Directions:
Preheat oven to 325F. Grease a 9x13 pan and set aside. Start off by preparing your graham cracker layer. Combine the melted butter and crushed cookies. Press into prepared pan. Now prepare the brownie layer. In a large microwave-safe bowl, combine butter, sugar, cocoa, and heat on high power to melt, about 45 seconds. Stop to stir, and heat in 10-second bursts until mixture has melted and can be stirred smooth. Batter will be very granular. Add the vanilla, eggs, and stir vigorously until batter is thick, shiny, and well blended. Add the flour and stir. Pour batter evenly into the prepared baked crust. Sprinkle with marshmallows. Bake until a toothpick in the center emerges slightly moist with batter, 20 to 25 minutes. Once slightly cooled, top with melted chocolate. Refrigerate for about 2 hours or overnight until firmed up. Cut into squares and serve.

thick & creamy lemon coconut cheesecake squares

Lemon bars are one of my absolute favorite bars to make, especially in the summertime. The flavor is so refreshing, and packs a whole lot less richness than a pan of brownies if you know what I mean. I love desserts like this that are lightened up and more of a "girly" dessert. If that's a thing? Like scones and cupcakes. Girly desserts... I don't know. 

These bars have a super thick, chewy, and buttery crust. As you can tell.  Ah.ma.zing. At first, the crust  looked a little too gloopy and the cheesecake layer, a little too thin. I honestly though "Shoot. These bars are going to fail." Fail, they did NOT. They took quite awhile to set up, so don't worry if they look to liquidy when you take them out of the oven. Throw them in the fridge for a couple hours, do your best not to dig in with a fork {which I may or may not have done.}, and all will turn out fine and dandy. 

Everyone  LOVED these and said they were one of the best things I've made. Which is great, because I seem to be getting that a lot lately :) The whole pan was devoured in under 24 hours and my mom kept picking off the cheesecake part and eating only the crust. I have to say though, the crust was my favorite part. I used tea biscuits for the crust which have a slight coconutty flavor instead of graham crackers {I don't really have much of an option.} and then added some extra shredded coconut in there as well. I kept getting little chunks of cookie and coconut mixed with the creamy lemon cheesecake. Oh my heavenly. 

These lemon coconut cheesecake bars would be great as an Easter dessert. However, I suggest eating both the crust and the cheesecake. :)

thick & creamy lemon coconut cheesecake bars

crust

3/4 c. butter, melted

3 1/4 c. crushed tea biscuits {or graham crackers}

2 tbsp. granulated sugar

3 tbsp. shredded coconut

Prepare the dough by mixing all the ingredients together with a fork. It will seem slightly thin, but don't worry. Press the dough into a greased 9x13 in. pan and bake at 375ºF for about 10 minutes until slightly golden brown. 

cheesecake

2 c. plain cream cheese, softened

3/4 c. granulated sugar

2 eggs

juice + zest of one large lemon

In a large bowl, whisk together the cream cheese and sugar. Add in the eggs and lemon. Stir until smooth. Pour into the baked crust and bake for 25-30 minutes or until the edges are slightly browned and the center has set. Refrigerate for 2+ hours and cut into squares before serving. 

homemade {3 ingredient} energy bars

 It seems like lately, all the appliances that are important in my life... 

Are breaking. 

Dying.

 Slowly perishing.

A couple weeks ago, I was minding my own business, whipping together one of my favorite smoothies {banana and spinach, mind you.} All of a sudden, 'ol Bess decided she didn't want to work. Her spinny choppy thing was spinny but not choppy. I don't dig it. I then proceeded to make my smoothie in a glass with a spoon. Yah that worked out reeeeeeeal great.

Then, on a super flipping hot day {which is pretty much like every day.} my fan decided he didn't want to work either. His days of blocking out all annoying sounds while I did school and cooling me down during the hot nights {ok, this is getting weird.} were over. Let me tell you... Africa with no fan? Not a situation you want to be in. It seems like no matter HOW many layers you shed, you're still dripping sweat. It's so unattractive and gross. Ugh. And the worst part is you can't ever escape it! Unless you go and take an ice bath... Which actually sounds quite appealing at the moment.

Awhile ago, I saw a recipe for 3 ingredient energy bars. 3 ingredients? Energy bars? Count me in! The recipe calls for blending everything together in a blender. But who has two thumbs and no blender? This girl. If you're looking for an arm workout, making energy bars by hand is a great way to work those muscles. Forget the resistance bands, just grab a cutting board and knife and you're good to go!

Unless of course, you have the modern luxuries of a blender, by all means, use it. They save you a lot of hurt and time. Trust me, I know these things.

Just a little note about these energy bars- They're super adaptable. I have some ideas formulating for tons of varieties. Feel free to use whatever mixins you'd like though! Chocolate chips, apricots, pistachios, it's up to you! Just make sure to have 1 part dates 1 part dried fruit and 1 part nuts.

homemade {3 ingredient} energy bars

1 c. pitted dates

1/2 c. mixed nuts

1/2 c. sunflower seeds

1/2 c. seedless raisins

1/2 c. cranberries

1 1/2 tbsp. organic honey

In a blender, blend all ingredients until a paste has formed. Press the mixture between two pieces of parchment paper in a pan . Refrigerate for at least a few hours or overnight. Cut into squares and wrap with plastic wrap or store in an airtight container. 

peanut butter chip brownies

Life has been so crazy and hectic, I just haven't had time to do any baking.

Until Valentine's Day, that is, which is only appropriate given it's the day we celebrate the loves of our lives. For me, that would be chocolate. 

Last week {well maybe it was two weeks ago? or three? my life lately is a big fat blur.}, we drove from Otji aaaaaaaaall the way down to Cape Town, South Africa to meet my grandparents {!!!!!}. It was a painful 17 hours of driving in the dry, hot, boring dessert. And unlike the US, there's no Starbucks to stop at on the way. Tragic, I know. 

I settled for WIMPY coffee {good 'ol African fast food} and zoomed through a whole 2 and a half books the way there and back. I just love reading. And when I find a book I love, I often times can not. get. my face. out of it! 

After spending a week in Cape Town, all 7 of us {my family and my grandparents} plus all the luggage {which was A LOT!} piled into our little van and made the long journey back to Otji, only to spend one night at home and get on the road again the next morning to head up to a game reserve for the next 3 nights. That brings us to now. 

I'm so happy to be home! It felt so amazing to sleep in my own bed, eat our own food MADE in our own house, and shower in my own bathroom. I love traveling, but two weeks of go go go is noooot my cup of tea. Especially in Africa, where it takes a minimum of 2 hours to get to one town to the next! Oy.

Brownies = real life. 

peanut butter chip brownies 

1 c. butter, softened

2 eggs

1 c. white sugar

1 c. flour

1/2 c. cocoa powder

1/2 c. peanut butter chips 

1. Preheat oven to 350ºF and grease a 9x9 in. pan; set aside. 

2. In a large bowl, ream together the butter, eggs, and sugar. 

3. Once combined, add the flour and cocoa; stir until smooth. 

4. Fold in the peanut butter chips and pour batter into greased pan. 

5. Bake for 15-20 minutes- they should be just slightly underdone. 

6. Let cool on a wire rack before slicing into squares. 

peanut butter blondies

I'm a little late on this whole National Peanut Butter day thing, but c'est la vie. I made these yesterday, which was the holiday dedicated to the amazingness we call… Peanut butter. So I should get a pass or something. 

Anyways.

You guys! I passed my geography exam the other day! BOOM!

I spent hours upon countless, excruciatingly boring hours, in my fluffy bed {I'm trying to make this sound bad.}, studying for this thing. 

My work paid off and I got a 90! Not to brag or anything… ;)

When I finished the exam, I celebrated by going into the kitchen, blasting Mumford & Sons, dancing like a loony lunatic aaaaaaaalmost blasting the speakers, singing all pitchy with reckless abandon, and stuffing my face with more dark chocolate M&M's than I thought humanly possible. 

All at the same time, while ALSO putting away the dishes. 

I've got mad kills, I tell you.

Seriously though, M&M's weren't gonna cut it. You see, I've cut down on carbs and sugar this week TREMENDOUSLY… And I've actually lost a pound or two. Let's be real here… How long did you think that would last? Not long. 

I needed something chewy. And peanut buttery. And I needed said peanut buttery chewy thing faster than the speed of light. Enough of this healthy stuff. I'll take a peanut butter blondie or five please thankyouverymuch. 

These were amazing and umm… HOLY ADDICTING! I ate more than my fair share, that is for sure…

Winner, winner, peanut butter blondies for dinner!

The texture and flavor is pretty much identical to your typical peanut butter cookie… They're a little crumbly, but it's a good crumbly and they're still able to be picked up and keep their shape.

I thought about adding chocolate chips in there, but instead decided to just bask in all their chewy gloriousness. 

In lu of passing my semester exam, I bring to you… peanut butter blondies. *applause*

chewy peanut butter blondies

1 c. butter, softened

3/4 c. creamy peanut butter

1 c. dark brown sugar

1/2 c. white sugar

1 egg

2 tsp. vanilla

1 c. flour

1 c. cake flour

1 tsp. baking powder

Preheat oven to 375ºF and grease a 9x9 in. pan; set aside. In a large bowl, cream together the butter, peanut butter, sugars, egg, and vanilla. Add in the flours and baking powder. Mix until smooth. Once combined, press dough into greased pan. Bake for 15-20 minutes or until golden brown. Let cool before slicing.

Snickers Stuffed Brownie Cups

Umm whoa, you guys… Just, whoa. 

Let's take a break from my overabundance of healthy recipes for a moment, okay? Okay. 

Something about stuffing something rich and chocolatey into another something that's rich and chocolatey… It's kinda amazing. As if Snickers couldn't get any better, they're wrapped up in brownie love. And if brownies couldn't get any better, they're stuffed to the brim with Snickers! Needless to say, taking a bite into these things will leave you in a chocolate coma. Don't worry, it's a good coma. One I'm more than willing to be in. 

It's funny because this week, I vowed to eat no sugar except for on the weekends- I know you probably think something is wrong with my brain. Seriously, I don't know what's gotten into me! And surprisingly, I didn't totally crumble and stuff my face with ice cream like I thought I would. Yay! Of course, since I made these this weekend, umm… That meant I got to eat as many brownies as my heart ever-so desired! My heart desired many. 

Whomp whomp. 

I was planning on bringing these to a get-together. But when I cut into one for the pictures, I instantly realized that these brownies would never make it out the door. I was right. My family LOVED them, and my mom said they may have been one of my best recipes yet! Which I take as a huge compliment, seeing that she is definitely one of my harshest critics. {thanks momma!} 

Snickers Stuffed Brownie Cups 

1 c. butter, softened

2 large eggs

1 c. granulated sugar

1 c. all-purpose flour

1/2 c. cocoa powder

1/2 tsp. sea salt

4 standard-sized Snickers bars, chopped in thirds

1. Preheat oven to 375ºF. Grease a muffin tin; set aside. 

2. In a large bowl, cream together the butter, sugar, and eggs. 

3. Add in the flour, cocoa powder, and sea salt. Stir until smooth. 

4. Fill each muffin tin about 1/4-1/2 full with batter. Press in a piece of the Snickers bar and cover with more brownie batter. The tin should be about 3/4 full. 

5. Bake for 15-25 minutes. Centers should be slightly underdone. Let cool before removing to a wire rack. 

So fudgey and chocolatey, you'll have people everywhere falling in love with you. 

Sweet & Salty Granola Bars

Christmas-time in Namibia is quite depressing. At least coming from America where Santa Clause and candy canes are everywhere you look, it is. Around here, there are …No Christmas decorations. No Christmas activities. No Christmas church services. No Christmas music. NOTHING. 

If you were to walk into our funny little town, you'd have no idea we're approaching December 25th. So yah, it's a little weird! Plus, it gets to about 90º every day. Something about watching Elf in 100 degree weather is a little confusing. And I can't enjoy a cup of cocoa without sweating my buns off twice as much as normal. 

Oh, my life. 

In other news, I made some super yummy granola bars that I know you guys will love! Since it's, ya know, a zillion degrees down here, and you kinda have to be crazy in the head to turn on the oven, I decided something no-bake would be wonderful. 

TA-DA!

These are no-bake, stinking delicious, have a SUPER short list of ingredients, and come together in a matter of minutes! Plus… they're kindaaaaaa healthy. Not super healthy, but better than eating a huge doughnut. 

{mmm… doughnuts.}

Sweet & Salty Granola Bars

1 1/2 c. creamy peanut butter

3/4 c. honey

2 c. oats

3/4 c. peanut M&M's, chopped

1/2 c. peanuts

1 c. pretzels, chopped

In a small saucepan, melt together the peanut butter and honey over low heat. About 5 minutes should be good. In a large bowl, combine the peanut butter/honey and oats. Fold in the M&M's, peanuts, and pretzels. Press the dough into a 9x9 pan. Cover and refrigerate for 2+ hours or overnight.

Double Chocolate Chunk Peanut Butter Bars

Chocolate and peanut butter, as we all know, is the best combination on this planet. Say what you wish- pumpkin and chocolate, chocolate and berries, mint and chocolate… Peanut butter and chocolate is where it's at yo.

 A few weeks ago, I had this ingenious idea of developing a recipe involving the two. I shan't say more, because it'll be showing up in your inbox soon enough. And we wouldn't want to give a secret away, now would we? No sir-reeeeeeeee.

I was planning on whipping up so-said-secret-recipe today. But turns out, I didn't have everything I needed. SOOO on to Plan B I went. Sorry dearest Plan A, but I'm pretty sure Plan B turned out better than you every will. Just sayin'.

As I was searching every possible nook and cranny in the kitchen for a recipe to play off of, I found a recipe on a Crisco label for "Irresistible Peanut Butter Cookies". Well… Don't mind if I do. 

Today's recipe tastes pretty dang close to a Reese's Peanut Butter Cup. The cookie base is just how I like 'em- soft, buttery, chewy, and full of flavor. Then of course I amped it up with some chocolate chunks- both dark and milk for some variety. And as if they could't get any better, some salted peanuts for a little crunch. 

Everything's better with a little crunch!

Yup. Feel free to quote me on that. 

Also… I feel the need to warn you about something. These beauties are weirdly addicting. I'm pretty sure that I ate about half of the pan! HA. HA. HA. You think I'm joking, don't you? I wish I was. It seemed like every time I took a picture, I ended up taking a bite… I took about 20 pictures, so do the math. ;) 

After eating these all afternoon, it was a good thing that I was planning on going for a run with friends. Whenever they said "Let's stop!" I kept trudging on saying, in between tired breaths, "NO! I must… keep… going! I ate… too… many… GOSH. DANG. COOKIES!!!" They didn't care. And I left them behind in the dust. 

The end. 

You probably want cookies now, right? Sorry. 

Double Chocolate Chunk Peanut Butter Bars

1/2 c. butter, softened

3/4 c. creamy peanut butter

1 1/4 c. white sugar

3 tbsp. milk

1 tbsp. vanilla

1 egg

1 3/4 c. flour

3/4 tsp. baking soda

1/4 c. dark chocolate chunks

1/2 c. milk chocolate chunks

1/2 c. salted peanuts

Heat oven to 375ºF. In a large bowl, cream the butter, peanut butter, sugar, egg, and vanilla. Add in the flour and baking soda. Stir until combined. Once smooth, fold in the peanuts and chocolate chunks. Press the dough into a greased 9x9 in. pan. Bake for 10-15 minutes or until golden brown. If desired, sprinkle with an additional 1/4 c. chocolate chunks after they've been removed from the oven. Let cool before cutting into squares. BEST SERVED COLD!!

Oatmeal Apple Crumb Bars

Ok. So I know everyone in the States is experiencing fall right now. Like leggings, UGGS, apple orchards, and pumpkin spice latte weather. Y'all have no idea how lucky you are! If anyone wants to figure out a way to send all that in a care package {including the apple orchard}, just let me know. Thanks much. Anyways! Given that apples are pretty much the ONLY fall flavor I can get my paws on here, I figured I'd supply you guys with a few fall-like recipes. 

For the base of these bars I used my favorite oatmeal raisin cookie recipe {minus the raisins}, and then everything else was pretty easy to throw together. The apple layer is just sliced up apples coated in a little bit of flour, sugar, cinnamon, and nutmeg. The nutmeg gives it a little kick and really screams "FALL!" Then for the crumble topping, I, well… Made an average crumble topping- butter, sugar, flour, and another little dash of cinnamon. I can't get enough of the stuff! 

And there ya have it! A perfect quick, easy, and delicious fall recipe! 

When I made these last weekend, I packaged them up in two different containers. One to bring for my friends and one to leave at home. Honestly, they just kinda disappeared. I saw my friends going back for seconds and even thirds! I'd say that's a good sign ;) 

That afternoon we watched the Vow and then went swimming. Have you guys seen that movie yet? So stinking adorable, I could hardly stand it. Everyone was looking at me throughout the movie to see if I was like hyperventilating or what, because when I watch chick flicks, I make weird squeaky noises. I know, I'm weird. I actually read the book {written by the real people} awhile back, and found that the movie was actually quite different although a lot of things still stayed the same. I'd totally suggest reading the book!

Anyways. I'm sure you want the recipe now, don't you? 

Oatmeal Apple Crumb Bars

Oatmeal Cookie Base: For the base, I used my favorite oatmeal raisin cookies dough, minus the raisins, and then pressed it into a greased 9x9 pan. You could use any oatmeal cookie recipe though.

Apple Layer: 

3 medium-sized  apples 

1/4 c. flour

1 tbsp. sugar

1 tsp. cinnamon 

1/2 tsp. nutmeg {feel free to amp up the nutmeg, if you wish!}

Thinly slice the apples. In a bowl, combine the apples with the flour, sugar, cinnamon, and nutmeg. Toss until evenly coated. Spread evenly on top of the oatmeal layer. 

Crumble Layer: 

1/3 c. butter, melted

1/4 c. sugar

1 c. flour

dash of cinnamon 

Combine all ingredients until crumbly. Sprinkle evenly on top of the apple layer. Bake at 400ºF for about 15-20 minutes or until golden brown. Cool before slicing.

{no-bake} homemade fruit & nut energy bars

Awhile ago, a recipe fro homemade Cliff Bars popped in my inbox from Brown Eyed Baker and I thought to myself "Genius. Just genius." I've been looking for some new, healthier recipes for breakfasts, snacks, and pre-run fuel. 

These energy bars fit the bill. They're loaded with grains, nuts, and fruit. They'll fill ya right up, boost your energy, and cure your case of the Sweet Tooth. There's so many different variations you could come up with, my mind is spinning. 

{no-bake} homemade fruit & nut energy bars

3 tbsp. dried cranberries

3 tbsp. chopped dried apricots

3 tbsp. chopped dried kiwi

3 tbsp. chopped pitted dates

2 tbsp. pumpkin seeds

1 c. puffy rice cereal {I used the African equivalent of Rice Krispies or Cheerios}

1 1/2 c. oats

1/2 c. honey

1 mashed banana

In a large mixing bowl, combine the cereal, oats, nuts, and dried frit. Add in the honey and mashed banana. Press the mixture into a 8x8 pan lined with parchment paper. Press another piece of parchment paper on top and refrigerate for 3 hours or overnight. Once the bars have firmed up in the refrigerator, remove from the pan, cut into squares, and wrap individually with plastic wrap. Store in the refrigerator. 

Fudgey Brownies with Cream Cheese Peanut Butter Frosting

I know, I know, I know I haven't posted a recipe in a LONG time. But these fudgey brownies topped off with the gooiest cream cheese peanut butter frosting should make everything okay in the world. 

Yesterday afternoon, I had some friends over to play games, and then we ended up watching Tangled and drinking Coke Zero out of wine glasses. Good times :) The brownie recipe is one of my favorites on my blog. They're super quick and easy, and don't require very many ingredients. And the frosting is so stinking smooth and gooey and delicious. You guys will love these! Promise. 

Fudgey Brownies with Cream Cheese Peanut Butter Frosting 


For the brownies, I used this recipe. 

For the frosting:

1 c. cream cheese, softened
1 1/2 c. creamy peanut butter
1/2 c. milk
2 c. powdered sugar

In a medium mixing bowl, combine all of the ingredients until smooth. Spread over cooled brownies.

{no bake} Honey & Oat Cereal Peanut Butter Bars

I'm happy to say, I'm pretty sure I'm getting over this cold slash flu slash weird African sickness slash I don't know what. 

Although I really hate when I wake up in the morning with a dry throat and a crusty nose like a 2 year 

old. Gross.

And it'd be just dandy if I was a tea-drinker, but in all honesty, I hate tea. With a burning passion in my soul. 

Seriously, last time I drank it I nearly barfed. I'll stick to hot cocoa, coffee, and hot apple cider, thankyamuch. 

 

I'm REALLYYYYY hoping I'll be well enough to run tomorrow morning. And if I want to, I need to get at it early because, guys… it's getting quite hot now. We've been spoiled since we've arrived here with chilly mornings and days with spring-like weather. 

It's ending now. And then I'm going to die of a heat stroke because I can no longer run at 9 or 10 am. 

WHYYYYYYY? OH WHYYYYYYY? 

Anyways. All that being said about this stupid hot weather, I'll be whipping out some more no-bake recipes. I know it's a little late for you people, but just read along, drool, bookmark, and pull 'em out when needed. 

At first, I was thinking about calling these no bake peanut butter cookie dough bars. Because at one point, they were like LEGIT peanut butter cookie dough. 

Then my mom told me to add some of this Honey & Oat Special K stuff we had sitting around. 

I did. 

She tasted one and said it needed some more.

But I liked it, so I left it alone. {love you, mom!}

Then after reading in my room, I walked out into the kitchen and she was sitting there pressing more cereal into the dough. 

And that my friends, is the story of how peanut butter cookie dough bars turned into Honey & Oat Cereal Peanut Butter Bars.

So glad we had this conversation. 

{no bake} Honey & Oat Peanut Butter Bars

1/2 c. butter, melted

1 c. creamy peanut butter

1 tsp. vanilla

1 c. milk

1 c. powdered sugar

1 1/2 c. oats

1 c. flour

1 c. salted peanuts

1 3/4 c. Honey & Oats cereal

In a large mixing bowl, combine the melted butter, peanut butter, vanilla, and milk. Stir until smooth. Add in the oats, powdered sugar, flour, peanuts, and cereal. Press the dough into a 9x13 pan. Refrigerate for at least two hours {the longer the better.} Cut into squares.