And chance are I won't crash doing it.
We use to belong to a small church that had coffee and cookies after every Sunday service. I loved the social time and of course all the yummies.
I helped make treats.....a lot! I love baking and taking them to church saved me many calories. Plus who doesn't love having a bunch of taste testers?
Though all that baking I found a ton of great recipes to treasure. There were definite favorites of mine and the people of the church.
Candy Cereal Bars was one of them. Every time I took them to church I made sure to take a few recipes with me because someone always asked for it.
I haven't made them in a few years but made them last week to take to the beach.
These travel really well and stay fresh for days. I hope you enjoy them as much as we do.
Candy Cereal Bars
From Taste of Home Magazine
- 1/2 cup butter, softened
- 2/3 cup packed brown sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3 cups miniature marshmallows TOPPING:
- 2/3 cup corn syrup
- 1/4 cup butter, softened
- 1 package (10 ounces) peanut butter chips
- 2 teaspoons vanilla extract
- 2 cups crisp rice cereal
- 1 cup salted peanuts
- 1 cup milk chocolate M&M's
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to the creamed mixture until mixture resembles coarse crumbs (do not overmix).
- Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 12-14 minutes or until golden brown. Immediately sprinkle with marshmallows; bake 2-3 minutes longer or until marshmallows are puffed. Cool on a wire rack.
- For topping, in a large saucepan, combine the corn syrup, butter and peanut butter chips. Cook and stir over medium heat until chips are melted and mixture is smooth. Remove from the heat; stir in the vanilla, cereal, nuts and M&M's. Spread over crust. Cool before cutting.