- 9 cups Chex cereal
- 1 cup semi-sweet chocolate chips
- ½ cup peanut butter
- ¼ cup butter
- ¼ tsp vanilla
- 1½ cup powdered sugar
Pour cereal into a large bowl and set aside
Combine chocolate chips, peanut butter, and butter in 1 qt bowl
Microwave on High 1 to 1.5 minutes until smooth, stirring after 1 minute
Stir in vanilla
Pour chocolate mixture over cereal, stirring until all pieces are evenly coated
Pour cereal into resealable plastic bag with powdered sugar and shake until evenly coated
Spread on waxed paper to cool
- 1 1/4 pounds chopped fruit
- 3/4 cup sugar
- 1 to 2 tablespoons fresh lemon juice
The idea is that you can take pretty much any fruit, puree it with sugar, add lemon juice to taste, and then boil it down into a thick, fruity goop. This goop is then spread into a thin layer over a sheet of parchment or silicone baking mat, and dehydrated in a 200-degree oven until it can be peeled up and sliced (about 3-4 hours).
- 1 c butter
- 1 c brown sugar
- 1 c white sugar
- 4 c oatmeal Quick cooking
- 1½ c chocolate chips
- 1½ c chunky peanut butter
Mix together, pat in lightly greased 11x 15 pan. You can also use a 9 x 9 plus a 7 x 12 instead. Bake 12 to 18 minutes at 350°.
Spread topping over baked crust.
Cool in refrigerator.
Cut into bars.
- 3 medium apples
- Apple pie spice to taste
Preheat oven to 250 degrees.
Using a mandoline, slice apples about 1/8 inch thick, discarding any seeds. Arrange on a parchment-lined baking sheet.
Sprinkle sugar and apple pie spice on top of the slices. Bake until dry, about 1 ½ hours, turning halfway through. Remove and transfer to wire racks to cool. Store in an airtight container.