Avalanche Bars

12 oz bag of White Chocolate Chips

1/4 cup creamy peanut butter

3 cups Rice Krispies, or “Puffed Rice” if you’re buying generic

1 1/2 cups mini marshmallows

1/4 cup mini chocolate chips + 2 Tbsp for garnish.

Lightly grease a 9×9 pan (or 8×8 if you prefer thicker bars)

 

1.  In microwave-safe bowl dump in white chips and heat on med power for 1 minute.  Stir and continue in 30 second increments until chips are melted.

2.  Combine the peanut butter with the melted chips

3.  Add the krispies.

4.  Let cool approx 15 – 20 minutes stirring every 5 minutes or so to help cool.

5.  Add the marshmallows and the mini chocolate chips and stir to combine.

6.  Dump mixture into the prepared pan and spread evenly, pressing lightly with the back of your spoon, but do not compact too much, otherwise they will get hard.

7.  Press the remaining chocolate chips into the top for garnish.

 

recipe from cookiesandcups.com

Poppy Seed Squares

There is a German Bakery in our area that makes the most amazing poppy seed squares.  They are a favorite of ours.  I used to work around the corner from the bakery and as a treat, I would bring them home.  Now that I no longer work there, we don't have them very often because it is about a 45 minutes drive away.  So I decided to see if I could make them.  I took a number of different recipes and combine them to make something that is fairly close.

Filling:
1 12 1/2-ounce can poppy seed filling for cakes, pastries and desserts

4 teaspoons fresh lemon juice

2 teaspoons grated lemon peel

1/2 teaspoon vanilla extract

1 large egg white


Top & Bottom:
2 cups all purpose flour

1/2 cup powdered sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (1 stick) chilled unsalted butter, cut into pieces

1 large egg

1/4 cup sour cream


Preheat oven to 375°F. Butter 8-inch square baking pan. Mix poppy seed filling, lemon juice, lemon peel and vanilla in medium bowl. Beat egg white in small bowl until stiff but not dry. Fold white into filling. Set aside.


Mix flour, sugar, baking powder and salt in large bowl. Using fingertips, rub butter into dry ingredients until mixture resembles coarse meal. Mix egg and sour cream in small bowl. Add to flour mixture; stir until moist clumps form. Gather dough together; divide in half. Press 1 dough piece onto bottom of prepare pan.

Bake crust until golden, about 15 minutes. Spread filling over crust. On floured surface, press second dough piece out to 8-inch square. Place atop filling; press to adhere.

Bake until crust is golden, about 35 minutes.  Cool in pan on rack.

Top with an icing glaze.  I used 2 Cups powdered sugar, 1/2 tsp vanilla (you could use lemon too for a different flavor), 1/8 Cup milk (more if you want it a little thinner).  Mix together and pour over slightly warm squares.  Cut into squares and serve.


Bulk of the recipe found at www.epicurious.com