Written By: kittencal on June 15, 2012 Leave a Comment

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I made these recently, except for the butter, oats and krispies I didn’t even measure, the amounts listed are close to what I used though, I used large flake oats, quick cooking should work also

1 1/2 cups large flake oats

1 1/2 cups Rice Krispies cereal

1 tablespoons dry skim milk powder, if you don’t have any then you can omit

1/4 cup chopped salted peanuts

2 tablespoons butter

1/3 cup honey

1/4 cup corn syrup

1/3 cup brown sugar, reduce slightly for less sweeter taste (I have a sweet tooth)

1/4 to 1/3 cup peanut butter, depending on how much PB flavor you want

1 teaspoon vanilla


In a large bowl combine oats with the next 3 dry ingredients.

In a small saucepan combine honey, corn syrup and brown sugar; bring to a boil stirring constantly (be careful this boils high). Reduce the heat to low and simmer for 2 minutes stirring frequentely. Stir in peanut butter and vanilla until smooth and combined; immediately pour over the oat mixture. Stir with a wooden spoon until well combined.

Transfer to a greased 11 x 7-inch pan.  Using slightly wet hands, press down mixture in the pan.

Allow to cool, then cut into bars.

Written By: kittencal on August 28, 2011 Leave a Comment

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This makes a huge amount of cookies but freeze well, if you have a heavy duty stand mixer I suggest to use it for this, there is no flour in these cookies although you could substitute 1 cup of all-purpose flour for 1 cup of oats if you like

For bars  bake in a greased 9 x 13 pan and bake for about 20 minutes at 350 degrees F

Yield about 9 dozen cookies


1-1/2 cups peanut butter

1/2 cup butter, softened

1 cup sugar

1 cup packed brown sugar

2 teaspoons maple extract OR vanilla extract

3 large eggs

4-1/2 cups quick-cooking oats

2 teaspoons baking soda

1 cup mini chocolate chips

3/4 cup chopped walnuts


Preheat oven to 350 degrees F.

Grease a large baking sheet/s

In a large bowl cream the peanut butter with butter and both sugars and maple extract until light and fluffy (about 4 minutes).

Add eggs; beat until combined.

Combine oats and baking soda; gradually add to creamed mixture and mix well.

Stir in chocolate chips and nuts

Drop by heaping tablespoonfuls 2 inches apart onto greased baking sheet/s.

Bake for 12-14 minutes or until edges are browned.

Remove to wire racks.

Written By: kittencal on August 21, 2011 Leave a Comment

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Yield 5 dozen


1-1/2 cups quick-cooking oats

1 cup each or a combination of all — Skor toffee bits OR mini chocolate chips OR M&M’s miniature baking bits

1/2 cup all-purpose flour

1/2 cup packed brown sugar

1/2 rice cereal

1/2 teaspoon baking soda

1/2 cup butter, melted

1 package fudge brownie mix (for a 13-inch x 9-inch pan)

Preheat oven to 350 degrees F.
Grease a 10 x 15-inch sheet pan (can use a 13 x 9-inch pan).
In a large bowl combine the oats with either OR a mixture of mini chocolate chips or Skor toffee bits or M&M’s, flour, sugar, rice cereal, baking soda and butter; set aside 1 cup for topping.
Pat the remaining mixture into the pan.
Prepare brownie mix according to package directions.
Spread over the crust.
Sprinkle with the reserved oat mixture.
Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Cut into bars.
Written By: kittencal on August 20, 2011 Leave a Comment

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If you are a lover of Reeses peanut butter cups then you will LOVE these bars, I could eat the whole pan myself!  :)

For easy slicing refrigerate the pan for about 1 hour, remove then slice with a small sharp knife and place back in refrigerator until firm


2 cups confectioners sugar, sifted to remove small lumps

pinch salt

1 cup creamy peanut butter

2/3 cup graham cracker crumbs

1/2 cup butter, melted

2/3 cup semisweet chocolate chips
3 tablespoons creamy peanut butter
1 tablespoon butter
Prepare an 8-inch square pan.
In a large bowl combine the confectioners sugar with salt and graham cracker crumbs.
Using a wooden spoon mix in melted butter and peanut butter until thoroughly combined (this may take a few minutes I just use my hands for mixing).
Spread into pan.
Combine topping ingredients in a microwave-safe bowl; heat until melted removing once to stir.
Spread over peanut butter layer.
Refrigerate until cold.
Slice into desired size bars.
You will also find this recipe on www.recipezazz.com
Written By: kittencal on July 26, 2011 Leave a Comment

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Servings 9-12



1-1/2 cups all-purpose flour

1/2 cups old fashioned oats

3/4 cup plus 2 tablespoons brown sugar, packed

1/2 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon cinnamon (or to taste)

1 cup cold butter, cut in chunks


3 heaping cups blueberries (fresh or frozen, if using frozen partially thaw)

3/4 cup sugar (or to taste)

2 tablespoons cornstarch

1-1/2 tablespoons lemon juice


  1. Grease a 7 x 11-inch baking pan.
  2. Line bottom with a sheet of parchment paper; set aside.
  3. In a food processor, put the flour, oatmeal, brown sugar, baking powder, salt and cinnamon; pulse to blend for 20 seconds.
  4. Add in the cold butter chunks, and pulse to cut in the butter into the dry ingredients until you have a crumbly mass (not dry, but not sticking together).
  5. In a bowl toss the blueberries with lemon juice.
  6. Mix in the sugar and cornstarch.
  7. Spread half of the oatmeal mixture on the bottom of the pan then pat down gently using your hands
  8. Top with the blueberry mixture as evenly as you can.
  9. Top with the remaining oatmeal mixture, and press down slightly.
  10. Chill the pan for 30 – 40 minutes.
  11. Preheat oven to 350 degrees F.
  12. Bake for 30-40 minutes, or until the fruit starts to bubble.
  13. Cool pan very well before cutting, or refrigerate for 2-3 hours before cutting into squares (once sliced it will appear watery but will thicken upon standing and/or chilling)

You will also find this recipe on www.recipezazz.com

Written By: kittencal on July 21, 2011 Leave a Comment

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I found that there wasn’t really a lot of chocolate chunks in the pouch so I added in 1/2 cup semi-sweet mini chocolate chips

Plan ahead there is a 2 hour chilling time for the dough

Yield 32 biscotti


2 large eggs

1/4 cup cola drink (such a Coke Cola or Pepsi, regular or diet)

1/3  to 1/2 cup sugar (if you have a sweet tooth use 1/2 cup which is what I used)

1/2 cup melted butter

1 (1 pound/1.5 oz) pouch Betty Crocker Double Chocolate Chunk cookie mix (Canadian weight is a 496 gram pouch)

1-1/2 cups all purpose flour


In a medium bowl whisk the eggs with the cola, sugar and melted butter until thoroughly combined.

Mix in the cookie mix from the pouch and the flour.

Using an electric mixer on low speed or a wooden spoon mix until thoroughly combined (the dough will be thick and sticky).

Divide the dough equally into two lightly oiled bowls and refrigerate for 2 hours or until easy to handle (trust me it’s easier to divide the dough in half before chilling).

Refrigerate for 2 hours or more.

Preheat oven to 350 degrees F.

Generously spray a 10 x 15-inch baking sheet with cooking spray.

Place each half on the cookie sheet, then shape each half of dough into a 12 x 2-inch log (if you find that the logs are sticky to shape then brush with oil — make sure that you space the logs at least 3-inches, they really spread out while baking) .

Using you hands pat the logs down slightly.

Bake 25 to 30 minutes or until edges are golden brown.

Cool 20 minutes or a little more .

Carefully lift and transfer the cookie cookie logs to cutting board.

With serrated knife carefully cut each log crosswise on a slight diagonal into 3/4-inch slices.

Place slices cut side down on cookie sheet.

Return the cookies to oven and bake 20-22 minutes gently turning cookies over once during baking or until dry and fairly crispy).

Cool 10 minutes; remove from cookie sheet to cooling rack and  cool completely.

Store loosely covered at room temperature.

You will also find this recipe on www.recipezazz.com

Written By: kittencal on June 14, 2011 1 Comment

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This also works well using a packaged brownie mix for a 13 x 9-inch pan

Servings 24



2/3 cup butter or 2/3 cup margarine

1 1/3 cups sugar

1/4 cup water

3 cups semi-sweet chocolate chips, divided

2 teaspoons vanilla

4 large eggs

1-1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup coarsley chopped dry roasted peanuts

Peanut Butter Topping:

1 cup peanut butter (use purchased peanut butter)

1/4 cup butter, softened

3/4 cup sifted confectioners sugar

1/8 teaspoon salt

1/8 teaspoon nutmeg

1 tablespoon table cream

1-1/2 teaspoons vanilla

Chocolate Topping:

8 ounces semi-sweet chocolate chips

1/4 cup butter


Preheat oven to 325 degrees F.

Grease a 13 x 9-inch baking dish.

For the brownies; In a heavy saucepan bring butter, sugar and water to a boil over medium heat stirring constantly until the butter is melted and sugar is dissolved (about 3 minutes) remove from heat and stir in 2 cups chocolate chips until melted then vanilla; cool slightly.

In a mixing bowl whisk eggs until blended then add into the slightly cooled chocolate mixture, beating or whisking until thoroughly combined.

Add in flour, baking soda and salt; add to the egg/chocolate mixture; mix to combine.

Stir in 1 cup chocolate chips and chopped peanuts.

Transfer to prepared baking dish.

Bake for 35-40 minutes (do not overbake).

Cool completely.

For peanut butter topping; in a bowl beat peanut butter with 1/4 cup butter using an electric mixer until well combined.

Add in powdered sugar, pinch salt, nutmeg, cream and vanilla; beat until smooth and blended.

Spread over cooled brownies.

For chocolate topping; in a saucepan combine the chocolate with 1/4 cup butter; cook stirring over low heat until smooth (this can also be done in the microwave).

Drizzle the chocolate over the top of the peanut butter ganache, then spread out to cover.

Chill about 2 hours or until set.

Cut into squares.

Posted on www.recipezazz.com

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