Saturday we went to Fair Oaks Farm. It was a girl scout outing for the family. It’s one of the largest dairy farms in the country. We were able to see a calf being born as well as tour the farm. What a great way to spend a Saturday. We also enjoyed some sweet swiss cheese. I’d never heard of it before, but we enjoyed it so much that it didn’t last the weekend.
I think that we’ll be heading back there this summer.
I brought along a tasty treat of breakfast bars. It was an hour and a half drive, and I’m always prepared. I found the recipe in the current issue of Everyday Food. I love that magazine.
This recipe is simple and lends itself to so many variations. If you want it saltier, add 3/4 t of salt. If you don’t want chocolate, add raisins. Lower the peanut butter amount to 1/2 C and add some Nutella. Use half the amount of rice krispies and add quick oats. Don’t have cashews, just use your favorite nut. These are a great alternative to those breakfast bars in the grocery store. Cheaper too!
- 7 C Rice Krispy Cereal
- 1/4 C Butter
- 10 oz Miniature Marshmallows
- 3/4 C Peanut Butter
- 1/2 t Salt
- 1 C Chocolate Chips
- 1/4 C Salted Roasted Peanuts, chopped
- 1/4 C Salted Cashews, chopped
Prepare a nine-inch pan (or quarter sheet) with cooking spray and parchment paper. In a large pot, melt the butter. Add the marshmallows, peanut butter, and salt. Stir until melted. Remove from heat and stir in the cereal and nuts. Let sit for a minute. Sprinkle some of the chocolate chips onto the prepared cooking sheet. Add the chocolate chips to the cereal mixture, reserving a small amount to sprinkle on top. Press the cereal mixture into the pan, sprinkle with reserved chocolate chips. Let cool. Cut into 12-16 bars. Wrap in parchment paper or Saran.
These are a great on the go snack. Perfect for in the car or a snack in someone’s lunch.