No Bake Chewy Granola Bars

Ran across this chewy goodness on another blog (Vittles and Bits). What drew me to the recipe in the first place was the pretzels. Apparently these granola bars are an adaptation of a Rachael Ray recipe but my favorite part about this interpretation is the added peanut butter! If you're not a fan, just leave it out and they still taste great! They're quick, delicious, and of course a great snack. Next time I'll leave out the peanut butter, and add walnuts, almonds, and Craisins. 

No Bake Chewy Peanut Butter Pretzel Granola Bars

1/4 C. butter
1/4 C. honey
1/3 C. packed brown sugar
1/4 C. creamy peanut butter
2 C. quick cooking oats {not to be confused with rolled oats!}
1 C. crispy rice cereal
3/4 C. coarsely crushed pretzels
1/2 t. vanilla
2 T. mini chocolate chips

Line an 8x8 square pan with foil, and grease foil with nonstick spray. Set aside.

In a large bowl, stir oats, rice cereal, and pretzels together.  Set aside.

In a medium saucepan, melt butter, honey, and brown sugar together over medium high heat until mixture comes to a bubble.  Reduce the heat and add the peanut butter; cook 2 more minutes. Remove saucepan from heat, pour in vanilla and stir. 

Pour peanut butter mixture over dry ingredients, and mix to coat evenly.  Using a spatula, empty contents of bowl into prepared pan, and pack the mixture into the pan very tightly.  You really want to press them down so they stick together.  Sprinkle top of bars with mini chocolate chips and press down lightly (& quickly before they start to melt!) 

Cool to room temperature for two hours, or until the chocolate chips are set.  Lift out of pan using the edges of the foil, and cut into 9 bars.  Stack bars between layers of waxed paper, and store in airtight container at room temperature.

Southern Staple

This recipe is definitely worth the re-blog! Yesterday I made a red beans and rice recipe I found on Pinterest. I followed everything to the letter except I only used 5 cups of water and was not disappointed. Perfect recipe, so tasty, and the only change for next time is doubling the recipe! Thanks Little Magnolia Kitchen! Enjoy!

Crock Pot Red Beans and Rice

Ingredients

1 pound red beans
7 cups water
1 green bell pepper, chopped
1 medium onion, chopped
3 celery stalks, chopped
3 garlic cloves, chopped or minced
2 cans Campbell's chicken broth
1-1/2 pounds sausage (I used Richards)
2 tablespoons Creole Seasoning (I use Tony's)
Hot cooked rice

Prep

1. Sort your beans taking out the halves or pieces and check for small rocks or pebbles.
2. Rinse the beans thoroughly and pour into crock pot.
3. Add water and chicken broth to beans.
4. Add your chopped vegetables.
5. Slice the sausage into bite size pieces.
6. Add the sausage and the Creole Seasoning to the other ingredients in the crock pot
7. Cook for 7-8 hours on High Setting.