Crispy Tiger Bars

Crispy Tiger Bars
Makes about 24 bars
Ingredients

• 1/2 cup chocolate chips
• 1 (12 ounce) bag white chocolate chips
• 1 (12 ounce) bag butterscotch chips
• 1 cup peanut butter
• 4 cups crispy rice cereal

Directions

1. Melt chocolate chips in 30-second intervals in container from which you can easily pour and set aside.
2. Melt white chocolate chips, butterscotch chips, and peanut butter in 30-second intervals in large bowl. Add cereal and stir to combine.
3. Line 9x13 baking dish with parchment paper or aluminum foil. Add cereal mixture to dish and press down.
4. Pour melted chocolate in lines (landscape) across cereal mixture. Run a knife in the opposite direction of the chocolate lines to achieve a swirled look.
5. Cover dish and refrigerate until set, or about 20 minutes. Cut into small squares.

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Peanut Butter Dessert Lasagna

This is a sponsored post by Challenge Butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

I spent the past week in our nation’s capital with nine co-workers to cover the inauguration. It was such a big deal for our news station this year because our former Indiana governor Mike Pence is now the vice president.

It was an exhausting trip with no time to sleep or eat, but I know I will cherish the experience and memories of the trip forever.

That being said, I am very, very glad to be back to a normal routine.

Today is National Peanut Butter Day, and I’ve been thinking for a while about a unique treat to make on this special day. So I’m came up with this recipe for peanut butter lasagna. Now when I told people what I was making I got a lot of really confused looks.

As I’m sure you’ve realized by now, this isn’t a traditional savory lasagna—it’s a dessert lasagna. Essentially, it’s just a layered dessert like lasagna is a layered dish. Dessert lasagnas have become really popular in the past year, and I’ve seen a lot of recipes for chocolate lasagna. So I decided to create a lasagna based around my love for peanut butter.

What makes this dish so wonderful is that it’s no-bake, it’s easy to put together, and there are just a handful of ingredients.

The end result is almost like an icebox cake with layers of chocolate and peanut butter. So good!

Peanut Butter Dessert Lasagna
Yield: Makes about 9 servings
Ingredients

• 12 ounces Challenge cream cheese, softened
• 1 1/2 cup peanut butter
• 1 1/2 cup powdered sugar
• 12 ounces whipped topping
• 1 (14 ounce) box chocolate graham crackers
• 1/2 cup peanut butter cups, chopped 
• 1/2 cup peanuts (if desired)

Directions

1. In medium bowl, mix together cream cheese, peanut butter, and powdered sugar. Stir in whipped topping and set peanut butter filling aside.
2. Line bottom of 8x8 pan with graham crackers and spread 1/2 of peanut butter filling on top with spatula.
3. Sprinkle 1/2 cup chopped peanut butter cups on top of filling.
4. Add another layer of chocolate graham crackers, remaining peanut butter filling, and chopped peanut butter cups.
5. Sprinkle top with peanuts if desired.
6. Chill peanut butter lasagna for at least 4 to 6 hours before serving.

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Peanut butter chocolate acorn Oreo truffles

This is a sponsored post by Challenge Butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

I am the biggest sucker for festive baked goods. It’s my favorite part of every holiday season. I mean seriously, there’s nothing cuter than jack-o-lantern cupcakes and Christmas tree rice krispies treats.

So last week I started getting really excited about all the fall treats that are now in season. And I’ll tell you what – trying to decide on a single fall dessert to make is very overwhelming! To be quite honest, I was stressing out about it!

But when I laid eyes on these Oreo acorn balls, I knew I had to make them! These are so stinkin adorable.

The first batch I tried to make wasn’t necessarily a disaster, but they weren’t exactly the cream of the crop.

The issue was that the acorns were very difficult to dip in the chocolate.

First of all, it is imperative that you use a toothpick to dip the acorns in the chocolate. I tried dipping with a candy scoop and a fork, but nothing worked as well as using a toothpick. The reason being is that you want the chocolate shell to look smooth in order for the acorn effect to really come out. And nothing looks as smooth as using a toothpick.

But this is where it gets tricky.

The acorns are a little bigger and longer than regular Oreo balls. They are also heavier and easily break off in the chocolate. Fix that problem by freezing the Oreo truffles for 30 minutes before dipping them in the chocolate.

And since there are so few ingredients in these truffles, it's important that you only use premium ingredients. I only use Challenge cream cheese because it doesn't have any preservatives and it's made with real milk and cream so it's really smooth and blends with the other ingredients well.

Peanut butter chocolate acorn Oreo truffles

Ingredients

• 30 peanut butter Oreos
• 8 ounces Challenge cream cheese, room temperature
• 16 ounces milk chocolate
• 8 ounces dark chocolate
• Chocolate sprinkles
• Pretzels, cut into 1/2 inch pieces

Directions

1. Put Oreos into a food processor and pulse until the Oreos are fine crumbs.
2. Mix Oreos and cream cheese together until they're completely combined. Refrigerate mixture for 15 minutes.
3. Use a tablespoon of mixture and form into a ball. Pinch one end of the ball so it's slightly tapered and looks like an acorn. Then freeze acorns for 30 minutes.
4. Melt milk chocolate and dip each acorn into chocolate with toothpick; set on parchment paper to harden.
5. Melt dark chocolate; dip tops of acorns into dark chocolate and immediately add chocolate sprinkles.
6. Stick pretzel into top of acorn and return to parchment paper to harden before serving.
7. Store leftovers in an airtight container in the refrigerate for up to one week.

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Creative ideas for making s'mores indoors

The Olympic summer games are in session, and it's just about all I can focus on. I've never been a competitive swimmer, but the adrenaline I experience while cheering for Team USA is exhilarating!

My favorite event has always been women's gymnastics. When I was younger, I would flip around the living room while watching the gymnasts compete. The way they twist and turn their bodies is truly mesmerizing.

This year, I invited several girls to watch the team gymnastics competition with me. We turned off our cell phones in order to avoid spoilers. I think this was the first time I haven't checked my cell phone over the course of several hours in YEARS. And I kind of loved it.

So instead of staring at our screens we socialized over a homemade indoor campfire and roasted marshmallows for s'mores. I'm not a very crafty person, but the project was extremely. It consists of just three parts: a pot, rocks, and a Sterno.

Roasting marshmallows over the flame was such a great activity, and we all definitely enjoyed ourselves. This would be a fun project for kids on a rainy day or for a party. My biggest piece of advice is to stay away from the lit flame because even though it's not easy to see, it's a real burning flame.

I know that there are some people online that are very cynical and right now they’re thinking, “Why would I make this contraption if I can just make s’mores using the microwave or the oven?”

Answer: The taste of microwaved marshmallows and oven-baked marshmallows doesn't even begin to compare to the taste of a roasted marshmallow. Also, like I said earlier, it's a great social idea!



Indoor s'mores roaster
Materials

• Terra cotta pot, any size
• Rocks
• Sterno ethanol gel
• Lighter

Directions

1. Fill a terra cot pot halfway with rocks 
2. Place Sterno in pot so it sits straight on rocks
3. Add more rocks to side of Sterno so it stays in place
4. Remove lid from Sterno and use lighter to light it on fire
5. Roast marshmallows being careful not to get too close to flame

IMPORTANT: Some people may be concerned that Sterno isn’t safe to use to roast s’mores, but according to the company, it is perfectly safe to roast food. Sterno ethanol gel burns safe and clean and is endorsed by Green Restaurant Association.

Additionally, we tried out several unique s'mores ideas for fun variations of the tasty treat!

Peanut Butter & Jelly S'mores
Spread peanut butter and jelly on two graham crackers, add marshmallow, sandwich

Reese's Peanut Butter S'mores
Spread peanut butter on one graham cracker, add marshmallow and Reese's cup, sandwich

Red, White & Blue S'mores
Spread strawberry jelly on one graham cracker, add blueberries and marshmallow, sandwich

Samoas Cookie S'mores
Add chocolate bar piece and marshmallow to graham cracker, drizzle caramel, sprinkle shredded coconut, sandwich

Idea for homemade s'mores machine from One Good Thing by Jillee

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Chewy Peanut Butter Granola Bars

Granola bars have been a staple in lunchboxes for years. They’re convenient and they’re definitely tasty. And most people consider them to be healthy. But it’s important to note that not all granola bars are created equal.

If you look at the ingredients of some granola bars, they contain high fructose corn syrup, and that’s not all that healthy.

But fortunately it’s just as easy to make your own granola bars.

I’ve been making this granola bar recipe about once every other week for the past year because it is so easy and so good! The ingredient list is very simple (only 6 ingredients!) and I love that it keeps you feeling full.

You can also customize it to your own liking. Instead of chocolate chips, you could substitute Craisins. Instead of peanut butter, you could substitute sunflower butter. And if you don’t like coconut, just omit it!

And also, I should add that I used the Baked Goods Recipe Cost Calculator to compare the cost of these granola bars to store-bought granola bars. It costs $3.72 to make this entire recipe, and the cost per granola bar is 15 cents! Compare that to an 8-pack box of Quaker Chewy Granola Bars, which costs $4.19 for a box and 52 cents per granola bar. That’s a huge difference!

Chewy Peanut Butter Granola Bars

Servings: Makes about 24 bars

Calories per serving: 84

• 2/3 cups shredded unsweetened coconut
• 1 cup quick oats
• 1/2 cup peanut butter
• 1/3 cup honey
• 1/3 cup mini chocolate chips
• 1 teaspoon vanilla

Directions

1. Preheat oven to 325 degrees Fahrenheit
2. Disperse shredded coconut on a baking sheet lined with parchment paper.
3. Bake coconut for 5 minutes, just until the coconut is lightly toasted, and remove from oven.
4. Mix toasted coconut with quick oats, peanut butter, honey, mini chocolate chips, and vanilla.
5. Line 8 x 8 pan with aluminum foil and press mixture into bottom of pan
6. Refrigerate pan for at least a half hour before cutting.
7. Granola bars will stay fresh for about a week; refrigerate to increase freshness time.

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Chocolate peanut butter bacon whoopie pies

Chocolate peanut butter bacon whoopie pies

Yield: Makes about 10 whoopie pies

Ingredients

For the chocolate whoopie pies

• 1 2/3 cups all-purpose flour (208 grams)
• 2/3 cup Dutch-process cocoa (80 grams)
• 1 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup brown sugar (207 grams)
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup milk

For the peanut butter cream filling

• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup creamy peanut butter (270 grams)
• 2 cups powdered confectioners’ sugar (252 grams)
• 2 Tablespoons milk

Candied bacon

Directions
For the chocolate whoopie pies

1. Preheat oven to 350 degrees Fahrenheit.
2. In a medium bowl, combine flour, cocoa, baking soda, and salt. Set aside.
3. In a large bowl, cream butter and sugar with an electronic mixer for about 2 minutes. 
4. Add egg and vanilla and beat for two more minutes. 
5. Add half of the flour mixture and add half of the milk and beat on low until incorporated. Add the rest of the flour mixture and the rest of the milk and beat until just combined.
6. Drop rounded tablespoon-sized spoonfuls of batter on baking sheet about two inches apart. Bake for about 10-12 minutes, or until a toothpick comes out clean. Remove from oven and cool.
7. Once whoopie pies are cooled, add a big spoonful of frosting onto the flat side of one cookie then top with another cookie. Repeat with remaining frosting and cookies.

For the peanut butter cream filling

1. Beat butter and peanut butter until smooth, or about two minutes.
2. Slowly mix in sugar. Once sugar is fully incorporated, add milk.
3. Beat peanut butter cream for 2 more minutes or until light and fluffy.
4. Add candied bacon to sides of whoopie pies as a garnish.

Chocolate cake whoopie pie recipe adapted from Gimme Some Oven

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Peanut Butter Cream Cheese Brownies

Can't decide between brownies or cheesecake? Have them both! Cream cheese brownies are the best of both worlds. The two layers complement each other perfectly. The brownie layer is rich and sweet, and the cream cheese layer is light and tangy. And the best part is, you can customize these brownies any which way you want.

I had a serious peanut butter/ chocolate craving the other day, so I decided to combine peanut butter with the cream cheese layer. It's important to note that I didn't mix the peanut butter into the cream cheese; instead I drizzled melted peanut butter on top of the cream cheese and swirled it in.

I did that because it’s impossible to evenly spread the cream cheese layer on top of the brownie batter layer. So in order to make it look good, you need to swirl the top layer with the tip of a knife. By drizzling the peanut butter on top and swirling it with the cream cheese it looks really cool.

It’s important to note that you should only swirl the very top layer; you still want distinctive cream cheese and brownie layers.

As you’ll see in the recipe below, I used boxed brownie mix. I used boxed mix because in a recipe like this when there are several different parts it’s a heck of a lot easier. And in my opinion, it tastes just as good as a “made from scratch” brownies that would have taken me three times as long to make. When you take a shortcut like this, it’s important to use high quality ingredients. I used Ghirardelli triple chocolate brownie mix, and I used Challenge cream cheese because it’s made from incredibly fresh 100% cream and there are no additives or fillers.

Here are a few other tips for perfect cream cheese brownies:

1. Line a pan with aluminum foil for easy removal and cutting
2. Set brownies on middle rack in oven, no higher; this is because the cream cheese layer on top bakes quicker than the brownie batter
3. Cool pan completely before cutting; you need to allow the cream cheese a chance to set

 Peanut Butter Cream Cheese Brownies

Yield: Makes about 16 servings

For the brownies

• 1 egg
• 1/3 cup water
• 1/3 cup oil
• 1 package brownie mix

(These are the ingredients necessary for the Ghirardelli brownie mix, but you should use whatever ingredients are listed on your brownie mix)

For the cream cheese layer

• 8 ounces Challenge cream cheese, softened to room temperature
• 1 egg
• 1/4 cup sugar
• 1/4 cup peanut butter
• 5 Reese’s Peanut Butter cups chopped into small pieces

Directions for the brownie layer

1. Preheat oven to 325 degrees Fahrenheit
2. Line a 9x9 inch baking pan with aluminum foil
3. Thoroughly mix egg, water and oil in large bowl
4. Add brownie mix to bowl and stir until fully combined; set aside

Directions for the cream cheese layer

1. Add cream cheese, egg, and sugar to medium bowl and beat until smooth
2. Spoon cream cheese mixture on top of brownie batter
3. Melt peanut butter; drizzle peanut butter on top of cream cheese mixture
4. Using the tip of a knife, swirl the very top of the cream cheese layer, and in the process attempt to spread it out over the brownie batter as evenly as possible
5. Sprinkle Reese’s Peanut Butter cup pieces on top
6. Bake for 35-40 minutes; my brownies were perfect after 40 minutes.
7. Brownies are done when you insert a toothpick in the middle and it comes out clean
8. Let pan cool for several hours or overnight before cutting – you need to give the cream cheese layer time to set
9. Brownies will stay fresh in the refrigerator for about five days

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Low-Fat Chocolate Cake

We all know that sometimes there are days when you just NEED a piece of chocolate cake to make everything better. Chocolate cake will listen to your problems. Chocolate cake will boost you morale. Chocolate cake will make everything better….

Until you realize that you just ate 1,800 calories in one sitting and the sugar is causing your anxiety to go through the roof!

So you decide to quit your relationship with chocolate cake cold turkey, but then the craving hits you really hard and you’re back to being two elbows deep in chocolatey goodness.

If only there was a way to make carrot sticks taste like chocolate cake… If I could figure that out I’d be the richest person in America!

But I can tell you about the next best thing – LOW FAT CHOCOLATE CAKE! Yes, just like the Lochness Monster and Bigfoot, it really does exist! In fact, it has less calories and fat than that granola bar hanging out in your lunch box.

And my favorite part about this cake is that it doesn’t have any weird ingredients, like purified cauliflower or avocado. I guarantee you already have all of these ingredients in your pantry right now!

So how does it work? Don’t worry, I’ll tell you! (I hope you’re not tired yet of me asking questions and answering them myself.) I made a very important ingredient swap to cut down on fat and calories.

I replaced the oil with yogurt!

Oil, whether it be vegetable oil or canola oil, is found in most every cake recipe. That’s because oil is what makes the cake moist. But it’s also the least healthy ingredient – 1 cup of vegetable oil contains 1,927 calories and 218 grams of fat. Wow! So by replacing the oil with yogurt you can save a LOT of fat and calories.

Yogurt works in the same way oil does – it helps moisten the cake. It’s important to note that if you make this substitution you should add a little fat in the recipe to help with consistency. That’s why there’s 1/4 cup of peanut butter in this cake.

In review, one piece of this cake has about 150 calories and 3 grams of fat. Compare that to Hershey’s “Perfectly Chocolate” Chocolate Cake recipe, which has a whopping 490 calories and 14 grams of fat! That’s a HUGE difference!

So my friends, with this recipe you can have your cake and eat it too! (You knew I was going to make that joke somewhere in this post!)

Low-Fat Chocolate Cake

Yield: 10 servings

Ingredients

• 1 cup all-purpose or gluten-free flour (125 grams)
• 3/4 cup granulated sugar (150.75 grams)
• 1/2 cup mini chocolate chips (optional)
• 6 Tablespoons unsweetened cocoa powder (45 grams)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup Greek yogurt (60 grams)
• 1/4 cup peanut butter or any nut butter or allergy-friendly alternative (67 grams)
• 3/4 cup milk (171 grams)
• 2 teaspoon pure vanilla extract

 Directions

1. Preheat oven to 350 degrees Fahrenheit and grease 9-inch round pan. Set aside.
2. In a large bowl, combine flour, sugar, optional chocolate chips, cocoa powder, baking soda and salt.
3. In a medium bowl, combine Greek yogurt and peanut butter; stir well. Whisk in milk and pure vanilla extract until smooth.
4. Pour wet ingredients into dry ingredients and stir until just combined. Pour batter into greased pan.
5. Bake for 25 minutes or until a toothpick comes out mostly clean when inserted.
6. Let cake cool in pan for 10 minutes, then remove cake from pans and onto wire rack to finish cooling.
7. You can serve plain or sprinkle powdered sugar on top or add fat-free whipped topping to cake before eating.

Recipe adapted from Chocolate Covered Katie

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