This week’s recipe stumbled upon me from a gathering this past week, in our neighborhood. When everyone asked the name of these delightful bars the creator said she just didn’t have the name. She got the recipe from someone else and so on….you know the story. The bars didn’t have a name. I set out to find a name for them. I plugged in the ingredients and found they have been known as the ‘Avalanche Bars’ for quite some time. I will say like most recipes, there are versions galore! I especially liked this one because of the large amount of bars that it rendered. Also; the simplicity of the dish. No baking, which is great in the summer when you hate to heat up the house.
Like most recipes they’ll be good for the freezer. Funny, as I was typing this I was thinking about my Grandma Lucy and how she would make ice cream sandwiches in the summer with rice krispie treats. Me oh my, she spoiled us to pieces.
Phillip, our son, is once again moving this weekend into an efficiency apartment in Linn, Missouri. So we are headed over on the 4th to help him get a few things moved into his new abode. This time we’re taking his Grandma and Grandpa Osbern with us. We had to call them this evening to remind them to save room in the morning for a donut. Oh yes, we have a tradition of stopping in Buffalo, MO for a fresh Daylight Donut when we leave super early. This evening I made him 16 breakfast burritos for the freezer. Ervin got (1), yes, I know he felt slighted!
We’ve got a list to load in the morning of the things he forgot and what we needed to take over. Rumor doesn’t get to travel on this journey so we’ve got friends lined up to take her out tomorrow.
We’re headed to my friend, Lucy’s, on Monday, for a big 4th of July dinner. When she started listed off the menu I about melted. I’m taking a measly dish of baked beans. She has a flourishing garden so her produce is providing quite a bit of the meal. Not to mention she has chickens so there will be deviled eggs!
I’d best cut the chatter for the week as the interstate is calling us early in the morning. I hope your 4th of July was ‘uneventful’ and an enjoyable time with family and friends. Simply Yours, The Covered Dish. www.thecovereddish.com
1 (16 oz. pkg.) vanilla almond bark
1 cup creamy peanut butter
2 cups salted peanuts
2 cups rice krispies
2 cups mini marshmallows
3/4 cup chocolate chips, melted
Dark or milk chocolate, chef’s choice
Line a jelly roll pan with aluminum foil and spray with vegetable spray or rub with butter, set aside. In a microwave safe bowl, melt almond bark. Stir in peanut butter and blend well; add nuts and rice krispies gently stirring, lastly add marshmallows. With greased hands pat mixture evenly into the prepared baking pan.
Place chocolate chips in microwave in a microwave safe vessel. Cook to soften, stirring after every few minutes, being careful not to overcook. Pour over bars and spread chocolate evenly. Refrigerate pan for five minutes, lift foil liner from pan and prepare to cut bars into small squares. Will yield a large amount of bars.
These are great any time of the year!