Reese®Peanut Butter Chocolate Puffs Treats #DoYouSpoon

Reese® Peanut Butter Chocolate Spread, Marshmallows and Reese® Puffs Cereal

Reese® Peanut Butter Chocolate Spread, Marshmallows and Reese® Puffs Cereal

There are flavour and food combinations that resonate with everyone. Milk and chocolate sandwich cookies, bacon and eggs and to me especially Peanut Butter and Chocolate! I remember as a child enjoying a scoop or two of Peanut Butter and Chocolate ice cream from that 31 flavours ice cream shop. ;P

Well now available in Canada is Reese® Spread Peanut Butter Chocolate.

Food Bloggers of Canada member opportunity has made it possible for me as well as other great Food Bloggers to participate in developing a recipe using this new spread. After much brainstorming, my kids thought that making a cereal treat would be the most fun and would be perfect for a Halloween party snack or lunch box treat.

I made the Reese® Spread Cereal Treats using my son’s favourite cereal General Mills® Reese®Puffs cereal and pressed the mixture into my Chicago Metallic™ Lasagna Trio Pan for long loaf size shape slices and also used a mini muffin tin to form golf ball-sized sphere treats.

For more ideas Visit REESE Canada for more recipe ideas and Reese Canada Facebook page

Follow my Instagram @the5oclockrush to see my daily dinners photos.

Reese®Peanut Butter and Chocolate Puff Treats #DoYouSpoon

Reese® Peanut Butter and Chocolate Puffs Cereal Treats #DoYouSpoon

Reese® Peanut Butter and Chocolate Puffs Cereal Treats #DoYouSpoon

Reese® Puffs Cereal, Reese® Spreads and Mini Marshmallows

Reese® Puffs Cereal, Reese® Spreads and Mini Marshmallows

Mise En Place

  • 3 tablespoons butter
  • 5 cups Miniature Marshmallows
  • ½ cup Reese® Spread peanut butter chocolate
  • 6 cups General Mills® Reese® Puffs cereal
  • ¼ cup Reese® mini pieces baking chips (if desired)

MICROWAVE DIRECTIONS:

In microwave-safe bowl heat butter on HIGH for 15-20 seconds, remove from microwave, and then add Reese® peanut butter chocolate spread, stir until combined. Add marshmallows to the butter peanut butter chocolate spread mixture on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Microwave cooking times may vary.

Melted Marshmallows with Reese® Peanut Butter and Chocolate Spread

Melted Marshmallows with Reese® Peanut Butter Chocolate Spread

Working quickly add General Mills® Reese® Puffs cereal. Stir until well coated.

Sprinkle Reese® mini pieces into a lightly coated with cooking spray 13 x 9 x 2-inch pan or loaf pan. Using buttered spatula evenly press mixture into the prepared pan. Cool. Cut into 1-inch slices. Or form the mixture into golf ball-size spheres and gently roll in Reese® mini pieces. Best if served the same day.

Reese® Peanut Butter and Chocolate Cereal Treats #DoYouSpoon

Reese® Peanut Butter Chocolate Puffs Treats #DoYouSpoon

For best results, use fresh marshmallows.

Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

Disclosure: This blog post is sponsored by Hershey’s Canada. I was compensated monetarily and with product. All opinions and experiences are my own.

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A ‘Sweet’ Collaboration

I would like to introduce my ‘sweet’ friend and baker, Jacqueline Prince, her blog and cupcake business.

She has followed her dream from small beginnings to a storefront of Sweet Temptations Cupcakery in Guelph, On, Canada.

Sweet Temptations Cupcakery is committed to our local economy and community. Jakki works with a network of local farmers and producers to use, where possible exclusively Wellington County ingredients such as fresh berries and eggs. Locally produced ingredients are not only sustainable for our environment, but support our community.

Weekly, she bakes a variety of fun cupcake flavours that can also be available in gluten-free, vegan, and gluten-free vegan cupcakes for all our regular farmers’ markets – Aberfoyle, Cambridge, Erin, Guelph, Preston and Southfields Village.

From Sweet Temptations Cupcakery for DD 16th Birthday

From Sweet Temptations Cupcakery for DD 16th Birthday

Back in April, Jakki approached me if I would be interested in contributing posts to her blog that would contain more savory and cooking 101 elements for her readers to enjoy. Of course, I thought the idea was brilliant and feedback has been well received.

My latest post contains TIPS for making the best burgers on your BBQ this Summer.

Revving up to Hamburger Season | Sweet Temptations Cupcakery

Charcoal Hamburgers at the Trailer

Charcoal Hamburgers at the Trailer

Please check out and follow her  Blog: Life of a Cupcakery Owner | Sweet Temptations Cupcakery for great baking tips and of course future the 5 o’clock rush contributions 😉

Thanks

Chef Kim

Double Chocolate Chip Banana Muffins

Double Chocolate Chip Banana Muffins

Double Chocolate Chip Banana Muffins

Last night, my DD reminded me that it was her day for Muffin Wednesday. Say what? Baking really?!

I feel a little back story is necessary. Way back in culinary school, I thought that I might put my art school background to good use and take the path to become a pastry chef. I enrolled in some extracurricular night classes, specializing in cake decorating. What I soon discovered was that I was too picky or type “A” to become a pastry chef. Trust me, my cakes would be beyond perfect but I would never hit the due date and many brides would be very annoyed. I also realized that measuring or weighing the ingredients was sooooo tedious. And that is because baking is really just Chemistry, so I stuck to the chef path at school. 😉

Back to the Muffin Wednesday issue. I hit the web to search for a muffin recipe that could use my extremely over ripe bananas and I wouldn’t have to make a late run out to the grocery store. I found a great recipe and of course I tweaked it.

I must toot my own horn. The muffins turned out awesome; they are moist, with an overdose of chocolate and border on a cupcake without the frosting. 😀

Double Chocolate Chip Banana Muffins

Yield 24 muffins Bake 17-19 minutes
Adapted from One Bowl Dark Chocolate Banana Muffins – Fork Knife Swoon.
Double Chocolate Chip Banana Muffins

Double Chocolate Chip Banana Muffins

Continue to the Recipe for Chocolatey Goodness

Carrot Sweet Potato Apple Muffins from Juicing Pulp

Juicing is a new adventure in my household. It is time-consuming but well worth it. But sooooo much waste. I was thinking of how I could use the excess to incorporate in other recipes. In cooked recipes such as soups, sauces and stews or baked goods such as cakes, muffins breads.

A sweet and pleasantly spicy carrot-sweet potato-apple-ginger juice will leave you with two to three cups of very usable pulp. Since the ingredients used here are relatively sweet, muffins seemed like a good choice for using what was left of the produce after juicing.

Please note that it is not necessary to peel, trim, or core fruits and veggies in order for them to juice properly. But to incorporate into other recipes it ensures that all the pulp is edible and ready to use. And this is a lesson learned as I had to pass my pulp through a food mill in search of apple seeds! 😉

Carrot Sweet Potato Apple Muffins

2 cups carrot/sweet potato/apple/ginger pulp

1½ cups flour (all-purpose or whole wheat pastry, or a combination)

½ cup of large rolled oatsMuffins

¼ cup of ground flax-seed

2 teaspoons baking soda

½ teaspoons each of cinnamon and ground nutmeg

¼ cup brown sugar

½ teaspoon salt

1¼ cups milk or rice/soy milk

¼ cup canola oil

1 teaspoon vanilla extract

chocolate chips (optional)

  • Preheat the oven to 400°F, and line a 12-cup muffin tin.
  • Combine the flour, oats, ground flax seed, baking powder, salt, cinnamon, ground nutmeg and brown sugar in a large bowl and stir with a whisk or a fork. In a smaller bowl, combine oil, milk and vanilla. Pour the wet ingredients into the dry and gently combine, being careful not to over mix. Fold in the pulp and chocolate chips, if using.
  • Scoop into muffin tins and bake for 20-25 minutes. Cool in pan for 10 minutes, before removing muffins to a cooling rack to cool completely.

The muffins are very moist and satisfying.