What’s Cooking in Kelli’s Kitchen

I don’t know about you, but I feel like I am hurtling towards the new year.  There doesn’t seem to be enough time in the day; my calendar is still booked up with appointments (even on Christmas Eve), and all I can do is keep my head down and check things off a never-ending to-do list! Case in point–today I have already done a few hours of meetings (it’s Saturday), I am about to load up my car to go cater the employee appreciation party at the American Legion, and its early deadline day for The Fallon Post.  So, I am begging a point of privilege and sharing an article I wrote two years ago today.  The recipes are perfectly timed for Christmas cookie parties or preparing for Santa’s arrival!

First up is a recipe for sugar cookie bars from renowned baker Christina Tosi, owner of Milk Bar.  I found this recipe in Neil Patrick Harris’ newsletter, Wondercade.  These “cookies” are gooey, crispy, and playfully topped with sprinkles!

Christina Tosi’s Sugar Cookie Bars for Wondercade (the way I make them)

INGREDIENTS:

Pan Spray

Graham crackers

Saltine crackers

1 ½ sticks of butter

½ c sugar

1 can sweetened condensed milk

1 T vanilla extract

1 t salt

White chocolate chips

Sprinkles

DIRECTIONS:

1. Preheat oven to 350 degrees.  Spray a 9x13” baking pan with pan spray.  Place graham crackers in the bottom of the tray to form a complete layer.  Stack a layer of saltine crackers on top of the graham crackers.
2. Over medium heat, heat butter and sweetened condensed milk together stirring regularly.  Add vanilla extract, salt, and sugar.  Continue heating stirring regularly until the mixture comes to a boil.  Reduce heat and let simmer for 3 minutes.
3. Carefully pour the mixture over the top of the stacked crackers until evenly coated.  Bake in the oven for 15-20 minutes then let cool completely. 
4. Melt white chocolate chips in the microwave according to the package directions.  Drizzle white chocolate over the top of the treat and scatter sprinkles to your heart's content.
5. Cut into the shape of your choice and enjoy.

Here’s another playful and nostalgic recipe for a Christina Tosi treat.  This one is a tasty blend of rice crispy treats and peanut butter chocolate balls–both sweet snacks that I enjoyed as a child.

Christina Tosi’s Chocolate Peanut Butter Bars

INGREDIENTS:

3 ½ cups Rice Krispies cereal 

½ cup coconut oil, melted

1 cup peanut butter 

2 cups confectioners’ sugar 

1 tsp kosher salt 

3 Tbsp peanut butter

1 cup + 1 Tbsp chocolate chips 

DIRECTIONS:

1. Grease an 8x8-inch pan and set aside.
2. In a large skillet, toast the Rice Krispies over medium heat until a fragrant and deep golden brown, about 3 minutes. Remove from heat set aside.
3. In a large bowl, mix together coconut oil and 1 cup of peanut butter until smooth. Add in toasted rice cereal, confectioners’ sugar and salt and mix until well combined.
4. Pour the mixture into the greased pan and press down firmly with a spatula to ensure a flat, solid layer.
5. In a microwave-safe medium bowl, melt the 3 tablespoons of peanut butter and chocolate chips together in the microwave in 30-second spurts, stirring after each, until smooth. Pour this chocolate/peanut butter mixture over the flattened Rice Krispies/peanut butter layer and spread into a smooth layer corner to corner. 
6. Freeze for 30-40 minutes or until firm to the touch. Remove the rectangle from the pan and cut into eight 1 x 8-inch strips. One strip at a time, slice on the diagonal every 1 ½-inch lengths to form diamonds. Serve out of the fridge or freezer!

While these recipes can be enjoyed all year long, I recommend preparing them when you don’t care so much about health and wellness!  You will want to eat all the cookies and all the bars.  The last week of the year is the perfect time for next-level indulgence. So INDULGE!