Peanut Butter Crispy Bars

These bars are a more decadent version of the Rice Krispie Treats we grew up with. I made these for the super bowl (Yeah they are a little too fancy for guys watching football.), but they would be great for any holiday.
I think a few mini marshmallows mixed into the peanut butter layer would be a nice addition.

Peanut Butter Crispy Bars
From Baked 

For The Crispy Crust 1 3/4 cups Rice Krispies 1/4 cup sugar 3 Tbs light corn syrup
3 Tbs unsalted butter, melted
For The Milk Chocolate Peanut Butter Layer

5 oz milk chocolate, coarsely chopped
1 cup creamy peanut butter

For The Chocolate Icing
3 oz dark chocolate, coarsely chopped
1/2 tsp light corn syrup
4 Tbs unsalted butter

Make The Crispy Crust
Lightly spray a paper towel with nonstick cooking spray and use it to rub the bottom and sides of an 8-inch square baking pan.

Put the cereal in a large bowl and set aside.

Pour ¼ cup water into a small saucepan. Gently add the sugar and corn syrup (do not let any sugar or syrup get on the sides of the pan) and use a small wooden spoon to stir the mixture until just combined. Put a candy thermometer in the saucepan. Cook over medium-high heat and bring to a boil; cook until the mixture reaches the soft-ball stage, 235 degrees.

Remove from the heat, stir in the butter, and pour the mixture over the cereal. Working quickly, stir until the cereal is thoroughly coated, then pour it into the prepared pan. Using your hands, press the mixture into the bottom of the pan (do not press up the sides). Let the crust cool to room temperature while you make the next layer.

Make The Milk Chocolate Peanut Butter Layer
In a large nonreactive metal bowl, stir together the chocolate and the peanut butter.

Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is smooth. Remove the bowl from the pan and stir for about 30 seconds to cool slightly. Pour the mixture over the cooled crust. Put the pan in the refrigerator for 1 hour, or until the top layer hardens.

Make The Chocolate Icing
In a large nonreactive metal bowl, combine the chocolate, corn syrup, and butter.

Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth. Remove the bowl from the pan and stir for 30 seconds to cool slightly. Pour the mixture over the chilled milk chocolate peanut butter layer and spread into an even layer. Put the pan in the refrigerator for 1 hour or until the topping hardens.

Cut into 9 squares, or use a cookie cutter warmed in hot water, and serve. The bars can be stored in the refrigerator, covered tightly, for up to 4 days.

French Toast Bread Pudding

I love French toast, but bread pudding??? I have always stayed away from bread pudding just because it sounds really disgusting, that is until a few months ago when I went to breakfast with a friend and decided to try a bread pudding French toast (A slice of bread pudding battered and fried like French toast). Yep, I was right, bread pudding was disgusting. Months went by and as I was watching a bread pudding episode of Sugar High on Food Network,  I began to rethink my hatred of it. I hesitantly went to the kitchen and made a chocolate bread pudding that turned out surprisingly good, which got me thinking...French Toast Bread Pudding.

 

At least once a month I stand in front of the stove for an hour, slaving away over french toast, finally sitting down to eat after everyone has had their 2nds or 3rds. By making french toast into a bread pudding maybe I could finally eat with my family.
Using my favorite French toast recipe, Norma's Crunchy French Toast, as a guide, I was still having doubts as I was putting the bread pudding into the oven. To my delight the French Toast Bread Pudding turned out wonderful. It was slightly crusty on the top and around the edges, more firm than goopy in the middle, and the French toast flavor...was to die for. I am soo going to make this Christmas morning.

Krispie Caramel French Toast Bread Pudding
Adapted from Norma's Crunchy French Toast

*Warning - I tried making this with Texas Toast and it was way to dry, stick with Brioche.

Rice Krispie Topping
1 cup Rice Krispies
Dash of nutmeg
1 1/2 tsp cinnamon
3/4 tsp cocoa powder
3 tsp sugar
Pinch of salt

French Toast
1 loaf stale bread (I used 1/2 Pullman and 1/2 Brioche)
3 eggs
2 cups heavy cream
1 tbs Grand Marnier
3/4 cup sugar
1 1/2 tsp vanilla
1 tbs cinnamon
pinch of salt

The night before:
Prepare the topping - In a small bowl stir together Rice Krispies, cinnamon, nutmeg, cocoa powder and sugar. Cover with plastic wrap and set aside.
Cut bread into 1/2 inch cubes and fill a 9x13 baking dish with the cubes. Cover with plastic wrap.
Combine the eggs, sugar, vanilla, cinnamon, heavy cream and Grand Marnier. Whisk until incorporated. Cover with plastic wrap and refrigerate until morning.

The morning of:
Remove all of the plastic wrap (:
Pour cream mixture over the bread cubes, pressing down on the cubes to thoroughly soak bread.
Preheat oven to 350 degrees
Bake for 30 minutes. Sprinkle Rice Krispie Topping and continue baking for another 10 minutes.
Serve with caramel sauce.