Milk Chocolate No - Bake Cereal Bars

Ingredients 

3 cups slightly crushed corn flakes cereal (750 mL)
1 2/3 cups CHIPITS Milk Chocolate Chips, melted (270 g)
1/4 cup vegetable oil (50 mL)
1/2 cup chopped peanuts (125 mL)
1/2 cup raisins (125 mL)

Directions

1. In large bowl, combine melted milk chocolate chips, vegetable oil, cereal, peanuts and raisins; mix well. (Melt chocolate chips with vegetable oil in microwave if desired.)

2. Spread evenly into bottom of greased 9-inch (23 cm) square pan.

3. Chill at least 1 hour. Cut into bars. Store leftover bars, covered, in the refrigerator.

Makes about 18 bars

Cookbook Mail (July 24)

From the beloved author of the bestselling Cake Mix Doctor series and American Cake comes a delicious tour of America’s favorite treats, cookies, and candies.

IACP AWARD FINALIST

Each of America’s little bites — cookies, candies, wafers, brittles — tells a big story, and each speaks volumes about what was going on in America when the recipes were created. In American Cookie, the New York Times bestselling author and Cake Mix Doctor Anne Byrn takes us on a journey through America’s baking history. And just like she did in American Cake, she provides an incredibly detailed historical background alongside each recipe. Because the little bites we love are more than just baked goods — they’re representations of different times in our history.

Early colonists brought sugar cookies, Italian fig cookies, African benne wafers, and German gingerbread cookies. Each of the 100 recipes, from Katharine Hepburn Brownies and Democratic Tea Cakes to saltwater taffy and peanut brittle, comes with a lesson that’s both informative and enchanting.

Peanut Butter Banana Ice Cream

Ingredients

4 ripe bananas, cut into 1-inch slices
1/4 cup peanut butter

Directions

1. Arrange banana slices on a baking sheet and freeze, 8 hours to overnight.

2. Process frozen bananas in a food processor until evenly chopped; add peanut butter and process until thick and creamy.