Vanilla Chex Millionaire Bars-12 Days of Easy Sweets

The original version of this recipe has been around for awhile and has had various names such as Millionaire Bars, Heavenly Bars, and Homemade Kit Kat Bars.  Some people consider it a no-bake cookie, some consider it a candy.  No matter which, most people love this treat.

I decided to experiment with crushed Vanilla Chex cereal, using it instead of crushed graham crackers when I made this last.  I also upped the amount of vanilla for better vanilla flavor.

These will fit right in on either a cookie or candy plate.  They are very rich so I cut them small.

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Vanilla Chex Millionaire Bars
72 rectangular crackers such as Club Crackers (this is about half of a box)
1 c. (2 sticks) butter
1/2 c. milk
1 c. firmly packed brown sugar
1/3 c. white sugar
2 c. crushed Vanilla Chex cereal (about 3 1/2 c. uncrushed) or graham cracker crumbs
2 t. vanilla
1 (12 oz.) pkg. semisweet chocolate chips
2/3 c. creamy peanut butter

Line a 9x13-inch baking pan with aluminum foil, letting it extend over the edges.  Grease or spray foil with non-stick spray.  (I use non stick foil.)  Place 24 crackers in the pan, laying them so long edges go across 9-inch width of pan.  Set aside.  Melt butter in a large, heavy saucepan.  Stir in milk, brown sugar, white sugar, and crushed cereal.  Bring mixture to a boil, watching closely and stirring frequently.  Reduce heat and boil 5 minutes, stirring constantly.  Remove from heat and add vanilla.  Mix well.  Pour half of mixture over crackers in prepared pan.  Add a second layer of crackers.  Pour remaining mixture over crackers.  Cover with a final layer of crackers.  Combine chocolate chips and peanut butter in a small saucepan and cook over low heat, stirring frequently, until chips are melted and mixture is smooth.  Spread chocolate mixture over the top layer of crackers.  Cover with foil and chill until firm, about 4 hours.  Lift from pan and cut into 1x1 1/2-inch bars.  Makes about 72

Cinnamon Chex Marshmallow Drops-12 Days of Easy Sweets 2014

12 DAYS OF EASY SWEETS 2014

When I first saw Cinnamon Chex at the supermarket, I just knew that they would make a great ingredient in a cookie so I purchased a box.

Now I love to make no-bake cookies.  They are usually very quick and easy so I can get a sweet into my mouth in the shortest possible time if I am having a craving.  I decided to use the Chex instead of graham crackers in a favorite recipe.  This is a cross between a cookie and a candy and is for all the cinnamon lovers out there. but watch out, these are quite addictive. If you don't eat them all, they are a great gift.

Cinnamon Chex Marshmallow Drops
3/4 cup butter or margarine (I always use butter)
1 cup sugar
2 eggs, beaten
1 t. vanilla
1/2 t. cinnamon
2 cups crushed Cinnamon Chex cereal (about 3 3/4 c. uncrushed), crush to consistency of crushed graham crackers
1/2 cup sweetened flaked coconut
2 1/2 cups miniature marshmallows
1/2 c. chopped nuts (optional)

Combine butter, sugar, and eggs in a medium saucepan. Cook to a rolling boil, stirring constantly remove from heat and allow mixture to cool 15 to 20 minutes. Add the vanilla, cinnamon, crushed Cinnamon Chex cereal, coconut, marshmallows, and nuts, if using. Stir until  well  blended.  Using two teaspoons, quickly drop by heaping teaspoonsful onto waxed paper or foil. Let stand until set, about 20 to 30 minutes.  Makes about 45.

Ingredient Spotlight-Thyme Enough Casserole

This casserole is a nice dish to take to a potluck or other gathering.  It comes from a Chex recipe booklet that was put out when Chex were still made by Ralston Purina.  You can use whatever combination of vegetables that you prefer in this.  It just needs to be around 3 cups.  I usually use frozen mixed vegetables.  You can also use other herbs of your choice.

Thyme Enough Casserole
4 T. butter or margarine
2 1/2 c. Rice or Corn Chex cereal crushed to 1 1/2 c.
1/4 t. dried thyme
1 clove garlic, minced
1 1/2 c. diced celery
1/4 c. finely chopped onion
1/2 t. salt
dash pepper
1/2-1 t. fresh thyme (may use 1/4 to 1/2 t. dried thyme if you don't have fresh)
1 can (10 3/4 oz..) condensed cream of mushroom or chicken soup or 1/3 c. Cream Soup Mix and 1 1/4 c. water.
1/2 c. chicken broth or water
1 1/2 c. cooked sliced carrots (canned, frozen or fresh)
1 1/2 c. cooked cut green beans (canned, frozen or fresh)

Melt butter in large skillet.  Remove 2 T. and combine with Chex and 1/4 t. dried thyme.  Mix thoroughly.  Set aside.
In remaining butter sauté garlic, celery, and onion until celery is tender, stirring often, about 10 minutes.  Add salt, pepper and fresh thyme to taste, soup and water.  Blend well.  Stir in carrots and green beans.  Turn into a greased shallow 1 1/2 qt. baking dish.  Top with reserved Chex mixture.  Bake at 350 degrees for 30 minutes or until bubbly and top is lightly browned.  Makes 6 (3/4 cup) servings.  Can easily be doubled.

I am linking up to Eat at Home's Ingredient Spotlight-Fresh Herbs

Tomorrow:  Skipping through Blogland and Stopping at Figgs and Such