Throwback: Cookies & Cream Chex Bars- Gluten Free!

My Daughter and I- Cookies and Cream Chex Bars

I was asked by a friend of mine to make several desserts for a party she was having. The catch was that she asked me to make one of the desserts gluten free. I also needed to make the desserts portable and easy to eat since it would be an outdoor/casual event. I have to admit that I’m not at all familiar with gluten free recipes so I was stumped. However, I found this delicious looking recipe on Iowa Girl Eats and knew it was the one to try.

The bars came together easily and the flavor was good. I was skeptical of the gluten free “Oreos” and they really weren’t bad. I found them in the baking aisle at Walmart too, so that was great. The crushed Oreos and the extra chocolate on the top made them look a bit better – but they still weren’t the most attractive dessert ever. Once they were all cut up and on the cute platter – all was good. The dessert were a huge success and I would make this recipe again for a quick and easy dessert. It also made a ton which is nice when attending a party or potluck. Another bonus was that these are no bake bars, which made them even easier.

I also made lime squares and oatmeal raisin cookies with white chocolate chips and macadamia nuts, which are quickly becoming one of our most favorite cookies!

My Daughter and I- Cookies and Cream Chex Bars 2

Cookies & Cream Chex Bars

Ingredients
1/4 cup butter
10oz bag mini marshmallows
12.1 ounce box Vanilla Chex
20 Oreos or a gluten-free version, divided
1/2 cup semisweet chocolate chips

Instructions
Spray a 9×13″ baking dish with nonstick spray then set aside.

Roughly chop 16 Oreos then add to a very large bowl with the Chex and set aside. Chop remaining 4 Oreos a little more fine then set aside.

Add butter to a microwave-safe bowl then microwave for 30 seconds or until melted. Add marshmallows then stir to coat and microwave for 1 minute and 20 seconds. Stir until smooth then immediately pour over Chex mixture and mix until evenly coated. Scoop into prepared baking dish then press into an even layer, I used a piece of wax paper with a bit of nonstick spray on it to press the mixture evenly into the pan.

Melt the semisweet chocolate chips in a microwave safe bowl for approximately 2 minutes. Stirring every 30 seconds – don’t over heat it. You just want it melted enough to drizzle over the top of the bars. Drizzle the melted chocolate and then sprinkle the crushed Oreos and lightly press so they stick. Allow the bars to cool completely before cutting into squares. I was able to cut into about 4 dozen squares.

Cindy

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Our Growing Edge- May Roundup

I have something a little different in store for you today! Genie, the awesome blogger who runs Bunny Eats Design, contacted us a few months ago to see if we’d be interested in hosting May’s edition of Our Growing Edge! I was so honored to be asked- Genie has done a wonderful job of gathering food bloggers from all over the world into an inspiring, encouraging community.

Every month, food bloggers submit a link of one of their recent blog posts- you can make anything you’d like, the only requirement is that the recipe needs to be something new to you- a new ingredient or preparation or experience. It’s awesome to see bloggers getting out of their comfort zones- the results are spectacular!

Interested in joining in on next month’s roundup? It’s a great experience! For more information, visit Our Growing Edge.

Now that you know a little bit about what a roundup is, let’s jump right into this month’s edition!

watermelon-for-pinterestFirst up! Fa’s Kitchen tackled making watermelon juice– something I’ve never heard of, but it sounds delicious!

Grain-Free-Eggplant-Lasagna

 This recipe made my mouth water! What a creative and delicious way to substitute eggplant for pasta.

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This blog post and recipe blew my mind! Not only does Simona write in both English and Italian, she made homemade matcha noodles. So impressive!

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This looks amazing! Spinach Stuffed Flank Steak– yum!

carbonara

My favorite again- pasta! Julie made a delicious looking Carbonara dish, that we’ll have to try.

almondbutterbars

Everyday Life Mom made some delicious Almond Butter Bars that look like the perfect post-workout snack!

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Our host, Genie, ended up with 42 figs in her fridge, and shared some beautiful photos of how she creatively used them up.

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Yum!! The Dream Baker whipped up the most delicious looking Chocolate Banana Cake that I’m dying to try.

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Kerene from The Dream Baker also submitted her recipe for Oven-roasted Char Siu (BBQ Pork)– another delicious, mouth-watering recipe.

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Saffron & Honey submitted these gorgeous photos of her recipe for Ramps Raclette. This wasn’t something I was familiar with, but her post made me want to try it out!

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Feijoa- a completely foreign type of fruit. Nom Nom Panda creatively used up her bountiful harvest in feijoa paste.

img_1918-1024x683Becky made the yummiest looking Beet Salad– looks like a perfect summer recipe!

dough

Chelsea recently highlighted Smorgasburg, in New York City. They stopped by and got donuts from Dough, and oh my goodness- they look amazing.

layering-on-plate_fotor_collage

Another alternative to pasta in lasagna! Definitely worth trying!

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Last but not least, these absolutely adorable Banana Banana Banana Cake‘s might be one of my favorite links for this month! Isabel from Sweet Loves killed it!

So that’s it! May’s round-up is complete!

our growing edge

 

Cookies & Cream Chex Bars

My Daughter and I- Cookies and Cream Chex Bars

I was asked by a friend of mine to make several desserts for a party she was having. The catch was that she asked me to make one of the desserts gluten free. I also needed to make the desserts portable and easy to eat since it would be an outdoor/casual event. I have to admit that I’m not at all familiar with gluten free recipes so I was stumped. However, I found this delicious looking recipe on Iowa Girl Eats and knew it was the one to try.

The bars came together easily and the flavor was good. I was skeptical of the gluten free “Oreos” and they really weren’t bad. I found them in the baking aisle at Walmart too, so that was great. The crushed Oreos and the extra chocolate on the top made them look a bit better – but they still weren’t the most attractive dessert ever. Once they were all cut up and on the cute platter – all was good. The dessert were a huge success and I would make this recipe again for a quick and easy dessert. It also made a ton which is nice when attending a party or potluck. Another bonus was that these are no bake bars, which made them even easier.

I also made lime squares and oatmeal raisin cookies with white chocolate chips and macadamia nuts, which are quickly becoming one of our most favorite cookies!

My Daughter and I- Cookies and Cream Chex Bars 2

Cookies & Cream Chex Bars

Ingredients
1/4 cup butter
10oz bag mini marshmallows
12.1 ounce box Vanilla Chex
20 Oreos or a gluten-free version, divided
1/2 cup semisweet chocolate chips

Instructions
Spray a 9×13″ baking dish with nonstick spray then set aside.

Roughly chop 16 Oreos then add to a very large bowl with the Chex and set aside. Chop remaining 4 Oreos a little more fine then set aside.

Add butter to a microwave-safe bowl then microwave for 30 seconds or until melted. Add marshmallows then stir to coat and microwave for 1 minute and 20 seconds. Stir until smooth then immediately pour over Chex mixture and mix until evenly coated. Scoop into prepared baking dish then press into an even layer, I used a piece of wax paper with a bit of nonstick spray on it to press the mixture evenly into the pan.

Melt the semisweet chocolate chips in a microwave safe bowl for approximately 2 minutes. Stirring every 30 seconds – don’t over heat it. You just want it melted enough to drizzle over the top of the bars. Drizzle the melted chocolate and then sprinkle the crushed Oreos and lightly press so they stick. Allow the bars to cool completely before cutting into squares. I was able to cut into about 4 dozen squares.

Cindy