Muddy Buddies

This is a good ol' classic.  I'd forgotten how delish it is until I made it for my kids at school a while back.  There's something very addictive about this little peanut buttery-chocolate-crunchy mixy mix. 

 MUDDY BUDDIES

• 9 cups Chex cereal (I like to use rice Chex.)
• 1 cup semisweet chocolate chips
• 1/2 cup peanut butter
• 1/4 cup butter
• 1 teaspoon vanilla
• 1 1/2 cup powdered sugar

Measure cereal into large bowl. (I use the biggest bowl I have. It makes mixing much easier.)


In bowl, microwave chocolate chips, peanut butter, and butter for 1 minute. Stir.


Microwave for 15-30 more seconds and stir until smooth.


Add vanilla to chocolate mixture.


Pour mixture over cereal and mix until well coated.


Add powdered sugar and mix well.


NOTE: You can put the mixture into a plastic bag and add the powdered sugar and shake. I feel like this can easily be done in the bowl instead.


Spread on wax paper and cool.


Source:  Chex Website

Creamy Peanut Butter Tart

This is what I decided to make for Thanksgiving for dessert:

It was one of the MANY desserts and did not disappoint.  Plus, it was pretty easy.  The peanut butter layer was super smooth and light, plus the ganache on the bottom?  Perfect combo.    

CREAMY PEANUT BUTTER TART

• 10-12 rectangle graham crackers, crushed into fine crumbs (I needed a few more than just one sleeve)
• 6 tablespoons butter, melted
• 3 ounces semisweet chocolate, finely chopped (or chocolate chips)
• 1 1/2 cups heavy cream, divided
• 3/4 cup creamy peanut butter
• 4 ounces cream cheese, softened
• 1/3 cup sweetened condensed milk
• whipped cream, for serving (optional) 

In a medium bowl, combine the graham cracker crumbs and the butter.  Mix until combined.


Place the crumbs in a 9-inch tart pan or pie plate.  Press the crumbs evenly over the bottom and up the sides of the pan.


Refrigerate while proceeding with the recipe.


Place the chopped chocolate in a small bowl.


Pour 1/2 cup cream in a small saucepan and heat over medium heat until simmering.


Pour the hot cream over the chopped chocolate and set aside (without stirring) for 3-5 minutes.


Whisk until combined and glossy smooth. Cool the ganache to room temperature by whisking quickly for a few minutes.


Spread the ganache over the bottom of the prepared crust and refrigerate until set, about 20-30 minutes.


Using a handheld mixer, combine the peanut butter, cream cheese and sweetened condensed milk. Blend until smooth.


Add the remaining 1 cup heavy cream and process until the mixture is light and fluffy.


Spoon the mixture over the top of the set ganache layer and smooth to the edges.


Refrigerate for 2 hours or overnight.


Serve with a dollop of whipped cream, if you'd like.  I think everything tastes better with a little, or a lot of, whipped cream.


Source:  Mel's Kitchen Cafe