I love summertime. It’s all sunny and warm and it seems to facilitate groups of people getting together to have a great time.
The weekend before Labor Day we went to the lake with friends, seven of us total. We rented a pontoon boat and had some inner tubes — we stayed at a house owned by one couple’s relatives. And there were lots of games. How awesome is that?
We had so much fun for the two and a half days we were gone. There was much good-natured ribbing and much more bouncing people out of the tubes while whipping them around on the lake. Some seriously late nights around the table playing board games: Settlers of Catan and some game with trains (more fun than it sounds), plus some seriously cut-throat Uno.
I was super-excited for the trip because it gave me a chance to get out of town — I haven’t taken leave from work in months and hadn’t gone a darned place since our anniversary back over Memorial Day weekend. Plus it gave me an excuse to get back in the kitchen!
S’Mores granola bars were a great dessert/on the boat snack during the day. I wish I’d had enough honey to make a full batch; unfortunately, I only had a quarter-cup, so I made a half-batch instead.
What took the cake, though, were the Rice Crispie treats, with peanut butter. Especially the ones I drizzled with chocolate. Those barely made it through the first night. 😀
PB Rice Crispie Treats (based really roughly on this recipe from AllRecipes.com)
10 cups or 1 box Rice Crispies/rice cereal
1 stick butter
16 oz marshmallows (roughly 1 1/2 bags, and the minis melt better)
2 Tbsp peanut butter
2 Tbsp milk
Dash of milk
Over a double boiler*, slowly melt the stick of butter. Once it’s fully melted, add the peanut butter and the marshmallows, stirring to melt and mix completely. Slowly add the milk into the melting mix.
Once everything is melted and combined, pour mixture over rice cereal and mix (use a spoon; the marshmallow mix is too hot to use your hands, trust me). Once all the rice cereal is coated, pour into a 9×13 pan and press down with wax paper or hands coated in non-stick spray (the wax paper worked better for me). This makes a really thick bar. If you like yours a bit less thick, you can also save some for a smaller dish — I used an 8″ round pan — for a thinner second container. Pop the pans into the fridge to cool.
In the meantime, back over the double boiler, melt the chocolate chips and some milk, stirring until smooth. Then drizzle over your treats and pop them back in the fridge to solidify.
*The original recipe suggested just using a normal pan on the stove to melt everything, but I think the double boiler works better to keep it all from burning. If you don’t have a double boiler, you can just use a pot partially filled with water, topped off with a glass bowl, like I did.