Crispy chocolate-marshmallow treats

Another Everyday Food recipe! This one is from the October 2008 issue, for Crispy Chocolate Marshmallow Treats. They were an amazing spin on the original, and quite easy to make. The chocolate drizzle on top adds an extra something. Give it a try!:

Makes 16

Total Time: 10 Minutes + Cooling

  • 6 tablespoons unsalted butter plus more for the pan
  • 1 bag (10.5 oz) mini marshmallows
  • 1/4 cup unsweetened dutch-processed cocoa (spooned and leveled)
  • 6 cups crisp rice cereal
  • 2 ounces bittersweet chocolate, melted
  1. Butter an 8 inch square pan. Line the bottom and two sides with parchment paper. Butter the paper, set aside.
  2. In a large saucepan, combine butter, marshmallows, and cocoa. Cook over medium heat, stirring frequently, until melted. Stir in rice cereal. Press rice mixture into prepared pan; drizzle with melted chocolate. Let cool to room temp; cut in 16 bars.

Quaker Oats “Vanishing Oatmeal Raisin Cookies”

Believe it or not, I had never made oatmeal raisin cookies! So, being bored last night, I tried it out. I used the recipe from the Quaker Oats Old Fashioned container:

Vanishing Oatmeal Raisin Cookies

(Makes 4 Dozen)

  • 1/2 pound (2 sticks) of butter
  • 1 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 3 cups Quaker Oats
  • 1 cup raisins
  1. Heat oven to 350 degrees
  2. Beat together butter and both sugars until creamy
  3. Add eggs and vanilla; beat well
  4. Add combined flour, baking soda, cinnamon and salt; mix well
  5. Stir in oats and raisins; mix well
  6. Drop by rounded tablespoonfuls onto ungreased cookie sheets
  7. Bake 10 to 12 minutes or until golden brown

Easy enough right? They came out great!