Darlene Michaud

Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

No-Bake Snickers Chex Bars Recip
a General Mills Recipe

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INGREDIENTS:

Bars
8 cups Rice Chex cereal (or any brand)
1 package (10 oz) peanut butter chips (about 1 2/3 cups)
1/4 cup chopped cocktail peanuts (or nuts of choice)
1/4 cup butter, cut into tablespoons
1 bag (10 oz) miniature marshmallows
1/2 cup

Topping
1 package (12 oz) semisweet chocolate chips (about 2 cups)
1 bar (1.86 oz) Snickers candy, unwrapped, chopped (about 1/2 cup)
1/4 cup finely chopped cocktail peanuts (or nuts of choice)

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DIRECTIONS:
1: Spray 13×9-inch pan with cooking spray. Spray large bowl with cooking spray; in bowl, stir together cereal, 2/3 cup of the peanut butter chips and 1/4 cup peanuts.
2: Spray medium microwavable bowl with cooking spray; add butter and marshmallows. Microwave uncovered on High 1 minute 30 seconds to 2 minutes or until smooth, stirring after each minute. Stir in caramel bits; microwave 30 seconds. Stir well to blend; a few caramel bits will remain unmelted.
3: Pour hot marshmallow mixture over cereal mixture in bowl; stir until cereal is well coated. Press firmly in pan.
4: In medium microwavable bowl, microwave chocolate chips and remaining 1 cup peanut butter chips uncovered on High 1 to 2 minutes, stirring every 30 seconds, until smooth. Spread over bars. Sprinkle chopped candy and 1/4 cup peanuts over top. Let stand about 2 hours or until set.
5: Cut into 6 rows by 4 rows. Store covered in airtight container at room temperature.

Darlene’s Tips:  If you don’t do nuts, you can use Milky Way bars if you like and skip the nuts in the recipe. If you can’t find caramel bits just chop up any caramel candy.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Easy Crescent Roll Taco Bake Recipe
a General Mills Recipe

Check out this huge selection of Betty Crocker Cookbooks!

INGREDIENTS:
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls (or any brand)
1 lb lean (at least 80%) ground
3/4 cup Old El Paso Thick ‘n Chunky salsa (or any brand)
2 tablespoons Old El Paso taco seasoning mix (from 1-oz package) (or any brand)
1 cup shredded Cheddar cheese (4 oz)

VISIT ME ON PATREON I swear you’ll like it there!

DIRECTIONS:
1: Heat oven to 375°F. Unroll dough; separate into 8 triangles. Place in ungreased 9-inch square pan or 10-inch pie plate; press over bottom and up sides to form crust.
2: In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa and taco seasoning mix; simmer 5 minutes. Spoon meat mixture in crust-lined pan; sprinkle with cheese.
3: Bake 14 to 17 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato, if desired.

Darlene’s Tips:  You could use black bean and corn salas if you like. And you can use a refrigerated pie crust instead of the crescent rolls. You could also top with sour cream and/or guacamole before serving.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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