Okay, I have been a really BAD blogger. National Boards part 2 are coming up in 2 days (please say a prayer for me that I pass, it's okay I can wait... Go ahead...), so that is consuming most of my time and I guess I have put blogging on the back burner. I am enjoying a nice, somewhat relaxing time at home for Thanksgiving break. I am still studying but I don't have to juggle clinic with it so I can blog once again.
A few weeks ago I blogged about a road trip with Erin & Megan, well Julianne & Derrick were going in that direction too, so I put together a big goodie bag for all of us to take on the journey. I made rice crispy treats with dark chocolate M&Ms and some with peanut butter M&Ms, spicy pretzels and power bars (this is a new recipe from a cookbook I got for my birthday).
Ingredients
3/4 cup butter or margarine
2 cups firmly packed brown sugar
2 cups all-purpose flour
2 cups old-fashioned or quick-cooking oats, uncooked
2 teaspoons baking soda
1 (21-ounce) can cherry pie filling, I used tart cherries without any sugar syrup but just water.
2 tablespoons granulated sugar
1 tablespoon cornstarch
1/2 teaspoon almond extract
- Beat butter and brown sugar in medium bowl with electric mixer at medium speed until light and fluffy. Combine flour, oats and baking soda. Add flour mixture to sugar mixture; mix on low speed until crumbly.
- Spread two-thirds of oat mixture into bottom of ungreased 13×9×2-inch baking pan. Press down to form crust. Process cherry filling in food processor or blender until smooth. Pour into medium saucepan. Combine granulated sugar and cornstarch; stir into cherry filling. Cook, stirring constantly, over low heat until mixture is thick and bubbly. Stir in almond extract. Pour cherry mixture over oat layer; spread evenly. Top with remaining oat mixture. I used 2 cans of 14.5-oz cherry filing so I did 2 layers.
- Bake in preheated 325°F oven 45 minutes or until golden brown. Cool before cutting. Yummy little power bars in muffin cups to make it easier to eat