With Christmas and the flu hitting our house, I wasn't able to make the Tuesdays with Dorie Tall and Creamy Cheesecake on pages 235-237 chosen by Anne of AnneStrawberry. To see how the rest of the TWD group fared with this week's recipe, click here and then click on each blogger!

This month's challenge is brought to us by the adventurous Hilda from Saffron and Blueberry and Marion from Il en Faut Peu Pour Etre Heureux. They have chosen a French Yule Log by Flore from Florilege Gourmand.

As if Christmas isn't busy enough as it is, we have a Daring Baker challenge to deeply challenge all of us. 6 layers. Molds. Different timings for each element. Assembly instructions for making the log upside down, right side up, or with two pieces of Dacquoise. 20 pages of instructions. It makes putting together the kids' Barbie Diamond Castle Dream House a piece of cake!

To see the different versions of Yule Logs or Bûche de Noël cropping up all over the food blogosphere, check out the Daring Bakers Blogroll. Thanks to Hilda from Saffron and Blueberry and Marion from Il en Faut Peu Pour Etre Heureux who hosted this month. Also thanks to Flore from Florilège Gourmand.

History
Bûche de Noël means "Christmas log" and is meant to resemble a log for the fire. A popular story about the Yule Log is that Napoleon ordered everyone not to stop using their chimneys for fear that the draft was causing too many people to be sick. So instead of burning a real log in the hearth, a cake was born to draw families together. Traditionally, the cake is a moist, sponge cake that is rolled with pastry cream or buttercream. Usually, one end of the rolled cake is cut off and placed on top resembling a branch. However, this Daring Baker challenge had us make a more contemporary layered version that's molded and stored in the freezer.

Layers of Flavor
If I've learned anything this past year about French cuisine, it's layering. The layering is so important to draw out all the flavors you can in a dish. And it's so true in this dessert. My Bûche de Noël contains the following layers:

1) Almond Dacquoise
2) Dark Chocolate Mousse
3) Vanilla Cinnamon Crème Brûlée
4) Praline Feuillete Crisp
5) Dark Chocolate Ganache
6) Milk Chocolate Mousse
7) Almond Dacquoise
8) Dark Chocolate Icing

The foundation of the log is the Dacquoise, which is a dainty cake layer that's basically a meringue with nuts. On top of the Dacquoise is a delicate mousse followed by a decadent crème brûlée. To add some crunch, a crisp praline layer is next followed by ganache, another layer of mousse, and finally another layer of Dacquoise. A chocolate icing wraps this whole package up. I used a ring mold (an empty can of corn) to stack my layers instead of using a mold.

Recipe
You probably will want to make the elements in this order because of what you can get done while some elements are baking and given some of the prep times. This is the order I made mine in:

a) Mousse
b) Creme brûlée
c) Praline and Praline Feuillete (Crisp)
d) Dacquoise
e) Ganache
f) Icing

Dark Chocolate Mousse & Vanilla Cinnamon Crème Brûlée
Praline Paste & Praline Feuillete Crisp
Almond Dacquoise & Dark Chocolate Ganache
Dark Chocolate Icing
Element #1 Dacquoise Biscuit (Almond Cake)

Preparation time: 10 mn + 15 mn for baking
Equipment: 2 mixing bowls, hand or stand mixer with whisk attachment, spatula, baking pan such as a 10”x15” jelly-roll pan, parchment paper
Note: You can use the Dacquoise for the bottom of your Yule Log only, or as bottom and top layers, or if using a Yule log mold (half-pipe) to line your entire mold with the biscuit. Take care to spread the Dacquoise accordingly. Try to bake the Dacquoise the same day you assemble the log to keep it as moist as possible.

Ingredients:
2.8 oz (3/4cup + 1Tbsp / 80g) almond meal
1.75 oz (1/2 cup / 50g) confectioner’s sugar
2Tbsp (15g) all-purpose flour
3.5oz (100g / ~100ml) about 3 medium egg whites
1.75 oz (4 Tbsp / 50g) granulated sugar

1. Finely mix the almond meal and the caster sugar. (If you have a mixer, you can use it by pulsing the ingredients together for no longer than 30 seconds).
2. Sift the flour into the mix.
3. Beat the egg whites, gradually adding the granulated sugar until stiff.
4. Pour the almond meal mixture into the egg whites and blend delicately with a spatula.
5. Grease a piece of parchment paper and line your baking pan with it.
6. Spread the batter on a piece of parchment paper to an area slightly larger than your desired shape (circle, long strip, etc...) and to a height of 1/3 inch (8mm).
7. Bake at 350°F (180°C) for approximately 15 minutes (depending on your oven), until golden.
8. Let cool and cut to the desired shape.

Element #2 Dark Chocolate Mousse

Preparation time: 20mn
Equipment: stand or hand mixer with whisk attachment, thermometer, double boiler or equivalent, spatula
Note: You will see that a Pate a Bombe is mentioned in this recipe. A Pate a Bombe is a term used for egg yolks beaten with a sugar syrup and then aerated. It is the base used for many mousse and buttercream recipes. It makes mousses and buttercreams more stable, particularly if they are to be frozen so that they do not melt as quickly or collapse under the weight of heavier items such as the crème brulee insert.

Ingredients:
2.5 sheets gelatin or 5g / 1+1/4 tsp powdered gelatin
1.5 oz (3 Tbsp / 40g) granulated sugar
1 ½ tsp (10g) glucose or thick corn syrup
0.5 oz (15g) water
50g egg yolks (about 3 medium)
6.2 oz (175g) dark chocolate, coarsely chopped
1.5 cups (350g) heavy cream (35% fat content)

1. Soften the gelatin in cold water. (If using powdered gelatin, follow the directions on the package.)
2. Make a Pate a Bombe: Beat the egg yolks until very light in colour (approximately 5 minutes until almost white).
2a. Cook the sugar, glucose syrup, and water on medium heat for approximately 3 minutes (if you have a candy thermometer, the mixture should reach 244°F (118°C). If you do not have a candy thermometer, test the sugar temperature by dipping the tip of a knife into the syrup and then into a bowl of ice water, if it forms a soft ball in the water then you have reached the correct temperature.
2b. Add the sugar syrup to the beaten yolks carefully by pouring it into the mixture in a thin stream while continuing to beat the yolks. You can do this by hand but it’s easier to do this with an electric mixer.
2c. Continue beating until cool (approximately 5 minutes). The batter should become thick and foamy.
3. In a double boiler (or one small saucepan in a larger one), heat 2 tablespoons (30g) of cream to boiling. Add the chopped chocolate and stir until melted and smooth.
4. Whip the rest of the cream until stiff.
5. Pour the melted chocolate over the softened gelatin, mixing well. Let the gelatin and chocolate cool slightly and then stir in ½ cup (100g) of WHIPPED cream to temper. Add the Pate a Bombe.
6. Add in the rest of the whipped cream (220g) mixing gently with a spatula.

Element #3 Dark Chocolate Ganache Insert

Preparation time: 10mn
Equipment: pan, whisk. If you have a plunging mixer it comes in handy.
Note: Because the ganache hardens as it cools, you should make it right before you intend to use it to facilitate piping it onto the log during assembly. Please be careful when caramelizing the sugar and then adding the cream. It may splatter and boil.

Ingredients:
1.75 oz (4 Tbsp / 50g) granulated sugar
4.5oz (2/3 cup – 1 Tbsp/ 135g) heavy cream (35% fat content)
5 oz (135g) dark chocolate, finely chopped
3Tbsp + 1/2tsp (45g) unsalted butter softened

1. Make a caramel: Using the dry method, melt the sugar by spreading it in an even layer in a small saucepan with high sides. Heat over medium-high heat, watching it carefully as the sugar begins to melt. Never stir the mixture. As the sugar starts to melt, swirl the pan occasionally to allow the sugar to melt evenly. Cook to a dark amber color (for most of you that means darker than last month’s challenge).
2. While the sugar is melting, heat the cream until boiling. Pour cream into the caramel and stir thoroughly. Be very careful as it may splatter and boil.
3. Pour the hot caramel-milk mixture over the dark chocolate. Wait 30 seconds and stir until smooth.
4. Add the softened butter and whip hard and fast (if you have a plunging mixer use it). The chocolate should be smooth and shiny.

Element #4 Praline Feuillete (Crisp) Insert

Preparation time: 10 mn (+ optional 15mn if you make lace crepes)
Equipment: Small saucepan, baking sheet (if you make lace crepes).
Double boiler (or one small saucepan in another), wax paper, rolling pin (or use an empty bottle of olive oil).
Note: Feuillete means layered (as in with leaves) so a Praline Feuillete is a Praline version of a delicate crisp. There are non-praline variations below. The crunch in this crisp comes from an ingredient which is called gavottes in French. Gavottes are lace-thin crepes. To our knowledge they are not available outside of France, so you have the option of making your own using the recipe below or you can simply substitute rice krispies or corn flakes or Special K for them. If you do substitute cereal you should use half of the stated quantity, so 1 oz of cereal.
If you want to make your own praline, please refer back to the Daring Baker Challenge Recipe from July 2008 over at Mele Cotte.

To make 2.1oz / 60g of gavottes (lace crepes - recipe by Ferich Mounia):
1/3 cup (80ml) whole milk
2/3 Tbsp (8g) unsalted butter
1/3 cup – 2tsp (35g) all-purpose flour
1 Tbsp / 0.5 oz (15g) beaten egg
1 tsp (3.5g) granulated sugar
½ tsp vegetable oil
1. Heat the milk and butter together until the butter is completely melted. Remove from the heat.
2. Sift flour into milk-butter mixture while beating, add egg and granulated sugar. Make sure there are no lumps.
3. Grease a baking sheet and spread the batter thinly over it.
4. Bake at 430°F (220°C) for a few minutes until the crepe is golden and crispy. Let cool.

Ingredients for the Praline Feuillete:
3.5 oz (100g) milk chocolate
1 2/3 Tbsp (25g) butter
2 Tbsp (1 oz / 30g) praline
2.1oz (60g) lace crepes(gavottes) or rice krispies or corn flakes or Special K

1. Melt the chocolate and butter in a double boiler.
2. Add the praline and the coarsely crushed lace crepes. Mix quickly to thoroughly coat with the chocolate.
3. Spread between two sheets of wax paper to a size slightly larger than your desired shape. Refrigerate until hard.

Element #5 Vanilla Crème Brulée Insert

Preparation time: 15mn + 1h infusing + 1h baking
Equipment: Small saucepan, mixing bowl, baking mold, wax paper
Note: The vanilla crème brulée can be flavored differently by simply replacing the vanilla with something else e.g. cardamom, lavender, etc...

Ingredients:
1/2 cup (115g) heavy cream (35% fat content)
½ cup (115g) whole milk
4 medium-sized (72g) egg yolks
0.75 oz (2 Tbsp / 25g) granulated sugar
1 vanilla bean

1. Heat the milk, cream, and scraped vanilla bean to just boiling. Remove from the stove and let the vanilla infuse for about 1 hour.
2. Whisk together the sugar and egg yolks (but do not beat until white).
3. Pour the vanilla-infused milk over the sugar/yolk mixture. Mix well.
4. Wipe with a very wet cloth and then cover your baking mold (whatever shape is going to fit on the inside of your Yule log/cake) with parchment paper. Pour the cream into the mold and bake at 210°F (100°C) for about 1 hour or until firm on the edges and slightly wobbly in the center.
Tartelette says: You can bake it without a water bath since it is going to go inside the log (the aesthetics of it won't matter as much since it will be covered with other things)....But I would recommend a water bath for the following reasons:
- you will get a much nicer mouth feel when it is done
- you will be able to control its baking point and desired consistency much better
- it bakes for such a long time that I fear it will get overdone without a water bath
Now...since it is baked in a pan and it is sometimes difficult to find another large pan to set it in for a water bath, even a small amount of water in your water bath will help the heat be distributed evenly in the baking process. Even as little as 1 inch will help.
5. Let cool and put in the freezer for at least 1 hour to firm up and facilitate the final assembly.

Element #6 Dark Chocolate Icing

Preparation time: 25 minutes (10mn if you don’t count softening the gelatin)
Equipment: Small bowl, small saucepan
Note: Because the icing gels quickly, you should make it at the last minute.

Ingredients:
4g / ½ Tbsp powdered gelatin or 2 sheets of gelatin
¼ cup (60g) heavy cream (35 % fat content)
2.1 oz (5 Tbsp / 60g) granulated sugar
¼ cup (50g) water
1/3 cup (30g) unsweetened cocoa powder

1. Soften the gelatin in cold water for 15 minutes.
2. Boil the rest of the ingredients and cook an additional 3 minutes after boiling.
3. Add gelatin to the chocolate mixture. Mix well.
4. Let cool while checking the texture regularly. As soon as the mixture is smooth and coats a spoon well (it is starting to gelify), use immediately.

How To Assemble Your French Yule Log

THIS IS FOR UNMOLDING FROM UPSIDE DOWN TO RIGHT SIDE UP.
You will want to tap your mold gently on the countertop each time you pipe mousse in to get rid of any air bubbles.

1) Line your mold or pan, whatever its shape, with rhodoid (clear hard plastic, I usually use transparencies cut to the desired shape, it’s easier to find than cellulose acetate which is what rhodoid translates to in English) OR saran wrap or cling film. Rhodoid will give you a smoother shape but you may have a hard time using it depending on the kind of mold you’re using.

You have two choices for Step 2, you can either have Dacquoise on the top and bottom of your log as in version A or you can have Dacquoise simply on the bottom of your log as in version B:

2A) Cut the Dacquoise into a shape fitting your mold and set it in there. If you are using an actual Yule mold which is in the shape of a half-pipe, you want the Dacquoise to cover the entire half-pipe portion of the mold.
3A) Pipe one-third of the Mousse component on the Dacquoise.
4A) Take the Creme Brulee Insert out of the freezer at the last minute and set it on top of the mousse. Press down gently to slightly ensconce it in the mousse.
5A) Pipe the second third of the Mousse component around and on top of the Creme Brulee Insert.
6A) Cut the Praline/Crisp Insert to a size slightly smaller than your mold so that it can be surrounded by mousse. Lay it on top of the mousse you just piped into the mold.
7A) Pipe the last third of the Mousse component on top of the Praline Insert.
8A) Freeze for a few hours to set. Take it out of the freezer.
9A) Pipe the Ganache Insert onto the frozen mousse leaving a slight edge so that the ganache doesn’t seep out when you set the Dacquoise on top.
10A) Close with the last strip of Dacquoise.
Freeze until the next day.

OR

2B) Pipe one-third of the Mousse component into the mold.
3B) Take the Creme Brulee Insert out of the freezer at the last minute and set on top of the mousse. Press down gently to slightly ensconce it in the mousse.
4B) Pipe the second third of the Mousse component around and on top of the Creme Brulee Insert.
5B) Cut the Praline/Crisp Insert to a size slightly smaller than your mold so that it can be surrounded by mousse. Lay it on top of the mousse you just piped into the mold.
6B) Pipe the last third of the Mousse component on top of the Praline Insert.
7B) Freeze for a few hours to set. Take it out of the freezer.
8B) Pipe the Ganache Insert onto the frozen mousse leaving a slight edge so that the ganache doesn’t seep out when you set the Dacquoise on top.
9B) Close with the Dacquoise.
Freeze until the next day.

If you are doing the assembly UPSIDE DOWN with TWO pieces of Dacquoise the order is:
1) Dacquoise
2) Mousse
3) Creme Brulee Insert
4) Mousse
5) Praline/Crisp Insert
6) Mousse
7) Ganache Insert
8) Dacquoise

If you are doing the assembly UPSIDE DOWN with ONE piece of Dacquoise on the BOTTOM ONLY the order is:
1) Mousse
2) Creme Brulee Insert
3) Mousse
4) Praline/Crisp Insert
5) Mousse
6) Ganache Insert
7) Dacquoise

THE NEXT DAY...
Unmold the log and set it on a wire rack over a shallow pan.
Cover the log with the icing.
Let set. Return to the freezer.
You may decorate your cake however you wish. The decorations can be set in the icing after it sets but before you return the cake to the freezer or you may attach them on top using extra ganache or leftover mousse, etc...
Transfer to the refrigerator no longer than ½ hour before serving as it may start to melt quickly depending on the elements you choose.

Tasting Notes
I actually haven't had a chance to taste this yet, but we're planning to eat it for dessert at New Year's. I will keep you posted!

"It's not something that I sell. It’s a pain for me to make. It’s something special.
I go out of my way to make that." — Jacques Torres

He's right about that — it's definitely a pain to make. But it should be worth it! Happy New Year everyone!

Links
• Article from Serious Eats about Jacques Torres Bûche de Noël
• Article about Yule Logs in Paris

If you like this post, share it!

I love pudding. I love butterscotch pudding, but I'm still acquiring my taste for Scotch. This was a delicious, simple, smooth pudding. I used an antique mold I found awhile ago…but the pudding looks like more like a brain when unmolded.

It's Christmas, so lots to do besides writing blog posts. Here are my pictures and my endorsement. This is good puddin'!

Recipe

½ cup (packed) light brown sugar
3 tablespoons water
1¾ cups whole milk
½ cup heavy cream
¼ cup cornstarch
¼ teaspoon salt
3 tablespoons sugar
3 egg yolks
3 tablespoons unsalted butter, cut into 4 pieces, at room temperature
2 teaspoons vanilla extract
2 to 3 tablespoons Scotch whisky (preferably a strong single malt)
You can find the recipe for Real Butterscotch Pudding in the book Baking: From My Home to Yours by Dorie Greenspan or here. To see how the rest of the TWD group fared with this week's recipe, click here and then click on each blogger! Thanks to Donna of Spatulas, Corkscrews & Suitcases who chose the recipe for this week and will post the recipe.

Recipe for Next Week (December 30)
Tall and Creamy Cheesecake on pages 235-237 chosen by Anne of Anne Strawberry.

Every year starting December 1st, I prepare daily Advent boxes for the kids. I bought a little box from the dollar store for each of them and glued a small piece of chalkboard paper to the top to countdown the days. I fill their boxes each day with a little treat, usually a piece of candy like a lollypop or a chocolate. My youngest reminds me everyday about the Advent boxes, and today as I was writing "4" on the top of each box, I was amazed at how close Christmas is and how quickly this time goes by.

Lately, I've been enamored with little edible liqueur or candy cups. I even found some peppermint candy cane cups this year. When I was making gingerbread cookies earlier this week, I thought I'd try turning some of the dough into cups for holding eggnog or Baileys. So instead of dipping your cookie in milk, you can pour some milk into your cookie!

Tip: You must make the bottom of the shot glass cookie thick so that the beverage doesn't seep out. Of course, the cookie will disintegrate the longer the drink sits in the cookie so it's best to serve the cookie from frozen and drink it soon after pouring.

Recipe

From Epicurious

Makes about 50

6 cups (about) flour
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1½ teaspoons ground cloves
¾ teaspoon salt
11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, room temperature
2/3 cup solid vegetable shortening
1 cup sugar
1 cup mild-flavored (light) molasses
1½ teaspoons grated lemon peel
1 large egg
¼ cup buttermilk
2 teaspoons water
1 teaspoon soda

Whisk 5¼ cups flour, cinnamon, ginger, cloves, and salt in a bowl.

Using a stand mixer, blend the butter and shortening. Add sugar, molasses, and lemon peel and beat until smooth. Beat in egg and buttermilk.

Blend 2 teaspoons water with soda. Beat into butter mixture. In two additions, beat in the flour mixture. Add more flour, ¼ cup at a time, until the dough feels slightly firm.

Divide the dough into three equal disks. Wrap them and chill until firm enough to roll at least 2 hours. (Can be made 2 days ahead. Keep refrigerated. Soften slightly before rolling out.)

Roll out one disk of dough at a time, between sheets of waxed.
Either cut the dough using boy and girl gingerbread cookie cutters (or another shape) or press the dough into a heat-resistant shot glass or silicon shot glasses. Chill the dough again before baking. (Cutout cookies can be made 1 day ahead. Cover; keep chilled.)

Preheat oven to 350°F. Bake cookies for 10-12 minutes, turning the pan halfway through the baking time.

If you made shot glasses, once the cookies have cooled, put them in the freezer. After they have frozen, remove them from the shot glasses. You may have to trim the bottom so that it sits level. Store them in the freezer until ready to fill with your beverage of choice.

Other ideas for filling the cups:
• Spiked White Chocolate Cappuccino
• Holiday Irish Coffee Eggnog from Lori at RecipeGirl.com

At Halloween, the ghost milkshakes were such a hit that we thought we'd do it again at Christmas but this time try making Santa and a Snowman. One of my daughters had fun making these with me, but during the photo shoot was getting impatient because she wanted to try the milkshake and the whipped cream kept melting and dripping causing the candies to fall. She won, and I gave up on getting a better picture. Fun and delicious and quite possibly a new Christmas tradition at our house!

Recipe

Santa's belt or Snowman's buttons:
4 tablespoons chocolate chips (we used semi-sweet, but you could use bittersweet or milk chocolate)

Milkshake:
2 cups vanilla ice cream (our favorite brand is Häagen-Dazs)
1 cup milk
1 teaspoon vanilla
Raspberries or strawberries for Santa
Whipped Cream (homemade is our favorite, but we used chocolate whipped cream from a can for this version)

Whipped Cream:
1 cup heavy cream
3 tablespoons confectioners' sugar
1 teaspoon vanilla
Red food coloring for Santa

For the belt or buttons: Melt the chocolate either in a double-boiler or in the microwave. With a toothpick or paintbrush, paint a ghost face on the inside of a clear glass. Put the glass in the freezer while you make the milkshake and whipped cream.

For the milkshake: In a blender, combine ice cream, milk and vanilla extract. Blend until smooth.
For the whipped cream: Whip cream until almost stiff. Add sugar, vanilla and cinnamon. Beat until cream holds peaks. Put into a piping bag. (I have a Whipped Cream Dispenser which makes making and piping whipped cream easy.

Take the glass out of the freezer. Fill with the milkshake. Top with the whipped cream. Serve with a spoon and a straw.

These cookies are a cross between a biscuit and a cookie. The jam part of the equation is from the jam that's in the batter. But by adding a bit of extra homemade cinnamon crabapple jelly after baking, they transformed from cookie to breakfast treat without [any] guilt. The hint of ginger in them is nice, and maybe a few more spices like nutmeg, allspice or cardamom would be even tastier next time.

A few of us on Twitter were talking about the differences between muffins and cupcakes. One you eat before 11 am and the other after 11 am. One without buttercream frosting before 11 am and the other with frosting after 11 am. These cookies are another treat you can justify before 11 am if you add the jam or jelly and think of them as scones or biscuits instead of cookies!

I sprinkled some of the cookies with cinnamon sugar ("toast dope"). I also tried baking them in a madeleine pan, but they were too cakey for my liking. I even tried forming them into a heart surrounded by two candy canes. Cute and tasty but not so pretty. My favorite version was sprinkled with cinnamon sugar and a dollop of homemade jam (or in my case, homemade crabapple cinnamon jelly).

Recipe

Makes about 45 cookies

2 cups flour
1 teaspoon baking powder
½ teaspoon ground ginger
¼ teaspoon salt
1 stick unsalted butter
2/3 cup sugar
1 large egg
2 tablespoons milk
½ teaspoon vanilla
¼ cup apricot jam (or your flavor of choice)
You can find the recipe for Buttery Jam Cookies in the book Baking: From My Home to Yours by Dorie Greenspan or here. To see how the rest of the TWD group fared with this week's recipe, click here and then click on each blogger! 

Tasting Notes
These cookies are a perfect little breakfast treat! They are easy drop cookies that don't spread much during baking. I could also see them as a base for thumbprint-style cookies. They're an all around easy cookie for your holiday cookie line-up.

Recipe for Next Week (December 23)
Real Butterscotch Pudding on page 386 chosen by Donna of Spatulas, Corkscrews & Suitcases.

Other Christmas cookie ideas:
• Grandma’s All-Occasion Sugar Cookies
• Linzer Sablés
• Brown Sugar-Pecan Shortbread Cookies
• Lenox Almond Biscotti
• Rugelach

Other pretty Buttery Jam Cookies I found this week (before the onslaught of 300+ TWD bakers):
• Nemmie from Cast Sugar also made some beautiful piped versions

These are a favorite around our house at Christmas. What could be better than peanut butter and chocolate? I have two versions of this recipe. Both are good, and I will devour either one if it’s sitting in front of me, but my favorite version is Recipe #1. The second recipe contains oatmeal in the base, which gives it a nice chew (or crunch if you over-bake them).

Recipe 1

Makes one 13x9 pan

1 cup sugar
1 cup dark corn syrup
16-24 ounces semisweet chocolate chips (depends how much chocolate you like on top)
1½ cups peanut butter (either smooth or crunchy works)
6 cups Special K cereal

Cook sugar and syrup until bubbling. Add peanut butter. Stir until melted. Pour over Special K cereal. Spread over a large cookie sheet (I use a 17x12 inch size pan). Melt chocolate chips and spread over mixture. Chill in the refrigerator.

For a twist, I saved the insert of a chocolate box and pushed the Special K mixture into it. Then, I used a freezer bag to pipe the chocolate on top. After chilling in the refrigerator, they popped out of the mold easily. These bars are great frozen (and taste pretty good frozen too if you can’t wait for them to thaw).

Recipe 2

Makes one 13x9 pan

2/3 cup unsalted butter
1 cup brown sugar
½ cup light corn syrup
1 tablespoon vanilla
4 cups quick cooking rolled oats, uncooked
6 ounces semi-sweet chocolate chips
2/3 cup peanut butter (either smooth or crunchy works)

Preheat the oven to 350˚F. Grease a 13x9 pan.

Cream butter and blend in sugar. Add corn syrup and vanilla. Stir in oats. Spread into pan. Bake 15 minutes. (Don't bake the base any longer, even though bars may not look cooked.) Let coll. Melt chocolate chips and peanut butter in a double boiler or slowly in the microwave. Spread over baked oat mixture. Refrigerate until chilled. Cut into bars.