Treats to Sell

Did you know that the number-one, best-selling bake sale item is the Rice Krispie Treat? Coming up not too far behind are chocolate chip cookies, oatmeal cookies and brownies. (All so yummy!) We have delivered two simple and quick recipes to help you be a star at your next PTA bake sale!

MILK CHOCOLATE RICE KRISPIE BARS

2 tbsp unsalted butter

1 10 oz bag marshmallows

6 c Rice Krispies cereal

12 oz chocolate (Hershey’s bar)

WHITE CHOCOLATE CANDY

12 oz white chocolate morsels

1/2 c raisins

1/2 c dried cranberries

1/2 c salted peanuts

1/2 c salted cashews

MILK CHOCOLATE RICE KRISPIE BARS

In a large saucepan, over medium-low heat, melt the butter and marshmallows, stirring until smooth, 6 to 8 minutes.
Add the cereal and stir until coated and combined. Press into a 9 x 13 inch baking dish.
Roughly chop the chocolate and place it in a heatproof bowl set over a sauce pan of gently simmering water.
Spread the chocolate evenly over the Rice Krispies mixture. Cover and refrigerate 45 minutes. Cut into 24 piece.
WHITE CHOCOLATE CANDY

In a medium, microwavable bowl, melt the white chocolate, stirring once, for about 45 seconds. Stir in the raisins, dried cranberries, peanuts and cashews.
Spoon mixture into 2 flexible ice cube trays, whacking the trays on the counter to remove any air pockets and to help level out the mixture.
Refrigerate until set, about 30 minutes. Flex the trays to remove the candies.
Package in little baggies (2 or 4 in each).
Serves 24 squares / 20 pieces

Game-Day Potato Salad

At virtually any game-day gathering you’ll see a potato salad. Everyone’s take on it is a bit different, from spicy to Nicoise; clearly, potato salad can take on many personalities! We’ve chosen a southwest approach which adds robust flavor to any array of game day snacks. This dish will be a game changer indeed!

1 (7-ounce) can chipotle chiles in adobo sauce
2 lbs small red potatoes
1 1/2 c fresh corn kernels (about 3 ears)
1/2 c chopped celery
1/2 c finely chopped red onion
1/2 c chopped red bell pepper
1/4 c chopped fresh cilantro
1 can black beans, rinsed and drained
1 jalapeño pepper, seeded and finely chopped (optional for heat)
1/4 c fresh lime juice
3 tbsp canola oil
3/4 tsp salt
1/4 tsp freshly ground black pepper
Cooking spray

Remove 1 chipotle chili from can. Chop chili to measure 2 teaspoons. Reserve remaining chilies and adobo sauce for another use.
Place potatoes in a saucepan, and cover with water. Bring to a boil.
Reduce heat; simmer 10 minutes or until tender. Drain; cool. Cut potatoes into 1/4-inch cubes. Place potatoes in a large bowl.
Coat a large nonstick skillet with cooking spray. Over medium-high heat sauté corn for 5 minutes until lightly browned.
Add corn, celery, red onion, red bell pepper, cilantro, black beans, and jalapeño to potatoes; toss gently.
Combine 2 teaspoons chopped chipotle chili, lime juice, oil, salt, and black pepper, stirring with a whisk. Drizzle the lime juice mixture over potato mixture, and toss gently. Cover and chill 1 to 24 hours.

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