I’ve seen the sunshine in New York for four days in a row! Can you believe it? My body is overwhelmed with vitamin D. Don’t get me wrong. It’s still cold. But it’s becoming less so and the promise of a little taste of spring makes everything okay. Friday night was still chilly, but we managed to go out, anyway. What a surprise. We started out at The Grand with our friend Maitri. They have a pretty decent happy hour special that includes $1 oysters and 2-for-1 old fashioneds, so I had to check it out. We knocked back oysters, cocktails, beers and wings, then said goodbye while Kramer and I headed over to our favorite local spot, Burnside, where we wolfed down some of their amazingly McDonald’s-esque French fries before meeting up with a co-worker and his friends. We may have overdone it that night. S-I-G-H. I woke up feeling less than top notch, and Kramer was feeling it even more than me (for once). We ordered in some breakfast, as most New Yorkers are wont to do when hungover (sorry, Mom), but a combination of coffee, water, coconut water and ginger-ale (the quadfecta) revived us in time for lunch, which we were picking up from Graham Avenue Meats (the godfather sandwich, spicy, of course). My friend, Sarah, just had a baby, and since you can’t eat deli meats while you are pregnant (the horror), I wanted to bring her over my favorite deli sandwich once her daughter was born. Kramer and I sauntered over there, four large sandwiches in hand, to see the proud parents and meet the baby.
Holding a baby is not something that I had ever done before, and I wasn’t sure how comfortable the first-time-parents would be letting their sweaty, clumsy food blogger of a friend who just demolished a giant sub sandwich hold their one and only. But I think maybe there is some humor in watching me hold a two week old child. I would only hold her if I sat on the couch and got strapped in by a security blanket of pillows, because as previously stated, I am not the most graceful of beings. They put the baby in my arms and the sweating began. I sat up perfectly straight and did not move a single muscle. Sarah and her husband, Russ, looked at me and I knew they were laughing behind their kind smiles. Kramer too, although replace the kind smile with just straight up laughing. The baby is very cute, though, and Sarah and Russ are already kicking ass as parents. They’re naturals. Kramer and I, on the other hand, are thinking about maybe getting a puppy some time in the next few years. I’m definitely more of a dog person than a human person. I also think I am more of a cool aunt than a mom. Do you guys remember Daria’s cool aunt? With any luck, that will be me one day.
Recently, a different co-worker let me know that he had made these Peanut Butter and Honey Cheerios Bars from my blog for a party and that they were a big hit. “That’s awesome!” I said as I immediately clicked through my blog to find the recipe; there are so many on here and it’s easy to forget them after a year or so. I found the post, and dammit if the photos weren’t horrendous. I had to fix it. The recipe is so perfect that the photos simply did not do it justice. So, here we are with some photos that I think I can be more proud of. The bars are so easy to throw together that it’s hard to not stand up and make them immediately. You just need Cheerios, peanut butter, honey and sugar. That’s it. Melt the honey and sugar together, stir in the peanut butter, pour it all over the Cheerios, wait about 30 minutes or so, and boom! Delicious, chewy cereal bars that anyone without a severe nut allergy can enjoy. I made them for our Oscar get together a few weeks ago, and I think they were very well received. I threw a few leftovers in the freezer, but I haven’t touched them yet. I’ll let you know how they thaw out, but I have a feeling they’ll be just as good as the day that I made them. I sprinkled some roughly chopped, salted peanuts over the top of my bars, but maybe some chocolate chips or another drizzle of warm, melted peanut butter would be equally delicious. Stir in some Reeses Pieces or chopped up Reeses peanut butter cups, or even better, replace the Cheerios with peanut butter Captain Crunch! These bars as a versatile as they are irresistible.
Combine your honey and sugar, and heat until the sugar has dissolved.
Once dissolved, remove the pot from the heat and add in your peanut butter, stirring until smooth.
Pour the mixture over your cereal, and toss to coat.
Press everything into your prepared pan, then sprinkle with chopped peanuts, if desired.
Once cooled, slice into bars and serve.
- 6 cups Cheerios cereal
- 1 cup granulated sugar
- 1 cup honey
- 1 cup peanut butter (I used crunchy)
- salted peanut, roughly chopped (for topping – optional)
- Grease a 9×13-inch baking dish with non-stick spray and set aside. In a large mixing bowl, add your 6 cups of Cheerios and set aside.
- In a medium sized pot, greased with non-stick spray, combined the sugar and honey over medium heat. Stir for 5 minutes or so, until the granulated sugar is completely dissolved. Be careful not to let the sugar bubble too much, or else it will crystalize. Once the sugar is melted, remove the pot from the heat and add in your peanut butter, stirring until smooth.
- Grease a wooden spoon or spatula with non-stick spray (this is becoming a theme, but honestly, it’s pretty good advice for most things), then pour the peanut butter mixture over the cereal and used your greased spoon to stir everything together until well coated.
- Press the cereal and peanut butter mixture into your prepared 9×13 pan, smoothing the top as best as you can. The mixture will cool quickly, so work fast, but you will also be able to use your hands in a few minutes to press down and compress the bars. Sprinkle with roughly chopped salted peanuts while still warm, and press those down, too, so that they stick to the bars. Once cooled, slice into squares and serve. These will keep well, covered and at room temperature, for up to 3 days.