Good morning all you lovely people! I am so happy to finally have my new site designed and switched over to a new host. I feel like I am coming farther as a blogger these days. Taking some seriously steps to be taking seriously. It’s been a lot of headaches trying to get everything figured out and moved and pointed and this and that. I’ve been a busy girl since I’ve done all of it by myself. Does make me feel more accomplished though, knowing that I am able to figure these things out.
Anyways, stick around awhile and tell me what you think of the new header and colors and why not check out some recipes while you’re at it. It’s still a work in progress and I’m figuring out all these new tools that weren’t accessible to me before on my other host site so it will be a fun learning experience.
So anyways, since I’ve been so busy with this transition, it was after 8:00 last night and I realized that I had absolutely no desserts in my house. WHAT?!?! And if anyone knows me the slightest, that never happens. So it was absolutely in my nature to whip something up. The quicker the better and what is more quick than rice krispy bars? Minus the rice and swap with ruffle potato chips. Yup, you heard that one right.
I am a lover of the salty sweet combos. To show my addiction check out some of my other salty sweet combos here, here, and here. Yeah, those are only a few I have at least 3 other combos but if you go searching around you can find them! And I always have to add frosting to things. I’m like the frosting queen, love love love the stuff. So in my fashion these bad boys are frosted with none other than your run of the mill chocolate frosting. Nothing special here, I took the easy way and popped open a can of frosting and slathered these babies in it. You ready to make these yet?
1 (8-10oz bag) wavy potato chips
1 (10 oz) bag mini marshmallows
3 Tbs butter
1 tsp vanilla extract
1 can chocolate (or any flavor) frosting
Spray a 9×9″ pan with cooking spray you can also use a 9×13″ pan if you’d like more but thinner bars, which I did. I used a bar pan so it much shallower than a normal 9×13′ cake pan. In large pot on stove melt your butter, once melted add marshmallows. Heat on medium until marshmallows are completely melted. Meanwhile, crush your chips either in bag by hand or using a rolling pin. Once marshmallows are melted remove from heat and stir in vanilla until blended then fold in your chips. Press chips into prepared pan with greased fingers or spatula. Let cool to room temperature. Once cooled spread your frosting over to, cut and serve!
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