Brown Butter+Cashew Krispy Treats

These krispy treats are warm and toasty thanks to the brown butter.

Brown Butter+Cashew Krispy Treats


  • 1/2 c. salted butter
  • 12 oz. marshmallows
  • 1/4 tsp. kosher salt
  • 1 tsp. vanilla extract
  • 1/2 c. chopped, unsalted cashews
  • 1/2 c. toffee bits
  • 8 c. rice cereal

Yields Approximately 24 bars

Brown Butter+Cashew Krispy Treats

Grease a 9×13 pan and set aside.

In a large pot, melt the butter over medium heat. Continue cooking the butter, it will start to foam and smell toasted. Once the butter is a light nutty brown, turn down heat and add the marshmallows, salt, and the vanilla extract. Continue to stir constantly until the marshmallows are almost completely melted. Remove from heat. Add the cashews, toffee bits, and rice cereal and mix to fully combine.

Pour the mixture into the prepared pan. Smooth the top and allow to cool before cutting into bars.

Peanut Butter+Banana Krispy Treats

These are fully loaded with peanuts, banana chips, and chocolate chips.

Peanut Butter+Banana Krispy Treats


  • 1/2 c. salted butter
  • 1/2 c. creamy peanut butter
  • 1/4 tsp. kosher salt
  • 1 tsp. vanilla extract
  • 1 lb. (16 oz.) marshmallows
  • 1/2 c. roasted peanuts
  • 1/2 banana chips, broken into smaller bits
  • 6 c. rice cereal
  • 1/2 c. semi-sweet chocolate chips

Yields Approximately 12 Squares

Grease a 9×13 pan and set aside. In a pot, melt the butter, peanut butter, and salt over medium heat. Add the vanilla and marshmallows, stirring constantly until the marshmallows are melted. Remove from heat. Add the peanuts, banana chips, rice cereal, and chocolate chips and stir to combine. Pour the mixture into the prepared pan and allow to sit for 30 minutes to set up.

Peanut Butter+Banana Krispy Treats

Hummus and Slab Pita Bread

Instead of portioning out individual pita breads, this is baked in one big portion and then sliced into strips.


For the Hummus

  • Two 15.5 oz. Cans of Chickpeas, drained
  • 6 garlic cloves
  • 1/2 c. tahini paste
  • Juice from 1 lemon
  • 1 tsp. lemon zest
  • 2 tsp. Kosher salt
  • 1 tsp. crushed dried rosemary
  • 1/2 tsp. dried dill
  • 1 tsp. hot sauce
  • 3/4 c. extra-virgin olive oil
  • 1-2 ice cubes
  • 1 tsp. sesame seeds to garnish
  • 1 tsp. dried parsley to garnish

Place all the ingredients into blender or food processor. Blend until everything is combined and it reaches desired smoothness. Chill until service. Garnish with sesame seeds and dried parsley.


For the Pita Bread

  • 1 large egg, room temperature
  • 1/4 c. sour cream
  • 3/4 c. warm water
  • 2 tbs. granulated sugar
  • 2 packages instant yeast
  • 2 oz. salted butter, melted
  • 2 3/4 c. All-Purpose flour
  • 1 1/2 tbs. Kosher salt
  • 1 tbs. dried parsley
  • 2 tbs. sesame seeds
  • vegetable oil for greasing pan and brushing bread

Preheat the oven to 400 degrees Fahrenheit. In a bowl, combine warm water, sugar, and yeast, allowing mixture to foam. In a mix bowl, beat the egg and sour cream together. Next, and the water and yeast mixture and combine. Lastly, add the melted butter and mix to combine. In a bowl, stir together the flour, salt, and parsley. Add flour a little at a time, scraping bowl after each addition. Knead dough until smooth and elastic. If dough is too sticky, add a little more flour.

Cover dough and let rise about an hour, until doubled in size.

Grease a baking sheet with vegetable oil and sprinkle with 1 tbs. of the sesame seeds. Place dough on baking sheet and gently stretch dough out as evenly as possible. Brush dough with more vegetable oil, and sprinkle with the remaining sesame seeds. Bake for 20-25 minutes. Let cool slightly and then cut into strips to serve.

Hummus and Pita Bread

Mix and Match Granola


3 cups rolled oats (not instant)
3 tbs. packed light brown sugar
1/4 tsp. Kosher salt
1/2 c. honey
1/4 c. vegetable oil
1/2 c. small dice dried fruit

Preheat oven to 300 degrees Fahrenheit. Line a baking sheet with parchment paper. In a large bowl, combine oats, brown sugar, and salt. Pour in the honey and oil and mix until oats are coated. Spread mixture in a thin layer on baking sheet. Bake for 15 minutes, then stir. Continue baking until granola is golden brown, about 5-15 minutes more. Remove granola and let cool, about 20 minutes. Add in fruit. Store in an air-tight container for about 2 weeks.

More things to add to granola:

Before Baking:

1 tsp. extract (vanilla, cinnamon, ect.)
½ cup coarsely chopped nuts (almonds, pumpkin seeds, peanuts)
1/2 cup peanut butter, Nutella, Biscoff spread, any type of nut butter (instead of honey)
1 tbs. of dried spices (cinnamon, black pepper, nutmeg, cardamom, cayenne pepper)
1-2 tbs. chia seeds, wheat bran, wheat germ, flax seeds
1/2 c. maple syrup, molasses (instead of honey)
1/2 c. olive oil, brown butter (instead of vegetable oil)
1/2 c. crushed Oreos, cookies, graham cracker crumbs
1 tsp. Worcestershire sauce (Savory granola)
1 tsp. Tabasco sauce or other hot sauce
1 tbs. dried herbs (basil, oregano, rosemary)

After Baking:

1/2 cup dried/candied fruit (ginger, apples, cherries, strawberries, craisins)
1/2 cup chocolate chips, M&Ms, any chocolate candy
1/4 cup mini marshmallows
1/2 cup cereal (Cheerios, Chex, Frosted Flakes, Rice Cereal)
1/4 cup parmesan cheese (Savory granola)
2-3 tbs. bacon bits