S'more Painting

This week has been very busy. We've painted the dining room (Behr: Puddle), hallway and stairwell (Behr: Toasted Cashew), and master bedroom (Behr: Slade Pebble). Our goal is to tackle the master bathroom next. No flower border in there, but there are two layers of pink paint. Unfortunately, my husband goes back to work this week, so no more day help. It was nice that he was able to take the week off, we got a lot done.
Before and After Picture of Painted Dining Room:



Before and After (1 coat of paint) picture of master bedroom:



I also started my second to last class in the Master's Program.It's a July course on Tuesdays and Thursdays. Of the two classes we had this week, it wasn't too bad, at least there's air conditioning. We have to do a big project/presentation at the end of the class. I am going to do it on collaborative teaching and the class I just went for training on. Might as well practice what I'll be teaching in the fall.

These S'more Bars were a big hit at the annual fireworks party. They are a quick and very portable way to have s'mores at a picnic. Of course I can't wait to set up our fire pit at the new house and start roasting marshmallows. However, this was definitely a good substitute. This would be a fun baked good to make with kids, too.

Peanut Butter Crunch S'more Bars
from PureJoyEventsBlog.com

Approximately 7 whole graham crackers
2 1/2 cups miniature marshmallows
12 ounces semi-sweet chocolate
2/3 cup light corn syrup
3 tablespoons butter
1/2 cup crunchy peanut butter
3 cups Rice Krispies cereal

Preheat oven to 375°F. Spray a 13x9x2-inch baking dish with cooking spray, or line with parchment paper (I prefer using parchment paper - it makes removing the bars much easier!). Arrange graham crackers in a single layer in dish, cutting or breaking crackers as needed to fit.













Sprinkle marshmallows evenly over crackers. Bake for 7-8 minutes or until marshmallows are puffy and slightly golden. Cool completely.











In a 2-quart microwave-safe bowl (or in a medium saucepan over medium low heat), combine chocolate chips, corn syrup, and butter. Microwave on high about 1 1/2 minutes or until chocolate is melted, stirring every 30 seconds. If melting in a saucepan, stir constantly until melted, then remove from heat.







Stir in peanut butter, then stir in Rice Krispies until combined. Spread evenly over marshmallows.













Cover and refrigerate about 1 hour or until firm. Cut as desired and store in an airtight container.