Supplies will change with each week so it is essential to check this section regularly!

Week 1: Rice Krispie Treats
3/4 cup (1.5 sticks) unsalted butter
two 10-ounce bags (11 heaping cups) mini marshmallows
1/2 teaspoon pure vanilla extract
pinch salt
9 cups crispy rice cereal (a family size box should be enough. I use Great Value!)

Equipment:
9 x 13 baking dish
Parchment paper
Large soup pot
Silicone spatula
Measuring spoons
Nonstick Spray

Week 2: Edible Cookie Dough
2 TBS butter (melted)
2 TBS brown sugar
1 TBS granulated sugar
1/4 tsp vanilla extract
1 TBS milk
1/8 tsp salt
6 TBS all purpose flour 
Chocolate chips

Equipment:
Microwave
Heat safe bowl 
Heat safe plate
Measuring spoons and cups
Spoon

Safety is the number one priority when working in the kitchen. This course will use equipment such as the oven, stove top, knife, and microwave. Adult supervision is recommended for students, especially if they are unfamiliar with the equipment. 
Additionally, please keep in mind that we are going to be working with common allergens such as peanut butter, flours, and dairy.