Tasty Thursday - Scotcharoos
The countdown has started. In 7 days it's Vacation Time! We wil be out of here! It's hard to believe that it's here. My to-do list is a mile long before then. I got one thing checked off that list...I planted most of my flowers with Megan's help this afternoon. We ran out of dirt for the pots, otherwise planting flowers would have been checked off. There's always tomorrow.
Rice Krispie Treats. They are just good old fashioned comfort food. They go back to everyone's childhood. Add chocolate and it's even better. I'm talking Scotcharoos. By adding the chocolate and butterscotch adds another layer of goodness.
Scotcharoos Recipe
6 cups of Rice Krispies
1 C light karo syrup
1 C sugar
1 C peanut butter
6 oz. butterscotch chips
6 oz. chocolate chips
Pour your Rice Krispies into a large bowl and set aside.
In a small pan mix your karo syrup and your sugar and bring just barely to a boil, stirring constantly. When it just starts to boil, add your peanut butter and mix it in.
Take it off the heat and pour your mixture over your Rice Krispies and mix it all together.
In a well greased 9 x 13″ pan press your Rice Krispie mixture in, just like you would for Rice Krispie treats. You want them in there good but don’t press too hard because you don’t want them too packed in. (I grease my hands and just use them to press the mixture down into place.)
Mix your chips in a bowl and put them in the microwave for 1 minute. About halfway through your minute though, take them out and stir them, then put them back in. When they are good and melted, smear it all over the top of your Rice Krispie layer.
You’re done but you need to let the chocolate set up a little. If you need to rush it, pop them in the fridge for a few minutes (but don’t leave them there because you want them chewy, not hard).
Cut into small pieces and enjoy!
It's an easy recipe for a lot of flavor. This is a dessert that everyone will love.
Until next time...Stampin' Always,
Cheryl, HomeStyle Stamper