Friday, November 26, 2010

First of the Holiday Baking

Scotcharoos: from Rice Krispies


1 cup light corn syrup
1 cup white sugar
1 1/2 cups peanut butter
6 cups crisp rice cereal
1 cup butterscotch chips
1 cup semisweet chocolate chips

  1. Generously butter a 9x13 inch baking pan. Set aside.
  2. In a large pot, mix together corn syrup, sugar, and peanut butter. Cook over medium heat, stirring until peanut butter melts. Bring mixture to a boil. Remove from heat, and stir in crisp rice cereal.
  3. Transfer mixture into a well buttered 9x13 inch pan. With your hands well buttered, pat it down into pan.
  4. In a medium saucepan, over medium low heat, melt chocolate chips and butterscotch chips until smooth. Spread over top of bars and let bars cool. Cut into squares.
Isaac's more of an original guy and asked if we could just make plan rice Krispies too. He's not one for the fancy stuff. =)
I'm going to try and cut some boxes out of transparency paper on my Silhouette.
Silhouette America is having a pretty good After Thanksgiving Sale.
You should check it out.