It's time to get back into our routine. AJ started back to school last week after his spring break, and Kevin goes back tomorrow. That also means getting up early to get him to seminary. *sigh* It's been so nice sleeping in!
One of the things we made over break was one of the Mullis' favorite recipes: SCOTCHAROOS. This is a recipe we make and bring with us a lot and we always get requests for the formula. So, I thought I'd put it up here and you could try it if you like. Made with Rice Krispies, it's not exactly like those marshmallowy Rice Krispie Treats, and it is a recipe Kellogg's used to put out in the 1970s, but don't any longer. It's really very good, and I hope you enjoy!
1 Cup Sugar
1 Cup Lite Corn Syrup
1 Cup Peanut Butter
6 Cups Rice Krispies
1 Package (6 oz.) Semi-Sweet Chocolate Chips
1 Package (6 oz.) Butterscotch Morsels
Combine sugar and syrup in 3 quart saucepan. Cook over medium heat stirring frequently until mixture begins to bubble.
Remove from heat. Stir in peanut butter and mix well, until peanut butter is melted and combined with syrup mixture.
Add Rice Krispies. Stir until well blended. Press into buttered 9” x 13” pan.
Melt chocolate and butterscotch morsels over hot but not boiling water, stirring until well blended. Remove from heat; spread evenly over Rice Krispie mixture.
Let cool, and cut into bars. YUMMY!!
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