Snap, Crackle, Scotcheroo!

These are a step up from your traditional Rice Krispie Treat - and way easy to make.

Scotcheroos
Recipe adapted from ricekrispies.com
Photos by Bake Yourself Happy


Scotcheroos

• 1 cup Karo syrup
• 1 cup sugar
• 1 cup peanut butter
• 6 cups Rice Krispies cereal
• 1 1/4 cups semi-sweet chocolate chips
• 1 1/4 cups butterscotch chips
• 
  

Directions

1. Place Karo syrup and sugar in a saucepan.  Cook over medium heat, stirring frequently until sugar dissolves.  Let mixture begin to boil (but immediately remove from heat - you don't want it to caramelize!)
2. Stir in peanut butter.  Mix well.
3. Pour Rice Krispies into a large mixing bowl.  Add peanut butter mixture and stir until all Rice Krispies are coated.
4. Spray a 13x9x2-inch pan with cooking spray and place Rice Krispie mixture in.  DO NOT press/pound the mixture into the pan, or you will end up with Scotcharocks...
5. Combine chocolate and butterscotch chips in a microwaveable glass bowl.  Microwave in 30 second intervals, removing to stir after each session.  Continue until chips are smooth and blended.
6. Spread chocolate-butterscotch mixture on top of Rice Krispies.  Let stand until firm and enjoy!

• 
  

Despite the Name, Don't Take These To the Beach!

These cookies are almost as much fun to look at as they are to eat!

Sand Art Cookies

Recipe adapted from allrecipes.com - Jane Koch
Photos by Bake Yourself Happy


Sand Art Cookies

• 1/2 cup sugar
• 1/2 cup rolled oats
• 1/2 cup M&M Minis
• 1/2 cup brown sugar
• 1 1/4 cup flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup Rice Krispie cereal
• 1/2 cup dark chocolate chips
• 1 egg
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract

• 
  
• 
  

Directions

1. PREHEAT oven to 350 F.  Grease a cookie sheet.
2. BEAT egg, butter, and vanilla together until fluffy.
3. MIX sugar, oats, M&Ms, brown sugar, flour, baking powder, salt, Rice Krispie cereal, and dark chocolate chips in a large bowl.
4. COMBINE egg mixture with dry ingredients in the large bowl.
5. SCOOP dough out one rounded spoonful at a time and place on cookie sheet, roughly 2 inches apart.
6. BAKE 10-12 minutes.
7. REMOVE from oven, cool on sheet for 2-3 minutes.  Enjoy!