[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]SCOTCHEROOS[/title][fusion_text]Week of April 21st-25th 2014
(Thanks to my daughter, Sherrie Koning)
1 Cup Sugar 1 Cup Karo Syrup 2 Cups Peanut Butter
2 Tbs. Butter 4 1/2 Cups Rice Krispies
In a saucepan, put the sugar and Karo syrup. Bring it to a boil, stirring constantly which takes about 3-5 minutes. .Remove from heat and add the peanut butter and butter and stir to combine.
Add the 4 to 4 1/2 cups of Rice Krispies and stir to mix well. Pour into a greased 9X13 inch pan.
Then top with the following topping.
Topping: In a microwave safe bowl, put 1/2 bag of semi-sweet chocolate chips and 1/2 bag of
milk chocolate chips and 1/2 cup peanut butter. Microwave on HIGH for about 1 minute. Stir and until nice and creamy. Spread over mixture in pan. Cool before cutting into bars.
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