I can't believe it's been a week since I last updated! I thought I was being so good staying on top of updating my blog more often. Time seems to be going by so quickly, especially now that I've also taken up a habit of going to the gym almost daily. Not to say that's stopping me from eating baked goods...
Don't worry, no kittens were fed sugary things during this photo shoot. (Or ever for that matter.) She just gets very curious about all food.
I read about scotcheroos on David Lebovitz's blog a while ago and then one day recently just had to make them. I'd never heard of them before but I'm sure for some of you they're a regular thing. They're super easy to make and a great alternative to the regular rice krispy square (plus no marshmallows with gelatin, for you vegans/vegetarians out there). My boyfriend tried them, thought they were okay, so I took most of them to give away to my classmates while he took a few to work to eat. After eating a few more, he regretted me taking them to school because he really fell in love with them. As for me, I liked them but not a super favourite. Worth trying though, if for no other reason than to say scotcheroo many times!
If this sounds good, you might also like:
Rich Chocolate Cheesecake
Hello Dolly Bars
Quintuple Chocolate Brownies
Chocolate Fudge Souffle Bars
Adapted from Kellogg's
1/2 cup light corn syrup
1/2 cup sugar
1/2 cup peanut butter
3 cups Rice Krispies
1/2 cup semi-sweet chocolate chips
1/2 cup butterscotch chips
1. Place corn syrup and sugar into pot. Cook over medium
heat, stirring frequently, until sugar dissolves and mixture begins to
boil. Remove from heat. Stir in peanut butter. Mix well. Add Rice Krispies. Stir until well coated. Press mixture into 8x8 inch pan lined with parchment paper. Set aside.
2. Melt chocolate and butterscotch chips together in 1-quart saucepan
over low heat, stirring constantly. Spread evenly over cereal mixture.
Let stand until firm. Cut into 2 x 1-inch bars when cool.