Scotcharoos

The Scotcharoo recipe was originally printed on the side of a Rice Krispies box in the mid 1960s.  That recipe became an instant classic, but we’ve updated our version to make it even better!  One of the best things about these treats is that they’re the perfect dessert for a hot summer night when you don’t want to turn on your oven. Our version adds the perfect amount of gooeyness that we always thought was missing from the original recipe.   Even if you once thought you didn’t love Scotcharoos, we think you’ll love ours. Make them when you want something sweet that also has a sense of nostalgia!   ~Kathy

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1 c. creamy peanut butter

1 c. plus 1 T. light corn syrup

¾ c. firmly packed brown sugar

3 T. butter

1/8 tsp. salt

½ tsp. vanilla

1 c. miniature marshmallows

5 c. Rice Krispies cereal

1 c. chocolate chips (I prefer milk chocolate, but semi-sweet would work fine)

½ c. butterscotch chips

Instructions:

Spray a 9×13 pan with non-stick spray.

In a heavy large pot combine the peanut butter, corn syrup, brown sugar, butter and salt. Place over medium high heat. Stir continuously; the sugar should completely dissolved and the mixture should be smooth and creamy. Remove from heat just as it begins to bubble. Immediately add marshmallows and vanilla. Stir until they are completely incorporated. Add rice cereal and mix carefully to completely coat.

Spread into prepared pan using a spatula. Be careful not to compact it tightly.  Set aside to cool.

In a microwave safe bowl, microwave chocolate and butterscotch chips in 30 second intervals, stirring between, until it is completely melted and smooth. Pour over cereal mixture and spread evenly.

Allow to cool (or refrigerate briefly) until the topping is set. Cut into bars and enjoy!

3C Oatmeal Cookies ~ Chocolate, Coconut, Cranberries

I bake cookies.  Often. OK, too often.  Actually, I take that back – it’s always a good time for cookies!  I definitely have my favorite recipes, but often, when I try something new, I’m left a little disappointed that I didn’t make one of my standard favorites.  So, this time, I decided to create my own recipe combining some of my favorite things (there’s a song in there somewhere, I think). The result was this plate of cookie perfection!  This cookie is the perfect blend of chewy and chocolatey, while including the perfect hint of tart flavor with the dried cranberries. Even for folks who don’t like raw coconut, the toasted coconut in these cookies provides the perfect amount of nuttiness.  Try ‘em today! ~Tracy

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Ingredients:
  • 1 c. stick butter, softened to room temperature
  • ¾ c. brown sugar
  • ½ c. granulated sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1 ½ c. all-purpose flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 2 ½ c. quick cook oats
  • 1 c. dried Cranberries
  • 4 oz. semisweet chocolate, chopped into small chunks
  • 1 ½ c. toasted coconut (see note)

Instructions:

  1. Preheat oven to 350 degrees.
  2. Beat eggs and sugars together until creamy.
  3. Add eggs and vanilla.
  4. Combine flour, baking soda, and salt. Pour into butter mixture and mix well.
  5. Stir in oatmeal and cranberries just until mixed into cookie mixture.
  6. Gently stir in the toasted coconut to avoid breaking it up.
  7. Drop by generous tablespoons full onto sprayed or parchment lined cookie sheet.
  8. Bake approximately 10-12 minutes (cooking times vary by oven).
  9. Cool on rack before serving.

Note: To toast coconut, thinly spread coconut in medium skillet. Cook on medium to low temperature until coconut begins to brown slightly. Stir coconut occasionally until all turns a golden brown color. Watch the coconut closely and adjust temperature to avoid burning. Once most of the coconut is toasted and golden (you may have a few pieces that stay somewhat white), remove from skillet and spread on wax paper or parchment paper and allow to cool before use.

No Bake Chocolate Peanut Butter Bars (A.K.A. Homemade Reese’s)

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Who loves Reese’s cups?!  (All the people raise their hands.)  We do too.  Even better than the regular cups are the holiday editions.  Reese’s pumpkins?  Yes, please.  Do they seem fresher to anyone else?!  And the chocolate to peanut butter ratio is so much more on-point than with the regular cups, we can all agree.  Well, guess what?  This recipe for No Bake Chocolate Peanut Butter Bars is a close comparison to those Reese’s pumpkins we all love so much.  The chocolate to peanut butter ratio is perfection.  Trust us.  And the best part:  They are NO BAKE!  You can make the whole thing in less than 10 minutes in the microwave, and only dirty one bowl.  Doesn’t get any easier than that, folks.  These are great when you need something for a pot-luck or a school bake sale in a hurry… or just any time you get a craving for something sweet and satisfyingly rich.  Kathy gave me this recipe years ago and it’s been a hit everywhere I take them.  I like to make them for myself at Halloween, because my kids have learned to hide all their good candy.  Pretty sure that kangaroo might be hiding some in her pouch. 🙂  ~Erin

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Ingredients:

  • ½ c. (1 stick) butter
  • ½ c. packed brown sugar
  • 1 tsp. vanilla extract
  • ¼ tsp. salt
  • 2 cups peanut butter
  • 2 ½ cups powdered sugar
  • 2 c. semi-sweet chocolate chips

Instructions:

Place all ingredients except chocolate chips in a microwave safe bowl.

Microwave on high a minute or two, until butter is melted; stir until well-combined.

Pat into a 9×13 inch cake pan.

In the same microwave safe bowl, heat the chocolate chips in 30 second increments (stirring after each 30-second round) until fully melted.

Spread over the peanut butter mixture.

Chill just until firm; then remove from the refrigerator and store at room temperature.

Velvety Chocolate No-Bake Pie

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I live in a part of Utah where it is unusual to have air conditioning.  Water coolers and window units are about it.  In fact, I can’t think of anyone near where I live that has central air conditioning.  To those in the south, I understand that seems barbaric!  So needless to say, as the weather heats up, I try to avoid turning on my oven as much as possible.  This no-bake pie is perfect for a night when it’s too hot to cook, if you need a quick dessert for the family, or to deliver to someone else (believe me they will appreciate the gesture!).  It’s really the perfect chocolate pie for any day.  It’s amazingly easy to mix together but ultimately decadent.  Its velvety texture is irresistible.  ~ Kathy

Ingredients:

  • 1 Pre-made graham cracker crust (I use the one that says 2 extra servings)
  • 4 oz. cream cheese, softened
  • 2 T. sugar
  • Pinch salt
  • ½ tsp vanilla
  • 1/3 c. milk (whole or 2% recommended)
  • 4 oz. German Sweet Chocolate baking bar
  • 3 T semi-sweet chocolate chips
  • 1 container (8 oz.) frozen whipped topping (such as Cool Whip), thawed according to directions

Instructions:

In a microwave safe dish, melt chocolates at 15 second intervals, stirring between until smooth; set aside.  Stir occasionally to prevent top from hardening.

In a large bowl, beat cream cheese, sugar, salt and vanilla until well blended.  Gradually add in melted chocolate and milk.

Fold whipped topping into chocolate mixture until well combined.

Spoon into crust and spread evenly.   Freeze for 4 hours, or until firm.   Store covered in refrigerator.