I debated whether I wanted to do this to you or not. I don’t know if this picture is even that appetizing or not…but DANG! This stuff is dangerous! If you have these ingredients in your pantry, make this recipe and you will be happily eating your way through quarantine.
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1/2 cup peanut butter
5 cups cornflakes
In a large microwavable bowl melt together chocolate chips, butterscotch chips, and peanut butter, approx. 1½-2 minutes (microwaves vary) stirring after every 30 seconds. Gently fold in cornflakes, making sure to try to get all the cornflakes covered with the chocolate mixture. Press cornflake mixture into buttered pan, use 8″x8″, 9″x9″, or 7″x11″. Cool thoroughly, until totally set. Cut into small squares to serve.
An excellent addition to your dessert table. Or, just make it and stand in the kitchen and eat it!
1 cup semi sweet chocolate chips
1 cup milk chocolate chips
1 Tbl butter
1 Tbl oil
1 cup chopped nuts (*macadamia, almonds, pecans, walnuts or peanuts)
1 cup crisp rice cereal
1 cup white chocolate chips
Line a cookie sheet with foil. In a double boiler, slowly melt semi sweet chocolate chips, milk chocolate chips, butter and oil. Stir and heat just until melted and smooth. Remove from heat. Let cool to tepid. Stir in nuts, rice cereal, and white chocolate chips. Spread into even layer of desired thickness in prepared pan, recipe will not fill the pan. Refrigerate for 20-30 minutes or until set. Break or cut into desired pieces.
*I used a mixture of macadamia and almonds
Cool Mint Oreo Fudge
Crisp Chocolate Truffles
Rocky Road Fudge
I am loving these chewy stacks of sweetness! Give them a try!
Chex Scotcheroo Stacks:
12 cups Chex cereal (I used corn and rice)
2 cups light corn syrup
2 cups sugar
2 cups creamy peanut butter
Line large trays or cookie sheets with parchment or wax paper or silpats. Measure Chex cereal into a large heatproof bowl. In saucepan, combine corn syrup and sugar over medium heat. Bring to boil then remove from heat and stir in peanut butter until smooth. Pour over cereal and gently fold together until cereal is completely covered. Scoop out onto prepared trays, I used a large ice cream scoop to make 30 stacks. When cool and set, make the topping.
1 cup creamy peanut butter
1 cup chocolate chips
1 cup butterscotch chips
In microwave safe bowl, add peanut butter, chocolate chips, and butterscotch chips. Microwave on 50% power for 3-4 minutes, stirring every 30 seconds until melted together and smooth. Spoon 1 Tbl of mixture over each stack. Let set up at room temperature or put in fridge to speed up the process. Makes 30 large stacks. Mixture can be pressed into a sprayed sheet pan and then drizzle topping over and cut into bars.
The original recipe is found at prettyplainjanes.com.
One Year Ago: Pumpkin Milk Chocolate Chip Blondies
Two Years Ago: Cinnamon Topped Pumpkin Bread
Three Years Ago: Pumpkin Pie Cupcakes
Four Years Ago: Butterscotch Mixed Nut Bars
A flavorful indulgence and easy to make. Not just for the holidays…Eat Fudge All Year!
1 (11 oz) bag white chocolate chips
1 (7 oz) jar marshmallow cream
1 tsp vanilla
3/4 cup butter
3/4 cup heavy cream
2 cups sugar
1/2 cup raspberry jam
Line an 8″x8″ square pan with parchment paper, set aside. Place white chocolate chips, marshmallow cream, and vanilla in a large heat-proof bowl, set aside. In a saucepan over medium high heat, combine butter, cream, sugar, and salt. Bring to rolling boil while stirring constantly. Boil for a full 4 minutes, while continuing to stir. Pour boiling mixture over chips and marshmallow cream in the large bowl. With electric mixer, mix until chips have melted and mixture is smooth. Pour into parchment prepared pan and spread evenly. Working quickly, spoon raspberry preserves over top of fudge and swirl with a knife to marble. Refrigerate for at least 3 hours to set up. Cut into small squares to serve. Recipe from shugarysweets.com.
One Year Ago: Cinnamon Breakfast Biscuits
Two Years Ago: Chocolate Red Velvet Cupcakes
Three Years Ago: Cream Cheese Onion Rolls
Four Years Ago: Cherry Apple Pie
I am revisiting this recipe because it is such a favorite! This time adding a couple more ingredients. Warning, once you start eating, you may not be able to stop.
7 cups Rice Chex cereal
5 cups Golden Grahams cereal
1½ cups sweetened shredded coconut
1½ cups honey roasted peanuts
1 cup sliced almonds
1 (5 oz) can chow mein noodles
3/4 cup butter
1 cup sugar
1 cup light corn syrup
Colored Sprinkles (optional)
M&M candies (optional)
In large bowl, stir together Rice Chex, Golden Grahams, coconut, peanuts, almonds, and chow mein noodles. In saucepan over medium heat, stir together butter, sugar, and corn syrup. Bring mixture to boil and continue cooking to”soft ball” stage…about 235° on candy thermometer. Pour hot syrup over cereal mixture in thin stream in stages. After each addition of syrup, gently fold and stir until all ingredients are well coated. If you want to add sprinkles, M&Ms, or other candies continue stirring until cooled enough to add and not to melt. Spread mixture out onto silpat lined baking sheet to cool completely. Store in airtight container.
One Year Ago: Biscoff Brownies
Two Years Ago: Marshmallow Caramel Popcorn
Three Years Ago: Coconut Toffee Ricotta Cheese Cake
A perfect snack for the big game, or anytime!
12 cups popped popcorn
1/3 cup butter
1/2 cup light corn syrup
1 cup sugar
Gel food coloring of your choice
1/2 tsp baking soda
Preheat oven to 225°. Lightly spray baking sheet, set aside. Put popped popcorn in large bowl. In medium saucepan over low heat, melt butter. Stir in corn syrup and sugar. Bring to boil stirring constantly, turn heat down to simmer to keep the mixture boiling and cook 3 minutes. Remove from heat and stir in food color and baking soda. Pour candy mixture over popcorn and stir to coat completely. Spread popcorn out on prepared baking sheet. Bake in oven for 40 minutes, stir every 10 minutes. (*I skip the oven part and it turns out great and saves a lot of time. I stir gently and break apart into little bitesize popcorn balls as it cools). Remove from oven and stir popcorn gently as it cools. Recipe from ourbestbites.com.
One Year Ago: All Star Vanilla Cupcakes
Two Years Ago: Maple Cinnamon Rolls (No Yeast!)
Three Years Ago: Bacon Cheeseburger Ring