Tuesday, November 29, 2011

It’s a Knife Breaker!

Do you have a recipe that is always wins over a crowd? Something you make that people eat, smile and nod at you with a mouthful? Scotcharoos are that recipe for me. When I don’t know what to bring somewhere – they are a winning pick. We had Christmas last Saturday with my mom’s family. Yes – Christmas – I know it was also Thanksgiving last week. Usually we celebrate late summer early fall – so this was pretty impressive that we could celebrate so close to the actual holiday. While we were there my Gram gave each of us grandkids one of my grandfather’s watches. My mom told me later that she found out he had 16 – he had 16 grandkids. The spouses each received one of his tie tacks. Pretty neat to have a remembrance of him.

Here’s a few helpful – eh maybe not so helpful – tips on these Scotcharoos.
1. Not sure how to get that hot molten lava flat? Spray the inside of a zip top bag with veggie oil spray and stick your hand inside the not sprayed side – use it like a glove. Be sure to pat the lava… touching for long periods of time will make you one with the lava and the plastic bag – less than ideal.
2. Run out of semisweet chips? Make up the different with milk chocolate – who will notice?
3. If your milk chocolate chips refuse to melt – just slap them on anyway – they give some extra crunch – dang it! They noticed.
4. Cut with caution – knives have been known to break – multiple knives. Side note – make sure to have lifetime warranties on knives. Dear Chicago Cutlery – yep – we did it again – sorry.
5. Andy and his brother have a really bad name for these. Want to know what it is? Ask him.


What you need!
1 cup sugar
1 cup Lite Corn Syrup
1 cup Peanut Butter
6 cups Rice Krispies
1 cup Butterscotch Chips
1 cup Semi Sweet Chips

Make it!
Heat sugar and corn syrup in med sauce pan until it just starts to bubble remove from heat and add peanut butter. Mix well. Add Rice Krispies. Press in 9 x 13 pan. Cool. Melt butterscotch and semi-sweet chips and pour on top.

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