Scotcheroos

Scotcheroos
6 c. Corn Chex cereal
1 c. light corn syrup
1 c. sugar
1 c. creamy peanut butter
2 c. semi-sweet chocolate chips
2 c. butterscotch chips
1/3 c. peanut butter
2 t. vanilla

 Spray non-stick spray in a 9x13 baking pan OR 2 muffin pans OR line a baking sheet with parchment paper.

In a large saucepan, combine the corn syrup and sugar over medium heat. When the mixture just starts to boil, IMMEDIATELY remove from heat and stir in 1 cup of peanut butter. Pour cereal into mixture and fold together gently. 

Pour mixture into your prepared pan(s), or use a large cookie scoop to drop cereal onto parchment paper, and use buttered hands to press together and form them.  

Using a microwave safe dish melt together chocolate chips and butterscotch chips, at 50% power in 1 minute intervals, stirring in between to prevent the chocolate from burning (it will take about 3 minutes for the chips to melt completely).  Stir in 1/3 cup of peanut butter and vanilla.

Pour or drizzle chocolate mixture over cereal.  Cool until set up.

Makes 18 to 20 servings 

Sue's Chex Mix

 Sue Grunig brings this sturgeon fishing every time!!  It is one of our favorite snacks while playing games.  She shared the recipe so now I can have it whenever I want.  

Sue's Chex Mix

In a large bowl mix:

6 c. rice Chex

6 c. corn Chex

1/2 - 1 c. sliced almonds

1 c. ribbon coconut, unsweetened

Combine in saucepan:  

1 1/2 c. corn syrup

1 1/2 c. sugar

3/4 c. butter

Bring to a boil and boil for 2 minutes.  Pour over the Chex mixture.  Stir well.   

Sue often just uses 12 c. Rice Chex instead of part corn Chex.  

Christmas Crack

Harper, brought a plateful of this to our Secret Santa reveal activity day.  It is so good!  I asked her mom, Andrea Thayn for the recipe.

Christmas Crack
10 c. Rice Chex Cereal
9 c. Golden Grahams or S'more Cereal 
2 1/2 c. shredded coconut
1 c. sliced or slivered almonds
1 1/2 c. butter
2 c. sugar
2 c. light corn syrup 

Combine:  cereal, coconut and almonds in a large bowl and stir.

In a large sauce pan, cook butter, sugar and corn syrup to 234 degrees (soft ball stage).

Pour syrup over the cereal mixture and stir until well coated.  Pour onto 2 cookie sheets to cool.  Stir occasionally to prevent clumping.  

Store in an air tight container.