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2011-03-10 digital edition

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2011-03-10 / General Stories

From the Chef’s Corner

Rice Krispies Nutty Butterscotch Squares
by Chef Deedle

During the past holidays, we had so many different and delicious desserts, but there is one that stands out to my liking. My wife makes it for our grand-kids (who are all grown up now).

2 cups Kellogg’s Rice Krispies cereal
1 cup butterscotch morsels
½ cup golden raisins
½ cup chopped dried apricots
½ cup chopped pecans, toasted
3 TBsp. butter or unsalted butter
20 regular marshmallows
½ cup crunchy peanut butter
1 tsp. vanilla







1. Combine Rice Krispies cereal, butterscotch morsels, raisins, apricots, and pecans.

2. In medium saucepan melt butter over low heat. Add marshmallows and peanut butter. Stir until completely melted. Remove from heat. Stir in vanilla. Pour over cereal mixture. Stir until well coated

3. Evenly press into 8x8x2 inch dish coated with cooking spray. Refrigerate for 30 minutes. Cut into squares.

Finger Licking good!

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