One of the things that I’ve been wanting to introduce in this blog are some of my favorite recipes. This is a fast and easy bar cookie recipe that is great for that emergency snack that you need to take to class, or want to bring to a family gathering. It is a no-bake recipe which is great for summer when you don’t want to run the oven. They are very rich and in no way healthy or good for you.

1 cup sugar
1 cup light corn syrup
1 cup creamy peanut butter
6 cups rice krispies
1/2 cup semi sweet chocolate chips
1/2 cup butterscotch chips

combine sugar and corn syrup in a large stockpot on medium-high heat until it just starts to boil. Either remove from heat or turn to low and add the peanut butter. Stir until the peanut butter melts and combines with the sugar mixture. Remove completely from heat and add the Rice Krispies (editor’s note: I add the krispies in two batches since it so much and sometimes hard to stir). Lightly spray a 9×13 pan and press the Krispie mixture into pan. (editor’s note: I use a piece of wax paper and my hand to make it as flat and even as possible).

While that cools add the 1/2 cup of chocolate chips and 1/2 cup of butterscotch chips in a microwaveable bowl (editor’s note: I use a large measuring cup for this because it makes it easier to pour out once finished). Heat in microwave on high for 1 minute, stir and repeat until completely melted and blended. (editor’s note: it has never taken me more than 1.5 minutes for this to happen so be careful not to overheat and burn the chocolate. The stirring is the key here). Pour over Krispie mixture and spread evenly. Cover and refrigerate until set – about 2-4 hours. You can serve these warm but it makes the chocolate a bit messy. I find it best to cool them until the chocolate sets and then store them at room temperature.

This is always a fan favorite at my house — so enjoy!