Caramel Vanilla Rice Krispies

Sunday is treat day at my house. Okay, most days are treat days at my house, but we especially always want a treat on Sunday. Last Sunday was no exception.
Everyone knows the standard rice krispie treat recipe, right? Wrong. Up until last Sunday, I had never made rice krispie treats. Eaten more than my fair share? Definitely. Made them myself? No. So when I text Kim for the recipe, she text-laughed back at me. So I Googled it instead, and then did a smidgen of modifying.

I have had this bag of Caramel & Vanilla mallows in my cupboard for a while now. Not sure why we bought them, but I'm glad we did! I can't believe how much of a difference they made in our rice krispies!

image from here

I used these in my krispies, and they are heavenly! Also, I upped the butter a bit, which always helps. So if you, like me, have never made rice krispie treats, here is my version, which is actually almost identical to the original. I like my krispies ooey and gooey rather than hard and crunchy, so if you like the same, here is my version!

3 C. Rice Krispies

24ish Caramel & Vanilla mallows

2 Tbsp. butter

In a saucepan, melt butter and then add mallows. I was worried the mallows wouldn't melt, but after stirring for longer than I expected to (3-4 minutes), they melted. Once they did, I poured the mixture on top of my pre-measured krispies and then pressed them into a Pammed 9X9 pan. Make sure you pour the mixture on the krispies and not the krispies into the pan/mixture (they will get to hot and turn out hard and crunchy).
Delishioso!

 

 

Scotchies

I got this recipe from my new favorite friend, Alison. Apparently they are also referred to as O'Henry Bars, and she calls them Scotch-a-Roos, but I endearingly named them Scotchies. As Alison said, "Call them what you want. It still doesn't change the party in your mouth." And it may or may not be because I'm teaching Romeo and Juliet to my 9th graders that I say to you: A rose by any other name would smell as sweet.

Enjoy these yummies.

What you need:

1 C. Karo Syrup

1 C. Sugar

1 C. Crunchy Peanut Butter

Approx. 7 cups Rice Krispies

1 pkg. chocolate chips--gotta be Ghiradelli or Guittard

1 pkg. butterscotch chips

In a saucepan, combine karo and sugar. Bring to a slight boil, add peanut butter, and boil/stir until peanut butter is melted. Once all ingredients are mixed together, pour measured Rice Krispies right into the pan. I've tried adding the mixture to the krispies, and it cooled to fast and wouldn't mix well, so I add the krispies to the hot mixture right in the pan. Stir together and press* into a 9X13 pan. SLOWLY melt chocolate and butterscotch chips together in a sauce pan, pour over krispie mixture, and let cool. Be careful on the chocolate/butterscotch mixture. It burns easily!

Yum!

*Note: Run your hands under cold water before pressing the krispie mixture into the pan in order to be able to press them and not singe your fingers off :)

Sticky Chex Mix

This is a favorite treat of mine that makes a huge bowl so there is lots to share. I like to take it camping, or to family functions, or put in cute bags and take to the ladies I visit teach. Let me warn you that it is one of those things you can't seem to stop eating once you start!

1 lg. box Rice Chex
1 lg. box Corn Chex
(you can use 2 of the same kind if you like)
1 bag cashews
1/2 bag sliced almonds
1 bag coconut

Combine in a really big bowl and mix with your hands until it's combined really well.

1 1/2 c. butter or margarine
1 1/2 c. Karo syrup
1 1/2 c. sugar

Combine in a pan and bring to a boil. Boil and stir for 6 minutes and then add

1 tsp. vanilla

Pour over Chex mixture and stir until evenly coated.
Enjoy!