Page 25 - December 2022 News On 7

TICKLING THE

TASTE BUDS

SCOTCHAROOS

Ingredients
1 tablespoon unsalted butter, or as needed
1 ½ cups peanut butter
1 cup light corn syrup
1 cup white sugar
6 cups crisp rice cereal
½ cup semisweet chocolate chips
½ cup butterscotch chips

Directions
1. Generously butter a 9x13-inch baking pan; set aside.
2. Mix together peanut butter, corn syrup, and sugar in a large pot. Cook over medium heat, stirring until peanut butter
melts. Bring mixture to a boil. Remove from the heat.
3. Stir in rice cereal until well combined. Transfer mixture into the prepared pan. and pat it down with buttered hands.
4. Melt chocolate chips and butterscotch chips in a medium saucepan over medium-low heat; stir until smooth. Spread
over top of bars.
5. Cool completely, about 20 minutes, before cutting into 24 squares.

SALTINE TOFFEE COOKIES

Ingredients
4 ounces saltine crackers
1 cup butter
1 cup dark brown sugar
2 cups semisweet chocolate chips
¾ cup chopped pecans

Directions
1. Preheat the oven to 400 degrees F (200 degrees C).
2. Line a rimmed baking sheet with saltine crackers in single layer.
3. Combine butter and sugar in a saucepan. Bring to a boil; boil for 3
minutes. Immediately pour over saltines and spread to cover crackers
completely.
4. Bake in the preheated oven for 5 to 6 minutes.
5. Remove from the oven and sprinkle chocolate chips over top. Let sit 5
minutes. SUBMIT YOUR
6. Spread softened chocolate evenly. Sprinkle with pecans. Allow to cool FAVORITE RECIPE
completely, about 25 minutes. newsonseven@gmail.com
7. Break toffee into pieces.