Peanut Butter Rice Crispy Treats

AKA "Scotcheroos"

 Logan loves my recipe for these tasty treats.  It is a common request for a birthday treat. I got the recipe from a friend who would bring these treats to all the scouting events when Logan was younger.  I'll include her suggestions for making it, which is the way I try to do it.

2 cups light corn syrup
2 cups sugar
2 cups peanut butter
1 teaspoon vanilla
8-12 cups rice crispy cereal.
1 bag each milk chocolate chips & butterscotch chips

Measure the cereal into a large bowl (Jolyn recommends starting with 10 cups).  In a saucepan, melt together the corn syrup and sugar.  Barely bring the mixture to a boil and then remove it from the heat.  Stir in the peanut butter.  Stir in the vanilla.  Pour this mixture over the cereal.  Stir well.  You can add more cereal, if you would like.  (I don't think I ever do.)  Dump the cereal mixture onto a cookie sheet and gently spread and press into an even layer (don't press too hard).

Melt milk chocolate chips and butterscotch chips together. (I usually do this in the microwave using a 4-cup glass measuring cup.)  Stir well and then spread over the crispies in the pan.  You can chill the treats to help the chocolate set up (if you are in a rush).

Crispy Marshmallow Bars

 Once again, I'm posting a favorite recipe so I always have a back-up in case I lose the tiny cut-out that has this recipe.  Eons ago, I cut it off a bag of Malt-o-Meal Crispy Rice cereal and it has become my favorite rice crispy treat recipe.  I almost always double the recipe and put it in a cookie sheet.  I don't know if it is my favorite because of the vanilla or the ratio or marshmallow to cereal, but here it is:

1/4 cup butter or margarine
10 ounces marshmallows or 4 cups miniature marshmallows
1 teaspoon vanilla
6 1/2 cups crispy rice cereal

Measure cereal into a large bowl.  In a 2-quart saucepan, melt butter and marshmallows over low heat, stirring occasionally until marshmallows are melted.  Remove from heat; blend in vanilla.  Pour marshmallow mixture over cereal and stir to coat.  Spread into a buttered 9x13-inch pan.  Cool completely.  Cut into bars.  Yield:  24 bars.