What happened to my Bradybug? I swear he was a baby yesterday and look at him now, growing up before my eyes. Each morning its as if there is a new child waiting for me to meet! Brady hasn’t been on Southern Plate in a while because as he has grown, so has his schedule. He’s been busy serving on the student council, earning badges in Cub Scouts, making straight A’s and designing future space and weather tracking vehicles in his 3-D cad software and translating them into Legos. ~Takes a breath~ Makes me tired just thinking about it! Anyway, I’m grateful that I was able to nail him down long enough to get a guest blog spot out of him and this was the perfect recipe. Last year Brady brought you his Chow Mein Candy (sometimes known as “haystacks”) and this recipe is much like that one but with a little twist and a delightfully different crunch to it.
My friend, Lara, brought a tin of these Peanut Butter Scotchies to our house when we had our cupcake decorating party and I was hooked after the first bite but I couldn’t figure out what she had used in them! I was thinking it was corn flakes, but the crispy bite was a little more delicate than that and just delicious. Can you believe I had never actually tried Special K before this? She declared that to be the secret and I was off to buy my very first box. Of course, you can use plain old corn flakes in this and it will turn out just fine, but I really enjoyed Lara’s as they were so I wanted to use her exact recipe.
You’ll need: Special K (or cornflakes, or rice krispies), Butterscotch chips, and Peanut Butter.
Cute kid is optional.
Pour chips into the bowl.
Microwave, stirring every forty five seconds, until completely melted.
Add peanut butter.
Stir that up well until smooth and creamy.
Stir those until they are well coated.
Special thanks to Miss Terri for sending Brady this spiffy apron!
This is what the final product will look like. Well, almost final.
Pat that into a 9×13 pan. I lined mine with foil for easy removal but in the end it really wasn’t necessary.
Grrr, I hate it when I have to spell “necessary”, I always want to add an extra “c”.
Cool completely before cutting. It’s best if you stick these in the fridge for about fifteen minutes and then cut.
Gobble up! These are so simple but so very good!
Peanut Butter Scotchies
- 12 ounce package butterscotch chips
- 1/2 C Peanut butter
- 3-4 Cups Cereal (I use Special K, you can use rice krispies, cornflakes, etc)
Melt chips in microwave until smooth and creamy. Add peanut butter and stir. Stir in cereal until completely coated. Press into 9×13 pan. Place in fridge for fifteen minutes or until completely cool, cut into bars.
“If you can’t feed a hundred people, then just feed one.”
To submit your quote, click here.
I’m drawing a winner in the big Hamilton Beach giveaway tomorrow night. If you’re having problems commenting on the post, please try once more and then you can leave your comment on the Southern Plate Facebook Page if you still can’t leave one on the website to be entered. Thank you so much for your understanding. We were certain we had the problem fixed but some folks are still having issues, while it is resolved for others. We’re continuing to look into it every free chance we get!