Chocolate Scotcheroos

-Kim Smith

1 cup light corn syrup
1 cup sugar
1 cup peanut butter
6 cups Rice Krispies® or 6 cups Cocoa Rice Krispies®
1 cup semi-sweet chocolate morsels
1 cup butterscotch chips

1. Place corn syrup and sugar into 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated. Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Set aside.

2. Melt chocolate and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut into 2 x 1-inch bars when cool.

Servings: 24

Note: Before measuring the corn syrup, coat your measuring cup with cooking spray--the syrup will pour easily out of the cup.

Brownie Trifle

-Sarah Hirschi

1 19.8 oz. package brownie mix

1 12 oz. cool whip

1 cp. Chopped pecans (reserving ¼ cp. For garnish)

1 cp. Miniature chocolate chips

2 3.9 oz chocolate instant pudding

8 skor bars, coarsely crushed

Prepare brownie mix according to package directions in a 13x9 pan. Cool and crumble. Prepare pudding according to package directions, omitting chilling. Layer half of crumbled brownies in a 3 quart trifle bowl. Top with half of pudding, half of coarsely Brownie Trifle

crushed candy bars, nuts, chocolate chips and half of whipped topping. Repeat with remaining brownies, pudding and toppings. Cover and chill 8 hours or overnight. Garnish with remaining crushed candy bars.

Cherry Chip Bars

-Krista Pendleton

1 box cherry chip cake mix
1/4 c. water
1 c. (or more if desired) chocolate chips
1/4 c. flour
1/2 c. oil
1 egg

Mix ingredients together until well blended. Press into a greased 9x13 pan. Bake at 350 for 15-20 minutes until golden brown and toothpick comes out clean. Cut into squares.

Double Delicious Cookie Bars

-Heather Jordan

1/2 C butter or margarine
1 1/2 C graham cracker crumbs
1 (14 oz) can sweetened condensed milk
2 C (12oz )semi sweet chocolate chips
1 C (6oz) peanut butter flavored chips

In a 9x13 in baking pan melt butter in oven. Sprinkle crumbs evenly over butter; pour sweetened condensed milk over crumbs. Top with chips; press down firmly. Bake about 25 minutes or until lightly browned. Cool. Cut into bars Store loosely covered at room temperature.

Creamy Fudge

-Heather Jordan

1 1/2 C sugar
1/2 C margarine or butter
1 (5oz) can evaporated milk
1 (10 1/2 oz) pkg mini marshmallows
3 C semisweet chocolate chips
1/2 t vanilla extract
2 C walnuts, chopped (optional)

Lightly grease a foil-lined 9x13 inch pan.

Heat sugar, margarine, milk and marshmallows over med heat until mixture boils, stirring constantly. Boil and stir for 5 minutes. Stir in choco. chips and vanilla. Stirring until chips are melted. Stir in nuts. Immediately spread into prepared pan. Refrigerate overnight. Cut into 1 inch squares. Store in airtight container. For creamier fudge, let stand at room temp 1 hour before serving.

*You can also sub with milk chocolate or Peanut butter chips.

Chocolate Chip Cookie "Pan Brownies"

-Heather Jordan

2 1/4 C flour
1 t baking soda
1 t salt
1 C butter, softened
3/4 C sugar
3/4 C packed brown sugar
1 t vanilla
2 eggs
2 C (12 oz pkg) semi sweet chocolate chips

Combine flour, bakind soda, and salt in small bowl. Beat butter, sugar, brown sugar and vanilla in large mixer bowl. Add eggs, on at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Spread into greased 15x10 inch jelly roll pan. Bake at 375 for 20-25 minutes or until golden grown. Cool in pan on wire rack.

Shortbread Brownies

1 C flour
1/4 C packed brown sugar
1/2 C butter
3/4 C miniature semisweet chocolate chips
1 1/3 C sugar
3/4 C flour
1/2 C unsweetened cocoa powder
1 1/2 t baking powder
1/2 t salt
3 eggs
1/3 C butter, melted
1 T vanilla

Preheat oven to 350. Line a 9x9x2 inch baking pan with foil; set aside. In mixing bowl stir together the 1 C flour and the brown sugar. Cut in the 1/2 C butter until mixture resembles coarse crumbs. Stir in 1/4 C of the chocolate pieces. Press into prepared pan. Bake for 8 minutes. Meanwhile, in a large mixing bowl stir together sugar, 3/4 C flour, cocoa powder, baking powder, and salt. Add eggs, the melted butter, and vanilla; beat by hand until smooth. Stir in the remaining 1/2 C chocolate pieces. Carefully spread over crust in pan. Bake for 40 minutes. Cool in pan on a wire rack. Remove brownies from pan and remove foil. Cut into bars.

Peanut Butter Bars

-Heather Jordan

1 C peanut butter
1 C butter
1 C sugar
1 C brown sugar

Cream together and add:

2 eggs
2 C flour
1 t baking soda
1/2 t salt
2 C oatmeal
2 t vanilla

Spread/press on a cookie sheet. Bake 10 minutes. Sprinkle 6-12 oz of chocolate chips on top. When they melt spread it out to cover cookie base. Chill in fridge and cut into bars.