I haven’t posted for a few days, because I have been sick sick SICK. A little flu bug has been going around the last little while and I finally caught it. Thankfully I’ve got the nicest husband who takes the best care of me! Here’s a little sweet treat that I made a couple weeks ago but am just getting around to posting. It’s the Rice Krispie treat that we all know and love, with a yummy butterscotch and chocolatey twist!
3 Tbsp butter
10 oz marshmallows
6 cups Rice Krispie cereal
1 cup butterscotch chips
1/2 tsp vanilla
1/2 cup dark chocolate chips
1/2 tsp coconut oil
1. Over medium heat, melt butter and butterscotch chips in medium sauce pan. Stir in vanilla. Add marshmallows, stir in until melted.
2. Remove pan from heat, and immediately stir in Rice Krispie cereal. Mix thoroughly.
3. Spread mixture into greased 9x13in pan. Set aside.
4. Melt dark chocolate chips and coconut oil in small pan over medium heat. Once melted, spread over top of butterscotch treats.
Every Sunday night growing up was treat night in the Cook house! My dad usually took the lead on making the treats, and us kids would gobble them up. These cookies are a classic recipe that made an appearance all too often, but I’m not sad about it cause they’re delicious! They are fluffy and sweet- everything a chocolate chip cookie should be!
Now, I must warn you, that this recipe makes A LOT of cookies. In fact when I made them today it yielded about SIXTY cookies. That’s right, 60. I ate a couple, then shared some with my husband, with my parents, with my neighbors, and then with my neighbors’ neighbors. And still had a few left over! So if you’re up for that many, follow the recipe exactly! If not, you’ll want to cut it in half. Or even use 1/3 of it. 🙂
1 cup shortening
2 cup sugar
3 eggs (beaten)
1 tsp vanilla
1 cup sour cream
5 cup flour
3 tsp baking powder
1 tsp salt
1/2 tsp baking soda
12 oz mini semi-sweet chocolate chips
1. Pre-heat oven to 350 degrees Fahrenheit.
2. In large bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
3. Put sugar in mixing bowl or KitchenAid, then add shortening. Mix these two ingredients (with electric beater or KitchenAid) for 2-3 minutes or until combined well. Mixture should not be powdery; all sugar should be incorporated into the shortening.
4. Next, add beaten eggs and vanilla. Beat until mixed well.
5. Add sour cream and beat mixture for 3 minutes. Mixture should be whipped and creamy.
6. Add flour mixture slowly, about 1 cup at a time, mix well.
7. Using a wooden spoon or spatula, mix in chocolate chips.
8. Drop dough by teaspoonful on greased baking sheet or silicone baking sheet. Bake at 350 degrees for 12-14 minutes.