Krispy Karo Treats

Krispy Karo Treats

Amanda B.

Yield: one 13x18 or 9x13 pan

1 c sugar

1 c karo syrup

1 c peanut butter – melt & remove from heat

6 c. rice krispies

1 c. chocolate chips

1 c. butterscotch chips (optional-or do 2 c. choc. chips)

Melt sugar, karo syrup, and peanut butter on stove. Mix in rice krispies. Spread on greased 13x18 cookie sheet (thinner...I like using this better) or 9x13 pan (thicker). Melt chocolate and butterscotch chips on the stove and spread to cover.

Stove Top Potpourri

Stove Top Potpourri

Tami B.

3 cinnamon sticks

1 Tb cloves

½ lemon sliced

½ orange sliced

4 cups water
(optional- add cranberries for color and additional fragrance)

Raise to boil. Add water when low. Store in refrigerator to preserve freshness.

Sugar Cookie Truffles

Sugar Cookie Truffles

Briana W.

24-36 cookie balls, depending on amount of dough used

1 16-oz. pkg. sugar cookie dough (or a homemade batch of dough)

1.5 oz. cream cheese, room temp

4 oz. white melting chocolate OR 1 cup white chips

1 TB shortening

Sprinkles for garnish

Bake cookies according to package directions...BUT bake until cookies are crisp, but NOT burned. Cool cookies completely on wire rack before moving on to the next step.

Line baking sheet with wax paper or silicon baking mat.

Crumble the cookies into the food processor.  Process until the cookies are a fine crumb.

Add the cream cheese and process until the mixture starts to hold together.

Roll mixture into 1" balls placing on prepared baking sheet and chill in refrigerator for 30 minutes to an hour, or freeze for 10-15 minutes. Melt white chocolate and shortening on medium power in 30 second intervals until just melted, stirring well after each interval.

Dip each ball into white chocolate with a fork tapping off the excess.  Return to baking sheet to set.  Sprinkle with sprinkles while white chocolate is still wet, and let sit until dry/hardened!