Scotcharoo Bars

1 c light corn syrup
1 c white sugar
1 1/2 c peanut butter
6 c crisp rice cereal
1/2 c butterscotch chips
1/2 c semisweet chocolate chips

Butter a 9x9 baking pan generously with butter.  Set aside.  Mix together corn syrup, sugar and peanut butter.  Cook over medium heat, stirring until peanut butter melts.  If you let it cook too long your bars will be crunchier, so don't overcook.  Just until sugar is dissolved and peanut butter is melted.  Remove from heat, and stir in rice krispies.  Transfer mixture into the buttered pan and pat it down.  In a small bowl, microwave the butterscotch and chocolate chips until melted.  I start out doing 30 seconds at a time until they are completely melted otherwise they may burn.  Spread over the top and let the bars cool.  Cut into squares.  I prefer my bars chilled, but not easy to cut, just warning you! :)  Let them sit out of the fridge about 5 minutes or so before trying to cut and it's much simpler!

Note:  This can also be done in a 9x13 pan.  You will have a thinner bar and I usually do 3/4 c each kind of chip as 1/2 c each is not enough for that large of area.  Everything else stays the same.

Caramel Brownies

Not anything like the recipe name sounds.  These are not cakey, they are more fudgey and simply to die for! :)  MUST drink with milk or a cup of coffee!  Chocolate lovers dream! :)

1 box German Chocolate Cake Mix
2/3 c evaporated milk
3/4 c butter
1 c chocolate chips
1 bag caramels

Unwrap all the caramels and put in microwavable bowl.  Mix JUST the cake pouch (none of the box ingredients as you would to make a cake), 1/3 c evaporated milk (notice only PART of what the entire recipe calls for), and softened butter.  It will be a thick consistency.  Pasty almost.  Spread 1/2 of this mixture into the bottom of a greased 9x13 pan.  Bake at 350 for SIX minutes then pull out (will still be somewhat raw).  Melt caramels with the other 1/3 c evaporated milk while the first layer is baking.  Spread the chocolate chips over the first partially baked layer of cake mix.  Then pour and spread the caramel over the first layer.  Spread remaining dough (not easy, but it doesn't need to be perfect as it will rise up and bake correctly.  I usually take tablespoons full and just drop them all over the top of the caramel, then spread right from where they are from.  Easiest way to do it.  Bake then another 16-18 minutes.  Let cool completely.  We enjoy ours refrigerated, however, they can be served fresh once they've cooled.

Blonde Brownies

2/3 c butter, softened
2 c brown sugar
2 T water
2 eggs
2 t vanilla
2 c flour
1/4 t salt
1 t baking powder
1 c chocolate chips

Cream butter, brown sugar and water until well creamed. Add eggs and vanilla and stir until blended. Add to that then the flour, salt and baking powder until blended. Spread evenly in the bottom of a 9x13 greased pan. Top with the chocolate chips. Bake at 325 for 25 minutes.

Smore Bars

1 12 oz box Golden Grahams
10.5 oz bag miniature marshmallows
1 1/2 c milk chocolate chips
1/4 c corn syrup
5 T butter or margarine
1 t vanilla
1 c miniature marshmallows (separate from above)

Butter or coat a 9x13 pan GENEROUSLY!!! Melt all but 1 c marshmallows, chocolate chips, corn syrup & butter in a microwave safe bowl until melted together completely. Immediately add vanilla, and stir in completely. Pour over the Golden Grahams and coat completely. Stir in the last cup of marshmallows. Spread in buttered pan and refrigerate!!!! Wait at least 30 minutes until they are cooled before eating.