Recipe

Since I made these this week I decided to share the recipe for these yummy Scotcharoo's.

Heat: 2 cups of Karo Syrup and 2 cups of sugar and bring to a boil.
Take off the stove and add: 2 cups of peanut butter and stir until well blended. (I like how everything is 2 cups...easy to remember)

Then add: 9 1/2 cups of Rice Krispies.  Stir well and spread on a big jelly roll pan.  (spray it first)

Melt: 1 lg bag of Semi Sweet Chocolate Chips and 1 lg bag of Butterscotch Chips.  I melt them in the microwave and it only takes a few minutes.

Spread over the rice krispies and put in the fridge until the chocolate sets up.

cut and enjoy!

I'm also going to share the Funeral Potato recipe I like.

I use canned potato's and try to keep them on hand.  I shred about four cans of potato's and put in a cake pan. (use more potato's if needed) (You could also just boil and peel potato's or use frozen ones)

Heat: 1 can of Cream of Chicken soup, 1/4 cup butter, 1 cup grated cheese, and 1 pt (2 cups) sour cream.  Stir until melted and smooth.

Pour over potato's and mix up.

I cover this with grated cheese and foil and bake at 350 for 30-40 minutes.  Easy and Fabulous!