Scotcharoos: Chocolate Butterscotch Bars

These are a crowd pleaser.

One of my very favorites and the best part...they are quick and easy.

My husband grew up with Scotcharoo's and introduced me to them a few years back.

Oh, they are good. The chocolate with the butterscotch is a perfect match.

Ingredients:

1 cup Peanut Butter

1 cup Sugar

1 cup Light Corn Syrup

6 cups Rice Krispies

1 bag Milk Chocolate Chips

1 bag Butterscotch Chips

Directions:

Grease a 13x9 inch pan. In saucepan bring sugar & corn syrup to boil. Then add peanut butter. Stir until melted. Then remove from heat. Combine with 6 c. Rice Krispies (I like to have these pre-measured in a large mixing bowl.  Then I pour the hot sugar mixture over the Rice Krispies). Spread and press mixture into 13x9 pan. Melt bags of chocolate and butterscotch chips together in microwave about 1 1/2 to 2 minutes, depending on microwave.  Heat until just melted. Stir then spread over Rice Krispie mixture. Cool in Fridge.

2 Ingredient Chocolate Frosting

The other day I got a bit behind getting ready for a party and needed a fast solution for frosting.

I gambled on trying something totally new and something I had never heard of...but knowing it would be super fast, I figured if it flopped it wouldn't set me back but a minute.

So I tried it.  Cool Whip plus some Instant Chocolate Pudding.

And it totally worked!

It actually tasted really good.  Light and whipped with a mousse texture. 

I will definitely do this again and trying other flavors of pudding as well.

2 Ingredient Chocolate Frosting

1 Tub of Cool Whip (Frozen whipped topping) 

1/3-1/2 of Chocolate Instant Pudding Mix (3.5 oz package)

Directions:

Thaw Cool Whip. Fold in pudding mix until combined.  Pipe onto Cupcakes and chill.

(after chilling for roughly an 1 hour, they hold up fine at room temperature)

*Store brands for both the whipped topping and the pudding work just as well.

P.S. this little Wilton Cupcake Caddy...is definitely the way to go for transporting cupcakes.
I love that all the frosting doesn't bump and smear on the surrounding cupcakes.
It's definitely worth a try!

Linked to these Parties: Here

Check out all the projects they have to share.

Funfetti Birthday Cookies.

These are the simplest cookies around and for some reason the funfetti and white chocolate chip combination is always a huge hit!

Plus, the festive color is perfect for a Birthday.

Funfetti and White Chocolate Chip Birthday Cookie Recipe

Ingredients:

1/2 c. butter, melted

2 eggs

1 funfetti cake mix

1/2 bag of white chocolate chips

Directions

Preheat oven to 350 degrees. Mix melted butter, eggs, and cake mix together.  Once combined mix in the white chocolate chips. Bake for 8-10 minutes.

*use parchment paper for a fast clean up

Easiest cookies around!

German Chocolate Cake

I must confess, I only make German Chocolate Cake once a year.

On my husband's birthday.

Having not been a huge fan of the frosting, each year I try a different recipe hoping for something a bit better.

This was the year.

The frosting wasn't too dry nor too runny.

Since we aren't huge fans of nuts in our desserts I usually leave them out of the recipe, but this year I tried candied pecans and what a difference!

And to avoid the overly sweet effect, I used a chocolate cake recipe using cocoa instead of a milk chocolate recipe.

And the result was delicious!

German Chocolate Cake Recipe

Ingredients:

1 c. butter

1/3 c. cocoa

1 c. water

2 c. flour

2 c. sugar

1/2 c buttermilk

1 1/2 tsp soda

1 tsp vanilla

1 tsp salt

3 eggs

Directions:

Grease pans. Bring butter, cocoa, and water to boil. Cool. Mix in flour and sugar.  Then add buttermilk, soda, vanilla, salt and eggs. Bake 25 min. at 375 degrees.

Frosting

Ingredients:

1 c. sugar

1 c. evaporated milk

1/2 c. butter, cubed (not margarine)

3 egg yolks, lightly beaten

1 tsp. vanilla

3-4 c. coconut

1 c. candied pecans, chopped

Directions:

In a sauce pan, combine sugar, milk, butter and egg yolks. Cook and stir over medium-low heat until thickened and a thermometer reads 160 degrees, or is thick enough to coat the back of a metal spoon.  Remove from the heat.  Stir in vanilla. Fold in coconut about a half of a cup at a time, until desired thickness.  Fold in chopped pecans.  Refrigerate leftovers.

Tip: Want to make beautiful cake decorating all that easier?  

Try a revolving round cake stand.  The sides come out smooth!  And you don't need to be a professional.

Salted-Chocolate Oatmeal Cookies

These are by far, my new favorite cookie.

They are sweet with a touch of salty, super chewy and absolutely amazing.

Chelsey from Housewife 2 Hostess brought this amazing recipe over and I'm still wishing we doubled the batch because they were so good...and they gone.

(Be sure to check out her blog found here, she is an amazing chef and decorator.)

Salted-Chocolate Oatmeal Cookies Recipe

Ingredients:

1 c. Butter

1 c. Sugar

1 c. Brown Sugar

2 Eggs

2 tsp Vanilla

1 tsp Salt (heaping)

1/2 tsp Baking Powder
2 tsp Baking Soda

2 1/2 c. Flour

2 c. Oats

1/2 package Milk Chocolate Morsels

1/2 package White Chocolate Morsels

Directions

Cream together butter and sugars, until just light in color.  Add eggs and vanilla and mix well. Add salt, soda, powder, flour and mix just until combined, scraping sides of bowl. Add oats and morsels and mix with wooden spoon. Bake on parchment lined baking sheets at 350 degrees for 8-12 minutes.