Scotcharoos (Rice Krispie Treats)

Ingredients:

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

Directions

1. Generously butter a 9x13 inch baking pan. Set aside.
2. In a large pot, mix together corn syrup, sugar, and peanut butter. Cook over medium heat, stirring until peanut butter melts. Bring mixture to a boil. Remove from heat, and stir in crisp rice cereal.
3. Transfer mixture into a well buttered 9x13 inch pan. With your hands well buttered, pat it down into pan.
4. In a medium saucepan, over medium low heat, melt chocolate chips and butterscotch chips until smooth. Spread over top of bars and let bars cool. Cut into squares.

Candied Chex Mix

Recipe By: Wendy Connors

Ingredients
1 Cup Butter
1 tsp Vanilla Extract
2/3-3/4 Cup Light Corn Syrup
1 Lg Box Rice Chex Mix
1 Cup Sugar
Other optional items to add:
M & M's (add once cooled)
Nuts, pretzels, popcorn, coconut, golden grahams

Directions
Melt butter in saucepan, add sugar and corn syrup and boil for 3 minutes. Remove from heat and add vanilla, pour over Chex cereal in large bowl cover completely. Let cool 5 -10 minutes, add lid to bowl
Turn over and let coat again for 5 minutes, turn bowl upright and remove lid to allow to finish cooling.

Carmel Corn

Recipe By: Wendy Connors

Ingredients
2 Cups Brown Sugar
1 tsp Baking Soda
1 Cup Melted Butter
1 T Vanilla Extract
1/2 Cup Light Corn Syrup
1 tsp Salt
5 qts Popped Corn

Directions
Boil together Sugar, butter, corn syrup and salt for 5 mintues, stirring occasionally.
Remove from heat and add soda and vanilla. Stir quickly and then pour over the popped corn until covered.
To make crispy corn, put on a large cookie sheet and bake at 200 degrees for 1 hour, stirring every 15 mintues.