Cabin fever is running rampid over here. Entertaining toddlers that have been stuck inside for weeks is getting more and more difficult by the day. Where are you spring?
We are filling our days with little projects, chores around the house, big dinners and soaking up and embracing the lazy. I spent a solid four hours organizing the toy room the other day, followed by two hours of forcing myself to let the kids play and mess it up again (because after all, that is the point of a toy room.) A few good reads, lots of mugs of hot tea, and little treats from the oven are pulling me through.
Scotcharoo’s are such a nostalgic dessert for me. Simple to make, simple ingredients, simple process. (And if you have a microwave it’s even easier. We don’t have one (gasp!))
- 6 cups Chex cereal
- 1 cup light corn syrup
- 1 cup sugar
- 1½ cups peanut butter
- 2 cups semi sweet chocolate chips
- 2 cups butterscotch chips
- ½ cup peanut butter
- 1 teaspoon vanilla
- Butter a large bowl, and measure out 6 cups of Chex cereal. Set aside. Butter a 9x13 dish, OR line a baking sheet with wax paper if you would like freeform scotcharoo's like the ones I made that are pictured.
- In a small saucepan, combine the corn syrup and sugar over medium heat. Once boiling, immediately remove from heat and stir in 1½ cups of peanut butter. Pour over cereal and fold together. Pour cereal into the 9x13 dish, or use a large cookie scoop to drop cereal onto wax paper, and use your hands to press together and form them.
- Using a microwave safe dish or a double boiler, melt together chocolate chips, butterscotch chips, ½ cup of peanut butter and vanilla. If microwaving, heat in 10 second intervals, stirring in between to prevent the chocolate from burning.
- Once smooth, pour over cereal, or scoop onto the piles you have created.
- Allow to cool completely at room temperature.
Soaking up “the little things” in these (hopefully) last weeks of winter, anxiously waiting for the first peek at spring. Is it March yet?
