pair it with


BROWN BUTTER SCOTCHEROOS PREP TIME 10 MIN. – COOK TIME 35 MIN. – READY IN 45 MIN. – SERVINGS 20


4 tbsp (½ stick) unsalted butter 2 ½ cups marshmallow creme 1 cup smooth peanut butter 6 cups crispy rice cereal


1 cup semisweet chocolate chips 1 cup butterscotch chips Sea salt, for garnish


STEP 1 Line a 9x13-inch baking dish with parchment. In a light-colored or stainless steel 10-inch skillet, melt the butter over medium. When butter is foamy, cook another 3–5 min., until brown specks appear, swirling and stirring often. Add the marshmallow crème and stir until melted and well combined. Remove from heat. Stir in the peanut butter. STEP 2 To a large bowl, add the cereal and peanut butter mixture. Mix until combined. Press cereal mixture firmly and evenly into prepared baking dish. STEP 3 In a microwave-safe bowl, combine the chocolate chips and butterscotch chips. Microwave on high in 30-sec. intervals, until melted and smooth, stirring between intervals. Spread chocolate mixture over top of scotcheroos in an even layer. Sprinkle sea salt over top. Refrigerate at least 30 min., until chocolate has set. Cut lengthwise into 4 rows; cut each row into 5 pieces. Store in an airtight container at room temperature for up to 1 week.


PER SERVING: 274 CALORIES, 15G FAT, 7G SATURATED FAT, 6MG CHOLESTEROL, 112MG SODIUM, 33G CARBOHYDRATE, 1G FIBER, 22G SUGAR, 5G PROTEIN 47


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52