Ingredients:
Bring corn syrup and sugar just to a boil. Remove from heat and quickly stir in peanut butter. Pour over cereal and mix. Dump into greased 9×13 pan and press the mixture into the pan using greased hands.
Topping: Melt together chocolate chips and butterscotch chips. Spread over top of hardened cereal mixture. Cut into bars.
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Ingredients:
Preparation: Lightly butter 9″ square pan. Place nuts in bottom of pan.
Combine brown sugar and butter in large sauce pan. Bring to a rolling boil over medium heat, stirring constantly. Bring to 270 degrees on a candy thermometer – OR – boil for five minutes. Pour over nuts immediately.
Sprinkle chocolate chips on top and cover with tin foil for two minutes to soften the chocolate from the heat of the toffee. Spread chocolate evenly.
Allow to cool. Break into pieces.
Yield: 1 lb
From the kitchen of: Karil Van Boxel
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Ingredients:
Preparation: Preheat oven to 325 degrees.
Mix up the devil’s food cake mix as instructed and pour into greased Bundt-style cake pan (original recipe uses a 4-quart dutch oven). Spread the almond filling over the top of the batter. Sprinkle brickle chips over the whole thing. (The almond filling and chips will sink in while baking.)
Bake uncovered for 1 hour and 25 minutes or until toothpick inserted in center comes out clean. Cool 10-20 minutes in pan. Flip out onto platter to serve. (Original recipe is served from pan with spoon.)
From the kitchen of: Bonnie de Arteaga
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