I wish I could provide a simple answer for why I haven’t been able to post lately. There’s really no reason, other than the bits and pieces of life kind of took priority. I suppose being gone for a week didn’t help much, either. 🙂
Sometimes life seems so simple. We should be able to get from Point A to Point B in a straight line. I have a list of things to do; I should be able to go straight down and cross them all off, right? But how often don’t I start one task only to cross paths with a bit of another task that needs to be done, and somehow I’ve made a turn onto that path which crosses another path that leads me to make another turn to do something else. Before I know it, I’ve been running around in circles, busy as always but still with an unfinished list in my hand. It’s not always simple.
Blogging is on my to-do list. It should be simple: I make meals every day. I bake at least once a week. I have recipes and ideas. But when I sit down, what I’ve been lacking is the story to go with those recipes. I have a fabulous recipe for blueberry-lime scones and some mouthwatering pictures to go with it, but I’ve been hard-pressed to hone an interesting anecdote to go with it. It’s not always simple.
So today I sit down and write, pretending it’s Wednesday because Wheatless Thursday just doesn’t cut it. I sit down and simply write this little bit in the hopes that it will kick my blogging bottom into action. Today I share a simple recipe. Growing up, I called these Special K Bars because my mom’s recipe used Special K cereal. This recipe uses Rice Krispies. Either way works. 🙂
It’s simple: it requires no baking — just a greased baking pan, 6 ingredients, and about 10 minutes of stirring and spreading. It hardly has a chance to heat up the kitchen, which is great in these unseasonably hot days of summer! After 20 minutes in a refrigerator you have something that will quickly disappear because they are, quite simply, delicious.
Chocolate Butterscotch Cereal Bars
adapted from Nestle Tollhouse Best-loved Cookies
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1 cup peanut butter
- 6 cups crisp gluten-free rice cereal (feel free to use regular cereal if you aren’t GF)
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
Combine granulated sugar and corn syrup in large saucepan; bring just to a boil over medium heat, stirring constantly. Remove from heat; stir in peanut butter. Stir in cereal. Press into greased 13 x 9-inch baking pan.