I was all upset that I downgraded cable right before Shark Week. But it turns out I do get the Discovery Channel just not in HD and so I was just looking in the wrong spot! Bring on the seal eating!
Speaking of downgrading cable we are currently living what I call college poor. So if you see recipes on here involving Ramen Noodles…you now know why.
I think my evil cold is on its way out. I even lost my voice for three days…but was stupid enough to play hockey two days in a row. In my defense it helped clear out the lungs.
I have decided that there are only three foods that all diets seem to agree on: coconut oil, avocados, and leafy greens. Which will probably change next week but right now you know it’s those. So figure out how to live off of those three things and you will be golden.
Speaking of diets I love this blog post from a woman who I’m guessing worked for Jenny Craig (she doesn’t out who she worked for). It’s a great read and anyone currently or who has ever dieted should read it!!!
MDP threw his back out over the weekend. Combine that with me being out of commission with a cold and you get a house that I would be ashamed to have the producers of Hoarders over for.
So I saw a recipe for Copycat Kit Kat Bites on Pinterest (are you following me? If not, can you please?). They reminded me more of Scotcharoos than of Kit Kats and so I tweaked the recipe a little…and added actual Kit Kats and pretty much made the new way I will be making Scotharoos from now on.
- 3/4 cup unsalted butter
- 3/4 cup heavy cream
- 1 1/2 cup granulated sugar
- 4 cups mini marshmallows
- 6oz milk chocolate chips
- 6oz semi-sweet chocolate chips
- 1 oz unsweetened baking chocolate
- 5 cup rice krispies cereal
- 12 oz butterscotch chips
- 1 cup peanut butter chips
- 3 TBSP corn syrup
- 50 mini Kit Kat pieces, divided
- Using the bowl of a stand mixer, add marshmallows, milk chocolate chips, semisweet chocolate chips, and baking chocolate. Set aside.
- In a large pot, bring to a boil the sugar, cream and butter (over medium high heat).
- Once boiling, continue to boil for 4 minutes, stirring constantly.
- Remove from heat. Pour hot mixture over marshmallows and chocolate. Attach the paddle attachment and beat until chocolate has melted and mixture is smooth (about 2 minutes).
- Melt butterscotch chips, peanut butter chips, and corn syrup together in microwave bowl for one minute. Stir and heat at 30 second intervals until fully melted.
- In a large bowl, combine rice cereal, melted butterscotch mixture and mix completely.
- In a parchment paper lined 10x10 (if you don’t have use a 9x13 but your bars will be thinner) baking dish, pour 1/2 of chocolate mixture onto bottom, spreading with a knife until bottom of dish is covered.
- Arrange Kit Kat pieces on top of the chocolate mixture. Making 5 rows of 5 Kit Kat pieces. Press down to make sure they stay.
- Top with cereal mixture. Press firmly.
- Pour remaining 1/2 of chocolate mixture over cereal, spreading with a knife.
- Evenly distribute the remaining Kit Kat pieces. I made a pattern based on how I was going to cut the bars.
- Allow to set up in refrigerator, about 1-2 hours. Remove and cut into bite sized pieces.
- Adapted from Shugary Sweets