Next week brings spring break, and for many families it will mean scrambling to find child care, because unless you happen to be a teacher, or are fortunate enough to be a stay-at-home parent, or have a grandparent handy and willing, day care is a necessity.
These 10 days will find a diversity of activities available for kids of all ages. There will be time for stay-at-home activities, play dates, time with grandparents, trips to the swimming pool, skiing or boarding at Silver Star, hiking in Kal Park or playing in Polson Park; many will be attending activities at the Okanagan Science Centre, and some will take short trips to visit family. There will be hockey, ringette, basketball and other tournaments happening and a few lucky families will be winging it to a family vacation, perhaps in a warmer destination.
Today I’m offering recipes that the kids can help you put together. Probably the only thing healthy in them is the cereal — but that’s OK, they’re treats. Both are decadent and oh-so-delicious. Kids and adults will devour them.
Rice Krispies Chocolate Scotcheroos
1 cup light corn syrup
1 cup sugar
1 cup peanut butter
6 cups Kellogg’s Cocoa Krispies cereal or 6 cups Kellogg’s Rice Krispies cereal
1 package (6 oz., 1 cup) semi-sweet chocolate morsels
1 cup butterscotch chips
Place corn syrup and sugar into 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well.
Add cereal. Stir until well-coated. Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Set aside.
Melt chocolate and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut into 2 x 1-inch bars when cool.
Note: Before measuring the corn syrup, coat your measuring cup with cooking spray — the syrup will pour easily out of the cup.
S’mores Rice Krispies Treats Pinwheels
10 oz. miniature marshmallows
¼ cup butter (plus more for greasing)
5 cups Rice Krispies cereal
¾ cup graham cracker crumbs
7 oz. jar marshmallow creme
6 Hershey’s chocolate bars
Preheat oven to 200 degrees.
Line a 10×15 jellyroll pan with waxed paper. Butter the waxed paper and set aside.
Combine marshmallows and 1/4 cup of butter in a microwave-safe bowl. Cover and heat on high for 30 seconds, stir. Repeat until completely blended.
Stir in cereal and graham cracker crumbs. Press mixture into prepared pan. Spread marshmallow creme on top using an offset spatula. Place Hershey’s bars on top of the marshmallow creme.
Place in oven for two minutes. Use a spatula to spread the softened chocolate. Let cool for 10 minutes.
Roll up jellyroll style, starting on the long side (as you would for making cinnamon rolls). Peel away the waxed paper as you roll. Pinch the seams together. Place seam side down and refrigerate for 30-45 minutes or until chocolate has set.
Slice and serve!
Cathi Litzenberger is The Morning Star’s longtime food columnist, appearing every other Wednesday and one Sunday per month.
