Peanut Butter Slice
I make these every year also. I am told I have too. I got this recipe a great many years ago from a staff member after a Christmas potluck. These measurements are a guide, have fun and improvise.
• ½ cup butter
• 1 cup peanut butter
• 12 oz. butterscotch chips
• 2 or more cups of marshmallows
• 3 cups of Rice Krispies
Melt the butter, peanut butter and butterscotch chips in a large microwavable bowl or a double boiler. Allow mixture to cool until warm before adding the marshmallows. Stir until the marshmallows are melted. Finally add the Rice Krispies and stir until combined. Spread the mixture into a 9x13” pan and cover and cool in the fridge. Cut into squares when firm.
Yuletide Rainbow Slices
This is my childhood favourite, an oldy but a goodie.
• 2 Tbs. of butter
• 4 oz. of semi-sweet chocolate
• 2 Tbs. of milk
• 1 package of mini coloured marshmallows
• ½ cup of icing sugar
Melt the butter, milk and chocolate in a large microwavable bowl on medium for 2 minutes. Stir until chocolate is melted. Add sugar; stir until well blended. Allow the mixture to cool to warm. Gently stir in marshmallows half a bag at a time. You want the marshmallows to keep their shape. Spoon the mixture out onto waxed paper and form and roll into a log. Wrap the log add cool in the fridge about 3 hours. Cut into slices and store in tightly covered container in the fridge.
Bailey’s Irish Cream
• 2 very fresh free range eggs
• ¼ tsp. almond extract
• 1 tsp. instant coffee
• 2 tsp. chocolate syrup
• 1 can Eagle Brand sweetened condensed milk
• 1 cup of Rye whiskey
Put the eggs in a blender until whipped well. Add the rest of the ingredients and blend until smooth. Pour into a fancy sterilized bottle and store in the fridge. This is so good!
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