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Please welcome author Kaye George back to the Kitchen! Kaye is sharing a fun recipe from her Vintage Sweets cozy mystery series. Her third title in the series, Into the Sweet Hereafter, will be published in March, and she's giving away a copy today. Learn more below. Now...
Take it away, Kaye!
🍨 🍉🍭 🍦
Tally got most of the recipes that she makes and sells in her sweet shop at Fredericksburg TX from her grandmother in New Jersey, whose hobby was recreating her favorites in her own kitchen.
This is a simple, easy recipe, with a few pitfalls which I’ll point out. I’ll let you guess how I discovered them.
Clark Bars from
by Kaye George
INGREDIENTS1 c. sugar
1 c. corn syrup
1 c. smooth peanut butter
6 c. Rice Krispies
12 oz. package of semi-sweet chocolate chips (or possibly a few more)
INSTRUCTIONS
One: Heat first two ingredients in large saucepan until just boiling, remove from heat
Two: Add peanut butter to the pan and mix well
Three: Stir in cereal (you can also use corn flakes or Special K)
Four: Spread into 9x13 buttered baking pan
Five: Press into corners
Six: Melt chocolate chips in another pan, spread on top
Seven: Refrigerate, then cut into squares or rectangles
STEP ONE
Heating these two is easy, unless you spill the sugar all over the stove. (This picture is before that happened.)
STEP TWO
Then add peanut butter.
STEP THREE
When you stir in the cereal, if you’ve used the size pan I did, you will realize you need a bigger one. NOTE, USE DUTCH OVEN FROM THE BEGINNING. Honestly, I sometimes think they just have me here for comic relief.
STEP FOUR
Now it’s time to butter a cookie sheet/baking pan/whatever you want to call that 9x13 thing and spread this out. It cools quickly, so work fast.
STEP FIVE
Scrunch it into the corners with your fingers. By this time, it’s not too hot, if you work at the same speed I do, which is less than lightning quick.
STEP SIX
Melting the chocolate is easy. Spreading it out is not. This cools even more quickly than the cereal and peanut butter mixture.
STEP SEVEN
Now you can put them in the fridge and go do something else for a while.
(It’s worth noting that you’ll need a pretty sturdy implement to lick the chocolate. It not only cools quickly, it cools hard.)
THE REST OF STEP SEVEN
I don’t think you should use a Teflon cookie sheet. That make it hard to cut these. They’re very solid. I managed to get one row out, then lifted the whole thing to a cutting sheet to use a sharp knife.
ALL DONE! They taste very good!
You’re allowed to ignore this part for a bit.
Maybe the maid will show up.
I love to bake and used to like complicated recipes that took all day. Time has passed, however, and I gravitate toward easier recipes.
Do you like to dirty every pan and spend a lot of time creating marvelous concoctions, or do you like simple, easy things to make?
Answer Kaye's question in the comments
and you will be entered to win an e-copy
of her new release (learn more below).
🔎
About Our Guest
Kaye George is a national-bestselling, multiple-award-winning author of pre-history, traditional, and cozy mysteries (her latest is the Vintage Sweets series from Lyrical Press), as well as over 50 short stories. She is a member of Sisters in Crime, Smoking Guns chapter (Knoxville), Guppies chapter, Authors Guild of TN, Knoxville Writers Group, and Austin Mystery Writers. She lives and works in Knoxville, TN.
Keep in touch at:
My web page
🍭🍭🍭
COMING MARCH 9TH!
Spring has sprung in the charming tourist town of Fredericksburg, Texas, and one of the tastiest attractions is a trip to Tally’s Old Tyme Sweets—until a bizarre burglary leaves a bitter aftertaste.
Learn more or pre-order
by clicking here.
by clicking here.
👇
Congrats to Kaye's winner:
Pat D.
