CHEERIO BARS

CHEERIO BARS

1 c. Karo syrup
1 c. sugar
1 1/2 c. peanut butter
1 (12 oz.) pkg. chocolate chips
1 (12 oz.) pkg. butterscotch chips
6 c. Cheerios

Heat Karo syrup and sugar until sugar melts. Add peanut butter and mix well. Pour over Cheerios and mix well. Spread in medium sized jelly roll pan. Melt chocolate and butterscotch chips together and spread over Cheerios. Cool in refrigerator until set. Cut into bars.

Everyone loved these bars! Tips: I used Crunchy Peanut Butter (it worked just fine) and the only other thing I did different was I didn't melt the chocolate chips and butterscotch chips together. Everyone liked tasting the two different toppings.

Lemon Cream Squares

Lemon Cream Squares

Bottom Layer
1 box of lemon Cake mix
1 stick of butter, softened
1 egg

Top Layer
2 packages of (8-ounce) cream cheese, softened
1/3 cup of sugar
1 box of lime gelatin
2 eggs
Raspberries and/or mint leaves, for garnish

1. Preheat oven to 350 degrees F. Lightly spray 9x13-inch pan with cooking spray; set aside.
2. In a large mixing bowl, combine cake mix, butter and egg. Beat with an electric mixer on low speed until combined. Press cake mixture evenly into prepared pan; set aside.
3. In a medium mixing bowl, beat cream cheese, sugar, and lime gelatin on medium speed until creamy. Add eggs and beat until smooth. Spread cream cheese mixture over cake layer.
4. Bake for 40 to 45 minutes or until bars just begin to pull away from edges of pan. Cool completely before cutting into squares. Garnish with raspberries or mint leaves. Makes 15 squares.

Semi-homemade Gatherings Cookbook