The following “Chew This!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information and dates.

Butterscotch Crunch Bars

Blaise Doubman

I used to belong to this cookbook group on Facebook, where thousands of people would share their recipes and cookbooks. The group is now defunct. But I had so much fun there and got so many ideas for different recipes and also different cookbooks to buy. While I was in the group I met several famous celebrity cookbook authors. One of them shared this recipe that I am sharing here today with all of you. I have course, made my own changes to this recipe to fit my taste buds which makes it even better than before. There is something about the sweet and savory of this recipe that really brings it over the top. I can not wait for you to try it!

Make sure when making this you follow the directions completely. I know some people will be afraid of using the solid vegetable shortening but it really is essential to this recipe to melt the semi-sweet chocolate chips correctly. It gives it a thick gloss that is needed for the recipe. If you do not want to use solid vegetable shortening, substitute it with solid coconut oil instead.

Butterscotch Crunch Bars

Leftover bars should be kept, covered, at room temperature.

2 cups butterscotch chips

1 1/2 cups smooth peanut butter

6 tablespoons unsalted butter

Pinch of salt

7 cups rice Chex cereal, lightly crushed

2 cups semi-sweet chocolate chips

2 teaspoons solid vegetable shortening

Start by combining the butterscotch chips, smooth peanut butter, unsalted butter and pinch of salt in a large microwave safe bowl. Microwave on high for 2 minutes and stir until smooth and creamy.

In a large bowl place the prepared cereal. Pour over the warm melted mixture and toss well to coat every single piece.

Line a 9-inch square baking pan with aluminum foil and spray with non-stick cooking spray. Place the mixture into the pan and push, spread and pat down evenly with clean dry hands.

In a medium sized microwave safe bowl combine the semi-sweet chocolate chips and the solid vegetable shortening. Microwave on high for 90 seconds and stir until smooth and combined.

Pour the melted chocolate over the cereal mixture and spread it out evenly.

Allow to sit at room temperature for several hours before cutting and serving.

Enjoy!

Ask and Answer: I heard from so many of you about my spaghetti sauce recipe and all of your different variations of it. Thank you so much for sharing your ideas with me. Some of the ideas shared were freezing it in ice cube trays to use at a later date, using it for meatball subs and using it for homemade pizza sauce. All ways that would work and sound wonderful!