Who doesn’t go back to their childhood when eating rice krispies treats!  I used more of the bulk chocolate to make Scotcheroos and the addition of butterscotch chips made this treat sweetly addictive.

The rice krispies bars brought back many memories for people who grew up eating them.  They were quick and easy to make and the pan feeds many for days.

Our Rexall Drug Store on Waring Rd had a soda fountain with an unforgettable hot fudge sauce for ice cream sundaes. Since I still have blocks of chocolate, I made my own and its very simple using a recipe from Smitten Kitchen. Melt butter, brown sugar and cream and then add the chocolate. The recipe made enough to save in the fridge for future warm days. 

San Diego’s 84 degrees in January calls for the fudge sauce and ice cream!