When you are in a hurry but still want a homemade cookie or dessert, try these delicious recipes.  The Chocolate Scotcheroos are very quick and easy since they do not require baking.  The crispy rice cereal crust coated with a delicious chocolate-butterscotch mixture is always a hit!  The Raspberry Surprise Bars are also very easy as they use purchased slice and bake cookies as their crust.  The recipe calls for using butterscotch cookies but chocolate or sugar would work as well.


1 cup sugar
1 cup white corn syrup
1 pkg (12-oz) chocolate chips
1 pkg (12-oz) butterscotch chips
1 cup creamy peanut butter
6 cups crispy rice cereal

In a 3-quart saucepan, combine the sugar and corn syrup. Cook the mixture over a medium heat, stirring frequently, until the mixture begins to boil. Remove the pan from the heat. Stir in the peanut butter until melted, mixing well. Add the crispy rice cereal and stir until well blended. Press the mixture evenly into the prepared pan. In the microwave or on the stove over hot, not boiling, water, melt the chocolate chips with the butterscotch chips. When completely melted and blended, spread the mixture evenly over the cereal mixture. Allow to cool. Cut into squares or rectangle bars.

Note: In extremely hot weather, keep refrigerated.


1 pkg Butterscotch Slice and Bake cookies
8-oz cream cheese
2 tbsp milk
1/2 cup raspberry preserves (or other flavor to suit your taste)

Slice cookies and place close together in a 9 X 13-inch cake pan. Bake cookies at temperature instructed on cookies package for 10 to 12 minutes or until golden brown.

Meanwhile mix the cream cheese with the milk. As soon as you remove the cookies from the oven, spread the cream cheese mixture over the top of the cookies. Spread the preserves over the cream cheese. Cool before cutting into squares.


For more of Linda’s quick and easy recipes visit her blog at http://grandmasquickfixrecipes.blogspot.com