December 29, 2016 Page 5 Pizza, Pasta & More VALENTINO S “A Taste of Brooklyn” Spaghetti with Meat Sauce, Garden Salad, Garlic Bread, Ample Seating Now Open Sundays! and a drink $1199 Plus Tax No substitutions and coupon must be presented. Please mention coupon when ordering. One per customer. Expires 1/12/17. EL SEGUNDO 150 S Sepulveda Blvd. 310-426-9494 MANHATTAN BEACH 976 Aviation Blvd. 310-318-5959 • DELIVERY IN LIMITED AREA AT BOTH LOCATIONS • Chocolate Scotcheroos Prep Time: 20 minutes Cook Time: 25 minutes, Cool Time: 10 minutes Makes: 24 bars Ingredients • 1 cup KARO Light Corn Syrup • 1 cup sugar • 1 cup creamy peanut butter • 6 cups crispy rice cereal • 1 cup semi-sweet chocolate chips • 1 cup butterscotch chips Preparation 1. Cook corn syrup and sugar together in a large saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter; mix well. Add cereal; stir until evenly coated. 2. Pour into greased 13 x 9-inch pan and pat into place. 3. Melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly. Spread over cereal. Cool at least 45 minutes, or until firm. Cut into bars. • Recipe Note: Almond butter may be substituted for the peanut butter. For more seasonal recipe ideas, visit www.karosyrup.com, recipe provided provided by BPT.
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