From Katie's Kitchen: Suzie Bars Recipe

As we were planning for our holiday campaign shoot in Palm Springs, Katie and I got on the subject of family traditions— tamales on Christmas Eve, an ornament of the year, matching family pajamas (of course). It’s impossible to talk about holiday traditions without happening upon the topic of food.

There are just those certain recipes that it wouldn’t be the holidays without, Suzie Bars being a prime example. Katie and her mom baked these for the crew while we were on set in Palm Springs. Just when you swore you couldn’t have another bite, you’d find yourself wandering back to the kitchen for just one more bar. From Katie’s kitchen to yours, here’s the full recipe:

Suzie Bars — Step-by-Step Instructions

Step 1: Lightly spray a 9 x 13-inch baking dish with nonstick spray. Set aside.

Step 2: In a large Dutch oven or very large saucepan, combine 1 cup sugar and 1 cup light corn syrup. Place over medium-high heat and bring to a gentle boil, stirring occasionally so the sugar dissolves evenly.

Step 3: Remove the pan from the heat. Immediately stir in one 12-oz jar peanut butter until the mixture is completely smooth and uniform.

Step 4: Add 4 cups Rice Krispies to the warm peanut butter mixture. Fold gently but thoroughly until every Rice Krispie is coated. The mixture will be thick.

Step 5: Transfer the mixture into the prepared 9 x 13 pan. Use the back of a cold spoon or a spatula to press and smooth it into an even layer. Work quickly before the mixture firms.

Step 6: In a microwaveable bowl, combine 12 oz semisweet chocolate chips and 12 oz butterscotch chips. Microwave on high for 30 seconds, stir, then continue microwaving in 15–20 second bursts, stirring between each, until fully melted and smooth.

Step 7: Pour and spread the melted chocolate-butterscotch mixture over the top of the Rice Krispie layer, using an offset spatula or the back of a spoon to create an even coating.

Step 8: Refrigerate the pan for about 45 minutes, or until the topping is set and the bars are firm.

Step 9: Remove from the refrigerator and cut into squares. Store chilled for the cleanest slices.

Tips

—If the peanut butter is very stiff, warm it slightly before adding so it blends smoothly with the syrup mixture.

—To get perfectly even bars, chill until firm and use a sharp knife warmed briefly under hot water, then wiped dry, between cuts.

—These keep well in the fridge for several days and travel nicely for gifting.