Little Bites of Heaven

So here's a rundown of my weekend: Friday night, Jared and I tried a new Indian restaurant in Layton, Taste of India. Yes, Indian has arrived in Layton! The restaurant is on Woodland Hills Drive, near Sego Lily Day Spa. The decor is nice and simple reds and golds, the staff is friendly, and the dishes are superb. I departed from my usual order of chicken coconut korma, and I tried the lamb rogan josh, cheese naan and mango lassi. Everything was delicious and I'm sure I'll be back there again, take out or eat in. After that Jared and I drove over to DSW and to my amazement what did I see? Red Mango, my favorite fro yo place just opened near Cafe Rio, about a week ago. I was so excited I went in for a small cup and then I promptly dumped my cup on my lap in my new clean car! Oh well, I'll be going back there often enough.

Saturday my friend Jen had some friends over for pizza and a movie. We watched Australia and drooled over Hugh Jackman - Hot! I brought over some Scotcheroos. These just weren't ordinary Scotcheroos though, the yum factor was hopped up with Triple Chocolate Scotcheroos. David Lebovitz is a favorite blogger of mine, he's a cookbook author living in Paris, and he created this Triple Chocolate Scotcheroo recipe. These are to die for, and be warned, they are very addicting. Here's the recipe, and yes, I sprinkled them with a little sea salt, not necessary, but I liked it. Enjoy!

Triple Chocolate Scotcheroos

1 cup (200g) sugar
1 cup (320g) light corn syrup
1/2 cup (130g) peanut butter
1/2 cup (130g) Nutella, or a similar chocolate-hazelnut paste
6 cups (200g) crisp chocolate-flavored (or mixed with plain) rice cereal (I mixed half and half)
6 ounces chopped bittersweet or semisweet chocolate, or 1 cup (165g) chocolate chips
1 cup (165g) butterscotch-flavored chips
optional: fleur de sel or flaky sea salt

1. Butter or spray a 9 x 13-inch baking pan.

2. In a large saucepan (at least 6 qts) over medium heat, bring the sugar and rice or corn syrup to a full boil. Remove from heat and stir in peanut butter and Nutella, then mix the rice cereal in until completely coated. Press the mixture into the greased pan, making sure the top is smooth.

3. Melt the chocolate and butterscotch chips together in a clean, dry bowl set over a double boiler or microwave, stirring gently until smooth and well-blended. Spread over the rice cereal mixture, sprinkle lightly with salt (if using) and cool until set.

Serving: Once cool, cut into small bars with a sharp knife. These are pretty intense and certainly on the sweet side, so bite-sized portions are in order.