Buffalo Chicken Dip + Special K Bars

Here are the recipes from last night. Happy blogging!

Special K Bars

1 cup light corn syrup

1 cup sugar

1.5 cups peanut butter

6 cups Special K

1.5 cups semisweet chocolate chips (make sure they are real chocolate - imitation chocolate won't melt correctly)

1 cup butterscotch chips

In a large microwave safe bowl mix sugar and corn syrup. Microwave on high 2 minutes until bubbling. Mix in peanut butter. Stir in Special K. Press this mixture into a greased 9x13 pan. Melt together chocolate and butterscotch chips in a double boiler. Hint - butterscotch chips take longer to melt so I suggest getting them started first - your frosting may end up with small butterscotch chunks if you add them at the same time (still tastes good but not as pretty) :) Frost the bars with the chocolate mixture. Allow at least 1 hour for frosting to set before serving.

Buffalo Chicken Dip

1 large boneless skinless chicken breast

16 oz. softened cream cheese (2 blocks)

1 cup ranch dressing

0.75 cup Frank's Red Hot Sauce (or more for extra heat) - last night I added a couple extra tablespoons

1.5 cups shredded cheddar cheese

Club crackers, carrots and celery for dipping.

Boil the chicken until cooked. I have always wanted to trying grilling it for that extra yummy grill flavor but I always seem to be short on time. Chop the cooked chicken in a food processor until the pieces are very small. Heat chicken and hot sauce in a saucepan over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with veggies and crackers.