Maggie Berkey is a supervisor in the Biomedical Engineering department of Fairview, with one of her work stations being Fairview Northland in Princeton.
She and her husband Adam have five children, Jessica, Jarid, Elbie, Eli and Sofieah, ranging in age from 1-18 years. “They are where and what I spend all of my time on outside of work,” Maggie says. Adam enjoys fishing and bird hunting.
1 cup sugar
1 cup peanut butter
1 cup Karo syrup
6 cups Rice Krispies cereal
3/4 cup chocolate chips
1/2 cup butterscotch chips
Mix sugar, peanut butter and syrup in a Dutch oven over medium/low heat. Mix in the Rice Krispies when warm and creamy and spread evenly into a cake pan. Warm the chocolate and butterscotch chips in a separate pan or microwave oven. Spread evenly over the bars in the cake pan. Let cool, cut and enjoy!