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Karen Witemeyer's Chocolate Peanut Butter Crispies

Christy Award finalist and winner of both the ACFW Carol Award and HOLT Medallion, CBA bestselling author Karen Witemeyer writes Christian historical romance for Bethany House, believing the world needs more happily-ever-afters. She is an avid cross-stitcher and makes her home in Abilene, TX with her husband and three children. Learn more about Karen on her Website HERE. 

Karen's Latest Book Release - A Worthy Pursuit 



Stone Hammond is the best tracker in Texas. He never comes home empty-handed. So when a wealthy railroad investor hires him to find his abducted granddaughter, Stone eagerly accepts.

Charlotte Atherton, former headmistress of Sullivan's Academy for Exceptional Youths, will do anything to keep her charges safe, especially the little girl entrusted to her care after her mother's death. Charlotte promised Lily's mother she'd keep the girl away from her unscrupulous grandfather, and nothing will stop Charlotte from fulfilling that pledge. Not even the handsome bounty hunter with surprisingly honest eyes who comes looking for them.

When the teacher he's after produces documentation that shows she's the little girl's legal guardian, Stone must reevaluate everything he's been led to believe. Is Miss Atherton villain or victim? She acts more like a loving mother than an abductress, and the children in her care clearly adore her.

Then a new danger threatens, and Charlotte is forced to trust the man sent to destroy her. Stone becomes determined to protect what he once sought to tear apart. Besides, he's ready to start a new pursuit: winning Charlotte's heart. Purchase the book HERE. 


Karen's Recipe for Chocolate Peanut Butter Crispies

1 cup sugar
1 cup light corn syrup
2 cups chunky peanut butter
2 tablespoons margarine
5 cups Rice Krispies cereal
1 – 12 ounce pkg chocolate chips

In a large saucepan, combine the sugar and syrup. Cook and stir over medium heat for 5 minutes. Remove from heat. Stir in the peanut butter and margarine. Add the cereal. Mix until completely coated. Spread evenly in a 13x9" pan. Melt chocolate chips over low heat and spread over the cereal mixture. Chill an hour then cut.