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Country Artist Marlee Scott Cooks Up a Hit In the Kitchen

Country Artist Marlee Scott Cooks Up a Hit In the Kitchen
marlbars

Rising singer shares recipe for ‘Marls Bars Squares’ in humorous video blog, Country Weekly feature

(Nashville, Tenn. – Aug. 24, 2011) Country artist Marlee Scott is cooking up something sweet with her latest creation – an easy-to-make but delicious chocolate treat called Marls Bars Squares.

A self-proclaimed “chocoholic,” Scott loves to cook and acquired the skill from her mother, although the recipe for her Marls Bars Squares was passed down from her older sister. The rising singer recently shared the recipe with Country Weekly magazine in its August 8 issue. Watch Scott give step-by-step instructions on how to make the chocolate squares in her humorous “In The Kitchen” video blog here.

Scott is also known to make a batch of Marls Bars for the staff of the radio stations she visits on her ongoing radio tour. Since June, Scott has been traveling across the U.S. in support of her current single, “Beautiful Maybe,” and has visited more than 50 stations so far. The song’s official music video can already be seen on CMT Pure, CMT.com, The Country Network, Yahoo and Yallwire.com, among dozens of other video destinations. See the Wes Edwards-directed video online here.

The Ontario native and Nashville resident is traveling to Canada for the Canadian Country Music Association Awards and Country Music Week, where she is participating in a number of events Sept. 9-12. Scott also released a dance remix version of the “Beautiful Maybe” single in August to more than 240 clubs, DJs and dance instructors around the U.S.

For more information, visit www.MarleeScott.com.

Marls Bars Squares recipe:

Ingredients:
4 Milky Way candy bars
½ cup butter
3 ½ cups Rice Krispies cereal
1 ½ cups semi-sweet chocolate chips

Directions:
1. Cut Milky Way bars into one-inch squares. Melt in medium-size saucepan with stick of butter or margarine.
2. Once melted, whisk into smooth mixture. Fold in cereal until mixture has thickened to a firm consistency.
3. Transfer mixture and press evenly into a non-stick, square pan. Spray with non-stick cooking spray first to ensure mixture releases properly from pan after cooling.
4. Melt semi-sweet chocolate chips until smooth.
5. Pour chocolate over top of mixture in pan.
6. Refrigerate one hour until cool.