Rice Krispie treats have never been one of my favorites and I can easily stay away from them, but their lively little cousin, the Scotcharoo – well, that’s another story! I first had these little keepers at a sleepover at my friend Chelsea’s house when I was in middle school. Her mom had a batch waiting for us to enjoy and I have been hooked ever since. So thank you, Chelsea’s mom! My husband’s grandma has made these for years in huge batches. She cuts them in perfect little squares and packs up layers of them separated by wax paper in gallon plastic ice cream buckets and sends them home with you! Talk about spoiled! Her little bucket of goodies was always such a nice treat and I hope someday mine are as good as Grandma Marilyn’s.
I forgot to take an ingredients photo for this post, I apologize. But, good news is most of you have had them or made them so this shouldn’t be a big shocker of a recipe, nor one I can take credit for. It may even be written on the box of Rice Krispies. I don’t know if this is the same way Grandma Marilyn made her Scotcharoos, so I’ll have to ask her next time I see her.
Scotcharoos
Ingredients for 1 9×13 pan.
1 C white sugar
1 C light corn syrup
1 C peanut butter
6 C Rice Krispies Cereal or you could use Chex Cereal too
1 C semi sweet chocolate chips
1 C butterscotch chips.
Directions:
Line your pan with parchment paper or coat well with non stick spray. I prefer to use parchment paper. Make sure to have some paper hanging over the sides of your pan.
Measure out your cereal into a bowl and set aside.
In a large saucepan, heat the sugar and light corn syrup over medium heat.
Stir until combined and bring to a rolling boil.
Once boiling, remove from heat.
Stir in peanut butter.
Mix until the peanut butter is all incorporated and smooth.
Pour the cereal in and stir until it is all coated.
Be careful to stir gently so you don’t crush the cereal.
Transfer the coated cereal to your pan.
Gently flatten out in an even layer in the pan.
Set this aside.
Using a double boiler on medium low heat, slowly heat up the chocolate and butterscotch chips.
Stir frequently and be careful not to over heat. Remove from heat once almost all chips are melted and then continue to stir until smooth.
Spread the melted chocolate and butterscotch mixture in an even layer over top of the cereal.
Place this in the fridge for an hour or so until the chocolate has set.
Lift out the parchment paper and cut into bars or squares. If you didn’t use parchment, just cut while they are still in the pan.
I like to cut in small little dainty squares, but it’s up to you.
Store in an airtight container for a week. You can keep longer in the fridge.
Enjoy!
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