Today’s post comes from our great friend and baker extraordinaire, Mary Jordan. On her days off from work at Children’s Hospital in Seattle, Mary can often be found in her kitchen baking up wonderful treats for family and friends. Mary always brings a pan of Scotcharoos to our Girls’ Ski Weekends and the pan is usually empty within a few short hours. Thanks, Mary, for sharing this classic recipe with us!
Post and recipe by Mary Jordan.
Growing up in Minnesota, everyone in our house knew how to make Scotcheroos. I have made these so often, I could make them in my sleep. It was our “go to” dessert for every church potluck and event which required an offering. My mother, now in her 70’s, still makes them once a month for various occasions. She started making them in the 1960’s when the recipe appeared on the Rice Krispies box. The combination of the crispy cereal with the peanut butter, chocolate and butterscotch is irresistible. It is really hard to stop at one.
This recipe is easy and can be made in 10 minutes. As I looked on the internet, I found a little variation from recipe to recipe. Some people use 1 and 1/2 cups of peanut butter instead of just one to make the bar even softer and enhance the peanut flavor. Some double the amount of chocolate chip and butterscotch chips to make the topping thicker and more decadent. Of course, we never did this in our family as money was tight and one of the great things about this recipe was that when we bought the cereal, corn syrup and packages of chips… it was sufficient to make not just one recipe, but two! And with five kids who loved sweets… we often needed two.
My only variation from the original recipe is that I add a little butter to make the bar just a bit softer and smoother, and I add a bit more cereal.
- 1 cup granulated sugar
- 1 cup light corn syrup
- 2 Tbsp. butter
- 1 cup peanut butter
- 6 and 1/2 cups Rice Krispies cereal
- 1 cup chocolate chips
- 1 cup butterscotch chips
- Grease a 13 x 9 inch pan and set aside.
- Place sugar and corn syrup and butter in a large saucepan. Cook over medium heat, stirring frequently, until the sugar dissolves and mixture just starts to get bubbly.
- Pull off the heat and add one cup peanut butter. Stir till smooth.
- Quickly add your cereal and stir until well coated. Press mixture into prepared pan (I butter my fingertips and press, or waxed paper will work also).
- Melt the chocolate and butterscotch chips together either over a double boiler or in the microwave at 50% power in 30 second increments, being careful to stir well in between.
- Spread evenly over cereal mixture.
- Let sit until firm.You can refrigerate for a faster sitting time, however, you may wish is cut the bars before they get too firm.