RECIPE CONTRIBUTED 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. Scotcheroos were our “go-to” dessert for every church potluck and event which required an offering. My mother started making them in the 1960s when the recipe appeared on the Rice Krispies box. The combination of the crispy cereal with 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 is that I add a little butter to make the bar just a bit softer and smoother, and I add a bit more cereal.
Scotcheroos
Ingredients
- 1 cup granulated sugar
- 1 cup light corn syrup
- 2 Tbsp. butter
- 1 cup peanut butter
- 6 1/2 cups Rice Krispies cereal
- 1 cup chocolate chips
- 1 cup butterscotch chips
Instructions
- 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.
