One of the first recipes I ever made on my own was Scotcheroos. My mom worked, so anytime we had an evening potluck, I’d get off the bus, head inside, and get started on a batch of Scotcheroos to take along. My mom always appreciated the help, and I always appreciated the goodies!
When I joined my husband’s family, though, I discovered something: what I thought of as Scotcheroos were not, in fact, Scotcheroos. The “scotch” part of the name refers to butterscotch chips, which my family’s recipe didn’t even include. But my husband’s family recipe did, and they were over-the-top good.
My advice: you can’t get better than this recipe, which is so simple that an unsupervised ten-year-old could easily make it in twenty minutes flat. Just be sure not to leave out the butterscotch chips!
What you need:
- 1 c. sugar
- 1 c. light corn syrup
- 1 c. creamy peanut butter
- 6 c. Rice Krispies
- 1 heaping c. semi-sweet chocolate chips
- 1 heaping c. butterscotch chips
- microwaveable 4 c. measuring cup
- 1 c. dry measuring cup
- large bowl
- 13″x9″ casserole dish
Time: Twenty minutes.
Serves: Makes 24-36 bars.
Multiplying the recipe: Make each batch separately.
Butter a 13″x9″ pan.
In a 4-cup glass measuring cup, combine the sugar and corn syrup. Microwave on high until boiling, 2-4 minutes, stirring after each minute. Stir in the peanut butter and mix until smooth.
Place the Rice Krispies in a large bowl and add the peanut butter mixture. Quickly mix to evenly distribute everything. Dump into the casserole dish and press flat with the flat side of the spatula.
In the same 4-cup measuring cup, place the semi-sweet and butterscotch baking chips. Microwave until melted, stirring every 30 seconds. Stir until smooth. Spread over the Rice Krispies mixture. Cool until firm. Store at room temperature. Cut into bars once chocolate is set.