Scotcharoos

My mom used to make these when I was growing up. In fact, I don't recall that she ever made regular Rice Krispie treats, but we had these every now and then. So now, of course, I prefer these to the regular ones. These are the lattes of Rice Krispie treats! :)

Because I'm always on the lookout for a good treat to take to church or work carry-ins, I got the recipe from Mom, and it's on the rotation of things to contribute. This would not be one to take on a hot summer day (meltage) but it's good for an indoor party! And because it contains cereal, it makes a great breakfast! (Okay that might be a stretch.)

Random story...I made these just this week for a carry-in at church, but I hid a couple away to take to my parents. Mom called me after I dropped them off to tell me she ate one and a half of them, and was planning to eat the rest...but Dad halted his pie-eating to try out the bite she hadn't eaten. When he was done, he asked her why she doesn't make them anymore. She informed me the ingredients are now on the grocery list. SWEET! I inspired the resurrection of the scotcharoo in my parents' house!

The Recipe:

1 cup corn syrup
1 cup sugar
1 cup creamy peanut butter (divided in half)
6 cups Rice Krispies
1/2 bag chocolate chips
1/2 bag butterscotch chips

Bring sugar and corn syrup to a boil in a large pan. Remove from heat and add 1/2 cup of peanut butter. Stir until creamy. Add Rice Krispies and mix well. Pour into greased cookie sheet or 9x13 dish. In a small bowl, melt chocolate chips, butterscotch chips, and other 1/2 cup of peanut butter. Stir well and spread over Rice Krispie mixture. After it cools, cut into bars and serve.

You can certainly use store brand cereal and peanut butter. I usually do. Must have not been able to find either on that shopping trip! Because I don't often make recipes calling for butterscotch chips, I use half the bag and then put the other half in a sealed bag and save it for the next time. You can use either milk chocolate or semi-sweet...whichever you like!


Make sure you stir the sugar and corn syrup well as it cooks so you don't end up burning the bottom of the pan. That's a mess to clean up!

It needs to come to a good boil but you don't need to let it boil on and on....and these spatulas work great for stirring it! Mine is from Pampered Chef.

Of course...my favorite peanut butter measuring cup. And I know my high school Home Ec teacher would be mortified, but I do measure the cereal in a liquid cup so I can measure the first four cups at once...and then add two more. Shhhh...don't tell.

Once the sugar and corn syrup have come to a boil, I add the cereal and peanut butter and stir. (Sometimes I add the peanut butter into the mix first and sometimes I forget and throw it in all at once. Either way works.) This is why it's important to have a big pan to start with!

Mix it up really well - but leave some on the spatula for a taste test!

If you need more servings, pat the mixture into a greased cookie sheet. They will be short but you'll have more of them. I usually put mine in a 9x13 - so they're thicker, even though I don't get as many out of it.

I just put the two kinds of chips and the peanut butter in a small mixing bowl and heat them in the microwave. I heat them for about 50 seconds at a time, stirring in between to keep them from burning.

Stir it up so it's nice and smooth!

And....spread over the Rice Krispie mix! Once the chocolate hardens up (I usually let it sit overnight just for good measure) you can cut them into squares and serve them!