Everyone has that one thing they use as their “go-to” for parties/gatherings/holidays. Something easy to make, travels well, and is easy to serve to the masses.
This is mine.Scotcheroos. You’ve probably seen one version or another floating around on the interwebz at some point. The reason is because they’re delicious. And amazingly addicting. My friend calls them “butterscotch-covered crack” and of all the things I’ve ever made, this is the one that is most requested.
I even made them as part of the dessert when I made my friend Jaime’s wedding cake. And yes, I do believe rice krispie hybrids can be considered fine dining.
But a lot of people don’t know my secret.
The thing I like most about this recipe is that it’s about 20 minutes start to finish. And the majority of it happens in one big pot.
Also… there are measurements. But if you decide not to follow them precisely, you won’t be penalized. In my case, I up the peanut butter and decrease the sugar. Just a little. Or a lot. Depending on the day and mood…My mom makes this a lot to “have around the house”. Which is sort of silly because it doesn’t stick around the house very long. My brother takes out a row of them at a time. Or at least he used to when I was still around before moving. Pretty sure there’s a black hole at some spot in his 6’7 frame. Silly boys and their metabolism.But now that I’m thinking about it… I may have taken a row of them down at a time, too.Did I mention my sugar tolerance used to be amazing? It still is… but now I’m buzzing if I have two. You’ve been warned.Scotcheroos
Again, I will stress that approximations are totally allowed. They’ll still turn out better that you’ll imagine. Promise.
1 cup corn syrup
1 cup sugar
1 cup peanut butter
6 cups rice krispies
1 cup semi sweet chocolate chips
1 cup butterscotch chips
Mix corn syrup and sugar in small saucepan and heat until it comes to a boil and sugar dissolves. Stir in peanut butter. Then stir in rice krispies a cup at a time (as to prevent cereal flying everywhere). Dump it all into a coated pan and press to make solid.
Melt chocolate and butterscotch together. Spread over top of rice krispie mixture.
*I also melted a little more butterscotch in the saucepan I was already using. And drizzled it over the top of the chocolate. Because I’m fancy like that.And thanks for all the good thoughts about the leg! Right now we’re not “freaking out”. I’m not worried about the leg because I know I’ll be good to run by race day- it’s just going to be ugly.
And this is all requiring me to be patient. Which is hard. Because that’s something I generally AM NOT when it comes to such things.