The “Ultimate” Rice Krispie Treat: Scotch-A-Roos

   Gooey, full or peanut butter and topped with chocolate -- it's hard to eat just one! My mom made these quite often when we were growing up so I consider them to be dessert comfort food.

Scotch-A-Roos     Makes a 13” x 9” pan
1 cup peanut butter
1 cup light corn syrup
1 cup granulated sugar
6 cups Rice Krispies or other crisp rice cereal
1 (6 oz.) pkg. semi-sweet chocolate chips
1 (6 oz.) pkg. butterscotch chips

1.  Mix peanut butter, syrup, and sugar in a medium-sized saucepan; bring to a slight boil. Stir until creamy.
2.  Take mixture off the heat and mix with cereal.
3.  Spread mixture in 13” x 9” pan. (See tip for using foil or parchment lined pans – this will allow for easy removal of the bars for cutting.)
4.  Melt chocolate and butterscotch chips together on top of stove over low heat (or in a double boiler). Or, microwave -- start with 1 to 2 minutes, then, stirring intermittently, 30-second intervals until melted.
5.  Spread melted chips over cereal mixture.
6.  Refrigerate until chocolate-butterscotch mixture hardens,  about 30 minutes.
7.  Cut into desired size bars – 2” x 2” is standard. 

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