Saturday, December 12, 2009

Chocolate Scotcharoos

In my recipe box is a bar cookie recipe written on wide ruled notebook paper by my son in 1995. His 4th grade teacher had made the cookies for the classroom. He asked her for the recipe and asked me to make them too.

Chocolate and peanut butter go well together as do butterscotch and peanut butter. The combination of all three flavors in the Chocolate Scotcharoos go seamlessly together. Neither flavor stands out above the other, instead I find that all three mix together deliciously.


They are super easy! Try them!

Josh's Chocolate Scotcharoos

1 cup white sugar
1 cup light corn syrup
1cup peanut butter
6 cups Rice Krispies
1 cup semi sweet chocolate chips
1 cup butterscotch morsels

Combine sugar and corn syrup in a 3 qt. saucepan. Cook over medium heat stirring frequently until bubbly. Remove from heat, add the peanut butter and stir until incorporated. Add Rice Krispies and stir until well coated. Press into buttered pan. Melt chips together over double boiler or in the microwave. Spread melted chips over krispie layer. Refrigerate to set the chocolate and cut into bars.

I would NOT use the traditional rice krispie treat recipe for the base. The appearance may look the same but the texture and taste are different.

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