Thursday, October 4, 2012


Jenga-Stacked Scotcheroos
Traditionally-Plated Scotcheroos

Like many other things I've eaten in my lifetime (like popovers), I distinctly remember where and when I first tasted scotcheroos. I was in college, and our church college group was gathering at Steve Barr's house--for a birthday celebration or something. I was standing in the kitchen and there was a brown Pyrex dish containing what looked like a Rice Krispies treat, but it was a beige color and it had chocolate on top. I don't even know if they were the dessert of the evening. They were sitting there so casually in the pan. I somehow obtained one to try, and OH. MY. GOODNESS. I still remember the chewy, peanut buttery, chocolatey, slightly butterscotchy crispiness of this wonderful new find. For some reason, I didn't ask for a recipe. Maybe the scotcheroo-maker was out of the house. But I do remember that evening well. And, eventually, I rediscovered these little gems and started making them at home. Unfortunately, my husband isn't a peanut butter fan, so I have to wait for events to make them. Today's "event" was me taking dinner to a couple with a new baby. I probably should have taken them more of these, but I wanted to share them with some other people too. And I wanted to eat more myself. 
So, here's my version of the recipe for scotcheroos that I got from, my favorite recipe website. I added more rice cereal for a slightly less sweet bar, and I also added more chips for a thicker topping. Who doesn't want thicker topping? I can't think of anyone.

     --Adapted from

  • 1 cup light corn syrup
  • 1 cup white sugar
  • 1 1/2 cups smooth peanut butter
  • 8 cups crisp rice cereal
  • 3/4 cup butterscotch chips
  • 3/4 cup milk chocolate chips
Spray a 9 x 13 inch cake pan with non-stick cooking spray. Set aside.
In a large pot over medium heat, mix together corn syrup, sugar, and peanut butter. Stir and cook over medium heat until peanut butter melts. Bring mixture JUST to a boil. Remove from heat, and stir in crisp rice cereal.
Pour mixture into prepared pan and press in and smooth the top with a silicone spatula (or well-buttered fingers/hands).
Place butterscotch and chocolate chips in a microwave-safe bowl. Heat on high for about 40 seconds. Stir. Heat again for 20 seconds. Stir. Once chips are 3/4 of the way melted, keep stirring until completely melted. Place back in microwave 10 seconds at a time, if needed. Be careful not to overcook. If you keep stirring, they'll melt.
Spread chocolate mixture over the crispies mixture in the pan. Allow bars to cool until chocolate is set. Cut into squares or rectangles.

Makes 21-24 bars, depending on how you cut them

Scotcheroos wrapped to go with baby dinner.

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