Sunday, November 8, 2009


If you're a fan of Rice Krispy Treats (and honestly, who isn't?) give scotcheroos a try. They're almost as easy as the original treats, but these will satisfy that chocolate-peanut butter craving in a way that Rice Krispy Treats never could!

Shopping List
Rice Krispies
Creamy Peanut Butter
Light Corn Syrup
Semi-Sweet Chocolate Chips
Butterscotch Chips

Mix 1 cup sugar and 1.5 C Karo syrup in a saucepan over medium heat. Once the mixture begins to boil, remove from heat, and add 1.25 C creamy peanut butter.

In a large bowl, add 6 C Rice Krispies and then peanut butter mixture. Stir Rice Krispies until all are evenly coated with peanut butter mixture.

Press Rice Krispies into a 9 x 13 pan. Some people suggest buttering your fingers so the mixture won't stick. I, however, do this close to the sink, and keep my hands fairly wet with cold water. I find that it helps me to avoid the "butter-fingers" drama that may later ensue. (I drop enough AS IS!)

Melt 1 C. chocolate chips, and 1 C. butterscotch chips in microwave (2-3 minutes depending on microwave). Stir until smooth, and pour on top of Rice Krispies. Let them cool completely before cutting.

**Ever have drama when it comes to melting chocolate? Here's the key. NEVER put anything into the melted chocolate mix after you have microwaved it. If you ever need melted chocolate to be thinner than it's normal consistency, add the milk BEFORE melting chocolate. If the melted chocolate changes temperature too quickly, it turns thick and chalky.

Good luck - and enjoy!