Wednesday, July 8, 2009


I love Rice Krispie treats - especially when they are warm but I wanted to do something else with my excess of Rice Krispies. So I found these scotcharoos on I have made something like this before and I remember them being delicious so I gave this recipe a try. These are wonderful. Really really tasty in fact but I think I might have cooked my peanut butter, corn syrup, sugar mixture for too long because my treats ended up being pretty hard - not soft & chewy like they should be. The recipe says you should cook the mixture till it boils. Well, mine never boiled so I kept it on the stove. I should have just removed it but oh well. And what would a recipe be without at least ONE change. This recipe calls for butterscotch chips melted on top (combined with the chocolate chips). I did not have butterscotch chips so I put some butterscotch sundae syrup on top of the treats before I spread my melted chocolate. And then something really odd happened. Even though my treats were already packed down tightly and cooled, the sundae syrup somehow made it's way through the Rice Krispie treats and ended up on the bottom of the pan. So odd! So when I cut them, the bottoms were a bit drippy & sticky with the syrup. So I have the butterscotch flavor involved, but not as indicated in the recipe. But, these are wonderful and something new & exciting other than regular old Rice Krispie treats.

After the peanut butter, corn syrup, sugar mixture boils on the stove top, mix it into the Rice Krispies.

Press it into a pan! (and in my case, cover with butterscotch syrup - which I wouldn't try again).

Cover with melted chocolate! Be sure to lick the spatula!

Check out my sticky bottom!


adapted from

1 cup light corn syrup
1 cup white sugar
1 1/2 cups peanut butter
6 cups crisp rice cereal
1/2 cup butterscotch chips
1/2 cup semisweet chocolate chips
1. Generously butter a 9x13 inch baking pan. Set aside.
2. In a large pot, mix together corn syrup, sugar, and peanut butter. Cook over medium heat, stirring until peanut butter melts. Bring mixture to a boil. Remove from heat, and stir in crisp rice cereal.
3. Transfer mixture into a well buttered 9x13 inch pan. With your hands well buttered, pat it down into pan.
4. In a medium saucepan, over medium low heat, melt chocolate chips and butterscotch chips until smooth. Spread over top of bars and let bars cool. Cut into squares.