May 11, 2009

Scotch-a-Roos

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So if buttermilk pie is the star of the dessert buffet at a small town’s ladies luncheon, then Scotch-a-Roos are the treat that said ladies make for their daughters’ slumber parties. And how can I make such an assumption? Well, the first time I had these diabetic coma-inducing gems was with my dear friend Erin at her parents’ house (a house with a small field for a front yard, mind you) in the can’t-get-more-Midwestern-if-you-tried town of Hartford, Wisconsin.


We were probably a little old for a slumber party at the time, but it was the cap-off to Erin’s bachelorette party that involved a few bars on Hartford’s main drag outfitted with neon signs, dark wood paneling and jukeboxes blasting John Mellencamp, Foreigner and Boston. I vaguely remember bachelorette party essentials like cupcakes in questionable anatomical shapes and there may have been some karaoke as well, but the one thing I’m sure of is that there were Scotch-a-Roos at the afterparty.

At first glance, the Scotch-a-Roo looks somewhat familiar–a golden-hued Rice Krispy treat dressed up with a slick of chocolate over the top. But the first bite reveals something else altogether–an unexpected punch of peanut butter and butterscotch taking the whole thing to the next awesome, chewy level. But I should warn you: if you’ve never had them, it’s probably better to just try one and fall in love with them before you ask how they’re made. Because any recipe that starts with a cup of corn syrup and a cup of sugar makes your molars hurt just hearing about it. But if you think about it, that’s pretty much what marshmallows are minus their incorporated air plus! there is a cup of peanut butter involved as well, so hello, protein! Nevertheless, I usually halve the recipe to curb the extent of their damage–this way my Scotch-a-roo benders can only be a couple days long because my supply runs out faster.

And once you figure out other ways to justify eating half a pan of them in a weekend, you will be oh-so-pleased to learn how delightfully simple they are to create and how quickly they come together. Just bang a few ingredients (ahem, sugar and more sugar) together in a saucepan until bubbly, stir in the PB, toss with the cereal to coat, and while you’re waiting for the sugar to bubble, throw the topping chips into the micro to melt. And then chain yourself to a large piece of furniture in the other room while you wait for the bars to set up in the fridge for a few minutes.

Risking a few cavities never tasted so good. Enjoy!

Scotch-a-Roos

Makes 16 bars

Lining the pan with two perpendicular strips of parchment paper (sprayed with a bit more cooking spray) will allow for easy removal of the Scotch-a-Roo slab and make for neat, even cutting of the bars. This recipe doubles easily–just use a 9×13 inch pan instead.

2 1/2 cups crispy rice cereal
1/2 cup light corn syrup
1/2 cup sugar
1/2 cup creamy peanut butter (not a time for natural peanut butter, people)
1/2 cup semi-sweet chocolate chips
1/2 cup butterscotch chips

Spray an 8×8 inch baking pan with nonstick cooking spray. Line the pan with parchment paper if desired (see recipe note).

Pour the cereal into a large mixing bowl.

In a medium saucepan over medium heat, dissolve the sugar into the corn syrup and bring to a bubble, stirring often.

Meanwhile, place the chocolate and butterscotch chips into a microwave-safe dish and microwave on high for 1-2 minutes, stopping to stir every 30 seconds or so, until the chips are melted and smooth. Set aside.

When the sugar has started to bubble, remove the pan from the heat and stir in the peanut butter until melted. Pour the syrup over the cereal and stir until evently coated. Press the mixture into the prepared pan. Spread the melted chocolate in an even layer over the bars. Refrigerate until cool and the chocolate is set, about 20 minutes, before cutting into bars. Store in an airtight container at room temperature.

  • Shauna, I’m so glad you like my Scotcheroo recipe! Erin and Jen harass me to make these every chance they get! Congrats on the baby. She’s beautiful!

  • This looks delicious! Great picture.

  • I've always wanted to find myself a much fancier, dolled-up rice crispy treat recipe! And this is it! Yum. :)

  • I grew up eating Scotcheroos. I can’t believe I am seeing the recipe, written out. I thought people just had it memorized.
    I stumbled onto this site looking for a cake recipe, and it all seems to be very promising… Butter, sugar, butter, the great things in life. Thanks for providing recipes to the simple, rich and best.

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