Tuesday, May 24, 2016

Recipe: Scotcheroos

Every social function involving a potluck-style meal with desserts, it is very common to find this tasty treat! Scotcheroos have been around since the 1960s, the recipe first being published on the Rice Krispies box. Since then, many families have added it to their holiday traditions, changed it's name, and jazzed it up with a few extra ingredients. But they can all be traced back to the same old recipe

I recently began making these for my family after we eliminated dairy from our diets (the butterscotch chips that the recipe called for were no longer an option). I did need to make a few minor changes, but I have done my very best to stay true to the original recipe while keeping our dietary restrictions in mind.


Recipe Source: Kellogg's Rice Krispies, with modifications

1 cup light corn syrup
1 cup sugar
6 cups Kellogg's Rice Krispies Cereal

Place corn syrup into 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add Rice Krispies cereal. Stir until well coated. Press mixture into 13 x 9  2-inch pan coated with cooking spray. Set aside.

Melt chocolate chips in a 1-quart saucepan over low heat, stirring constantly (or in the microwave in a microwave-safe bowl). Spread evenly over cereal mixture. Let stand until firm. Cut into 2 x 1-inch bars when cool.

If desired, top with festive sprinkles before the chocolate hardens.

Note: I felt that the entire package of chocolate chips was too much, but my children had no complaints. Personally, I' think that using half the back would be sufficient.


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