Thursday, February 26, 2009

Scotcheroos

Everyone is familiar with scotcheroos, right? Rice Krispies, peanut butter, chocolatey frosting? Yummy? Yes? OK.

And everyone knows how to make them, right? The recipe is right there on the Rice Krispies box, and it’s really easy, and yeah, they get a little dry and hard and they cut the roof of your mouth when you bite into them, but that’s the price you pay for the privilege of eating one … right?

No. No, no, no.

I realize this is a rather simple recipe to post, but I’m amazed by how many wonderful people make really bad scotcheroos. Also, I took a poll. We’re 4-0 in favor of posting.

My dad and the hubby both love scotcheroos, and I get a lot of feedback on what a good scotcheroo maketh. With a few key tips, you, too, can make a better scotcheroo.

  • Only include butterscotch chips in the frosting if you like butterscotch. If you don’t, use straight chocolate. Or half peanut butter. Hence, I actually make scotchlesseroos.
  • Boil the corn syrup just until it starts to bubble, not until it’s at a full boil. Otherwise, you’ll end up discarding the scotcheroos, the pan you put them in, and the knife you used to try and cut them. NOT that I know this from firsthand experience. Ahem.
  • Don’t follow the recipe on the Rice Krispies package. Those Rice Krispies folks have a vested interest in making you use as much cereal as possible, and this makes for a very dry scotcheroo. Cut back a bit on the Rice Krispies, and add a bit more peanut butter. Also, thoroughly coat your Rice Krispies with the peanut butter mixture. You don’t want any dry stragglers dragging down the whole batch. That’s a bummer.
  • Don’t tightly pack your mixture in the pan. This is what causes that whole shredding-the-roof-of-your-mouth experience. Eating dessert shouldn’t be painful.

And if you really dig the scotcheroos, check out the scotcheroo truffles. They’re perfect as a special occasion treat for the scotcheroo lover in your life.

P.S. My fingers refuse to type “scotcheroo.” Can we call them "scotheroos," instead? Just checking.

Scotcheroos
Serves 16-20

5-5½ c. Rice Krispies
1 c. sugar
1 c. light corn syrup
1¼ c. creamy peanut butter
2½ c. chocolate chips, or 1½ c. chocolate chips and 1 c. butterscotch or peanut butter chips

1. Spray a 9x13 pan with cooking spray.

2. Combine sugar and corn syrup in a pot. Heat over medium heat, stirring frequently, until sugar dissolves and mixture starts to bubble. Remove from heat and add peanut butter.

3. Stir in Rice Krispies, and stir until mixture is thoroughly combined. (If mixture starts to harden, move pot back onto warm burner while stirring.)

4. Pour mixture into pan, and smooth down with the back of a spoon. Don’t pack the mixture too tightly.

5. Heat chocolate chips in a small saucepan over low heat, stirring frequently, until chips are melted and smooth. Spread over bars. Let cool before serving.

7 comments:

Anonymous said...

you might as well call them "scotheroos," since they don't have butterscotch in them anyway. :)

D

Tashia said...

I'm a fan of the one to one to one ratio of sugar/corn syrup/sugar, but may have to try additional peanut butter.

no butterscotch? That is almost a crime against scotcheroos!;)

enjoying the blog, though...

Andrea said...

I believe I once ate about 80% of one pan of Alyssa's Scotcheroos. They are indescribably delicious!

Anonymous said...

Making these! Thank you for the perfect recipe! =)

LeadDog said...

WOW!!!! These are SOOO Tasty! I didn't use butterscotch, but i'm sure they would be just as great! Very good! I would recommend this recipe to anyone!!

LeadDog said...

WOW!!!! These are SOOO Tasty! I didn't use butterscotch, but i'm sure they would be just as great! Very good! I would recommend this recipe to anyone!!

Unknown said...

Thank you for explain how to cut down on the cutting of your mouth and how to avoid them getting hard!