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Saturday, August 14, 2010

Recipe: Scotcharoo's

The trick to these bars, is making sure that you cook the Karo and sugar mixture slowly. You don't want it to still be grainy or sugary when it comes to a boil. I like that it is a food storage item. You don't need marshmallows - which seem to go hard before I use them in a food storage situation OR butter. Plus a big bonus - it is YUMMY!
SCOTCHAROO'S

Ingredients:

1 cup Karo light corn syrup
1 cup sugar
1 cup creamy peanut butter
6 cups crispy rice cereal
1 cup semi-sweet or milk chocolate chips
1 cup butterscotch chips

Directions. cook corn syrup and sugar together in a large pan over medium - low heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat, stir in peanut butter; mix well.

Add cereal: stir until evenly coated.

Pour into greased 13x9 inch pan and pat into place.

Melt chocolate and butterscotch chips together. You can melt in a saucepan over low heat.. but I did it in the microwave for 1 minute stirred and then another 30-45 seconds. Spread over cereal.

Cool at least 45 minutes or until firm. Cut into bars.

These chewy bars will be gobbled up very quickly. The butterscotch chocolate top is perfect with the chewy peanut butter base. If you don't care for butterscotch chips, simply use all chocolate. You can even add a couple tablespoons of peanut butter to the melted chocolate as well. It's a nice twist on the regular marshmallow rice crispy treats that we all love. Try these soon, your kids will love them!

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