What better recipe to start the blog off with than a good old Midwest dessert? I brought some Scotcharoo bars to work the other night and I didn't realize until then that Scotcharoos are a Midwest treat. A coworker from Florida looked at me funny when I told her what they were called but she tried them and was instantly obsessed! That's when I realized how lucky we are to have this dessert as one of our Midwest staples.
12 servings
20 min total cook time
Ingredients:
1 cup light corn syrup
1 cup granulated sugar
1 cup creamy peanut butter
5 cups Rice Krispies
Topping:
1 cup butterscotch chips
1 cup milk chocolate chips
Measure out 5 cups of Rice Krispies into a large bowl
Spray a 9x13 pan with cooking spray and set aside
In a saucepan over low-med low heat, stir the corn syrup and granulated sugar until it is dissolved [DONT let the mixture come to a boil]
Once the mixture is hot, remove it from the heat and stir in the peanut butter
Pour the hot mixture over the Rice Krispies and mix until combined
Transfer the coated Rice Krispies to the banking dish and spread into an even layer
For the topping: Add the butterscotch and chocolate chips to a bowl and microwave in 20 second increments
Stir after each interval and continue until fully melted
Pour the melted mixture over the Rice Krispies and use a rubber spatula to spread it until it covers the entire pan
Let set for 15-20 mins and then cut into squares
Enjoy! - Jess