Scotcheroos

Scotcheroos

Scotcheroos are a glorified and sweeter version of Rice Krispy Treats.  It’s the Southern way to take something delicious and make it even richer.  It’s what we do best.  Some might call it excess, and many find our desserts too sweet.  I’m reminded of the time I brought a California boyfriend home to Texas for a visit.  My mom proudly served him a slice of homemade red velvet cake.  He took one bite, and then proceeded to scrape the overly sweet cream cheese icing off the cake.  The rest of us stood there in shock with our jaws on the floor—the perfect position to scoop the icing off his plate and into our mouths.

These days, I must admit my palate has changed to a more Northern California level of sweetness.  I now see that fruit and cheese is a great dessert, and I also take advantage of an opportunity to ‘health-ify’ a recipe if I can.  I’ve taken that liberty with this dessert and used brown rice syrup instead of the traditional corn syrup.  I also replaced the Rice Krispies with organic brown rice crisps, which can be found in the natural food sections of your grocery store.  If you wish to make this recipe with its original components, fine by me.

This recipe has a simple ratio to remember, making it easy to scale up or scale down:  all components are in a 1:6 ratio with the cereal.  The classic recipe calls for 6 cups of cereal and 1 cup of everything else.  I scaled it down for a small loaf pan.

Scotcheroos
 
Makes 2 bars in a 9" x 5" x 3" loaf pan.
Ingredients
  • ⅓ cup sugar
  • ⅓ cup brown rice syrup (or honey)
  • ⅓ cup peanut butter (creamy or crunchy, your choice)
  • 2 cups brown rice crisps (or plain)
  • ⅓ cup semi-sweet chocolate chips
  • ⅓ cup butterscotch morsels
  • butter for greasing loaf pan
Instructions
  1. Begin by measuring out the chocolate chips and butterscotch morsels and placing them in a small microwave-safe bowl. You’ll thank me later when your measuring cup is too sticky to do this.
  2. Next, butter a 9” x 5” loaf pan.
  3. In a medium bowl, add the cereal and set aside.
  4. In a small sauce pan over medium heat, melt the sugar and brown rice syrup. Swirl the pan as it melts and bubbles to ensure the sugar granules are completely dissolved. Turn off the heat, then stir in the peanut butter.
  5. Once the peanut butter is thoroughly incorporated, pour this mixture of the rice cereal. Stir like the dickens to evenly coat the cereal.
  6. Press the cereal in an even layer into the loaf pan.
  7. Now, melt the chocolate chips and butterscotch morsels in the microwave in 30 second intervals. Pour this over the cereal and let set before slicing and serving.


Comments

  1. says

    “Northern California level of sweetness”…love that! I love dessert, but buttery rich things rather than sweet sugary ones.
    I haven’t eaten rice krispies in ages. Yours look like a grown-up version :)

  2. says

    How could I have forgotten about these delicious lil treats! I really love that you make everything in smaller batches.. that way I don’t feel guilty when I want to try the things you make :)

  3. says

    Those sound absolutely ridiculous, and in the best way possible! Rice crispy treats are always a hit around here, and that sounds like a great way to shake up the flavors a bit.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: