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.