Monday, June 20, 2011


A fun variation on Rice Krispie Treats! Full of peanut butter goodness, rather than marshmallows. The only downside is that these really do need to come to room temperature before you bite into them - lest you risk losing a tooth.

I failed to take a picture of the assembled item, largely because my topping failed (see below). A quick Google request of "scotcheroos" will tempt you, though.

I tried to make mine with 100% butterscotch chips (instead of the mix of butterscotch with milk chocolate). But because of the lower fat content of butterscotch chips, my melting process yielded burnt butterscotch, which was then thrown away. 

Burnt butterscotch = butterscortch?

Penzey's One

1 c sugar
1/2 c corn syrup
1/2 c honey
1 c creamy peanut butter
2 tsp vanilla extract
6 c rice cereal
1 c milk chocolate chips
1 c butterscotch chips

Grease a 9x13" baking pan and set aside.

In a 3-quart saucepan, combine sugar, corn syrup, and honey. Cook over medium heat, stirring frequently, until mixtures begins to bubble, about 5 minutes.

Remove from heat. Stir in peanut butter and vanilla and mix well. Add cereal and stir until blended. Press mixture into pan.

Melt chips together in a double boiler, or in a microwave on low.

Above - an improvised double boiler.

Stir until well blended. Spread over cereal mixture.

Cool, cut and serve.

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