Sunday, October 18, 2015


My neighbor, Virginia, makes the most delicious scotcharoos.  This week she brought over an entire 9X13 pan for me.  To eat all by myself.  Just kidding.  Those were not her instructions.  But I did consume enough in one sitting to put myself into a sugar induced coma for the next couple of days.  The above picture is of hers, but I want and need to have this recipe documented for my further use.  So we get to see her beauties.  

by: My neighbor Virginia

3/4 c. sugar
1 c. corn syrup
1 c. peanut butter
6 c. rice crispies
1 bag milk chocolate chips
1 bag butterscotch chips

In a large pot, over medium high heat, stir together the sugar and corn syrup, just until it begins to start boiling.  Don't let it cook too long!  I put an exclamation point there, because I did let it cook too long and my scotcharoos were as hard as a rock.  My neighbor says that it really needs to just barely start boiling.  Then add the peanut butter and stir it until it is just melty.  Those are her words.  Stir in the rice crispies until well combined and pour it into a greased 9X13 pan.  In a glass bowl, combine the bag of milk chocolate chips and the bag of butterscotch chips.  Cook them for 30 seconds and then stir.  Repeat as many times as needed until they are melted.  Pour them over the top of your rice crispy mixture and refrigerate it for 30 minutes.

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