With the Labor Day weekend behind us and (more importantly) Starbucks serving their Pumpkin Spice Latte, fall is upon us. The mornings are feeling cooler, the days are getting shorter and I find myself fighting the urge to dip apples in caramel and buy mums at Lowe’s. I’ve already been looking up pumpkin flavored baking recipes in preparation!
Scotcheroos feel like fall without jumping the gun. Their blend of butterscotch, peanut butter and childhood-favorite Rice Krispie Treats make for a savory-sweet mix that feels like they should be eaten with apple cider around a bonfire.
Jacobs’ named them “Snap, Crakle, BOOM!” because they are just that good. Make sure you eat one while it’s still warm with a glass of milk … just be careful … you’ll want to eat the whole pan.
1 cup granulated sugar
1 cup light corn syrup
1 cup chunky peanut butter
6 cups Rice Krispy cereal
1 cup chocolate chips
1 cup butterscotch chips
Grease a 13×9-inch pan; set aside. Place sugar and corn syrup into a 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter until melted and combined. Add the cereal; stir well until well coated. Press the mixture into the prepared pan with a square of wax paper.
Melt the chocolate and butterscotch chips together in a double boiler. Spread evenly over cereal mixture. Let sit until firm (or refrigerate for a faster setting time) and then slice into square.
Recipe makes about two dozen bars.
I packed some up for my girlfriend that just had a baby. Add a rustic tag and piece of twine for an adorable homemade gift or a great hostess gift.