We (I) needed
(wanted) a treat for family night on Monday night, but it had to be something
that didn't require an oven (this oven not working thing is killing me).
I grew up eating scotcheroos at family gatherings with my Dad's side of the
family. I'm pretty sure that these treats were originally made with Rice
Krispies, but rewind to a few years back and my Aunt Karie swapped the Rice
Krispies for Rice Chex. Using Rice Krispies is now a thing of the
past. I think she is also the reason that I stir the chips into the
scotcheroos and don't spread the melted chips on top. I don't make these chocolatey, crunchy,
peanuty, butterscotchy treats very often, but when I do, I'm reminded why I
don't....I seriously can't stop eating them! This sweet treat is
extremely addicting, so beware, you may just want to eat the entire pan (or maybe
that's just me).
Scotcheroos
6 cups Rice Chex
1 cup granulated sugar
1 cup light Karo syrup
1 cup creamy peanut butter
1 cup butterscotch chips
1 cup milk chocolate chips
Pinch of salt
Grease a 13x9 inch pan, set aside. Put cereal in a large
mixing bowl and set aside. Combine sugar and corn syrup in a medium size
saucepan. Cook over medium heat, stirring frequently, until the sugar
dissolves and mixture begins to boil. Remove from heat and stir in peanut
butter until melted and smooth. Pour over cereal and stir until well
coated. Add the butterscotch chips, chocolate chips and a pinch of kosher
salt to the Chex mixture. Fold the chips into the Chex mixture.
Press the mixture into the prepared pan. Let cool (if you can
wait). Cut into squares.
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