Yes, Hanukkah ended about a month ago but sometimes for our family, it takes a little while to get everyone in one place, so celebrations are postponed.  Which is why we are celebrating Hanukkah again tonight (and then one last gathering next weekend).  Yesterday, I got an email from my Mom with the time (expected) and a reminder that I am in charge of dessert (not surprising, but I totally forgot).  As I’ve noted, I have a plethora of sweet treats and ingredient options in my pantry leftover from the holidays, so a dessert, I can definitely do!




With all the cookies I’ve made recently, you might be surprised by my choice.  But I had all of the ingredients in the house and a craving for this childhood favorite that my Mom used to make. 




I always loved the combination of chocolate and butterscotch in the top layer and never knew exactly how my Mom created such a sensation!  And to also add peanut butter in the krispie treats.  Genius!  Who comes up with this stuff?




I was slightly surprised to see that there were no marshmallows in this recipe, but I got started with the corn syrup and sugar combination as written.




Until I realized that I didn’t have nearly as much corn syrup as I needed.  But, I did have marshmallows, so problem solved!




At this point, the BOY walked by and commented on his surprise that I was making rice krispie treats for dessert.




I explained that they are ‘special’ and here’s the exciting part…




Butterscotch + Chocolate = Awesome!




When the BOY re-entered the kitchen he was much more impressed with the final product!




One of my favorite things about this recipe is how easy it is to make.




But the absolute best thing about these bars is the response you get when you bring them to a party.  They were met with RAVE reviews tonight as they disappeared one slice at a time.  One person even called them ‘addicting’!




These will disappear quickly so make sure to grab a bite or two for yourself before you go!







From Rice Krispies



1 cup light corn syrup

1 cup sugar

1 cup peanut butter

1 package(6 oz., 1 cup) semi-sweet chocolate morsels

6 cups Kellogg’s® Rice Krispies® cereal

1 cup butterscotch chips



1. Place corn syrup and sugar into 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated. Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Set aside.
2. Melt chocolate and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut into 2 x 1-inch bars when cool.
Note: Before measuring the corn syrup, coat your measuring cup with cooking spray–the syrup will pour easily out of the cup.



The Marshmallow Variation

Melt 3 tbsp of butter over medium heat in a large saucepan.  Add one 16 ounce package of marshmallows, stirring until completely melted and smooth.  Remove from heat and stir in 1 tsp vanilla extract and one cup of smooth peanut butter and mix well.  Stir in 6 cups of rice krispies until well coated.  Press mixture into greased 13×9 inch pan. 

Continue with step 2 above.

6 thoughts on “Scotcheroos

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