I’ve been really lucky this year to make some fast and fabulous friends here at Ferris. We go out together on the weekends, sit together in class, and lately, we’ve been studying together as well. Since I live by myself, I usually have everyone over to my house, which has worked out really well. This semester, we’ve started doing regular study sessions instead of whenever we randomly decide to get together. Everyone’s coming over later on today, so I decided it would be nice to feed them for once. Plus, this gives me an excuse to make some things that I wouldn’t normally make for just myself! (Because, really, do I need an entire pan of these? Probably not!)
For the majority of my life, I’ve known these delicious little treats as “Susan’s Rice Krispie Treats.” My mom’s friend Susan gave her the recipe ages ago, and every once in a while my mom would make these for my sister and I as special treats. It was only a few years ago that I found out what they were really called. I’m going to hazard a guess that scotcheroos is not the only name given to these, but it’s the one I’ve heard the most often.
These are like super pumped-up Rice Krispie treats — there’s peanut butter in the mixture instead of marshmallow, and once set, they’re topped with a mixture of melted chocolate, butterscotch and peanut butter. I’m a huge fan of anything with the combination of peanut butter and chocolate, and adding butterscotch to the mix makes these even better!
These are best kept at room temperature, as refrigeration makes them relatively hard and brittle, and very hard to chew! If you need to refrigerate them for some reason, just bring them back to room temperature before trying to eat them.
Source: my mom’s friend Susan
Makes: about 20
2/3 c. granulated sugar
2/3 c. light corn syrup
3/4 c. creamy peanut butter
1 tsp. vanilla
6 c. crispy rice cereal
1 c. butterscotch chips
1/2 c. semisweet chocolate chips
2 tbsp. creamy peanut butter
In a medium saucepan over medium-low heat, stir together the corn syrup and sugar. Stir until sugar is dissolved.
Once the sugar has dissolved, add the vanilla and 3/4 c. peanut butter. Stir until smooth.
Remove the pan from the heat and add the crisped rice cereal. Stir until thoroughly coated.
Spread the mixture evenly into a greased 9×13 inch pan.
In a microwave safe bowl, combine the butterscotch chips, chocolate chips, and 2 tbsp. peanut butter. Microwave in 1 minute intervals, mixing each time, until completely melted and smooth.
Spread the melted mixture evenly over the rice krispie mixture. Let set for about an hour. The chocolate/butterscotch mixture won’t completely harden, but it should reach close the consistency of fudge.