Scotcharoos first entered my life about ten years ago. We had been hanging out at my parent’s cabin at the lake having fun doing all the usual lake activities: water-skiing, jet-skiing, bike riding, fishing, and best of all laying in the hammock with a great book, when my cousins popped over from next door with a platter of the most amazing, delectable, chocolaty-peanut buttery-butterscotchery sweet, and chewy treats. Needless to say with our crew of kids (and adults), they were gone in minutes.
Since them I tend to make this summertime treat when I know I will have a large crowd. And really there is nothing summery about this dessert, it is delicious all year round; however, for me is wonderful reminder of our time spend at the lake with cousins and family.
Lots of family time at the lake!
Scotcharoos
a recipe from my cousins Kris and Kara
I always make them with Special K cereal, after all this cereal is fortified with vitamins and minerals 😉 Putting a smidgen of good into this sugar–laden treat.
INGREDIENTS
1 Cup of sugar
1 Cup of light Corn Syrup
1 Cup of Peanut Butter6 Cups of Special K cereal (Rice Krispys would work as well)
6 oz. of Semi-Sweet Chocolate Chips
6 0z. Butterscotch Chips
DIRECTIONS
- Cook sugar and syrup over medium heat until it bubbles.
- Remove from heat and stir in peanut butter until the mixture is smooth.
- Add cereal and with a wooden spoon mix well until cereal is fully mixed in.
- Transfer the mixture into a lightly buttered 9×13 pan.
- Spread into pan with your wooden spoon until it is evenly spread into the pan.
- Let cool.
- Melt chocolate and butterscotch chips over low heat until smooth.
- Spread melted mixture over the top of the bars and let cool.
- Cut into squares and serve.
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