Okay, so the best thing about this recipe? Is that it has reawakened my absolute love and devotion to rice krispies. Since I bought the first box of rice krispies last thursday night, to this morning when I polished off my second box, I have become a rice krispies addict. Like, seriously... WTF? Who knew that rice krispies... a little splenda (okay, a LOT of splenda) and some milk could join together and create pure tastebud nirvana? OH. MY. GOD. It's heaven in a bowl (or a big ass plastic cup, when I run out of bowls).
Digressing, (because as I write this, I'm starting to crave a bowl)... Steph and I chose to make Scotcheroos (not only because they look delicious, but also because I requested a recipe that I could use up some butterscotch chips I had lying around) for our next Best Friends Baking dish.
Now, I've made Scotcheroos before. And I remembered them being kind of ooey-gooey and peanut buttery and delicious, so I was pretty excited about this recipe.
I must say though... that this recipe for Scotcheroos was just... okay. I mean, instead of ooey-gooey, they kind of turned into brick-like. If you like the standard, crunchier rice krispie treats, then this recipe is probably right up your alley. But, if you prefer a looser, gooey-er treat, then you might want to try my other recipe (the only difference is the other recipe calls for brown sugar, instead of granulated...).
Regardless, these were tasty. I found myself continually cutting off portions of it and snacking on it.
Makes about 24 bars
So, when a recipe has peanut butter in it, I expect it to taste peanut buttery... and even though I basically doubled the peanut butter in this recipe, it still wasn't peanut buttery enough for me. I'm not sure how to fix that. I'm afraid if I add more than double the amount of peanut butter, that the bars won't turn out right because of the proportions of the other ingredients. Maybe in the future, I'll experiment with adding some peanut butter to the top layer or something. Not sure.
1 cup light corn syrup
1 cup sugar
1 cup peanut butter
6 cups rice krispies cereal
1 package semi-sweet chocolate morsels
1 package butterscotch morsels
Vegetable cooking spray
Measure corn syrup and sugar into large 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 rice krispie cereal. Stir until well coated. Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Set aside.
Melt chocolate and butterscotch morsels together in small saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut into bars when cool.