When our children were very young, we had a favorite pumpkin patch we traveled to every Fall – no matter how far away we lived! Besides the hayride, pumpkin cannon, and huge slide, we always, always, always had to sit down and eat a huge square peanut butter and chocolate Rice Krispies treat from their food barn. I had never had such decadence, and it seemed to be the only place I could find these amazing treats! They quickly became my “fall food” – a must-have in order to usher in the season of falling leaves, pumpkins, and cooler weather.
(You can take a walk down memory lane with this post from 2009 of our Annual Pumpkin Patch Trip!)
But, then the pumpkin patch closed down. (We are still mourning the loss of this family tradition.) I couldn’t get those yummy dessert bars anymore, and I had never gotten the recipe, so I wasn’t even sure what they were called (I just pointed to them in the case at the food barn and they handed them to me!).
I finally decided to do what all desperate moms do, and search the internet! That’s when I realized these Rice Krispies treats are called Scotcheroos because besides peanut butter and chocolate, they have butterscotch chips in them!
A couple of things to note about my Scotcheroos –
1 – I make them in a jelly roll or bar pan because the ones I used to get at the pumpkin patch were thin, and I prefer them that way (easier to eat than thicker bars made in a 9×13 casserole dish).
2 – I use more chocolate and butterscotch than most recipes call for because it coats the bars better. I’m sure you won’t mind a little extra chocolate, right?
OK, now that we got that out of the way…here’s the recipe!
- 1 c. light corn syrup
- 1 c. sugar
- 1 c. peanut butter
- 6 c. Rice Krispies® cereal
- 12 oz. milk chocolate chips
- 12 oz. butterscotch chips
- Place corn syrup and sugar in a saucepan, and cook over medium heat, stirring frequently, until sugar dissolves and begins to boil.
- Remove from heat, and stir in the peanut butter, mixing well.
- Add cereal. Stir until well coated. Press mixture into 12x17x1-inch pan (jelly roll pan), coated with cooking spray. Set aside.
- Melt chocolate and butterscotch chips together in a microwave safe bowl, 30 seconds at a time, stirring in between. (Or melt in a saucepan over low heat, stirring constantly.)
- Spread evenly over cereal mixture. Let stand until firm or pop them in the refrigerator for 30 minutes to harden – just don’t keep them in there too long or you won’t be able to cut them!
- Cut into whatever shape and size bars suit your fancy and enjoy!