Hello everyone! Did you all have a lovely 4th of July weekend? Do any grilling? Watch any fireworks? Have any spiders crawl over you? That last one happened to me. That’s how it goes when you sit on the grass for a long time. And he was real funky looking. Ick.
A while ago I was getting a real hankering for butterscotch. (This happens to everyone else, right?) Anyway, I decided that the only thing to do in order to solve the problem was mix up some scotcheroos.
Scotcheroos vs Special K bars. A while back I had a post on Special K bars where I ranted extensively on how there definitely is a difference between these two. However, as the years have gone by I see a lot of people using both words to describe the same treat.
Back when I was a kid there was NEVER butterscotch in Special K bars. Putting butterscotch in them was was turned the treat into scotcheroos. What’s your experience with these two treats? Do you think there’s any difference between them?
These scotcheroos are definitely not Special K bars because, well, they’re made with Rice Krispies, which is something I hadn’t seen before. But I really wanted to try this out because it’s a recipe from The Kitchn, and their stuff is awesome. And I’m so glad I did! These are uber satisfying. Just the thing you need when you want a quick, summertime treat that doesn’t require a lot of effort.
So wherever you stand on the great scotcheroo vs. Special K bar debate, I’m sure you’ll like this!
- 6 cups Rice Krispies (or similar puffed rice cereal)
- 1 cup sugar
- 1 cup light corn syrup
- 1 cup creamy peanut butter
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
- Spray a 9x13 pan with cooking spray and set aside.
- Since this recipe comes together fast once you get going, begin by getting everything sorted out: pour the cereal into a large bowl and set aside. Place sugar and corn syrup in a medium saucepan, but don't turn on the heat yet, and have the peanut butter measured out and nearby.
- Combine chocolate chips and butterscotch chips in a microwave-safe bowl and set aside.
- Bring the sugar and corn syrup to a boil over medium heat, stirring only once at the beginning to incorporate the two. Then quit stirring and allow to boil. Once there are bubbles all over the surface of the mixture, turn it off, take it off the heat, and add peanut butter.
- Pour the sugar/peanut butter mixture over the cereal and stir to combine completely.
- Scrape into your prepared pan and pat out evenly. You may have to butter your fingers to pat it out in the pan.
- Heat the chocolate chips and butterscotch chips in the microwave for 30 seconds, then stir. Continue heating for 30 second intervals, then stirring, until the mixture is completely melted and combined.
- Pour over the cereal and spread out in an even layer. Allow to set up for a couple of hours.