Scotcheroos

by Katie Murphy

Pastry Chef

When I was thirteen, I found out that I had celiac disease and would no longer be able to eat gluten.

My mom’s friend found out about my condition and made me a batch of scotcheroos because they are a naturally gluten-free treat. Ever since then they have stuck with me, and every single time I make them I get rave reviews about how good they are.

I thought that scotcheroos were a pretty common treat, but recently I took them to a family gathering and many of my cousins had no idea what they were. I figure maybe not everyone knows about scotcheroos, so I’m sharing the recipe.

It’s one of the easiest recipes and is such a great one to have on-hand when you need a quick treat in a pinch. They’re perfect to make for someone to cheer them up, or, in many cases, just to end up eating the whole pan by myself because my husband asked me to make them but they were too good to resist.

(makes 24 bars)

Ingredients

6 cups Rice Krispies cereal
1 cup creamy peanut butter
1 cup sugar
1 cup light corn syrup
1½ cups chocolate chips
1½ cups butterscotch chips

Instructions

In a saucepan, heat the sugar, corn syrup, and peanut butter until it just starts to bubble, stirring constantly.
Pour it over the Rice Krispies and fold until all the Rice Krispies are covered. Pour into a glass Pyrex or glass pan and press down gently so it is an even slab.
In a small saucepan, heat the chocolate chips and butterscotch chips until they are fully melted. Pour on top of the Rice Krispies and spread evenly.
Once the chocolate has set, use a bench scraper or knife and cut into squares to serve. Then enjoy the addictive and heavenly taste of the scotcheroos.