Thanksgiving has come and gone and I really meant to post these but like many other well intention-ed bloggers, I ran out of time. We traveled eight hours to Iowa for Thanksgiving this year, a trip I looked forward to for months. Thanksgiving was Grandma B’s holiday, she owned it like no other. She passed away my eighth grade year but the entire family still gathers at her and Grandpa’s house every year for Thanksgiving. I think about my Grandma all the time, but celebrating Thanksgiving in her home with my Grandpa and all my aunts, uncles, and cousins is for me almost like paying a tribute to her and her memory. A lot of the recipes we have at Thanksgiving are Grandma B’s recipes. Including these scotcharoos. Ok, I am aware that a million other people out there have this recipe, or some variation of it. And I know that they didn’t get it from her. But when it comes to scotcharoos, my heart is stuck at 13 years old with my lisa frank folders and my wet n’ wild nail polish and I’m pretty sure my grandma invented this dessert. So don’t burst my bubble or I might have a melt down that only N’sync can soothe.
This may be the easiest and fastest dessert on the planet (besides just dunking animal crackers into a jar of frosting which works pretty well too.) No baking people! Woot woot!
The magic starts with karo syrup and white sugar in a big pot on the stove top. Melt it all together just until it boils.
When the boiling starts, take it off the stove and add in peanut butter. Are you getting excited yet?
A little tip from Grandma B: Use the same measuring cup for the peanut butter that you used for the karo syrup. The leftover syrup in the cup will help the peanut butter slide right out. Stir it all up until the peanut butter is completely melted.
Add a bunch of rice krispies. And if you’re out of rice krispies, chex mix, crispix, and event cheerios will suffice.
Mix it all up until its thoroughly coated, like this.
Spread it in a cookie sheet while its still warm. I find the back of a regular spoon works really well for leveling and smoothing this.
Enter chocolate chips and butterscotch chips. Melted together. You heard me. Don’t forget to wipe the drool.
Empty the melted mixture on top of the rice krispie mixture and spread to cover.
At this point, you have a couple options. Cut them immediately and eat them before someone comes home and you have to share. Let them set at room temperature. Stick them in the fridge so they set up right away and then eat them before anyone gets home. I chose the latter.
Actually, wrapped in parchment paper and tied with a ribbon, these could make cute gifts. And I wanted to show you. So I exercised some self control (which rarely ever happens. Ok, I also ate one while cooking dinner tonight). So I put them in the fridge to set (while I worked out. Funny huh?) Then popped the whole pan out onto a cutting board.
And chopped them all up with a knife into squares. Big squares because who wants a tiny scotcharoo? Come on people.
Then cut some squares of parchment paper, wrapped them up, and tied with a ribbon. I know purple isn’t very Christmas-y but the red raffia I am SURE I have in the house somewhere is nowhere to be found. So I settled for purple, but you get the idea.
Grandma B’s Scotcharoos
- 1 cup Karo syrup
- 1 cup white sugar
- 1 cup peanut butter
- 6 cups rice krispies cereal
- 1 package chocolate chips
- 1 package butterscotch chips
Melt the sugar in the karo syrup in a large pot on the stove. Stir constantly over medium heat until the mixture starts to boil. Remove from heat
Add the peanut butter and stir until the peanut butter is completely melted.
Add the rice krispies and stir until thoroughly coated.
Spread in a cookie sheet
Melt the chocolate chips and butterscotch chips in a microwave safe bowl 30 seconds at a time, stirring in between until completely melted. Pour onto rice krispie mixture and spread to cover.
Let set. Cut. Eat. Yum!