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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Scotcheroos Recipe

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This recipe for Scotcheroos is from Four Generations of Johnson Women, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup Karo light corn syrup
1 cup sugar
1 cup Jif peanut butter (don't use other brands!)
6 cups Rice Krispies
1 cup (6-oz. bag) Nestle semi-sweet chocolate chips
1 cup (6-oz. bag) Nestle butterscotch chips
Directions:
Directions:
Heat corn syrup and sugar in the top of a double boiler,
stirring constantly, until sugar dissolves completely and
mixture begins to boil. Remove from heat. Add peanut butter
and stir together. Pour this mixture over the Rice Krispies
(use a BIG bowl) and stir until the cereal is all gooey and
coated. Spread mixture into a 13x9x2 pan and pack down to
form a flat top. Place in refrigerator to cool.

Heat chocolate and butterscotch chips in the top of a double
boiler until melted and blended. Pour this chocolate mixture
over the top of the Rice Krispies mixture, spread thin, and
return the pan to the refrigerator to set.

Note: the original recipe calls for coating the pan with a
vegetable cooking spray, but I've never done so.
Number Of Servings:
Number Of Servings:
48
Preparation Time:
Preparation Time:
Less than 30 minutes
Personal Notes:
Personal Notes:
I found the original Scotcheroo recipe that
Mom cut out of a Kellogg's coupon book. Not sure of the
year, but I remember eating these when I was really little.
Store in the fridge, but be sure to warm them to room
temperature for cutting and eating.

 

 

 

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