Menu Monday - Scotch-a-roos

If you know anything about our family, you know that Scotch-a-roos are a favorite of ours. You can always bet there is a pan of them at any Tinsley or Blackford event. I suppose that it is only fair that I share the recipe with you...I mean Kellogg's has been sharing the recipe for years.

Scotch-a-Roos

1 cup of Karo syrup

1 cup of sugar

1 cup of peanut butter

6 cups of Rice Krispies***

1 bag (12 oz) of semi-sweet chocolate chip

1 bag (12 oz) of butterscotch chips

Place corn syrup and sugar into saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add Krispies. Stir until well coated. Place mixture into a 13 x 9 pan. Do not press the mixture down. Make it lumpy. Pressing the mixture down make can make it hard to cut and eat.

Melt chips (both kinds) in a microwaveable bowl. Heat for a minute stir, then heat and stir until mixture is pourable. Be sure not to heat the chips to much as you will scorch them. Place chocolate mixture over all the Krispies in the pan. Put in freezer to cool.

***If you click on the Kellogg's name above it is a link to their recipe. However, after making this many times and watching my mom for years, we have tweaked the recipe.

Tweak #1: 6 cups of Krispies is an estimate. I usually eyeball it. Too many Krispies can make it dry (it will still taste ok but really dry) Most of the time I usually make the Krispie mixture a little gooey.

Tweak #2: Don't press the mixture in the pan. You can try to even it out but don't press down.

Tweak #3: We always add more chocolate, who doesn't like more chocolate?!?!

Tweak #4: Putting the finished project in the freezer helps it to cool faster and solidify everything. You can also make a batch and freeze it (for a month or so) and then pull it a few hours before serving.

Enjoy!