Monday, April 4, 2011
When I was in the second grade (Mrs. Hanratty's class, and she was the best teacher ever!), we made a class cookbook. One of the boys (I think his name was Jimmy) submitted a recipe called "Chocolate Scotcharoos." I never tried it because 1.) it was submitted by a boy (ewwww), and 2.) I didn't think it sounded very good. It wasn't until I had been married for several years that I learned my mistake.
I'm not positive where or when I acquired this recipe. It's on an 8.5 by 1.5" piece of paper. It's folded and oil/water/mystery ingredient spattered, and has been written on with blue ball point. It has been well used, 'cause it's delicious. I made some about a week ago, and my sister (as she reached for more) said: "This was a bad idea." My 6th grader took one to school in her lunch and shared it with her friends. Now I have been requested to supply 8 or 9 copies of the recipe! I've had people tell me: "I've been looking for this recipe for years!" And if you weren't looking for this recipe . . . well, maybe you should have been!
1 c. sugar
1 c. light corn syrup
1 c. peanut butter
8 c. corn or rice chex
1 c. milk chocolate chips
1 c. butterscotch chips*
Combine sugar and corn syrup in a medium saucepan. Bring to a rolling boil over medium-high heat, stirring frequently. Let it boil for about 20 seconds, then remove it from the heat. Stir in the peanut butter.
Place the cereal in a large bowl. Pour the peanut butter syrup mixture over the cereal and stir well. Press lightly onto a buttered (or parchment paper lined) pan. (I generally spread mine in a 13x18" cookie sheet.)
Combine chocolate and butterscotch chips in a microwaveable bowl. Heat the chips in the microwave for 30 seconds at a time, stirring gently after each time, just until melted. (This usually takes about 1.5 minutes.) Spread chocolate mixture over the cereal. Cool until chocolate is set. Cut into bars and serve.
*Hershey's are currently gluten free. Nestle's, however, contain barley, so don't use them!