I eat peanut butter by the spoonful — for snacks or for breakfast or for the hell of it. Peanut butter is my dessert island food, and I do not say that lightly. That decision came from years of thinking; weighing the mighty peanut butter against pizza and ice cream and dark chocolate. But after living abroad in college without plentiful access to it, I realize it was something I, indeed, could not live without.
Scotcheroos are a Midwestern staple. You'll find them at potlucks or barbecues, work functions and celebrations. They're the ambassador of Midwestern foods, and they're much less embarrassing than other flyover-state favorites, like ranch dressing fountains and Frito pie casserole. Take these super easy-to-make and fancied-up Rice Krispie treats to a party, but don't expect to bring them home.
- 1 cup white sugar
- 1 cup white corn syrup
- 1 cup peanut butter
- 5 cups rice cereal
- 6 oz. butterscotch chips
- 6 oz. milk chocolate chips
- Combine sugar and syrup in large pot and bring to a boil. Remove pot from heat and add peanut butter, mixing well. In a large bowl, combine rice cereal and peanut butter mixture. Pour mixture into a greased 9 x 13 baking pan.
- Slowly melt butterscotch chips and milk chocolate chips together over a double boiler or incrementally in the microwave. If microwaving, start with one minute and stir, then microwave for 30-second incredments, stirring between until completely smoothe.
- Pour melted chocolate mixture over top of rice mixture and chill in the refrigerator until set. When ready to serve, allow to set at room temperature and then slice and serve. Best served at room temperature.