Scotcharoos — Columbia Table Kitchen

These little peanut butter no bake delights go by many names depending on where you are at in the country. But in the midwest they are known as SCOTCHaROOS, and are staple at every gathering you go to. Recipes vary very little from one to another, the difference is in the technique used to heat the sugars up. In my OPINION that’s the difference between a soft and chewy bar and a rock solid one.

SCOTCHAROOS
1 cup sugar
1 1/4 cup light corn syrup
1 3/4 cup peanut butter
1 tsp-ish vanilla (you can measure with your heart)
6 cups rice krispies
1/2 cup butterscotch chips
1 1/2 cups semi sweet chocolate chips
In a large pot add sugar and light corn syrup. Heat on medium heat until just before it boils. This is important! I do not let mine come to a full boil. I heat it until the sugar is dissolved, when I can scrape my spatula across the bottom of the pot and not feel sugar granules. Usually this is when I can barely start to see the first bubbles, the very start of the boiling process. When sugar is dissolved remove from heat and add vanilla and peanut butter. Stir until peanut butter is melted and smooth. Add rice krispies, stir until fully coated. Lightly press into a greased 9x13 pan. Don’t press until they are as flat as you can get them in the pan. Just until evenly spread out to the corners and semi flat on top.
The key for the soft chocolate top is to not overheat the chips. In the same pot you made the peanut butter mixture add all the butterscotch and chocolate chips. The pot will most likely still be warm. I set my still warm pot over the burner I used to heat the sugar. The burner will also likely be warm still, if not I put it on low. SLOWLY let the chips melt. When they are about half melted, stir constantly until fully melted. Remove from heat and spread over the rice krispies. Let sit until cool and chocolate is set.
If in a rush, can set in refrigerator for an hour. I’ve even accidentally left mine in the fridge overnight. The next morning I let them come to room temperate, they were still very soft and easy to cut!

If you’ve had or made these before what differences do you make? I love hearing the ways families and friends adjust recipes to make it their own! I feel like this is one of those recipes that everyone has, and each make slightly different from one another.