Yesterday, I commented on Twitter as Brad and I were enjoying the last two scotcharoos of a batch I had made earlier in the day:
Just one more scotcharoo…
— Rheagan (@SipsofCoffey) September 16, 2013
My twitter is connected to Facebook (because I am lazy), and I got several interesting comments, including one from my Irish friend, Jean:
Ate?? I assumed you were drinking scotch whiskey!!
I’m not sure what is worse:
A.) That people do not know what scotcharoos are, or
B.) My friends think I give pet names to my alcoholic beverages!
Scotcharoos are a peanut buttery rice krispie-type treat. Admittedly, this recipe is hard to make here in Ireland because it is hard to find chocolate chips or butterscotch chips. Sometimes, butterscotch chips are available at Fallon & Byrne, but I usually bring them over in my luggage. The recipe is from Brad’s grandmother, Myrtle White, and has been a family favorite for years. These have to be the tastiest, easiest homemade treat out there!
Recipe by Myrtle White
1 cup sugar
1 cup light corn syrup, or golden syrup
1 cup peanut butter
6 cups rice krispies cereal
1 cup semi-sweet chocolate chips
1 cup butterscotch chips/morsels
Cook sugar and corn syrup/golden syrup in saucepan until mixture boils. Remove from heat. Stir in peanut butter. Stir in 6 cups rice krispies. Press into greased 9×13 pan.
Melt chocolate chips and butterscotch chips. Spread over rice krispie mix, and chill. Cut into bars when set. That’s it! The whole process takes about 15 minutes, 20 if you count 5 minutes of chilling in the refrigerator.
There ya go – I dare you not to eat the entire pan in one day!