IOWAN SCOTCHEROOS RECIPE!
Thank you, Darvin Graham, for your recipe!
Darvin Graham's Scotcheroos from the Des Moines Register
Ingredients
Base:
6 cups Rice Krispies cereal
1 cup white granulated pure cane sugar
1⅓ cups light corn syrup
1⅓ cups creamy peanut butter
1 teaspoon vanilla extract
1 cup white granulated pure cane sugar
1⅓ cups light corn syrup
1⅓ cups creamy peanut butter
1 teaspoon vanilla extract
Topping:
1¾ cups Ghirardelli milk chocolate chips
1¾ cups butterscotch chips (store brand)
1 cup Ghirardelli Bittersweet 60% Cacao baking chips
1 cup butterscotch chips (from the same store brand as above)
1 tablespoon coconut oil (divided — ½ tbsp for each bowl of chips)
Instructions
1¾ cups butterscotch chips (store brand)
1 cup Ghirardelli Bittersweet 60% Cacao baking chips
1 cup butterscotch chips (from the same store brand as above)
1 tablespoon coconut oil (divided — ½ tbsp for each bowl of chips)
Instructions
Setting time: Overnight preferred, or at least 2 hours refrigerated
Step 1: Toast the Rice Krispies
Preheat oven to 400°F. Spread Rice Krispies evenly across a baking sheet and toast for 11 minutes, or until medium golden brown. Watch carefully to avoid burning. Set aside in a large mixing bowl.
Step 2: Prepare the syrup base
Measure all base ingredients before turning on the stove. In a large saucepan, combine sugar and corn syrup over low to medium heat. Stir constantly for 5-10 minutes until the mixture is smooth and glossy. Do NOT let it boil. At the first sign of bubbling, remove from heat and stir in peanut butter and vanilla. Return briefly to low heat if needed.
Once fully smooth and combined, pour over toasted Rice Krispies and fold until fully coated. It may look dry at first — trust the process.
Step 3: Set the base
Press the mixture gently into a greased 9x13-inch pan. Avoid packing too tightly. Use the back of a spatula to create shallow divots across the top to allow room for the topping to settle in.
Step 4: Melt the toppings
In two separate microwave-safe bowls:
Bowl 1 (light topping): 1¾ cups milk chocolate chips + 1¾ cups butterscotch chips + ½ tbsp coconut oil
Bowl 2 (dark topping): 1 cup bittersweet chocolate chips + 1 cup butterscotch chips + ½ tbsp coconut oil
Microwave each in 15-second bursts, stirring between each burst until smooth. Avoid overheating.
Step 5: Assemble and marble the topping
Spread the light topping evenly over the base. Tap the pan firmly on the counter to release air and help topping settle into the divots. Drop spoonfuls of the dark topping across the surface. Use the back of a spoon to gently swirl into a marbled effect. Do not over-mix.
For a final touch, drag a butter knife in diagonal lines, opposite your swirl direction, every 2 inches.
Step 6: Let the bars set
Let bars sit at room temperature overnight or refrigerate for 2-3 hours.
Once firm, cut into squares and serve.
Recipe for award-winning Scotcheroos
Yield: 1 (9x13-inch) pan, approx. 18 bars
Prep time: 20 minutes
Cook time: About 20 minutes, plus cooling time
Prep time: 20 minutes
Cook time: About 20 minutes, plus cooling time
Equipment
9x13-inch baking pan
Large saucepan
Large heatproof mixing bowl
Spatula
Baking sheet
2 microwave-safe bowls
Measuring cups & spoons, including 2 large metal spoons
Butter knife
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Large saucepan
Large heatproof mixing bowl
Spatula
Baking sheet
2 microwave-safe bowls
Measuring cups & spoons, including 2 large metal spoons
Butter knife
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