I was looking through an old church recipe book again. I ended up seeing this recipe. Hmm. This sounded like my Scotheroo Bars. But then again, maybe not. It had been a while since I made Scotcheroos.
I ended up making the bars…
I followed the recipe. I …melted the corn syrup, sugar, and peanut butter…
I dumped in the Rice Krispies, patted them out on the pan. I made the chocolate frosting in the microwave. I set them to harden.
I snapped the pictures along the way and then went to write a blog post about them. I figured I’d write the blog post and then save a spot of the picture of a cut piece of the bars.
As I was writing I looked at the blog and searched for my Scotcheroo recipe. Hmm. Here it is…
2 cups sugar
2 cups white corn syrup
2 cups peanut butter in a microwavable bowl and heat in the microwave on high for 2 minutes. Stir then microwave for another minute and stir again. Pour in 12 cups of Rice Krispies and stir together. Spread into a greased jelly roll pan. In another microwavable bowl melt a pack of chocolate chips and a pack of butterscotch chips together for two minutes. Stir until chips are melted. Microwave up to a minute longer if necessary. Spread on bars. Let cool. Cut and serve.
Do you notice everything is the same only doubled??
My original recipe calls for double the amount of all of the ingredients. Those I make in a bar pan and the new recipe in a cake pan. Oh well.
I guess I didn’t discover a great new recipe. I just learned that the recipe can be halved and put in a cake pan. YAHOO. Considering I have a small crowd eating sweets here, making them in a 9 x 13 vs a bar pan, might be a good idea. I’ll definitely not eat as many myself.