Roseyland

This is one of my favorite recipes. Scotch-a-roos. They are sort of like rice crispy treats, but denser and richer and better. Instead of marshmallow holding the rice crispies together, scotch-a-roos use corn syrup, sugar, and peanut butter. They are topped with melted chocolate and butterscotch. I love butterscotch. Not many people have heard of scotch-a-roos, which is a great tragedy. Fortunately, my blog is here to save the World. Here are the ingredients:

• 1 cup sugar
• 1 cup light corn syrup
• 1 cup chunky peanut butter
• 6 cups crispy rice cereal
• 2 cups semi-sweet chocolate chips
• 2 cups butterscotch chips

Here they are all lined up on my counter and ready to go.

Here is my setup.

First step, bring the sugar and corn syrup to a boil. This is the trickiest step, and I haven’t perfected it yet. If you boil the syrup and sugar too long, the scotch-a-roos will come out too hard. I wait until the syrup starts to break into a full boil, and then I immediately remove it from the heat. That seems to work pretty well.

Right after you take the syrup off the heat, stir in the peanut butter, and then stir in the rice crispies. It should look like this.

Now press the mixture into the bottom of a 9” x 13” pan.

Melt the chocolate and butterscotch chips together.

Finally, spread the melted chocolate and butterscotch mixture on top of the rice crispies and let it cool.

Once they cool, you can cut them into squares and enjoy. You can put them in the refrigerator to help speed up the cooling process, but you need to eat them at room temperature. If you try to eat them right out of the refrigerator, they will be rock hard. Here is a pdf of the recipe.