Home made treats are seasonal around here as well. October and November are all about Scotch-O-Roos, pumpkin bread, and Autumn treats. One thing my girls look forward to this time of year are Scotch-O-Roos. When asked what they are or what they taste like Kate often tells people they taste like a “Whatchamacallit” candy bar – only better.
2 cups rice krispies style cereal
1/3 cup peanut butter
1/3 cup corn syrup
1/3 cup brown sugar
1/3 cup chocolate chips
1/3 cup butterscotch chips
Melt peanut butter, corn syrup, and sugar in a saucepan, stirring constantly until the mixture is syrupy. Remove from heat, stir in rice krispies until all are coated. Lightly grease an 8×8 pan and pat the mixture into the greased pan.
In a microwave safe container melt the chips, I put them in for 20 seconds, stir, then another 15-20 seconds and stir until smooth and creamy. Spread chip mixture over the rice krispie mixture in the pan, cool, and cut into squares.
This recipe is really easy to double or triple, just use a larger cake pan. I double batch fits into a 13×9 inch pan easily.
I’m planning on experimenting with this a little and using honey or maple syrup instead of corn syrup (really trying to get away from corn products, GMO, etc.) and possibly using an alternative to the brown sugar like coconut sugar.