This is an interesting recipe because I called Baking Diva Barb to get it. She read it to me over the phone. Some time later when we were in Kitchen Stadium and I was making Scotch-a-roos she asked me why I put the peanut butter in with the sugar and corn syrup to boil. I told her it was because she told me too. She said that she didn't tell me to do it that way. A happy accident, but we think they have a much better texture when they are put together this way.
Scotch-a-roos (Helen’s version)
1 cup sugar
1 cup corn syrup
1 1/3 cup peanut butter
6 cups Rice Krispies
1 cup sugar
1 cup corn syrup
1 1/3 cup peanut butter
6 cups Rice Krispies
1 cup butterscotch chips
1 cup chocolate chips
Mix sugar, corn syrup and peanut butter. Bring to a boil. Pour over Rice Krispies in a large bowl and mix. Put in a buttered 13” x 9” pan. Melt butterscotch and chocolate chips in the microwave. Stir until smooth. Spread the melted chips over the Rice Krispy bars and let them cool.
I got the recipe from someone at work. They told me the whole recipe while they ran past my desk. I scribbled it down!
ReplyDeleteThe miscommunication made for a better result, and I will always do it Helen's way now!