Since I’m terrible at sleeping in these days, I figured I might as well be productive this morning and bring back a childhood classic in the form of “Scotchie Bars”…essentially peanut butter rice crispies with chocolate, but so much more than that haha. They constituted almost every birthday “cake” in my family growing up (our choosing), unless we could get ice cream cake. Then that would usually win. After moving South, I was shocked that no one here had ever even heard of them! Thus they were introduced:) By now I know the recipe by heart, but here it is if you want to give it a try:
- 6c Rice Crispies (or other cereal – I used Erewon’s Brown Rice Crispy Cereal because it’s gluten free, but now there is actually a gluten-free version of Rice Crispies! The original contains barley malt…)
- 1c Sugar
- 1c Light Corn Syrup
- 1c Peanut Butter
- 6oz (1/2 bag) Chocolate Chips
- 6oz Butterscotch Chips (be careful on these! Nestle’s aren’t gluten free, but a lot of generic store brands are, as well as Hershey’s…I used the Publix brand)
- Heat a large pan on the stove, mixing the sugar and corn syrup. Stir and bring it to barely boiling.
- Remove from stove and add peanut butter. Mix until well combined.
- Pour in the rice crispies and stir until evenly coated with the peanut butter/sugar mixture…you’ll have to be quick with the peanut butter and cereal steps so you can combine everything before it starts to harden!
- Press the rice crispy mixture into a greased 9×13″ pan (I like glass or something that can withstand a sharp knife for cutting:). The trick here (because it’s sticky!) is to rinse a firm spatula or large spoon under cold water and press until firm and smooth.
- Combine the chocolate and butterscotch chips in a microwaveable-safe bowl. Heat in the microwave ~45 sec, then stir and heat for another ~45 sec (you don’t want to overheat because the chocolate will burn if it’s in too long!)
- Spread chocolate mixture over rice crispies and let cool/harden! You can also put them in the fridge to speed this process.