Scotcheroos (Recipe Included)

It was my husband's birthday a few days ago. I let him pick anything he wants for his birthday, and he always chooses scotcheroos. They are super easy, and he loves them! I think he chooses them partly because they are easy, and he doesn't want me slaving away in the kitchen for his birthday.

Scotcheroos are kind of like a fancy rice krispie treat. They have peanut butter in them, and they have a topping of chocolate and butterscotch. Scotcheroos call for a good bit of sugar and corn syrup, plus peanut butter. This time, I cut way back on the sugar and corn syrup, and I used natural peanut butter with no sugar. The sugar, corn syrup, peanut butter mixture did not melt like it normally does, but they tasted delicious anyway. I would have included a picture of them, but my dog knocked them down off the stove and ate them before I got a chance to take a picture :) I will have to make another batch soon for my poor husband since the bad dog ate about 1/3 of them.

Butterscotch originated in Doncaster England, where Samuel Parkinson began making the confection in 1817. Parkinson's Butterscotch had royal approval and was one of Doncaster's attractions until it ceased production in 1977. In 2003, the recipe was revived by a businessman from Doncaster and his wife. The couple rediscovered the recipe on an old folded piece of paper inside a tin in their cellar. Interestingly, butterscotch is an example of a genericized trademark. It was originally a trademark of Parkinson's.

Scotcheroos

1 cup sugar

1 cup corn syrup

1 1/2 cup peanut butter

6 cups rice krispies

1- 12 oz pkg of butterscotch chips

1 c chocolate chips

Bring sugar and corn syrup to a boil. Remove from heat and stir in peanut butter and cereal. Press into a greased 9x13 pan. Melt the butterscotch chips and chocolate chips together. Spread over the top. You can pop it in the refrigerator to help the chocolate set, but I would not recommend keeping them in the chill chest forever. It makes them much to hard to cut or eat :)