I already love breakfast cereal, and this recipe from the Rice Krispie box just increases my enthusiasm. Regular Rice Krispies treats are good, but add peanut butter, butterscotch chips, and a chocolate topping and you'll have something even better.
The people who market breakfast cereal are smart people. They must have realized that confining your product to one meal a day wouldn't do the trick, so they got us hooked on Rice Krispie treats and Chex Mix. They are probably responsible, in some nefarious way, for cereal milk ice cream. Amanda Sims is even putting Rice Krispies on her chickpeas! I think there's a boardroom room of people somewhere masterminding it all: the Ministry of Cereal.
Instead of fighting it, I'm just giving in. And with these rich and—dare I say—wanton, extravagant bars, surrender never tasted so good.
Scotcheroos are another invention of the Ministry of Cereal (or, in this case, just the Kellogg's recipe testers). The base is a pseudo-Rice Krispie treat. Instead of marshmallows, you heat corn syrup, sugar, and creamy peanut butter into a smooth sauce. Once the cereal is coated in this mixture, it gets topped with a melted mix of semisweet chocolate and butterscotch chips.
Sophisticated it is not, but this dessert is a serious crowdpleaser. It's just the thing to bring out at your Labor Day party. Put it on a plate next to the pool to feed a horde of hungry kids. Eat it with your fingers, a beer in the other hand, as you sit around a fire pit with your friends.
Note: The ingredient list is simple, but make sure to prep all the ingredients in advance because you have to move quickly so that you can mix it all together before anything cools. Word of advice: Use the generic ingredients. It will taste just as good as the fancy stuff. —Posie (Harwood) Brien
- Prep time 1 hour 15 minutes
- Cook time 10 minutes
- Makes one 9- by 13-inch pan
light corn syrup
creamy peanut butter
Rice Krispies cereal
semisweet chocolate chips
- Measure out all your ingredients and have them at the ready. Line a 9- by 13-inch pan with parchment and lightly grease the parchment.
- In a small saucepan, combine the sugar and the corn syrup. Stir to form a grainy paste. Bring to a boil and cook until the sugar dissolves and large bubbles form across the surface. Remove from heat and quickly stir in the peanut butter. Mix well.
- Measure the Rice Krispies into a large mixing bowl and pour the peanut butter mixture over top. Stir to coat evenly. Pour the cereal mixture into your prepared pan.
- Wet your hands and press the cereal mixture evenly and firmly into the pan.
- In a medium heatproof bowl, combine the chocolate and butterscotch chips and microwave in 30-second increments until melted. Stir between each 30-second increments (it usually takes a total of about 1 1/2 minutes). Stir to ensure the chocolate is all melted smoothly.
- Pour the chocolate mixture over the top of the cereal. Use a spatula to smooth the chocolate layer.
- Let the bars cool at room temperature or in the refrigerator for at least an hour to firm up. Slice and eat!