to make these SUPER DUPER yummy bar cookie-like snacks! Please forgive my poor photography, and documented inability to melt chocolate and butterscotch chips! The results were great, in spite of my downfalls! In fact, my hubby, who "doesn't eat much sweets" said that these were too wonderful to be homemade and should need to be purchased in a store! YATTA! (Means "yay" for me!!!)
Jun loved the making of the Scotcharoos...
And, couldn't get enough of that GREAT CEREAL! Sugarless and milk-less, to go with her clothes-less state of dress.
Now, for those who might live in a place where some of these ingredients are hard to come by...like Japan, I'll give you some ideas for substitutions at the end! So, read on!
In a saucepan, melt:
1 cup sugar
1 cup Karo syrup
When it reaches a bare boil, remove from heat and add:
1 cup peanut butter
Stir tell melted and blended.
Pour over, and mix into:
6 cups of Rice Crispie cereal
Press firmly into a well buttered jelly-roll pan, with a well buttered spoon/spatula.
1/2 pkg. chocolate chips
1/2 pkg. butterscotch chips
Spread over the top. When set, cut and EAT!
Now, I am not sure if Karo syrup and Japan's "gum syrup" are interchangeable. I kind of think that "gum syrup" is too watery. So, if I were doing this with ingredients I could find in Japan, I would take two packages of marshmallows (in the candy section at the super), and melt them with a bit of butter in a deep fry pan When melted, I'd mix in 1/2 cup peanut butter. I'd semi crush a box of cornflakes, and mix it all together. I'd probably use a well buttered round or square cake pan. Then, sighing sadly at the lack of butterscotch chips, I'd buy a few milk-chocolate bars at my local convenience store, melt them, and "frost" the top of the cookies. It wouldn't be exactly the same, but...it'll give you the chocolate peanut butter, crunch, YUM!, without waiting for the next trip home, or without breaking the bank finding the imported ingredients here.