Tuesday, March 10, 2009

Scotcharoos

Last fall, our last (and first, I think) overnight visitor of the year, Tammy from Ukraine, practically twisted my arm until I got signed up for Facebook. Already a bit busy with blogs and life, I didn't expect to find it so fun! Blast after blast from the past blew me away during the first few months. One friend from college, that I got reacquainted with, Tana, uses the SAME Cooky Cookbook that my family has ALWAYS used. One note led to another, and...she sent me a wonderful box...
filled with yummy ingredients...

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!

SCOTCHAROOS

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.

Melt:

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.

3 comments:

Abigail (aka Mamatouille) said...

OK, I've never heard of scotcharoos but they sound yummers! And I love how you had piccies of Jun eating the ingredients. Thanks for substitution suggestions, too - good ideas!

Tammy said...

See- it WAS a good thing I came to see you- even if I DID "Toss my cookies!"
And to answer the pig fat question-- it's seasoned with garlic, salt & pepper & some other "special pig fat seasonings." It's REALLY not that bad. Kinda. ;)

Kim said...

Tana - who sent the box and recipe - just sent me a note on FB, and said her Mom used to substitute all or some of the Karo syrup with honey! Great idea and much easier to get ahold of here! Thanks, Tana!