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Monday, October 12, 2015

Scotcheroo bites

As someone who has been blogging about my baking for nearly four years (JulieBakes' birthday is 10/16!!), I've read a lot of other food blogs to find the best recipes to make for you guys. Lately, there have been lots of Scotcheroo recipes. Which is funny because I had never really heard of tem before, but once I started reading them, I realized they were the same as the 'peanut chews' we get as gifts at work sometimes (and which I cannot, for the life of me, stop eating, no matter how diet unfriendly they are).  So I knew I kinda had to make them.  It was only a matter of time...

Scotcheroos are usually made into bars, like Rice Krispie treats, and are topped with a milk chocolate or a milk chocolate-butterscotch topping.  Then I saw this recipe for what they called Scotcheroo Millionaire Nuggets. Or basically a Scotcheroo truffle - the peanut butter-Rice Krispie mixture is shaped into balls and allowed to harden before being dipped in the same chocolately topping as is used on the bars.  And I even made some like that.  But because I don't love butterscotch and because I found a caramel flavored milk chocolate, I used a mixture of regular and caramel milk chocolate, but it ended up being too soft and started melting the minute B held one to take a bite.  So instead I drizzled some of the bites with the chocolate mixture to add some delicious flavor but to also make them less messy to eat!  But honestly, it's because I personally prefer them sans chocolate (which is weird for me, a self-proclaimed chocoholic!).

I have to say that these are so tasty that I was snacking on them all day while I baked some other treats for you!

Scotcheroo Millionaire Nuggets
From Oh, Sweet Basil


1 cup light corn syrup
1 cup sugar
1 cup peanut butter
4 cups Rice Krispies cereal (Mine were a bit runny, so I added an extra 1/2 cup of cereal)
6 oz milk chocolate (or 12 oz if not using butterscotch, see below)
6 oz butterscotch chips


In a sauce pan over medium heat, pour in the corn syrup and sugar.
Allow to cool, stirring occasionally, until clear and the sugar is totally dissolved.
Add the peanut butter and stir until smooth.

In a large bowl, add the cereal and pour the peanut butter mixture in.
Gently fold to combine.
Set aside for 5-10 minutes to cool (or a bit longer, hot sticky peanut butter syrup stuck on your hands is not pleasant....trust me!).

Lay wax paper or parchment paper on a cookie sheet.
Begin rolling the cereal-peanut butter mixture into balls.
Set aside on cookie sheet to cool entirely.

Meanwhile, in a glass measuring up or bowl, melt the chocolate and butterscotch (if using) until smooth.

One at a time, drop the balls into the chocolate mixture.
Using a fork, roll it around to coat it and then lift it out, tapping the sides gently to allow excess chocolate to drip off.
Place on cookie sheet.
Repeat until all are coated in chocolate.
Store in a cool place to allow the chocolate to harden.

Store in airtight containers (if they last that long!!!). 

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