Can you believe that Rice Krispies have been around since 1928? That's when the puffed rice cereal hit the shelves. The cereal gained popularity when Mildred Day, a creative camp scout leader came up with an idea for Rice Krispie treats using the Kellogg brand cereal and the Camp Fire marshmallows to ensure a successful fundraiser during the summer of 1939 in Michigan. Pretty clever marketing, Mildred.
When I asked my Mom for this favorite treat recipe, I dug around a little bit online and discovered the recipe that we have used for years and years was printed right off the cereal box! This is exactly how the cereal became so popular. It wasn't until 1941 that the Kellogg company began printing this recipe on the box and a treat was born.
I saw the video clip of this version made with co-co krispies and would like to try this version and adding miniature chocolate chips to the mix.
Peanut Butter Scotcheroos are a little softer and chewier than the original rice krispie treats. The texture is similar to a soft and chewy granola bar. In addition these are great because these do not require baking. This might have been the motive with Mom making these treats because they don't require a lot of prep work and they make enough servings to make treats for a classroom. One pan yields approximately 24- 2 inch by 1 inch squares.
To Credit Kellogg's: This is the recipe we have used time and time again. This is the exact recipe used from the cereal boxes or their website. I have included a helpful video clip that shows the assembly and Kellogg's website also shows this version made with the co-co krispies which look phenomenal. Here is the link to this recipe and others: Chocolate Scotcheroos Recipe - Kellogg's® Rice Krispies®
- 1 cup light corn syrup
- 1 cup sugar
- 1 cup peanut butter
- 6 cups Kellogg's® Rice Krispies® cereal
- or 6 cups Kellogg's® Cocoa Krispies® cereal
- 1 package (6 oz., 1 cup) semi-sweet chocolate morsels
- 1 cup butterscotch chips
Directions
1. Place corn syrup and sugar into 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated. Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Set aside.
2. Melt chocolate and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut into 2 x 1-inch bars when cool.
Note: Before measuring the corn syrup, coat your measuring cup with cooking spray--the syrup will pour easily out of the cup.
2. Melt chocolate and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut into 2 x 1-inch bars when cool.
Note: Before measuring the corn syrup, coat your measuring cup with cooking spray--the syrup will pour easily out of the cup.