Scotcharoo Bars are crunchy and sweet and chocolatey, perfect for dessert or afternoon snacks. Or sneaking out of the pan when your aunt is looking the other way.
I spent my childhood summers traveling with my family from Los Angeles to Minnesota. Both my parents are from Minnesota and most of the aunts, uncles, cousins, and grandparents lived in the midwest.
While we did a lot of couch surfing back in those days, my Aunt Peg’s house was always a fun home base. Aunt Piggy (my toddler nickname for her) had a beautiful home and, more importantly, amazing food.
The years I most remember were the years when my cousins were teenagers and I was the tween looking up to them. They had all kinds of summer activities, sports, dates, parties — and Aunt Peg knew how to feed teenagers.
Summers were for the most part carefree, particularly when I got to eat at Aunt Peg’s house. I have a wonderful memory of her Scotcharoo Bars.
You see, Aunt Peg, like my Gramma John, had a basement kitchen. It was where she did her canning and had her big freezer, and stored her Scotcharoo Bars. She had a counter where she kept snacks, and one of those old-timey aluminum baking pans with the sliding lid.
I think I must have stayed at her house one day while my parents went visiting people. I remember hanging out in the cool basement, reading books, and snacking on Scotcharoo Bars. I would eat one or two and slide the pan lid back closed.
Eventually, I ate most of the pan. But, I didn’t tell anyone. Kids were always coming and going at Aunt Peg’s house. She came down to the basement for something, looked in the pan, and said something like, “My word. How did those kids eat all the bars?”
Now the secret’s out. It was me, Aunt Peg. They were really good!
In honor of carefree days and good cooks, here’s Aunt Peg’s recipe for Scotcharoo Bars. May your days be filled with many a pan of them!
I made these recently and will have to admit that they are just as addicting as they were 30+ years ago. Oh my! I had to let my kids eat them up, just so that I wouldn’t be tempted to eat more than I needed to. Ahem.
Since FishChick9 has a peanut allergy, I make these now with sunflower seed or almond butter and all chocolate chips instead of butterscotch chips which can often contain nut allergens. While not exactly the same recipe, they are still amazingly good, and a fun nut-free dessert.
After you make a pan, I’d love for you to come back and rate the recipe. Thanks so much!
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1 cup nut butter or sunflower seed butter
- 6 cup Rice Krispies cereal
- 1 cup chocolate chips
- 1 cup butterscotch chips or additional chocolate chips
- Line a 9×13-inch baking pan with parchment paper or grease it with cooking spray.
- In large, heavy pot, cook the sugar and corn syrup until boiling. Remove from the heat and add the peanut butter; stir until smooth. Add the cereal and mix well.
- Press the mixture into the prepared pan.
- In a small saucepan, melt the chocolate and butterscotch chips until smooth. Spread this mixture over the top of the bars. Cool and cut into squares.