Our Baking Experts
Our reader Cynthia S., of Lewisville, Texas, contributed this tasty recipe. Cynthia has one grandson, Collin, "age 22 months and going on 3 years old," and he loves his Grammy's homemade Scotcharoos. Here's what Cynthia says of her recipe:
"This recipe, handed down by my husband's mother, has always been a family favorite. Four generations of our family eat them. They taste like a Snickers bar! They're simple to make and are always the first dessert to go on a table. My married daughter now makes them as her 'go-to' treat."
1 cup sugar
1 cup light corn syrup
1 cup peanut butter
6 cups crispy rice cereal
1 bag (12 ounces) semisweet chocolate chips
1 bag (12 ounces) butterscotch chips
Butter for dish
1. Butter a 9-by-13-inch baking pan.
2. In a large microwave-safe mixing bowl, combine sugar, corn syrup, and peanut butter. Microwave on high until the mixture begins to bubble. Stir, then microwave on high again until it comes to a full bubble.
3. Stir in the cereal until totally mixed. Lightly press into the buttered baking pan.
4. In a medium microwave-safe mixing bowl, mix the chocolate and butterscotch chips together and microwave at 1-minute intervals, stirring after each, until melted.
5. Pour chocolate over top of the cereal mixture and spread. Let cool at room temperature for 1 to 2 hours, until the chocolate topping is firm. Cut into bars with a sharp knife. Store in covered container at room temperature.
Makes about 20
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