Howdy, everyone! I hope your weekend was a good one and that your Monday is off to a good start.
Philip and I packed our bags this weekend and left behind our paint brushes, cleaning supplies, and rags at home for a relaxing weekend with my family in Iowa this weekend (yes, we’re still working on finishing up projects and deep cleaning our house from when we bought it last December. *Sigh* Will it ever get done?). It was a much needed break and it was so nice to not only be with family that we hadn’t seen in awhile, but also to be “forced” not to do any touch ups on our house all weekend. Yep, when we’re at home, I’ve come to realize that it’s inevitable that we’re going to be doing something on our house.
So, this weekend, instead of scrubbing floors or painting walls, I stamped and colored (bringing back my creative side of yester years), read books and sang songs, decorated sugar cookies just like I did with my mom when I was little, and was a patient in the “doctor’s office” getting my check-up…over and over and over again. Thankfully, my three-year old niece is a gentle doctor and my shots never hurt.
And let’s not forget this little, cute dude! What a hunk, right?! He was all smiles (and drool) almost the entire time we were there.
My mom pulled out all of our favorites on the trip, too (she never lets us down) with her famous cinnamon rolls, her homemade banana bread, and a few other classic favorites. One of those being Scotcheroos — the most signature, Midwest dessert there is. I mean, just the name alone, sounds like something the Midwest would create.
Scotcheroos can go by several different names depending on what region you’re from, including Oh-Henry Bars, Special K Bars (although to me, that’s an entirely different cookie), and Peanut Butter Krispies, but I think Scotcheroos are so much more fun.
This Rice Krispie and peanut butter base with a chocolate-and-butterscotch spread on top was — do I dare say it — a staple at almost any potluck, after-school or church event, or club meeting when I was growing up. Everybody — young and old — loves this classic and simple dessert. They’re one step better than Rice Krispie Bars, because let’s face it, these include peanut butter and have chocolate on top (only better, since the chocolate chips are mixed with butterscotch chips), but they take nearly the same amount of time and are just as easy to make as Rice Krispie Bars. #win
If you know anybody from the Midwest who needs a little comfort, make her up a batch of Scotcheroos (no matter how weird you think the dessert is), because I can almost guarantee it’ll put a smile on her face. These are a classic and you must give them a try. It’ll put a smile on your face, too.
- 1/2 cup butter (1 stick)
- 1 cup sugar
- 1 cup corn syrup
- 1 cup peanut butter
- 6 cups Rice Krispies cereal
- 1 cup butterscotch chips
- 1 cup semisweet chocolate chips
- Spray a 9 x 13 baking pan with nonstick spray and set aside.
- In a large saucepan, bring to a boil the butter, sugar, and corn syrup; boil for 30 seconds, stirring continuously.
- Take the sugar mixture off of heat. Add in peanut butter and Rice Krispies cereal.
- Spread the mixture into the baking pan. Smooth it out with greased hands or a rubber spatula sprayed with nonstick cooking spray.
- In a separate saucepan or in a double boiler, melt the chocolate chips and the butterscotch chips together over low heat. Spread chocolate mixture over the Scotcheroos with an offset spatula. Let cool and enjoy!