A little Nostalgia [Scotcheroo Recipe]

That's ME & Ruthie <3

Well, feeling a little nostalgic on this 1st day of February.  I'm sure related to the fact that we brought Ruthie home today.  Le Sigh.  


ALL day I was struggling with what I was going to cook for fun since my Gourmet Girl Barbie was cooking us  Yummy Mummy Black Bean Lasagna Rolls for dinner.... which were TO. DIE. FOR..... Anyhow, I had the Superbowl on my mind and a few fun things clicking through my mind but nothing FABU when I channeled me some Ruthie and OH YES, Scotcheroos.  


Anyone who knew Ruthie and spent any amount of time around our house had a Scotcheroo back in the day.  They were Lore.  Tradition.  The sun shone when Ruthie decided to make Scotcheroos.  And now my Auntie Mame makes them.  My Sister-in-law Mary makes them.  My Dad always seems to have Rice Krispies around just hoping someone will make them.  


And today, it seemed fitting that I would make them and YOU should add them to your I-cannot-screw-this-up-and-everyone-will-love-them recipe arsenal starting with this game day.


Here's ALL you need.... note: Mr. Ghirardelli I'd like to introduce you to Mr. Millville, fret not he will work just as well as Mr. Kellogg.

SCOTCHEROOS

1 cup sugar

1 cup Karo syrup

1 cup creamy peanut butter

6 cups Rice Krispies

1 bag semi-sweet or milk chocolate bits

1 bag butterscotch or white chocolate bits

Butter a 9 x 13 baking dish and set it aside ready to go!


In a large saute pan, I use my 5 quart nonstick, combine the sugar & syrup.  Heat over moderate heat until it begins to bubble, stirring pretty steadily.  Once it's bubbling, remove from the heat stir in the peanut butter until smooth then add the Rice Krispies.  

Stir gently with wooden spoon
until combined and then "dump" 
the mixture into your pan.  
Gently flatten so even.







Now to melt the chocolate... if you have a double boiler you can go there BUT this is one of the very few things that I actually like a microwave for.  We didn't have one for years until there was an uprising.... but I have now found a use for the monstrosity that I loathe.  It melts chocolate beautifully.  It can stay.  That said, put in a large glass dish [I use my big Pampered Chef Measuring/Mixing bowl cause it's easy to pour from] and heat in 2 minute increments at 60% power, stirring in between. It will take about 5 minutes for the two bags combined.   It really does a nice job gotta say.


                             Melted chocolate in hand pour over 

                                 Rice Krispy mixture and smooth.

I like to periodically swirl it as it cool [every 5-10 minutes until it wont do it] to give it a bark like look.

Then let them COOL.  I'd say an hour.  If you must cheat.... put in fridge for 30 minutes... but no more than that.  You will need your best knife and some gusto... they are tough to cut.  I recommend using a knife to cut around edges and a metal spatula to gently loosen so you can remove to a cutting board.  

Then cut into small squares, they are pretty rich so 2" x 2" is really almost too big.  We traditionally eat a bunch, put some in a Tupperware and HIDE the rest really really good!