Marcel Proust had his madeleines. “Cats” has its moonlight and street lamps but nothing jogs my memory more than scrumptious Scotcheroos.
For Valentine’s Day Mom sent me and Steve a fresh batch of these classic Rice Crispy-butterscotch-peanut butter-chocolate confections. The combination of flavors is just as intense as it was back in the ’70s when they were a Sullivan family staple. Block parties and Boy Scouts and Holy Redeemer school picnics come flooding back with each crunchy bite.
A favorite recollection goes back to when grocery store cashiers said hello and knew the names of produce and made eye contact when they handed back your change. My cart had just the ingredients for Scotheroos. As I loaded them onto the conveyor belt she gave me a conspiratorial smile and said. “I know what you’re making.”
Bliss.
Thanks Mom.
Here’s the recipe.
SCOTCHEROOS
Original Recipe
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1 cup sugar
1 cup creamy peanut butter
6 cups Rice Crispies
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
- Cook corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter; mix well. Add cereal; stir until evenly coated.
- Pour into a buttered 13 x 9-inch pan and pat into place.
- Melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly. Spread over the cereal.
- Cool at least 45 minutes, or until firm. Cut into bars
