Tuesday, August 10, 2010


(AKA Butterscotch Rice Krispie Treats)

It's amazing what some butterscotch chips can do! My first experience with these incredibly addictive sweet treats was on my high school lacrosse team- various team members would bring post-game treats, and one of favorites was the scotcheroo. (Originally, they were covered with a layer of chocolate, but I actually prefer them without now). This recipe is so simple it barely requires an ingredient list and steps, but I'll indulge you.

  • 6 cups Rice Krispie Treats
  • 1 bag of marshmallows (regular-sized big ones)
  • 3 Tbs butter or margarine
  • 3/4 of a bag of butterscotch chips
  1. Melt butter in a large pot over medium-low heat.
  2. Add the marshmallows and continue to melt, stirring occasionally.
  3. When the marshmallows are almost completely melted (they still have a little shape to them but have blended together) add 1/2-3/4 of the bag of butterscotch chips.
  4. Stir until melted, only 1-2 minutes more.
  5. Add in the rice krispies and mix quickly to coat.
  6. Immediately transfer to a greased pan and spread into pan. You may need to wait a few minutes until the mix has cooled a bit to spread it evenly.
Notes: As mentioned, these can be addictive. Cut them in smaller pieces than you usually would, as they are very sweet (but that doesn't stop people from eating them up quickly!) These are a great party addition, and are becoming my new 4th of July staple treat.

Variations: For a while I was drizzling melted chocolate over the top, to stay closer to the original scotcheroo. You can also go all-out and do the full chocolate topping: melt chocolate in a saucepan (baker's chocolate, follow package instructions for sweetening) and spread over the krispie treats in the pan.

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