A lot of my baking lately has been related to campus events. I have found myself baking for bake sales, but not for myself. One thing that always goes over well is a scotcheroo, Special K bar, or as they are called in the first edition of the Mt. Carmel Country Cookin’ cookbook, Krispie Peanut Treats. For our students who headed out a couple weeks ago on Alternative Spring Break, I made these bars for the bake sale. I think they went over pretty well.
Thanks to the leadership of the department, we tend to do a free-will bake sale and there are a ton of students who find things they want to eat and donate more than we would end up selling them for. On a small campus like ours, we end up making a decent amount of money which contributes to the ASB experience.
When I read this recipe, I am immediately reminded of the Cereal Bars which are a family staple. But, these turned out delicious as well. It was a nice change from the traditional scotcheroos and cereal bars, but tied close enough that people were willing to try (eat) them!
Krispie Peanut Treats
1 c sugar
1 c light corn syrup
1 ½ c peanut butter
4 c rice krispies
2/3 c chocolate chips
2/3 c butterscotch chips
Combine sugar and corn syrup in a saucepan. Bring to a boil over medium heat. Remove from heat and add peanut butter, stirring until it melts into the syrup mixture. Add Rice Krispies, stirring until they are well-coated. Turn mixture into well-buttered 9×13 inch pan. Combine chocolate and butterscotch chips in double boiler, stirring until melted (or melt in microwave). Frost bars with this mixture.