When I was a little girl almost everyone I knew made their Rice Krispies treats with marshmallows…except Grandma Davitt. She made these scrumptious Rice Krispies treats with peanut butter and corn syrup and topped them with melted chocolate and butterscotch chips. Heavenly! For years I thought Grandma Davitt was the only one that had that recipe.
Later I learned that the “Scotcheroos” recipe was put on the Rice Krispies cereal box in about 1965 and lots of families made them, but Grandma Davitt was one of the first – I am sure!
For our family, these cookies were often a treat at team and scout meetings – they are easy to make, store and transport – plus they are just so good!
melted white or dark chocolate and top with a few sea salt flakes.
Enjoy this special treat from my childhood!
Grandma Davitt’s Rice Krispies Cookies
Love these cookies! Always a favorite at scouting and team meetings! Plus easy to make, store and transport.
Servings: 25 people
Ingredients
Cookies
- 1 cup light corn syrup
- 1 cup sugar
- 1 cup creamy peanut butter
- 1 teaspoon vanillla
- 1/8 teaspoon salt
- 7 cups Rice Krispies cereal
Frosting
- 6-8 oz chocolate chips
- 6-8 oz butterscotch chips
- Optional – Chocolate Drizzle, Sea Salt Flakes
Instructions
Cookies
- To make clean-up easier, lightly spray 12 x 17 jelly roll pan, mixing bowl and spatula with no-stick cooking spray. Set aside.
- Measure Rice Krispie cereal and place in mixing bowl.
- Place sugar and corn syrup in 3-quart saucepan, cook on medium high, stirring constantly, until the sugar dissolves and the mixture begins to boil. Take off heat, stir in peanut butter until all ingredients are blended together.
- Pour peanut butter mixture over Rice Krispies and stir together and put in a jelly roll pan (or 9x 13 pan if you want a thicker cookie).
- Press the cookie firmly and evenly into the pan with the spatula sprayed with no-stick cooking spray.
Frosting
- Mix the chocolate and butterscotch chips together in small glass bowl and melt in microwave, about 1 minute on half power. Time and level with vary with microwaves. Stir until all chips are melted and mixture is smooth.
- Spread an even layer of the melted chips over the cookies. Let the bars firm up for a few hours before cutting (unless you are really hungry). Can add drizzle of white or dark chocolate to decorate and some sea salt flakes, if desired.
- If there are leftovers, you can store these cookies in an airtight container at room temperature. If room temperature is warm, you can also store in the refrigerator.
- Note: The original recipe called for 6 ounces (1 cup) of each of the chips, but I like a bit more frosting, so I use about 8 ounces (1 1/4 cups) of each.
Love scotcharoos❣
I know – simple recipes are the best!!!!! Have a great day!