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Peanut Butter Scotcheroos: The 7th Grade Home Ec Recipe

Peanut Butter Scotcheroo bar

When people ask me, “Of all the sweets you make, what’s your favorite?” I don’t even hesitate with my answer. It’s a no-brainer: Peanut Butter Scotcheroos.

If you aren’t from Iowa, you may be unfamiliar with this staple of church bake sales and potluck dinners. It’s like a Rice Krispies treat on steroids.

Instead of marshmallow, the “glue” that holds the crispy rice cereal together in the Scotcheroo is a cooked sugar syrup with peanut butter. This makes for a rich, gooey bar, and because I love me some peanut butter, I always add just a little extra to boost the flavor.

Mixing up Peanut Butter Scotcheroos base
Mixing up Peanut Butter Scotcheroos base

The recipe I use today is the same one I learned in 7th Grade Home Economics class, at North Scott Junior High School in Eldridge, Iowa, nearly 40 years ago. Over the years, I’ve tried some tweaks to the recipe, including using our high-end chocolate for the butterscotch-and-chocolate topping, but I always go back to the original. Somehow, pure Belgian chocolate doesn’t work as well as tried and true Nestle Toll House morsels.

I’ll be taking today’s batch of Scotcheroos to tomorrow’s Iowa City Farmers Market, and any leftovers will come back to the shop. We can always mix up a batch on special order if you’re on your way to an end-of-summer potluck, too.

Peanut Butter Scotcheroo bar
Peanut Butter Scotcheroos goodness
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Today’s Experiment: Cantaloupe Sorbet

fresh cantaloupe melon for sorbet and ice cream

For the first time in four or five years, we’ve had an amazing melon crop at the farm. I love cantaloupe, but in a cruel joke of nature, they give me heartburn. What to do with all of these beautiful melons coming out of the garden? Cantaloupe frozen dessert, of course!

We started our experimentation with a cantaloupe sorbet–simple, refreshing, and dairy-free for our vegan friends (also gluten-free). Nothing but ripe fruit, a simple syrup, fresh lemon juice and a pinch of salt to keep it scoopable.

It. Is. Amazing.

Which, of course, makes the whole heartburn thing even more annoying. I’m hoping the milk and cream in the next recipe–cantaloupe ice cream–will mitigate whatever is causing me issues.

Stay tuned for the next experiment!


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Give a Gift to a Client

Truffle boxes

Does your business give holiday gifts to clients? Last Christmas we put together our sleek chocolate-brown boxes of one dozen truffles and caramels for a local company. They added their own company label to the boxes for a personalized–and delicious–client gift. The holidays will be here before we know it!