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.
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.