PE's Favorite Dessert

Last month we went over to Cooking W.'s house for a family dinner to sort of celebrate all the birthdays from over the summer (there were five). Cooking W. had already planned what she was making and asked if I would bring PE's favorite dessert (Scotch-a-Roos). In addition to the Scotch-a-Roos I made the Bananas and Cream Bundt Cake with Brown Butter Glaze. One of the reasons I don't make this cake very often is because it is SO delicious. The Brown Butter Glaze is just so fabulous. Really, I could eat it plain. In this instance it was not my day and it took me three tries to get it right. The first batch I had more of a dark brown (versus the desired golden brown) butter glaze that just was NOT good. Then on my second attempt I removed it from the burner then sat it aside with a rubber spatula in it. The rubber spatula melted in my golden brown butter. Lesson learned? The $0.59 IKEA rubber spatulas are $0.59 for a reason. That reason? They melt in hot butter. I think I will just stick to silicone spatulas so I don't need to worry which spatula I should be using.

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Scotch-A-Roos
from Sparky
Print Recipe

1 cup light corn syrup
1 cup sugar
1 cup creamy peanut butter
6-8 cups Rice Krispies cereal
1/2 pkg. milk chocolate chips
1/2 pkg. peanut butter chips
1 pkg. butterscotch chips

Stir syrup and sugar over heat and bring to a full boil. Remove from heat; add peanut butter and mix well. Add cereal and stir until well coated. Turn into a buttered 11 x 13 pan. Spread evenly and cool. Melt chocolate, peanut butter and butterscotch chips in double boiler or microwave until smooth. Pour over Rice Krispies mix and cool for 30 minutes cut into squares.

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