Somehow, I managed to escape childhood without ever having a Peanut Butter Scotcheroo. And honestly, that’s practically a crime! I don’t even know where to start with these devilishly good little bars. They are pretty unassuming–they just look like glorified rice krispy treats–but they are so delicious, I had to give over half of the pan away because I seriously could not stop eating them! And then I was really sad that I didn’t have any, and instantly regretted my momentary generosity! I mean, who willingly parts with chewy, gooey bars of sugary, peanut buttery goodness slathered in chocolate?
The font I picked to go with the Peanut Butter Scotcheroos is simple and straightforward, almost child-like, but modern and cool at the same time: Mountain Retreat by Andrew Clark. I knew I wanted a tall, skinny, hand-written font to go with the Scotcheroos, and once someone clued me into the beauty that is Mountain Retreat, I’ve spotted it everywhere! I guess I’m a Mountain Retreat/Scotcheroo addict!
6 cups Rice Krispies
1 cup corn syrup
1 cup sugar
1 cup peanut butter
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
Pour Rice Krispies into a large bowl and set aside. In a medium saucepan, combine corn syrup and sugar. Cook over medium heat until sugar is dissolved and mixture had come to a boil. Remove from heat and stir in peanut butter. Pour mixture over Rice Krispies and stir gently with a large spoon until well combined. Spray a 9×13″ pan with nonstick cooking spray, and press Rice Krispies evenly into pan. Place the semi-sweet and butterscotch chips in a medium microwave-safe bowl. Microwave, stirring every 30 seconds, until chips are melted and mixture is smooth. Pour over the Rice Krispies and spread evenly with an offset spatula. Allow to cool completely before serving.
About the author: Melissa writes about her adventures in food, family, and farming at Lulu the Baker. She develops recipes, cooks, and photographs for The Font Feast column.