Rice Crispie Treats

I got a recipe for something called Scotcheroos from my step-mom, a version of rice crispie treat using peanut butter instead of marshmallows. These are delicious – especially when made by a special niece like Julia!

  • 1 cup sugar
  • 1 cup light Karo (corn syrup)
  • 1 cup peanut butter
  • 6 cups rice crispies

Combine sugar and corn syrup in a sauce pan; cook until mixture starts to bubble. Remove from heat; stir in PB and mix well. Add rice crispies and stir until blended. Press into a buttered 9×13 pan.
They are deliciously messy if eaten warm, but much easier if you let them cool a little.
Try this for your next picnic or after school. Really nice change of pace!

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Posted August 5, 2010 by John Ribar in category Family, Life, NAGRoad, Recipe