Scotcharoos: Chocolate Devil Fingers

So everyone loves scotcharoos. Even people who don’t like butterscotch like scotcharoos (me!). So simple, so not complicated, so…doable! Did these for some old work buddies and it went over like a dream! These are just one of those deals where you can’t eat one…or two. You eat four if they’re at home. One thing I love about these is that they put other bars to shame, and they’re easy to transport. Nuff said??? Deal. I’ll just post the recipe!

TIP: I used honey in this round, but you can also use karo syrup if you want (it’s cheaper).

6 cups rice krispies

1 cup peanut butter

1 cup karo/honey syrup

1 cup sugar

12oz bag chocolate chips

12oz bag butterscotch chips

In a large bowl add your rice krispies and your cup of peanut butter. DO NOT MIX.

In a sauce pan add your honey/karo and your sugar until it just starts to boil and pour over the peanut butter mix. With a wooden spoon or spatula combine well.

In a 9×13 pan lined high up the sides with parchment paper, dump in your mixture and press evenly in the pan.

Pour the chips in a heatproof bowl and set them over a pan of sizzling water on the stove. This will allow them to melt gently without burning. Watch it and stir it frequently and then constantly when it starts to melt. Pour over the krispie mix and spread evenly. I like to shake the pan a bit and slam the pan down on the counter a few times as well. Let harden in the fridge.

When it’s hardened, cut into bars. If you want super sleek cut lines, run your knife in hot water and you’ll get beautiful cuts.


2 thoughts on “Scotcharoos: Chocolate Devil Fingers

  1. Pingback: 2012, Most Popular, BOOM! | Claire vs Kitchen

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