The Spiker Family Gathering Place

Geneaology and History Portal

header photo





During her visits to our home, Aunt Jean often asked Mother to make her Scotcharoos.  So often, in fact, that Mother joyfully agreed to share the recipe.  Aunt Jean brought these yummy treats to almost every family reunion.  We now share the recipe with you.











From the Kitchen of:   Geneva Spiker Haught
Recipe Submitted by:  Bobbi Spiker Conley



1 cup sugar
1 cup light corn syrup
1 cup creamy peanut butter
6 cups Kellogs Rice Krispie Cereal
6* ounces butterscotch baking chips 6* ounces milk chocolate baking chips



Combine the sugar and corn syrup in a large, heavy saucepan.  Cook over moderate heat until the mixture begins to bubble.  Remove from heat and stir in peanut butter.  Once the peanut butter is melted, add cereal, stirring well to coat.  Immediately press the mixture into a buttered, 9x13 pan.  (Don't press too hard or you'll crush the cereal.  Just try to get the top level.)

Melt the chips in a double-boiler or in the microwave, according to the directions on the package.  Stir well to combine.  Spread the mixture evenly over the top of the cereal.

Once the chocolate has cooled, cut into bars then serve.



* When I make this treat, I increase the amount of butterscotch chips to 12 ounces for a thicker, more "butterscotchery" spread.

To please our picky eaters, mother would often divide the morsels (instead of combining them) by spreading chocolate on one half and butterscotch on the other half.