08 May Double Chocolate Scotcheroos
I’m becoming even more blog obsessed than I was before. In particular, with the photography portion.
FoodGawker.com was recently brought to my attention as a source for sharing photos of all of the delicious treats I make for y’all. Think of it as the place where people on Pinterest get all their amazing food pins. So I decided to try submitting some of my photos.
Let me tell ya, those guys are Tough, with a capital T. The current stats: 1 photo approved, 17 18 rejected. That’s enough rejection to send a girl to therapy! I am about to engage an all out interwebs war against whoever is sitting behind the computer in foodgawker land being such a judgy-mc-judgerson. What did I ever do to you, food photo snob?!
Forget the fact that I JUST upgraded to a better camera. And I’ve ONLY shot a handful of recipes with it. And I have NO training or knowledge of photography outside what I’ve read onilne. I want to be on foodgawker, dangit! But that’s me, impatient and ready to move up to the next level. Patience, Katie. Patience.
While you check out this recipe, I’m going to keep practicing my photo skills.
I LOVE Rice Krispie Treats. You know, the kind that come wrapped in blue foil with the little elves on them? Yep, even love those. This recipe is a spin on the well-known favorite, and doesn’t actually include marshmallows at all. I had never heard of Scotcheroos until recently, but as soon as I found this recipe I immediately added it to my “to-bake” list. What? You don’t have one of those?
Not only are these Double Chocolate Scotcheroos super tasty, they’re also a snap to make. No mixer, no oven. You can even put them in the freezer to accelerate the cooling process. The original recipe calls for chocolate rice cereal but I had regular on hand so I used it instead. If you’re a chocolate person, I encourage you to go for the full on, triple chocolate version.
Adapted from: Cassie Craves, Original Recipe: David Lebovitz
Ingredients
- 1 cup sugar
- 1 cup light corn syrup
- 1/2 cup peanut butter
- 1/2 cup Nutella (yep, the good stuff)
- 6 cups Rice Krispies
- 1 cup semisweet chocolate chips
- 1 cup butterscotch-flavored chips
- sea salt (optional)
Instructions
- Butter or spray a 9 x 13-inch baking pan.
- In a large pot (at least 6 quarts, I used the one I use for boiling spaghetti) over medium heat, bring the sugar and corn syrup to a full boil.
- Add the rice cereal and mix until completely coated.
- Press the mixture into the greased pan, using a spatula to get the top flat.
- In a small bowl, microwave the chocolate and butterscotch chips until melted, stirring every 30 seconds or so.
- Pour over the cereal mixture and sprinkle on sea salt, if desired.
- Let cool and dig in!
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