These are so damn good. That's all that needs to be said. They sing with a little splash of Scotch, Whiskey, or Bourbon (my secret), though you can leave it out. Chewy, sweet, chocolatey, peanut buttery, with a toothy-crisp bite. YUM>3.
See substitutions at the bottom of the recipe~
You can certainly leave out the booze if you like, though the alcohol will cook out, leaving a nice caramel aroma to the crisp.
Notes: Pecans may be lightly toasted in a dry pan for 5 minutes for even more flavor. The recipe may be doubled for a 9x13 dish.
PECAN SCOTCHEROOS
Ingredients: 3 cups Krispie rice cereal, 1/2 cup sugar, 1/2 cup + 2 Tbsp. light corn syrup, 1/2 tsp. vanilla, 3/4 cup peanut butter, 1/2 cup semi-sweet chocolate chips, 1/2 cup butterscotch chips, 1/2 cup chopped pecans, and 2 tbsp. Scotch, Whiskey, or Bourbon (optional).
1. Line an 8x8 inch (or 7x11 inch) baking pan or dish in one direction with parchment paper. Heat the sugar and corn syrup in a saucepan over low-to-medium heat until the sugar is dissolved. Stir frequently- do not allow it to boil.
2. Add the peanut butter, vanilla, and scotch; stir to melt and combine well.
3. Add the rice cereal to a large bowl, then pour over the melted peanut butter mixture. Gently stir to coat. Spoon it into the prepared dish, pressing it down firmly and evenly.
4. Melt the chocolate and butterscotch chips in the microwave in 30-second increments on half-power, stirring between each. Spread it over Scotcheroos and top with the chopped pecans. Chill for 30 minutes before cutting.
Substitutions:
For corn syrup: honey, agave nectar, maple, golden or date syrup.
For peanut butter: almond, cashew, or sunflower butter.
For rice krispie cereal: processed or bashed up rice (or corn) chex cereal or Special K, brown rice crisp cereal, puffed rice cereal.
Tip: Use cooking spray lightly on your hands before pressing it into the dish; I like coconut oil spray. Or ball up some plastic wrap and press it using that.