It’s Saturday afternoon, you have finished your daily chores, you have a couple of hours before dinner and so you decide to snag an hour or so to binge watch your favorite television show…and then you get a text from your neighbor, “I have something to bring over, have a minute for a cup of coffee?” This is the moment where you can make two choices: to be neighborly or not to be neighborly. 

A few decades ago, this wouldn’t even have been a choice. We looked forward to neighbors stopping by. Our moms kept special desserts and treats in the freezer to be taken out “in case company comes over”. In a time where hospitality was respected, coffee and sweets would come out and time was spent in connection. It seems before screens came into our lives, we valued that time spent with one another and the care it took to keep your house stocked for those moments. 

It’s always important to keep your home stocked with a few things to help you be a gracious host, even when you have very little time! This Scotcharoos recipe is the perfect answer, it’s both simple and delicious and can be pulled together in 20 minutes. Brew up a pot of coffee and put some hot water on for tea and you have just become a super neighborly!

Scotcharoos

Ingredients

1 cup light corn syrup (*optional leave a little room in your 1 cup for about 2 tbsp of honey, this adds a very nice light honey flavor)
1 cup granulated corn syrup
1 cup creamy peanut butter
5-5 ½ cups Rice Krispies

Topping:
1 ½ cups butterscotch chips
1 ½ cups milk chocolate chips

Recipe

1. Measure 5 cups of Rice Krispies and pour them into a large bowl. Start with 5 cups of Rice Krispies, add a little more if it seems like the peanut butter mixture is too heavy, but do not add too many because it will make your bars dry and some of the cereal not coated. Set aside.
2. Spray a 9”x13” inch baking dish with cooking spray. Set aside
3. In a medium saucepan, over low to medium low heat, stir the corn syrup and granulated sugar until the sugar is dissolved and no longer grainy. DO NOT bring the mixture to a boil, this will make your bars very hard. If the mixture does come to a boil, turn the heat off immediately. Once the mixture is almost, but not actually boiling (little bubbles may come up along the sides), remove it from the heat and stir in peanut butter. 
4. Pour the peanut butter mixture over the Rice Krispies. Mix until combined. Work quickly as the mixture will set fast. Pour the coated Rice Krispies into the baking dish and spread into an even layer. You can place a sheet of wax paper over the mixture and push it into a flat layer.
5. Topping: In a medium bowl, add the butterscotch chips and chocolate chips. Heat in the microwave at half power for 20 second increments. Stir after each interval. Continue until fully melted. You can also use a double-boiler on the stove top. 
6. Pour the melted mixture over the bars. Using a rubber spatula, spread the chocolate mixture until it covers the entire surface of the Scotcharoos. Let set and then cut into squares. To set quickly, put in the fridge, but only for 10-15 minutes, otherwise the bars will get too hard. Store in an airtight container for 5-7 days.