Wednesday, October 9, 2013


For the same dinner as the Balsamic Chicken Noodle Bowl, Eric's other sister made these scotcheroos. I wanted to keep eating them all night but just had two. I made them for us a few days later, and I think I cooked the sugar/corn syrup mixture too long because they were kind of tough/hard. I tried again this week and cooked the sugar/corn syrup on medium-low just until I saw some simmering (not to a full boil), and they were very soft. Cooking them a little longer probably would have been fine - they're not grainy (from the sugar), but I feel like they're almost grainy.

Also, I feel like the recipe is a little unclear - a package or a cup of semisweet chocolate chips? I used a cup (and a cup of butterscotch chips).

Rice Krispies Scotcheroos

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