Welcome back to my kitchen, ya’ll. Go ahead and grab a seat because today we’re trying something new. Now, we’ve all seen these cute little minute long cooking videos on social media. The ones with catchy names and morning news television music. I’ve always been a bit skeptical of these oh-so-well packaged recipes. Welp, I finally caved to the craving and gave one a shot. H/T to Tasty for the recipe for…
Greetings to mah chipKIDS! Welcome back to Chip Mom’s Kitchen with everybody’s extra mom, Chip Mom! And nothing says insistent Momming like overfeeding with rich, yummy, delectable delights! I have one such treat to share with you today. Something to fill your belly to bursting with happiness…
So I got sucked into this Pinterest thing a few months back in the wind-up to my upcoming nuptials. Overall it seemed to be a harmless place full of avocado dip, centerpiece ideas, and cute school-room bulletin boards. Just when I was setting into a comfortable pin-it-and-forget-it routine, I happened upon the following recipe which screamed “THIS WEBSITE YOU TRUSTED IS A BED OF SWEET, SWEET LIES”. I mean, there is absolutely no way that you can combine two simple store-bought items and come up with delicious, creamy fudge. Just none. So your intrepid Chiptune Mother set forth to expose this pin for the deceiver it is. I give you…
Today being St. Paddy’s Day, I figure most of you have probably already been partaking in a bit of the drink. The following recipe takes that into account: it does not require you to turn on your oven, there is very little chance of burning yourself, and the word “scotch” is in the title. Behold the delicious wonder that is:
Over medium heat, combine sugar and honey and bring to a boil.
NOTE: Most recipes for Scotcheroos call for white corn syrup.Do not eat this crap, do not use it, please please please please. For one, it’s corn syrup. PURE CORN SYRUP. Ick. Secondly, it makes the Scotcheroos hard as a rock. I prefer honey or agave as sweeteners. I chose honey for this recipe because it’s thicker like corn syrup and adds great flavor.
Coat your measuring cup with non-stick spray and then smear peanut butter into it. When it is full, you have a well measured cup of pb that won’t stick to the cup. Pour the cup of peanut butter into your sugary mixture on the stove and stir until it all melts together.
Pour the melty mixture into a large bowl filled with six cups of rice cripsies. Now your job is to mix a lot until the peanut butter evenly coats all of the cereal.
Press the coated crispies into a 9 x 13 pan that has been non-stick sprayed. Get them in there firmly and evenly. This is your vessel for chocolate, and that makes them important.
Measure out six oz each of chocolate and butterscotch chips into a microwave safe bowl. Microwave the chocolate in 30 second intervals, stirring in between. You may not see much happening at first, and that’s OK. Microwaving for longer than 30 seconds at a time and you risk scorching the chocolate. Once you see melting happening, shorten to 10 second intervals. Melt and stir until the mixture is smooth.
Pour the melted chocolate over the top of your crispies and smooth with a spatula. Once you have the chocolate evenly spread, give the pan a little bit of a shake. It settles the chocolate and makes it look super smooth!
Once the chocolate is cool and has set, you can release your inner maniac and get to work with your knife. I cut my Scotcheroos into 36 pieces (nine by four), which may seem a little small, but these are quite rich.
All done! To truely get into the St. Paddy’s spirit, I recommend alternating between one Scotcheroo and one shot Bailey’s Irish Creme (under 21 with parental permission only).
#realtalk: I love all my chipkids, so no matter how old you are, be safe today. Pick a DD, grab a cab, walk, or call a friend. I can’t think of a single person who wouldn’t rather get woken up at 2 am by a friend looking for a ride than someone saying “There’s been a terrible accident.”
With that in mind, I’m off to go hunt down some Irish Car Bombs.