The chewy, peanut-butter bar that dominates the middle west potlucks

Why is it working

The higher proportion of corn syrup and sugar holds the chewing and flakes of the rods.
Instead of white sugar, the use of brown sugar strengthens the buttery sounds of the bars while adding moisture.
The bitter -sweet bar chocolate allows the smoother top, which has a more balanced sweetness than milk chocolate chips.

In the middle of the west, dampen heavy rows with Cutesy smaller ones. So it is with Scotcheroo: a rarely chewy cousin for Rice Krispies treatment, tied with salty peanut butter, and covered with a rich melted chocolate and ironcotch layered layer.

If you visit a cafe or gas station in the region, you will probably see that each scotcheroos are packed in plastic by the cash register. (In the top pocket of Midwest, you will find a special version called K bar with a replacement that I don't have to explain.) But Scotcheroos is actually more community food than commercial. I grew up in potlucks and concession racks – in every place where you can satisfy the crowd with some cheap ingredients.

Serious Eats/ Jatin Sharma

Scotcheroos can be simple but surprisingly delicious. Most recipes begin with a cooked sugar syrup, which is straight 50/50 corn syrup and granulated sugar. The trouble? If you only boil a long hair on the syrup – or hit the rods with just a little oomph – the scotcheroos will be damaged into the sweets.

A little understanding of the science behind sugar can help build a more flexible ROO. The following tips help to deceive the formula, preserving the classic peanut butter, chocolate and iron -flavoring profile of Scotcheroo without tasteingly sweet.

Rules 3 for Fool Royal ROOS

1. Attachment to corn (syrup). You can't get around in any way: corn syrup is the simplest way to the ghostly chewing Scotcheroo. At the beginning of the testing, I tried to replace the corn syrup with other liquid sweeteners to universal disappointment. The maple syrup led to crumbly rods, little cohesion; Honey diverted the classic flavor profile and made the rods too sweet. Emptying liquid sweeteners has created scotcheroos rock hardness.

The reason for this is that confectioners have been using corn syrup for decades. Unlike other sweeteners, corn syrup has extra long glucose chains that prevent crystallization and lend the body and chew to sweets.

This is also because most scotcheroo recipes cut the corn syrup with granulated sugar. Too many corn syrup produces rods that are too soft and too – well, tricky, goods in industrial terms. I played with different proportions, but separating a 60/40 corn syrup resulted in a more elastic bar to sugar without noticeable taste changes.

2. Replace white sugar with brown sugar. While most Scotcheroo recipes call for granulated sugar, brown sugar has both texture and taste benefits. Brown sugar molasses increase the iron sounds of the rods and gives a “ROO that is more like itself. This also increases the moisture content of the sugar and offers extra insurance against a crispy bar.

3. Pair the butter with a bitter sweet chocolate. If you are just willing to make a pinch for Cereal-Box's rear recipe then it should be: Cut the chocolate. The chopped bar chocolate melts much more evenly than chocolate chips. This secret is a poured top that is shiny and smooth. I also suggest you use bitter sweet chocolate to help relieve the sweets of Butterscotch sweets with a 60% cocoa rod.

The only remaining trick is to sprinkle an optional flakesSuch as Maldon, above the charge before settling. Of course, this is a bit disturbing for the humble Scotcheroo. But here's another Midwest lesson: just because it's simple, it doesn't mean it should be simple.

Serious Eats/ Jatin Sharma

How to Make Scotcheroos: The chewy, peanut-canvas bar that dominates the Midwestern Potlucks

Cooking method
(Keep on the screen awake)

Cooking spray To grease the pan
1 1/4 cup light corn syrup (11 1/2 ounce; 324 g), Such as karo
7 1/2 ounce brown sugar (215 g; about 3/4 cup loosely packed)
9 ounce (255 g; 1 cup) peanut butter
2 teaspoon (10 ml) vanilla
1 teaspoon (4 g) Diamond crystal kosher salt; For the table salt approx. Half as much to use for volume or the same weight
6 cup (180 g) crunchy cereal such as rice -crispies
8 ounce (225 g) butter chips
8 ounce (225 g) bitter -sweet chocolate60% cocoa, roughly chopped
Flakessuch as Maldon, finish, optional

Lightly grease a 9 to 13-inch baking dish with a spray; Set aside. Heat the corn syrup and sugar on medium heat in at least 3 quarters or in a Dutch oven, occasionally whisk until the mixture bubble around the edges, approx. 2 minutes.

Serious Eats/ Jatin Sharma
Slowly whisk the peanut butter, vanilla and kosher salt until the peanut butter is completely integrated and the mixture is smooth, approx. 30 seconds.

Serious Eats/ Jatin Sharma
From heat, fold the rice cereal with a rubber spatula. Place the mixture in the greasy pan and gently in place (do not overload it).

Serious Eats/ Jatin Sharma
In a heat-resistant bowl, melt the chocolate and butter chipset in a microwave oven at 15-30 second intervals, thoroughly mixed between each interval until shiny and smooth. Pour the cereals and use a rubber spatula to spread the top of the rods in a thin, steady layer. Sprinkle the fluffy salt on top if necessary.

Serious Eats/ Jatin Sharma
Allow Scotcheroos to relax for at least 2 hours at room temperature or until the filling is solid and settled. Cut into about 2 inch squares and serve.

Serious Eats/ Jatin Sharma

Special equipment

3 qt frying or Dutch oven, 9 to 13-inch baking dish, rubber spatula

Note

To further improve the bars, the light corn syrup 1/4 cup can replace dark corn syrup or reed syrup. The taste profile will be less traditional but completely delicious.

Make-Head and Storage

Stored in airtight container, the uncut scotcheroos can be kept at room temperature for up to 7 days. In order to keep the rods soft, wrap the cut rods in separate plastic packaging.