Perhaps you spotted a scotcheroos recipe on the side of a Rice Krispies box as early as the 1960s. The dessert is still a staple at sleepovers, potlucks, and bake sales throughout the Midwest, especially in North Dakota and Iowa.
The base is made with puffed rice cereal that's coated in peanut butter, melted sugar, and corn syrup to create a sturdy yet chewy foundation. The corn syrup is key: It's what prevents it from becoming too hard or brittle, lending it a pleasantly bendy, not snappy, texture. You'll also want to use creamy, no-stir peanut butters like Jif or Skippy, not brands that have a tendency to separate. This recipe also adds a heavy dose of both vanilla extract and salt to the cereal mixture, welcome additions that, while not what I grew up with in the Midwest, balance out the sweetness and appease my adult sweet tooth.
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