This colorful bark is a new take on the Midwestern classic, scotcheroo bars. I mixed melted peanut butter and butterscotch chips with lightly crushed cornflakes to make the base, then topped it with melted semi-sweet chocolate chips, assorted candies, peanuts, and ghost sprinkles. The candy corn gives the bark a chewy texture like the classic bars. I think this one would be a fun one to make with kids, from crushing the cornflakes to sprinkling on the toppings and breaking the bark into bite-sized pieces.
Scotcheboo Bark
Ingredients:
1 cup peanut butter chips
1 cup butterscotch chips
2 cups cornflakes
1 1/2 cups semi-sweet chocolate chips
3/4 cup candy corn and pumpkin mix
1/3 cup roasted salted peanuts
1 tablespoon ghost sprinkles
Instructions:
Place a large sheet of parchment paper on a cookie sheet. Put the peanut butter and butterscotch chips into a microwave-safe bowl. Fill a small bowl with water, and place in the microwave next to the bowl of chips (this prevents the chips from sparking). Microwave on high at 20-second intervals, stirring after each, until melted and smooth. Place the cornflakes into a large zippered bag and crush slightly, until they measure one cup. Fold the cornflakes into the melted chips. Spread the mixture thinly over the parchment (I spread it into a 13x9-inch rectangle). Repeat the melting process with the chocolate chips and spread over the cornflake layer. Garnish with the candies, peanuts, and sprinkles, pressing gently to help them adhere. Let stand until set (or refrigerate for 10 minutes), then break into bite-sized pieces.
Yield: 24 servings
Notes:
If you prefer scotcheroos with crispy rice cereal, substitute 1 cup of uncrushed rice cereal in place of the cornflakes.
