This recipe is inspired by three Midwestern favorite recipes that are commonly made in the same 13x9inch pan: Rice Krispies Treats, scotcheroos, and tater tot hotdish. For the base layer, I used Cocoa Krispies to look like ground beef. Then, I mixed in candy corn for the “vegetable.” If you don’t like candy corn, you can use M&Ms, Reese’s Pieces, or omit the candy entirely.
For the scotcheroo layer, I first sprinkled the base layer with chocolate and butterscotch chips. Then, instead of the traditional Rice Krispies or Corn Flakes, I used Cap‘n Crunch to resemble tater tots. You could also drizzle the bars with red icing glaze “ketchup” that can be
Hotdish You Betcha Bars
Ingredients
Bottom Layer:
6 tablespoons salted butter
1 bag (12 ounces) regular sized marshmallows
1/2 teaspoon vanilla extract
6 cups Cocoa Krispies cereal
1 cup candy corn
Top Layer:
3/4 cup semisweet chocolate chips
3/4 cup butterscotch chips
1/2 cup granulated sugar
1/2 cup light corn syrup
1/2 cup creamy peanut butter
1/2 teaspoon vanilla extract
4 cups Cap’n Crunch cereal
Instructions
Bottom Layer:
Grease a 13x9-inch pan with cooking spray. In a large pot over medium-low heat, melt the butter. Add the marshmallows. Cook, stirring constantly, until the marshmallows are completely melted. Remove from heat and stir in the vanilla. Fold in the cereal and candy corn, then spread the mixture in the prepared pan, being careful not to compact it too much.
Top Layer:
Sprinkle the chocolate and butterscotch chips over the warm bottom layer, pressing gently to help them adhere. In a medium pot over medium heat, stir together the sugar and corn syrup until liquified. Bring to a rolling boil, then remove from heat. Stir in the peanut butter and vanilla extract. Fold in the cereal, then spread it over the chocolate and butterscotch chips, pressing gently. Allow the bars to set for at least 2 hours, then cut into 24 pieces.
Yield: 24 servings.
