By Kelli Bowen
In an effort to catch up on fundraising, we have signed up for many shifts working concessions and making bars to sell during games. Miss E has her eyes on the prize of a band trip this coming spring.
Tonight is a concession night. I woke up this morning realizing that we had concessions, and one pan of bars to deliver before the game. I had a light afternoon, so I could drive home to make bars, but then the girls would have to ride the bus home. An hour on an electric bus in subzero temperatures is nobody’s favorite. There’s nowhere to buy bars… Maybe I could pick the girls up from school, and then drive home, whip up some bars, and then head back to school…
Why didn’t I make bars last night? My meeting ran late, then it was bedtime, and that dang Miss A can snuggle me unconscious quicker than a frog can catch a fly. Wake up at 1:30 a.m., stumble to my bed, and no bars last night.
I look at the clock: 7:22 a.m. We leave the house at 7:30. How long does it really take me to make a pan of scotcheroos? If I had them done, I could stay and work this afternoon, pic the kids up from school, save myself the trip home… “Miss A! Give me a hand making bars?” She looked at me, “Do you have today off or something?” Me: “Nope. I think we can get them done and be on time.”
7:35AM – we shut the doors of the car with Miss E holding a warm pan of scotcheroos and Miss A holding the box of aluminum foil to cover them once we got to school. The 22-minute drive should be just enough.
Scotcheroos
You need: 1 large kettle, 1 rubber spatula, 1 measuring cup
- In a large kettle on low-medium heat add 1 cup light corn syrup and 1 cup sugar and heat until almost boiling, you’ll know when it goes from a syrup consistency to a watery consistency.
- Shut off heat and add 1 cup smooth peanut butter, mix until completely blended
- Add 6-ish cups of Rice Krispies and mix until it’s completely combined
- Turn out into a buttered 9×13 pan, flatten Rice Krispies evenly
- Return large kettle to stove on low. Dump 1/2-1 bag of semi sweet chocolate chips and 1/2-1 bag of butterscotch chips to the kettle. Measure with your heart. No one likes naked bars, pour heavy. Stir with your rubber spatula like it’s your job-don’t let the chocolate sit-it’ll get weird. Stir until all chips have melted and it looks like frosting.
- Pour melted chocolate into bars, spread to cover.
- Cool and cover
I told Miss E to send me a photo of the scotcheroos to include with the blog, but she couldn’t as they were the first thing to sell out, so they’re good. If you find yourself in a pinch for time, make scotcheroos. They’re easy, quick, and delicious!
Kelli, a North Dakota girl through and through, has made her home from the eastern prairies to the western badlands with her supportive Hubby, two daughters, and ever-growing menagerie accompanying her along the way.