This Scotcharoo Fudge has a peanut butter and Rice Krispie bottom and butterscotch and chocolate top…just like the treat.
Hello, all!
If you are following along on Instagram you know that hubs and I are in the thick of it when it comes to remodeling.
We are in the stage where everything is torn out and wires are everywhere.
I keep watching shows like Fixer Upper or Flip or Flop to remind myself that it has to look like that before it gets better. 😀
I’m sure to no one’s shock I’m in charge of the kitchen.
And while we have every intention of remodeling it next summer, I am all too aware that life happens and so I am making it my own the best I can just in case that doesn’t happen.
I ended up buying a slightly better range then planned on since I wanted to see if when I go to buy the range I really want if I want dual oven or not.
I’ll let you know if I like it or not. I bought it in stainless steel too even though my appliances are white.
I also got a matching microwave above since what was there was a white…but yellowing from being an old microwave.
The other appliances will stay white for now.
I did buy this cute piece of artwork I found on Etsy to hang on the one little space there is to do that. It just makes me happy.
Our first real renovation will be the laundry room…which isn’t a room, it’s in the garage.
Which for right now it’s staying since it has nowhere to go.
So we have a few ideas and will make it work. I’m thinking about this cute sign for it though?
When everything gets completed I will feature it here on the blog. But if you want to follow along you can follow my Instagram if you don’t already.
Since my house was built in the 60’s I decided to feature a recipe that came from that era…well a recipe inspired by…the Scotcharoo.
Scotcharoo Fudge.
If you are unfamiliar with the Scotcharoo it appeared on a Rice Krispie box in the 60’s and it’s a dessert bar with a peanut butter and Rice Krispie bottom and a Chocolate and Butterscotch top.
Sounds strange but so good.
So naturally, as I often do, I turned it into fudge.
Enjoy. 🙂
P.S. It’s a great day to buy my cookbook Holy Sweet!
Want More Fudge Recipes?
Monster Cookie Chocolate Fudge
Pineapple Upside Down Cake Fudge
Scotcharoo Fudge
Ingredients
- For the Peanut Butter Layer:
- 2 cups granulated sugar
- 4 oz. unsalted butter
- ½ cup heavy cream
- 1 cup white chocolate chips
- 1 cup peanut butter chips
- ½ tsp. vanilla extract
- 7-ounce jar marshmallow crème
- ½ cup Rice Krispies Cereal
- For the Chocolate Butterscotch Layer:
- 2 cups granulated sugar
- 4 oz. unsalted butter
- ½ cup heavy cream
- 1 cup semisweet chocolate chips
- 1 cup butterscotch chips
- ½ tsp. vanilla extract
- 7-ounce jar marshmallow crème
Instructions
- For the peanut butter layer:
- Line a 9-x-13-inch pan with parchment with an overhang so you can lift the fudge out later and coat with baking spray.
- Combine sugar, butter, and heavy cream into a large heavy-bottomed saucepan and bring to a boil over medium heat.
- Once boiling, attach a candy thermometer and reduce the heat to a hair above medium low and cook for 7-10 minutes until your thermometer reads 234°F (soft-ball stage), stirring constantly.
- Once you reach 234F remove from heat and add the white chocolate chips and peanut butter chips, stirring vigorously with a wooden spoon until the chocolate has melted and the mixture is smooth.
- Add the vanilla and marshmallow crème and mix until well blended.
- Fold in the Rice Krispies.
- Pour into prepared pan.
- Let sit at room temperature while you make of fudge.
- For the chocolate butterscotch layer:
- Combine sugar, butter, and heavy cream into a large heavy bottomed sauce pan and bring to a boil over medium heat.
- Once boiling, attach a candy thermometer and reduce the heat to a hair above medium low and cook for 7-10 minutes until your thermometer reads 234°F (soft-ball stage), stirring constantly.
- Once you reach 234F remove from heat and add the chocolate chips and butterscotch chips, stirring vigorously with a wooden spoon until the chocolate has melted and the mixture is smooth.
- Add the vanilla and marshmallow crème and mix until well blended.
- Pour over the peanut butter layer.
- Let cool to room temperature. Then lift out of the pan and onto a cutting board. Cut into whatever amount you want. I think I got about 40 pieces.
cakespy says
These represent fusion at its absolute best. And I need to say (belated) congrats on the big renovation! I know you’re doing to do such a great job. Fueled by this fudge of course.
Mary France says
Oh my gosh the Etsy shop is so cute I love all those signs! Good luck with the on going renovations! But These bars are absolutely delsih!
Sarah Walker Caron (Sarah's Cucina Bella) says
The signs and the doormat are all so cute. I am attempting to buy a house right now … I, of course, need to decide on a house I want to buy first … and I can’t wait to make it my own with just the right details and touches. The one I am leaning toward will need a full remodel of the very sad kitchen before we can use it. It’s a little overwhelming and exciting to think about all at once. And I love the nod to the 60s with these tasty bars.
Kristin says
I was scrolling through your site and this was the recipe my partner said he wanted for father’s day 🙂
Tricky question though – I can’t get peanut butter chips or butterscotch chips here. I was thinking I could substitute actual peanut butter for the top layer, but I’m not sure what to do about the butterscotch? Any suggestions would be gratefully received.
Peabody says
You really do need the chips. They are what make the fudge stay solid. If you have white chocolate chips where you are you could experiment with this.
Kristin says
Thanks Peabody! I made the fudge (subbing a different peanut butter fudge recipe for the base) and using all semi-sweet chips for the top… it was ok, but I need practice. The chocolate layer seemed to split, or burn the chocolate or something – as soon as I added in the chips. It still tastes ok though 🙂
Thank you for the inspiration!