Scotch-A-Roos are not blog worthy.

I realize this and I apologize for the fact that you made these in 3rd grade.

But I will not apologize for the fact that they are 1. Super easy/don’t require turning on an oven in these record breaking and scorching Chicago temps and 2. Still delicious after all these years.

 

My guess is you’ve had these before…

They also go by the name “Special K Bars”.

But I didn’t have any special K.

I had a giant box of corn flakes that was taking up space in my pantry…

Which is why I made some Scotch-A-Roos.

 

 

I can almost guarantee you could make these right now.

You have peanut butter, sugar and a bag of chocolate chips.

You may need to get some corn syrup…but if you’re a baker you already have that.

And if you don’t have corn flakes you probably have Special K, Rice Krispies or some other cereal that would work.

Just follow the pictures below and you will have a childhood favorite (still one of my favorites) in about 20 minutes!

 

 

This little fur ball is loving the open doors and windows…

But warm weather = warm kitty = shedding

And if fluffy doesn’t stop shedding I’m going to have him shaved.

 

Look at that peanut butter and sugar goo.

Yum.

It is super hot so don’t try to lick the spoon or stick your finger in to try some…

You’ll get a mad burn.

I speak from too much experience.

I’ve finally learned after about 47 burns.

 

 

Make sure you grease your dish before you press the cereal mixture into the pan or it will be really hard to get out!

 

 

Please excuse the fact that these do not look like a gooey and typical Scotch-A-Roo…

I was impatient/in a hurry and didn’t have time to let these come up to room temp.

But no matter if you eat these frozen, refrigerated, room temperature or melted…they are going to be super tasty and remind you of church picnic’s, Grandmas house and high school cake raffles.

 

Recipe: Scotch-A-Roos

1/2 Cup Sugar

1 Cup Light Corn Syrup

1 Cup Creamy Peanut Butter

6 Cups Corn Flakes

1 Bag Chocolate Chips, melted

Directions:

Coat a 9×13 pan with butter or baking spray, set aside.

Melt sugar and corn syrup in a pot over medium heat until melted and just begins to boil. Remove from heat and stir in peanut butter.

Pour corn flakes into a medium bowl and slowly pour peanut butter mixture over corn flakes. Stir until corn flakes are completely covered.

Melt chocolate in the microwave in intervals of 20-30 seconds, stirring well each time. Make sure you do not over-heat chocolate, it will burn SUPER easily.

Press corn flakes into greased dish and cover with melted chocolate.

Let cool or place in refrigerator until chocolate is hardened on top. Serve at room temp for extra gooey indulgence!