Okay, I know exactly what you’re thinking. “Those aren’t snickerdoodles – the perfectly tasty sugar cookie meets cinnamon sugar mixture!” I thought this “wolf in sheep’s clothing” recipe was the perfect kick off to this blog for a couple of reasons. Let me explain:
You, dear readers, will come to learn that my family has an odd habit of either a) making up weird tags for sweets that already have perfectly good and widely known names or, case in point b) taking a family favorite with no known name and bestowing the name of another sweet we are less fond of.
Now, that is not to say that the original snickerdoodle is not a perfectly fine cookie. However, I think the following recipe is more deserving of the title. Warning: I have been known to get in absurdly heated verbal arguments over this name discrepancy. Example: Prior to exchanging our vows, my husband woefully agreed to use my definition and refer to the other cookie as “the inferior doodle.”
Extreme? Perhaps. But this is a matter of family honor. Plus, we wouldn’t want to confuse our future children. Parents must present a united front – especially when it comes to baked goods.
These may look like glorified Rice Krispie treats, which in some ways they definitely are. But their insanely simple preparation combined with the gushing, verging on embarrassing, compliments you are guaranteed to receive make these humble confections a winner for the ages.
1 c light corn syrup*
1 c sugar
1 tsp vanilla
1 c peanut butter
6 c crispy rice cereal (i.e. Rice Krispies)
1 c butterscotch chips
1 c chocolate chips
1. Measure cereal and set aside in large mixing bowl. Heat the corn syrup and sugar in a small saucepan until just boiling & so all sugar is dissolved. Whisk in the peanut butter and vanilla and mix until smooth.
2. Pour mixture over cereal and stir with a wooden spoon until completely incorporated. Spray a 9×13 baking dish with nonstick spray and then spread mixture evenly in the baking dish. Make sure to pack the mixture down until it is firm and even. Set aside.
3. In a double boiler or microwave at 30 second intervals, carefully melt the chocolate and butterscotch chips. Once chips are just melted, pour over cereal mixture in the pan. Allow chocolate to harden (about 1 hour) before cutting.
Makes 12-15 bars.
*Note: The unabashed use of corn syrup in this recipe definitely shows its age. If you are averse feel free to substitute a homemade version by bringing to a boil 2 c white sugar, 3/4 c water, 1/4 tsp cream of tartar & a pinch of salt. Reduce heat to simmer and cover for 3 minutes. Remove lid and cook to soft ball stage. Makes about 2 cups.*