My love for food was ignited at the head of my grandma Carolyn’s old farmhouse table as she taught me how to roll out handmade cinnamon rolls when I was five years old. An unconditional nurturer, my grandmother radiates love and kindness, manifesting her love most clearly through food, always served with the most illuminating smile. As the mother of five children, a restaurant owner, and the head cook at Spring Grove School for more than two decades, my grandmother has dedicated her life to food. Her ability to share her love and warmth through food inspires me everyday to create beautiful and nourishing dishes for myself and the ones that I love.
As Easter nears, I wanted to share a recipe for one of my grandmother’s most sought after desserts — Scotcheroos — in hopes to inspire a fun family project in the kitchen. A simple combination of peanut butter, sugar, chocolate chips, and butterscotch chips, my grandma’s Scotcheroos are devoured almost instantly at any gathering that she brings them to. I hope you enjoy!
Grandma Carolyn’s Scotcheroos
1 c sugar
1 c corn syrup
1 c creamy peanut butter
3 to 4 quarts popped Tiny but Mighty Popcorn
1 c milk chocolate chips
1 c butterscotch chips
-Add sugar and corn syrup to a medium sized saucepan. Over medium high heat, bring to a boil and cook for 1 minute. Remove from heat and stir in the peanut butter. Pour over popped popcorn. Form into eggs. Allow to cool.
-The options for add-ins and toppings are endless! While forming, feel free to fill the center of your egg with your favorite candy of choice. Or drip or roll in melted or chopped chocolate, nuts, or candy pieces.
-My grandma always tops her scotcheroos with a combination of melted milk chocolate and butterscotch chips. Simply add chocolate chips and butterscotch chips to a glass bowl and melt over a double boiler. Once melted drizzle over the top of the formed eggs.