Scotcheroos—an Iowa Delicacy

It's incredible how this Midwest treat brings people together.

One of the highlights of spring and summer events is getting to sample all the tasty, homemade treats people bring to picnics, potlucks, graduation parties and more. Iowans are masters of making these informal meals memorable.

When I attended a local high school graduate’s reception in May, I couldn’t believe my good fortune. At the end of the buffet line, there was a beautiful sight, sure to warm the heart of an Iowan—a huge tray of homemade scotcheroos—all cut into generous portions.

Since it’s important to eat a balanced diet, I put a grilled hamburger on one side of my plate and a big scotcheroo on the other side.

I’ve been a scotcheroo fan since I was a kid. Well into adulthood, I assumed everyone knew about scotcheroos and loved them. After I published my book A Culinary History of Iowa, I discovered that a surprising number of non-Iowans have never heard of these delicacies. Say it isn’t so! It’s hard to imagine life without this incredible concoction of cereal, chocolate, butterscotch and peanut butter that’s fun to say (doesn’t “scotcheroo” sound like a fancy dog?) and even more fun to create.  

Occasionally, a member of the media asks to interview me about the origins of the famed scotcheroo. At best, the history is unclear. Some reports say the recipe made its first appearance on the side of Rice Krispies® boxes in the mid-1960s, although there’s no definitive answer about who invented scotcheroos—or where. What I do know (after an informal survey of Iowans across the state) is that some folks had their first taste of a scotcheroo made from Special K cereal. One even reported that her mother made scotcheroos back in the day from corn flakes. Most people I’ve talked with, however, agree that that scotcheroos made from Rice Krispies are their favorite.

While some food snobs might sneer any recipe based on convenience foods, let’s take a step back to when scotcheroos first hit the culinary scene. I think of the Iowa home cooks I’ve interviewed through the years, especially those who remember how popular “modern” convenience foods were in the 1950s, 1960s and 1970s.

            At that time, processed, time-saving foods were all the rage. Serving these types of foods was a sign you were on the cutting edge. It would have been trendier to bring a plate of scotcheroos to a party than a freshly-made rhubarb crisp or apple pie.

Through the years, the Midwest become the epicenter of scotcheroo enjoyment, and I, for one, am grateful.

Scotcheroos are a riff on Rice Krispies Treats™, minus the marshmallows. This connection is a nice touch, since an Iowan helped create Rice Krispies Treats™. After Mildred Ghrist Day earned her degree in home economics from Iowa State, she landed a job with the Kellogg’s cereal company. By 1939, Mildred and a co-worker invented what we know today as Rice Krispies Treats.

Some say scotcheroos are the Cadillac of Rice Krispies Treats. Even though they incorporate a few really great twists, including peanut butter, melted chocolate and butterscotch chips, scotcheroos don’t really taste peanut buttery, nor do they taste quite like butterscotch. More than the sum of their parts, scotcheroos are chewy, crispy and downright addictive.

It's no wonder scotcheroo recipes often turn up in Iowa church cookbooks and community cookbooks—the places where people showcase their culinary “A game.” These books abound with proven, practical recipes, meaning you can find most, if not all, the ingredients at the local grocery store or your kitchen pantry. The simplicity of scotcheroos’ ingredients is just one more reason to love them.

Next time you need to bring treats to a picnic or potluck, just whip up a batch of scotcheroos. (Hey, I even learned recently that they freeze well if you want to make them ahead of time.) You’re sure to be the hit of the party.