Scotcheroo's

Today I am talking basketball, state tournaments and good memories surrounding this game! I lettered in basketball in high school. I was slow, a bad shot and only played about two minutes in my career. I joined the team to be social and travel to all the games. You can imagine my shock when I was called in to play! This was during the early 1970’s when girl’s basketball in North Dakota was considered “renegade” because the North Dakota High School Activity Association had stopped sanctioning the sport after the 1960 season. In 1974 it was sanctioned again for both Class A and Class B schools.

Basketball was always popular at our house. My mother, Connie Barker Dullum, was a starting guard on the Gardner, North Dakota state championship basketball team in 1950. Gardner continued to be a powerhouse winning state in 1955, 1956 and 1958.

For schools in North Dakota, selling bar cookies and coffee as a fundraiser was a staple between A and B team games as well as during halftime. There were always favorites like Brownies, Chocolate Chip Pan Cookies and Rice Krispie Treats. The Chocolate Frosted Rice Krispie Bars aka Special K Bars aka Scotcheroo’s sold right away! I pre-measure the peanut butter and cereal so they can be added to the syrup quickly. Cook the syrup just till it begins to boil - any longer makes a tough cookie. Dip the fork in cold water to prevent sticking when pressing the cereal in the pan. Enjoy a family and community favorite!

SCOTCHEROO’S

1 cup light corn syrup
1 cup sugar
1 cup creamy peanut butter
6 cups Rice Krispies cereal
1 cup butterscotch chips
1 cup semi-sweet chocolate chips

Line a 9x13x2-inch baking pan with non-stick foil.

Measure corn syrup and sugar into a non-stick, 3-qt. chef’s pan. Cook on medium till the mixture comes to a boil, stirring constantly with a silicone spatula. Remove from heat. Add peanut butter and stir till smooth. Fold in cereal till completely coated. Pour into prepared pan. Level in the pan, pressing to ¾-inch thick with a fork.

Measure butterscotch chips and chocolate chips into a 4-cup Pyrex measuring cup. Microwave, uncovered on defrost for 5 minutes. Stir till the chips are melted and smooth. Pour over cereal mixture and spread to cover. Cool at room temperature for 2 hours or till the chocolate hardens.

Lift foil from pan to a cutting board. Cut cookies into 12 squares for a bake sale or 24 squares for a cookie tray. Store in an airtight container at room temperature.