Darvin Graham makes the best scotcheroos in Iowa.
Those may be fighting words in certain church basements and at some school bake sales, but by decree of the Iowa State Fair — the highest of culinary judges around these parts — Graham holds this ooey gooey, chocolatey, peanut buttery title.
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A Pella native, Graham doesn’t particularly enjoy baking and isn’t always in the kitchen tinkering with a new recipe. He just loves scotcheroos; they’re a time machine back to his childhood, when a gathering or a club meeting or a team sport meant a batch of his favorite homemade bars.
“When someone shows up with a big plate of scotcheroos, it’s like they understood the assignment to bring a treat and to make it special,” Graham says.
“You eat one and it just warms the inside of you, in a way.”
Graham spent a few years perfecting his scotcheroo recipe, using trial and error to find the perfect combination. And he’s come up with a few insider tips.
First, use a heavier hand with the peanut butter and corn syrup than most traditional recipes suggest. And where he lists brands, trust him: Ghirardelli chocolate is best, Skippy for the peanut butter, and, of course, the real-deal Rice Krispies are a must.
But his most important trade secret: toast the Krispies. The resulting crunch and slightly roasted taste pushed Graham’s bars to the top of the state fair judges’ lists.
Think you can beat his recipe below? Ready your spatulas, prepare your peanut butter and watch the Iowa State Fair’s social accounts to test your mettle at next year’s competition!
Recipe for award-winning scotcheroos
Equipment
Ingredients
Base:
Topping:
Instructions
Step 1: Toast the Rice Krispies
Preheat oven to 400°F. Spread Rice Krispies evenly across a baking sheet and toast for 11 minutes, or until medium golden brown. Watch carefully to avoid burning. Set aside in a large mixing bowl.
Step 2: Prepare the syrup base
Measure all base ingredients before turning on the stove. In a large saucepan, combine sugar and corn syrup over low to medium heat. Stir constantly for 5-10 minutes until the mixture is smooth and glossy. Do NOT let it boil. At the first sign of bubbling, remove from heat and stir in peanut butter and vanilla. Return briefly to low heat if needed.
Once fully smooth and combined, pour over toasted Rice Krispies and fold until fully coated. It may look dry at first — trust the process.
Step 3: Set the base
Press the mixture gently into a greased 9×13-inch pan. Avoid packing too tightly. Use the back of a spatula to create shallow divots across the top to allow room for the topping to settle in.
Step 4: Melt the toppings
In two separate microwave-safe bowls:
Microwave each in 15-second bursts, stirring between each burst until smooth. Avoid overheating.
Step 5: Assemble and marble the topping
Spread the light topping evenly over the base. Tap the pan firmly on the counter to release air and help topping settle into the divots. Drop spoonfuls of the dark topping across the surface. Use the back of a spoon to gently swirl into a marbled effect. Do not over-mix.
For a final touch, drag a butter knife in diagonal lines, opposite your swirl direction, every 2 inches.
Step 6: Let the bars set
Let bars sit at room temperature overnight or refrigerate for 2-3 hours.
Once firm, cut into squares and serve.
Courtney Crowder, the Register’s Iowa Columnist, loves scotcheroos. Send her your thoughts on this recipe at ccrowder@dmreg.com or 515-284-8360.
This article originally appeared on Des Moines Register: This recipe makes the best scotcheroos in Iowa, as awarded by State Fair judges
Reporting by Courtney Crowder, Des Moines Register / Des Moines Register
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