The Midwestern treat is a staple at sleepovers, potlucks, and everywhere in between.
When I was growing up in the Midwest, we had our fair share of regional desserts that outsiders might gawk at with confusion. Buckeyes, French silk pie, gooey butter cake, and salads in an array of colors and textures were not uncommon additions to dessert tables. While these might be novel creations for coastal elites, they were some of the most beloved foods of my childhood.
Over the years, scotcheroos have become synonymous with the Midwest, most specifically in Iowa where the regional importance of the treat has been a topic of local news outlets and Iowa-centric food blogs. Growing up in Illinois, we had classic Rice Krispies treats, but those always played second fiddle to the beloved scotcheroos So what makes scotcheroos so special? Well, for starters, unlike Rice Krispies treats, the base is made with a combination of sugar and peanut butter, not marshmallows.
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