Scotch-a-roos from Midwest Made: Big, Bold Baking from the Heartland (page 167) by Shauna Sever

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • amandabeck on October 07, 2024

    decadent! would push a *little* harder next time, a bit crumbly as bars

  • shylastrath on February 07, 2024

    A double batch fits nicely into a half sheet pan.

  • hbakke on July 21, 2023

    Everyone loved these. The bars disappeared quickly.

  • jimandtammyfaye on June 25, 2023

    A family favorite, one of those recipes I reach for often. Very simple and quick to make. Have subbed dark brown sugar and/or dark corn syrup with success. Being directed to lightly press the mixture into the pan made all the difference.

  • taste24 on June 16, 2020

    Agree with Jviney - lightly pressing the crispy mixture into the pan is KEY to soft, chewy bars. These are fantastic - I haven't met anyone who doesn't go crazy over them.

  • Jviney on April 25, 2020

    Scotch-a-Roos are relatively common in these parts (central Illinois) but none of the church cookbook versions direct you to keep a light hand while pressing in the Krispy mixture. This made a huge difference...I have not made these often, but both my husband and I felt this was by far the best batch I’ve ever made.

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