Snickerdoodles
Submitted by: Robyn Levy / Cow Bay, Nova Scotia, Canada
Who passed this recipe down to you? My mom (who got it from her Aunt Peggy)
How old is this recipe? 3 generations
The story behind the recipe:
I recently found out that my family's beloved Snickerdoodles recipe, in fact, originated from my Great Aunt Peggy. Peggy currently resides in Falmouth, NS. I reached out to her to ask a little more about the recipe. She says that she remembers her mom making her and her sister the recipe when they were kids. And, when she went to Cornell University, her grandmother would ship her a goodie box every once in a while and Peggy remembers Snickerdoodles always being in them. Peggy told me she can't wait for her granddaughter to go to university so she can send her goodie boxes!
Growing up, my mom would make us these Snickerdoodles regularly when we needed a treat! People often associate Snickerdoodles with cookies, but for my family, it has always been these squares. They are easy, tasty, and a crowd pleaser.
The photo I've attached is a snap of the photocopied recipe! This is the recipe as it appeared in the Kenollie Public School (in Mississauga, ON) cookbook when my brother was in Grade 1 (approximately 1991). Every kid in the school submitted a recipe, and this is the one my mom submitted for my brother. The hand writing you see in it is my mom's, Debbie Levy! I don't have a photo of the original recipe or the information on its exact origins, but it is a special one and I've enjoyed learning a little more about who, and where, it came from.
Ingredients:
1 cup white sugar
1 cup corn syrup
1 cup peanut butter
6 cups Rice Krispies
1 cup chocolate chips
1 cup butterscotch chips
How to make it:
Combine sugar and corn syrup in a large saucepan.
Cook over medium heat until mixture reaches boil.
Remove from heat and add peanut butter. Mix well.
Stir in Rice Krispies. Mix well.
Press into a 13" x 9" greased pan (you can put a little water on your hands to make this easier and less sticky).
For the chocolate on top, you can melt in a double boiler or in the microwave.
For double boiler method :
Over simmering water in a double boiler, melt both types of chips.
For microwave method:
Put chips in a microwave safe bowl and microwave on medium for 2 minutes. Stir.
Then 1 minute at a time until melted.
Spread chocolate evenly over Rice Krispies and leave out on the counter until firm (if you put it in the fridge, they get really hard and tough to cut and chew!). Room temperature is best.
Store in an airtight container.