After taking a break from gravestone recipes over the summer, I’m excited to dive back in with a sweet treat that has a story. Kari Jo Lozenski’s Scotcharoo Bars seemed like the perfect place to start.

Kari was known for her energy, kindness, and the way she brought people together. She managed the AmericInn Hotel in Aberdeen, South Dakota, where she was named National General Manager of the Year in 2015.¹ She was also a devoted mom and an active part of her community.

Baking was one of her favourite things to do, and she earned the nickname “Betty Crocker” from friends and family, who loved her treats.¹ Kari passed away from breast cancer in 2020, leaving behind memories of good food, laughter, and a whole lot of love.¹

According to her gravestone, which can be found in Riverside Cemetery in Aberdeen, this recipe was one of her favourites:

Scotcharoo Bars

• 6 Cups crushed Rice Crispies
• 1 1/4 Cup Corn Syrup
• 1/4 Cup Honey
• 1 Cup Peanut Butter
• 1 Cup Sugar
• 1/2 Bag Butterscotch Chips
• 1/2 Bag Chocolate Chips

| Crush the Rice Crispies in a big bowl and then measure them out. In a Pan | Add Sugar, CS, PB & Honey. | Heat that until the sugar is dissolved. Do not bring to a boil. Put in pan and melt chips over top and that’s it!!

In The Kitchen

I went into this recipe thinking it would be quick and simple, but the more I studied the recipe, the more tiny question marks popped up. A quick online search cleared some things up, so I gathered my ingredients and cookware and got started.

When I reached out to Tasha Tietz, also known as Graveyard Girl, to ask for permission to use her photos for this post, I also asked if she had any advice for making these bars. Her biggest tip was to use the largest bowl I owned because the crushed Rice Crispies will get everywhere. I usually try to follow gravestone recipes as closely as possible, but I decided I wouldn’t be crushing mine up. I did take her bowl advice, though.

From there, it all came together pretty quickly. I measured out the sugar, corn syrup, honey and peanut butter, then warmed everything on the stove. I kept a close eye on the mixture to make sure it didn’t boil and waited until the sugar was dissolved completely. Once it looked smooth, I poured it over the Rice Crispies and gently folded everything together with a spatula. Then I pressed the mixture into a 9×13 pan, having forgotten to butter it, of course.

The topping was supposed to be a mix of butterscotch and chocolate chips, but my butterscotch had definitely seen better days. I stuck with straight melted milk chocolate chips, which gave the bars a thinner top layer, but honestly, considering the sugar load in this recipe, it didn’t feel like a loss.

That unbuttered pan did come back to haunt me when I tried to cut the bars after they had cooled. Thankfully, a few minutes in the oven at 350°F loosened everything enough for me to pry them out. Crisis averted!

The final result was sweet and chewy, and perfect with a cold glass of milk. Although I didn’t make them exactly according to Kari’s recipe, I did have a lot of fun trying, and they still tasted delicious in the end. I hope I did her memory justice by bringing her recipe to life in my own kitchen.

Recreating Kari’s Scotcharoo Bars was a great way to ease back into gravestone recipes. This recipe is simple, sweet, and exactly the kind of treat that disappears fast. A nice way to spend an afternoon experimenting in the kitchen, remembering Kari and sharing food.

Thanks for reading!

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References:

1. Kari Jo (Ulmer) Lozenski (Obituary) | Schriver’s Memorial Mortuary & Crematory