Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Scotcheroos Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 7 reviews

  • Author: Sara
  • Total Time: 35 minutes
  • Yield: 15 bars

Description

Scotcheroos are no-bake, chewy bars made from crispy rice cereal and a luscious peanut butter, corn syrup, and sugar mixture, topped with a smooth layer of melted semi-sweet chocolate and butterscotch chips. These sweet treats offer a perfect balance of crunchy texture and rich, buttery flavor with a deliciously indulgent chocolate-butterscotch topping, ideal for parties, snacks, or anytime you crave a classic American dessert bar.

Ingredients

Base Ingredients

  • 1 cup light corn syrup
  • 1 cup granulated sugar
  • 1 cup creamy peanut butter
  • 6 cups Rice Krispies cereal

Topping

  • 1 cup semi-sweet chocolate chips
  • 1 cup butterscotch chips

Instructions

  1. Prepare Baking Dish: Line a 9×13 baking dish with lightly greased parchment paper and set it aside to prevent sticking and allow easy removal of the bars.
  2. Melt Syrup and Sugar: In a large saucepan over medium heat, combine the light corn syrup and granulated sugar. Heat gently until the mixture reaches a simmer, stirring occasionally. Be careful not to let it boil to avoid crystallization.
  3. Add Peanut Butter: Remove the saucepan from the heat once simmering and whisk in the creamy peanut butter until the mixture is smooth and well combined.
  4. Mix with Cereal: Pour the Rice Krispies cereal into a large mixing bowl and immediately pour the peanut butter mixture over it. Fold and toss the cereal gently until all pieces are thoroughly coated with the peanut butter syrup.
  5. Shape Bars: Transfer the coated cereal mixture into the prepared baking dish. Using a spatula, lightly flatten and spread it out into an even, loosely-packed layer to maintain some airiness.
  6. Melt Chocolate and Butterscotch Chips: In a double boiler over low heat, or in a microwave safe bowl heated in 30-second intervals on low/defrost setting, melt together the semi-sweet chocolate chips and butterscotch chips. Stir frequently until the mixture is smooth and fully melted.
  7. Top the Bars: Pour the melted chocolate-butterscotch mixture evenly over the layered cereal bars and use a spatula to spread it smoothly across the surface.
  8. Cool and Set: Allow the bars to cool at room temperature for about 1 hour, or until the chocolate topping has completely set and hardened.
  9. Slice and Serve: Carefully lift the parchment paper to remove the bars from the baking dish. Place on a cutting board and slice into 15 evenly sized bars. Serve and enjoy.

Notes

  • For best texture and flavor, consume the Scotcheroos the same day they are made.
  • Store leftover bars in an airtight container at room temperature for up to 3 days; do not refrigerate to keep the bars chewy.
  • To freeze, place bars in an airtight container and store in the freezer for up to 3 months. Thaw fully at room temperature before cutting and serving.
  • Use creamy peanut butter for the best consistency and smooth coating.
  • Do not boil the corn syrup and sugar mixture to prevent graininess.
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Category: No-Bake Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://sarabaking.com/scotcheroos-recipe/