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Sweet and Crispy Scotcharoos with Chocolate and Butterscotch Topping Recipe

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4 from 4 reviews

  • Author: Sara
  • Total Time: 25 minutes
  • Yield: 16 servings

Description

Scotcharoos are a delightful no-bake treat featuring a crispy rice cereal base coated in a warm peanut butter, honey, and sugar mixture, topped with a luscious layer of melted butterscotch and semi-sweet chocolate chips. Easy to prepare and perfect for snack time or parties, these bars combine sweet, salty, and nutty flavors with a satisfying crunch.

Ingredients

Base Ingredients

  • 1 cup honey
  • 1 cup granulated sugar
  • 1½ cups peanut butter
  • 2 teaspoons pure vanilla extract
  • Pinch of sea salt
  • 4 cups crispy rice cereal (like Rice Krispies)

Topping Ingredients

  • 1 cup butterscotch chips
  • 1½ cups semi-sweet chocolate chips
  • Flaky salt (optional for topping)

Instructions

  1. Prepare the pan: Grease a 9×13-inch baking dish with butter or non-stick cooking spray, or line it with parchment paper to ensure easy removal of the Scotcharoos.
  2. Make the peanut butter mixture: In a medium saucepan over medium heat, combine the honey and granulated sugar. Stir constantly until the sugar dissolves and the mixture just begins to boil. Remove immediately from heat to prevent hardening. Then stir in the peanut butter, vanilla extract, and a pinch of sea salt until smooth and fully combined.
  3. Combine with cereal: Pour the warm peanut butter mixture over the crispy rice cereal in a large mixing bowl. Gently mix until all the cereal is evenly coated.
  4. Assemble the base: Transfer the coated cereal mixture into the prepared pan. Press down gently with a spatula or slightly wet hands to form a compact, even layer. Set aside.
  5. Melt the topping: In a microwave-safe bowl, combine butterscotch chips and semi-sweet chocolate chips. Heat in 20–30 second intervals, stirring in between until fully melted and smooth. Alternatively, melt them using a double boiler over simmering water.
  6. Spread the topping: Pour the melted chocolate and butterscotch mixture evenly over the cereal base. Use a spatula or the back of a spoon to spread it evenly to cover the entire surface.
  7. Cool and set: Let the Scotcharoos cool at room temperature or place them in the refrigerator for about 1 hour, until the topping is firm and set.
  8. Slice and serve: Once set, cut into squares or bars. Optionally, sprinkle flaky salt on top for an enhanced flavor. Enjoy your delicious Scotcharoos!

Notes

  • Do not overcook the sugar and honey mixture to avoid hard Scotcharoos.
  • If peanut butter is too stiff, warm it slightly to help it combine smoothly.
  • Use parchment paper for easy removal and cleanup.
  • Store Scotcharoos in an airtight container at room temperature or in the refrigerator.
  • Flaky salt is optional but adds a lovely contrast to the sweetness.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Find it online: https://sarabaking.com/sweet-and-crispy-scotcharoos-with-chocolate-and-butterscotch-topping-recipe/