Have you ever had a scotcheroo? If you have not, well you are in for a treat! They are one of my favorites. I had never had them growing up but when I married my husband, or course marriage came with an amazing mother in-law who is a great cook. She introduced me to these gooey treats, and I am ever so in love with them. Imagine for a minute if Rice Krispies treats had a run in with a jar f peanut butter and was then doused with chocolate and butterscotch yummy-ness. This creation is a scotcheroo. Amazing right? Trust me they are! This Easy & Delicious recipe is for anyone to make. This Scotcheroo recipe is a great go to snack to enjoy with your family.
If you did not grow up eating these, you must, I repeat must make these for your family. Don’t let them miss out on all this greatness in one little treat. Well it might not be little because you are going to want to eat more than one of course. It’s kind of impossible to stop eating this Easy & Delicious Scotchroo Recipe.
These bars are made by simply mixing puffed rice cereal with warm peanut butter mixture, then top with melted chocolate and butterscotch chips. Even though this recipe calls for a good amount of peanut butter. You don’t really taste the peanut butter. Nor do these bars taste like butterscotch. They meet somewhere in the middle. Anyone is going to love these great treat bars.
I hope I have you convinced. I will quit talking so I can finally share this amazing recipe with you all. Enjoy!
- 6 cups puffed rice cereal, like Rice Krispies
- 1 cup sugar
- 1 cup light corn syrup
- 1 cup creamy peanut butter
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
- Equipment you will need:
- 9x13-inch baking pan
- Parchment paper
- Nonstick baking spray
- Large mixing bowl
- Medium saucepan (at least 3 quarts)
- Heatproof spatula
- Heatproof bowl
- Sharp knife
- Get everything ready: These bars certainly aren't difficult, but once you start, it's best to keep going. If you have stop in the middle, the sauce could overcook or harden too much to stir into the cereal. First, line the baking pan with parchment and coat it evenly with nonstick spray. Then, measure the puffed rice into a large mixing bowl. Measure the sugar and corn syrup into a medium saucepan and have the peanut butter ready close by. Combine the chocolate and butterscotch chips in a heatproof bowl and set aside.
- Bring the sugar and corn syrup to a boil: Set the pan with sugar and corn syrup over medium heat. Stir to form a sandy paste, then stop stirring. Let the mixture come to a boil — as it warms, the sugar will dissolve and the mixture will become clear. Once the mixture is at a full boil with bubbles covering the whole surface, remove the pan from heat.
- Stir in the peanut butter: While the syrup is still very hot, stir in the peanut butter to form a thick, glossy sauce.
- Pour the peanut butter sauce over the puffed rice: Pour a little sauce over the puffed rice, stir it in, then pour a little more. Continue until all the sauce has been added. Continue to gently stir the puffed rice another few seconds until the cereal is evenly coated and no pockets of sauce remain.
- Transfer the cereal mixture to the baking dish: Butter your hands or spray with a little oil, and press the mixture firmly and evenly into the pan.
- Melt the chocolate chips and butterscotch chips: Melt the chips in the microwave on high for 30 seconds, then stir. Repeat until just a few tiny lumps remain. Stir until the last lumps are dissolved. (In my microwave, this took three 30-second intervals, or 1 1/2 minutes total.)
- Pour the chocolate over the cereal bars: Use a spatula to scrape every last bit of melted chocolate onto the bars. Smooth into an even layer with the back of the spatula.
- Cool until the chocolate becomes firm: Let the bars firm up for a few hours. Once the chocolate has firmed, cover the bars until ready to serve. On a hot day, you may need to put the bars in the fridge for the chocolate topping to set.
- Cut into individual bars: If your bars have been refrigerated, let them come to room temperature for a half hour or so before cutting or serving. Lift the bars out of the pan by lifting on the parchment. Use a sharp knife to cut the bars into 20 squares.
- Storing the bars: Scotcheroos will keep for at least a week or longer, and are fine served at any time. Keep the bars in an airtight container at room temperature. If it's warm and the chocolate is softening too much, you can store the bars in the fridge; just let them come to room temperature before serving or they will be brittle.