Scotcheroos

Scotcheroos are a delicious no-bake treat featuring a chewy peanut butter and Rice Krispies base, topped with a rich chocolate and butterscotch layer. These bars are a nostalgic, easy-to-make dessert perfect for sharing!

Scotcheroos

Print Recipe

Scotcheroos are a delicious no-bake treat featuring a chewy peanut butter and Rice Krispies base, topped with a rich chocolate and butterscotch layer. These bars are a nostalgic, easy-to-make dessert perfect for sharing!

• Author: Chef Megan

Ingredients

Scale 1x2x3x

• 1cup(240g) light corn syrup
• 1cup(200g) granulated sugar
• 1cup(240g) creamy peanut butter
• 6cups(180g) Rice Krispies cereal
• 1cup(175g) semi-sweet chocolate chips
• 1cup(175g) butterscotch chips

Instructions

1. Prepare the Pan:Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
2. Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
3. Make the Peanut Butter Mixture:In a large saucepan over medium heat, combine the corn syrup and sugar. Stir constantly until the mixture just begins to boil, then remove from heat immediately.Stir in the peanut butter until smooth and fully combined.
4. In a large saucepan over medium heat, combine the corn syrup and sugar. Stir constantly until the mixture just begins to boil, then remove from heat immediately.
5. Stir in the peanut butter until smooth and fully combined.
6. Add the Cereal:Add the Rice Krispies cereal to the saucepan and gently fold until the cereal is well coated with the peanut butter mixture.
7. Add the Rice Krispies cereal to the saucepan and gently fold until the cereal is well coated with the peanut butter mixture.
8. Press into the Pan:Pour the mixture into the prepared baking pan. Use a spatula to press it evenly into the pan, ensuring an even layer.
9. Pour the mixture into the prepared baking pan. Use a spatula to press it evenly into the pan, ensuring an even layer.
10. Make the Chocolate-Butterscotch Topping:In a microwave-safe bowl, combine the chocolate chips and butterscotch chips. Microwave in 20-second intervals, stirring in between, until melted and smooth.
11. In a microwave-safe bowl, combine the chocolate chips and butterscotch chips. Microwave in 20-second intervals, stirring in between, until melted and smooth.
12. Top the Bars:Pour the melted chocolate-butterscotch mixture over the Rice Krispies layer and spread it evenly with a spatula.
13. Pour the melted chocolate-butterscotch mixture over the Rice Krispies layer and spread it evenly with a spatula.
14. Cool and Serve:Let the bars cool at room temperature until the topping is set, or refrigerate for faster setting.Once firm, cut into squares and serve.
15. Let the bars cool at room temperature until the topping is set, or refrigerate for faster setting.
16. Once firm, cut into squares and serve.

Notes

Storage:Store in an airtight container at room temperature for up to 5 days.
Add toppings:For a twist, sprinkle sea salt or chopped nuts over the chocolate layer before it sets.