Description
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!
Ingredients
Units
Scale
- 1 cup (240g) light corn syrup
- 1 cup (200g) granulated sugar
- 1 cup (240g) creamy peanut butter
- 6 cups (180g) Rice Krispies cereal
- 1 cup (175g) semi-sweet chocolate chips
- 1 cup (175g) butterscotch chips
Instructions
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Prepare the Pan:
- Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
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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.
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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.
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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.
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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.
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Top the Bars:
- Pour the melted chocolate-butterscotch mixture over the Rice Krispies layer and spread it evenly with a spatula.
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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.
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.