Description
Scotcheroos are a classic no-bake treat featuring a crispy rice cereal base coated in a rich, peanut butter and corn syrup mixture, topped with a smooth layer of melted butterscotch and chocolate chips. Perfect for an easy dessert or snack, these bars combine sweet, salty, and nutty flavors in every bite.
Ingredients
Scale
Base
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1â…“ cups creamy peanut butter
- 6 cups Rice Krispies cereal (or cereal of choice)
Topping
- 1½ cups butterscotch chips
- ¾ cup semi-sweet chocolate chips
Instructions
- Prepare the Pan: Grease a 9×13-inch baking pan and set it aside to make sure your Scotcheroos don’t stick and are easy to remove after setting.
- Heat Sugar and Syrup: In a large pot over medium heat, combine the granulated sugar and light corn syrup. Stir occasionally and cook until the sugar dissolves and the mixture begins to barely bubble, but do not allow it to reach a full boil. This step ensures the base mixture is smooth and sticky.
- Mix in Peanut Butter and Cereal: Remove the pot from the heat. Stir in the creamy peanut butter thoroughly until the mixture is smooth and fully combined. Then gently fold in the Rice Krispies cereal, making sure every piece is evenly coated with the peanut butter mixture. Transfer this mixture into the prepared pan and press it down gently and evenly.
- Melt Toppings: Combine the butterscotch chips and semi-sweet chocolate chips in a microwave-safe bowl. Melt them in the microwave using 10- to 30-second bursts, stirring between each interval, until the chips are just melted. Be careful not to overheat, as the chips could become dry and crumbly.
- Finish and Set: Pour the melted butterscotch and chocolate mixture over the cereal base and spread it to the edges for an even topping. Allow the bars to cool completely at room temperature so the topping hardens before cutting into squares.
Notes
- You can substitute Rice Krispies with any similar crisped rice cereal if desired.
- For a nut-free version, try sunflower seed butter instead of peanut butter.
- Allow bars to cool fully at room temperature; refrigerating may cause unintended texture changes.
- Store the Scotcheroos in an airtight container at room temperature for up to a week.
