Scotcheroos
Our favorite quick no-bake treat is these delicious Scotcheroos made with the unbeatable flavor combination of peanut butter, chocolate, and butterscotch.
Servings: 24
Calories: 292kcal
Cost: 12
Ingredients
- 6 cups crispy rice cereal (like Rice Krispies)
- 1 cup granulated sugar
- 1 cup light corn syrup*
- 1 cup creamy peanut butter
- 12 oz semi-sweet chocolate chips , good quality like ghirardelli or guittard*
- 12 ounce bags butterscotch chips
Instructions
- Grease a 9x13' inch baking pan or line with parchment paper.
- Rice Krispies Layer: Place cereal in a large mixing bowl. Set aside. In a large saucepan over medium heat, combine the sugar and corn syrup. Bring to a low boil and then immediately remove from heat. Stir in peanut butter until smooth. Pour mixture over the cereal and stir to evenly coat. Press firmly into prepared pan.
- Chocolate Layer: Add the chocolate chips and butterscotch chips to a microwave safe bowl. Microwave on low power for about 2 minutes, stirring every 30 seconds, until melted and smooth. Spread over rice krispies layer and allow to cool completely before cutting and serving.
Video
Notes
Corn Syrup: Substitute honey if you'd like to make scotcheroos without corn syrup.
Chocolate Chips: High quality chocolate is essential or the chocolate wont melt well. Use Ghiradelli or Guittard, or use callaubut chocolate, or Bakers chocolate bars.
To Make Ahead: Scotcheroos taste best within the first day or two they are made. Store them in an airtight container at room temperature.
To Freeze: Cover well and freeze for up to 3 months. Thaw completely at room temperature before cutting and serving.
Gluten-free Adaptations: use gluten-free crispy rice cereal.
Nutrition
Calories: 292kcal | Carbohydrates: 49g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 2mg | Sodium: 160mg | Potassium: 161mg | Fiber: 1g | Sugar: 37g | Vitamin A: 485IU | Vitamin C: 4.5mg | Calcium: 15mg | Iron: 3.2mg
Recipe Link
Recipe Video
