Get the Recipe Milk Chocolate Scotcheroos {without Corn Syrup}

Name: Get the Recipe Milk Chocolate Scotcheroos {without Corn Syrup}
Prep time: 10 min
Cook time: 5 min
Total time: 45 min
Yield: 24 2" bars
Ingredients: ¾ ¾ cup honey; ¾ ¾ cup granulated sugar; 1 ½ 1 ½ cups creamy peanut butter; ½ ½ teaspoon vanilla extract; 6 6 cups Rice Krispies cereal; 11 11 ounces milk chocolate chips; 11 11 ounces butterscotch chips; 1 1 teaspoon coconut oil or vegetable oil; sea salt flakes

User Reviews

5.0

72 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
45 mins
Servings
24 2" bars
Calories
232 kcal
Course
Dessert
Cuisine
American

Get the Recipe Milk Chocolate Scotcheroos {without Corn Syrup}

Uri Fleming

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A version of your favorite childhood snack that is made with honey instead of corn syrup, but has the same irresistible peanut butter base topped with milk chocolate and butterscotch.

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Ingredients

Servings

¾ ¾ cup honey
¾ ¾ cup granulated sugar
1 ½ 1 ½ cups creamy peanut butter
½ ½ teaspoon vanilla extract optional
6 6 cups Rice Krispies cereal
11 11 ounces milk chocolate chips ~1 ¾ cups
11 11 ounces butterscotch chips ~ 1 ¾ cups
1 1 teaspoon coconut oil or vegetable oil
sea salt flakes optional

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Instructions

In a large saucepan over medium heat, melt together the honey and sugar, whisking frequently until dissolved together, for approximately 3-4 minutes. Do not boil it, or it will get too hard once cooled, simply melt the two together.
Add peanut butter and melt until smooth. Stir in vanilla extract, if using.
Add in Rice Krispies and stir in until completely coated.
Spread evenly in a 9x13 pan; let cool completely. You can place in the fridge or let cool at room temperature.
Using a saucepan or microwave-safe bowl, melt milk chocolate chips and butterscotch chips with oil.
Spread melted chocolate on cooled Krispie treats. Sprinkle with salt flakes if desired. Let the topping cool completely so it hardens before cutting and serving. To speed up the process, you can place them in the fridge, but I recommend letting them come to room temperature again before serving.

Equipments used:

Notes

Vanilla Extract: Sometimes I use vanilla extract, other times I don't. I don't think it makes a huge difference, which is why I'm leaving that up to your tastebuds.
Microwaving chocolate: If you're microwaving the chips, use 30-second intervals and stir in between to ensure chips don't burn.
Oil: Using oil in the chocolate topping helps to smooth out the melted chips and keeps the chocolate shiny and easy to eat when chilled. It can be made without if you really prefer, but I do recommend using it!

Nutrition Information

Show Details

Serving 1bar (2") Calories 232kcal (12%) Carbohydrates 36.6g (12%) Protein 4.3g (9%) Fat 8.6g (13%) Sodium 177mg (7%) Fiber 1.2g (5%) Sugar 22.1g (44%)