Scotcharoos
User Reviews
5
Scotcharoos
Description
Scotcharoos are made by heating corn syrup, sugar, and butter until just boiling, then blending in creamy peanut butter, vanilla, and salt to create a smooth caramel mixture. Crisped rice cereal is folded in for crunch and pressed into a pan. The top is finished with a melted mixture of semisweet chocolate chips, butterscotch chips, and a bit of coconut oil or vegetable shortening to create a glossy, firm layer. The bars have a chewy texture with a crisp underlying cereal base, complemented by the sweet and lightly salty peanut butter caramel and the rich chocolate-butterscotch topping.
Once set, Scotcharoos can be sliced and served as snack bars or dessert portions. They hold their shape well, making them suitable for packed lunches or casual gatherings.
These bars keep best stored in an airtight container at room temperature for up to five days, maintaining freshness and texture. The chocolate topping can be adjusted slightly by varying the ratio of butterscotch and chocolate chips according to personal taste.
Ingredients
- 1 cup light corn syrup
- 1 cup granulated sugar
- ¼ cup butter (cut into 4 pieces)
- 1 ½ cup peanut butter creamy
- ½ teaspoon vanilla extract
- ¼ teaspoon table salt
- 6 cups crisped rice cereal
- 1 cup semisweet chocolate chips
- 1 ⅓ cup butterscotch chips divided, chocolate
- 1 ½ teaspoons coconut oil optional, or vegetable shortening
Instructions
- Line a 13x9 pan with foil or parchment paper and lightly grease with butter. Set aside.
- In a large pot, combine corn syrup, sugar, and butter over medium-low heat, stirring occasionally until butter is melted and ingredients are well-combined.
- Increase heat to medium-high and stir frequently. Once mixture just begins to boil (as soon as it starts bubbling) remove from heat and stir in peanut butter, vanilla extract, and salt.
- Stir well until mixture is smooth.
- Stir in cereal -- make sure ingredients are well-combined.
- Spread ingredients evenly into prepared pan. If you're having trouble spreading the cereal, place a piece of wax paper overtop and use your hands (careful, it's hot) or the back of a spoon to smoothly press into pan. Set aside while you prepare your chocolate topping.
- In a medium-sized microwave safe bowl, combine semisweet chocolate chips, 1 cup (170g) butterscotch chips, and 1 teaspoon coconut oil or vegetable shortening, if using (this helps the chocolate spread more smoothly).
- Microwave for 30 seconds, stir well, and return to microwave at 15-second increments, stirring well in between until mixture is completely melted and smooth. Set aside.
- Immediately melt remaining ¼ cup (56g) butterscotch chips and ½ teaspoon coconut oil or vegetable shortening (heat in 15 second increments, stirring between).
- Spread melted chocolate/butterscotch evenly over prepared scotcharoos. Drizzle melted butterscotch chips over the chocolate and then drag a toothpick through the chocolate to create swirls.
- Allow chocolate to set (about an hour at room temperature) before cutting and serving.
Notes
- Store Scotcharoos in an airtight container at room temperature to maintain chewy texture and freshness for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36squares
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Serving | 1square | |
| Calories | 187kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 4mg | 1% |
| Sodium | 106mg | 4% |
| Potassium | 103mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 48IU | 1% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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