Scotcheroos
User Reviews
5
Scotcheroos
Description
Scotcheroos start by melting butter and marshmallows in a pot, reserving some marshmallows to partially melt with vanilla, salt, and creamy peanut butter stirred in for a smooth mixture. The rice crisp cereal is folded in, creating a sticky base that is spread evenly into a lined 9x13-inch pan. The use of a sprayed spatula is recommended for easier spreading of the thick mixture.
Once in the pan, milk chocolate and butterscotch chips are sprinkled over the top and the pan is placed in a preheated 350°F oven for 5 to 10 minutes. This melts the chips slightly without losing shape, allowing them to be spread into a smooth, even layer over the bars. After cooling, the mixture sets into chewy, sweet squares combining the crunch of cereal and the richness of peanut butter and chocolate flavors.
The bars can be cooled faster by refrigerating, and stored in an airtight container once fully set. This makes Scotcheroos convenient for preparing ahead and serving as a snack, dessert, or treat for gatherings.
Ingredients
- 6 tablespoons butter
- 16 ounces marshmallows divided
- 1 cup peanut butter creamy
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 6 cups rice crisp cereal
- 1 cup milk chocolate chips
- 1 cup butterscotch chips
Instructions
- Line a 9x13 inch pan with foil or parchment and preheat oven to 350 while you move on to next step.
- In a large pot over medium heat, melt butter.
- Reserve 2 cups of marshmallows and set aside. Stir remaining marshmallows into the pot.
- Add peanut butter and stir until marshmallows are completely melted and mixture is smooth.
- Stir in vanilla and salt, then stir in reserved marshmallows for 1 minute until semi-melted. Stir in cereal.
- Spread into prepared pan, pressing down slightly (not too much) to create an even layer in the pan. (see tip)
- Sprinkle milk chocolate and butterscotch chips all over the top and transfer to preheated oven for 5-10 minutes until chocolate/butterscotch chips are semi-melted.
- Use a spoon or spatula to spread chocolate/butterscotch into an even layer. Allow to cool completely before cutting into bars and serving or storing in airtight container.
Notes
- Spray a rubber spatula with nonstick spray before spreading the sticky cereal mixture to prevent sticking.
- To speed up cooling and setting, place the pan in the refrigerator for about 10 minutes before cutting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Calories | 307kcal | 15% |
| Carbohydrates | 50g | 17% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 4mg | 1% |
| Sodium | 238mg | 10% |
| Potassium | 127mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 718IU | 14% |
| Vitamin C | 7mg | 8% |
| Calcium | 15mg | 2% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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