Scotcheroos
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5
3 reviews
Excellent
Scotcheroos
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Classic Scotcheroos! Crisp, puffy rice cereal is coated in a sweet and sticky peanut butter coating, pressed into bars then covered in a decadent layer of butterscotch and chocolate chips. A nostalgic favorite!
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Ingredients
- 1 cup (235ml) corn syrup
- 1 cup (200g) granulated sugar
- 1/4 tsp salt
- 1 cup peanut butter creamy
- 1 tsp vanilla extract
- 6 cups crispy rice cereal
- 1 cup (170g) chocolate chips semi-sweet
- 1 cup (170g) butterscotch chips
Instructions
- Butter a 13 by 9-inch baking dish (optionally you can line with parchment paper and butter parchment to lift finished bars out and cut).
- In a medium pot (4 - 5 quart) whisk together corn syrup, sugar and salt. Cook over medium heat, whisking constantly, until mixture just begins to boil.
- Remove from heat and immediately stir in peanut butter and vanilla extract.
- Pour in crispy rice cereal and toss to evenly coat. Pour into prepared pan and spread even with a greased spatula.*
- Pour chocolate chips and butterscotch chips into a medium microwave safe mixing bowl. Heat in microwave on 50% power in 30 second intervals, stirring well between intervals, until melted and smooth.
- Pour chocolate mixture over cereal layer and spread evenly using an offset spatula.
- Transfer to fridge and let chocolate set, about 20 - 30 minutes.
- Cut into 24 squares. Store in an airtight container in a single layer or with parchment between layers, at room temperature.
Notes
- *Once it cools a bit I like to use greased hands to spread and press into pan more evenly.
- Recipe is adapted from Kellogg's
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Overall Rating
5
3 reviews
Excellent
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