Scotcheroos
User Reviews
5
Scotcheroos
Description
The Scotcheroos recipe combines corn syrup and granulated sugar cooked together until boiling, then blends in creamy peanut butter. This mixture is folded into Rice Krispies cereal, creating a sticky, chewy base. After pressing the cereal mixture evenly into a greased pan, it is topped with a melted mixture of semi-sweet chocolate chips and butterscotch chips. The topping is melted carefully over simmering water or in short microwave bursts to avoid burning, then spread evenly over the cereal layer. Allowing the bars to cool at room temperature lets the topping set into a firm layer that holds the bars together.
Once set, Scotcheroos are cut into squares and enjoyed as a handheld snack or dessert. The peanut butter and butterscotch flavors provide a sweet, nutty, and buttery taste profile, balanced by the chocolate. The cereal base gives the bars a distinctive chewy yet crisp texture.
They can be refrigerated or frozen to speed up the setting process, but it's best to bring them back to room temperature before cutting to avoid crumbling. Different chocolate varieties can be used to adjust sweetness or richness, such as semi-sweet, bittersweet, milk, or white chocolate chips, depending on preference.
Ingredients
- 1 cup light corn syrup (240mL)
- 1 cup granulated sugar (200g)
- 1 cup peanut butter 250g, creamy
- 6 cups Rice Krispies
- 12 ounces chocolate chips 375g, semi-sweet
- 12 ounces butterscotch chips (375g)
Instructions
- Grease a 9x13-inch baking dish with butter or cooking spray, or line it fully with parchment paper.
- Combine the corn syrup and sugar in a large saucepan and place over medium heat. Cook, stirring frequently, until the sugar is dissolved. Let the mixture come to a boil, then remove the saucepan from heat
- Stir in peanut butter, mixing well until fully incorporated.
- Stir in the rice cereal, carefully folding it in until thoroughly coated in the peanut butter mixture. Transfer the mixture to the prepared pan and use a spoon or spatula to spread out into an even layer.
- Combine the chocolate chips and butterscotch chips in a large heatproof bowl. Melt the mixture either over a pot of simmering water, stirring frequently, or in 30-second increments in a microwave, stirring between each.
- Spread the chocolate mixture over the cereal base and smooth out. Cool at room temperature and allow the topping to set before cutting, about 1 hour.
Notes
- Heat the sugar and corn syrup mixture just until it boils to avoid dry or hard texture in the bars.
- Melt chocolate and butterscotch chips slowly using a double boiler or short microwave bursts to prevent scorching.
- Allow the Scotcheroos to fully set at room temperature or chill in the fridge/freezer for quicker firming before cutting.
- Bring chilled bars back to room temperature before slicing to maintain clean cuts and avoid cracking.
- Feel free to substitute different types of chocolate chips to adjust the sweetness or richness of the topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Calories | 301kcal | 15% |
| Carbohydrates | 48g | 16% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 2mg | 1% |
| Sodium | 149mg | 6% |
| Potassium | 150mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 38g | 76% |
| Vitamin A | 487IU | 10% |
| Vitamin C | 4mg | 4% |
| Calcium | 17mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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