Get the Recipe:
Scotcheroos
With peanut butter, crispy rice cereal, chocolate, and butterscotch, these scotcheroos are guaranteed to disappear fast. So easy to make, too!
Ingredients
- 1 cup (200 g) granulated sugar
- 1 cup (240 ml) light corn syrup
- 1 cup (255 g) creamy peanut butter
- 1 to 2 heavy pinches of salt
- 6 cups (168 g) crisp rice cereal (like Rice Krispies)
- 1 1/2 cups (255 g) semisweet chocolate chips
- 1 1/2 cups (255 g) butterscotch chips
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Instructions
- Grease or line and grease a 9” x 13” x 2” pan.
- Place the cereal in a large bowl. Set aside.
- Stir together the sugar and corn syrup in a large saucepan. Cook over medium heat, stirring frequently, just until the mixture comes to a low boil and the sugar has dissolved. Don’t over-cook, or the bars will harden.
- Remove from the heat, and immediately stir in the peanut butter and salt. Pour over the cereal, and stir to combine.
- Use a rubber spatula coated with cooking spray to press the mixture evenly into the prepared pan.
- Place the chocolate chips and butterscotch chips in a microwave-safe bowl. Heat at half power in 30-second increments until the chips melt when stirred. Stir until smooth, and then spread evenly over the bars.
- Cool completely before cutting into bars.
Notes
- Store in an airtight container at room temperature up to 5 days.
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