Scotcheroos

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A few simple changes make this the ultimate Scotcheroos recipe! These bars are thick, irresistibly chewy, packed with rich peanut butter flavor, and finished with a sweet chocolate-butterscotch topping.

Prep Time10

Cook Time5

Total Time15

Course: Dessert

Cuisine: American

Servings:

Calories: 275kcal

Author: Valerie Brunmeier

Ingredients

¼ cup butter
1 ¼ cups light corn syrup
1 cup granulated sugar
1 teaspoon pure vanilla extract
1 ¼ cups creamy peanut butter
8 cups crisp rice cereal like rice krispies
1 cup semisweet chocolate chips
1 cup butterscotch chips

Instructions

Coat a 13- x 9-inch pan with nonstick cooking. Set aside.
In a large Dutch oven (*see note below) over LOW heat, melt the butter with the corn syrup and sugar. Once the butter melts, cook just until the mixture is lightly bubbling, then remove the pan from the heat. Immediately add the peanut butter and vanilla (with the pan off the heat) and stir until the peanut butter melts and the mixture is well combined.
Using a wooden spoon, fold in the cereal, stirring gently, until well combined. Transfer the mixture to the prepared pan and use your hands (**see note below) to press it down across the bottom. Set aside.
Place the chocolate and butterscotch chips in a small microwave-safe bowl. Heat at 50% power for 30-second intervals, stirring after each, until fully melted and smooth.
Pour the melted chocolate mixture over the bars and using an offset spatula or butter knife, spread it out evenly over the top. Allow the bars to cool at room temperature until the melted chocolate mixture is set. Cut into bars and serve.

Notes

*If you use a saucepan to melt the peanut butter mixture that is not large enough to hold the cereal, place the cereal in a bowl and pour the mixture over it.

**If the mixture is too warm for your hands, use a small piece of parchment paper or wax paper to press the mixture into the pan.

Storage

Room Temperature: Store Scotcheroos in an airtight container at room temperature for up to 5 to 6 days. Place parchment or wax paper between layers to prevent sticking. Keep them in a cool, dry place, away from heat or direct sunlight, to prevent the chocolate from melting.

Refrigerator: If you prefer a firmer texture or need them to last longer, store them in the fridge for up to 2 weeks. Let them sit at room temperature for a few minutes before serving to soften slightly.

Nutrition