This scotcheroos recipe is a crisp-rice bar bound with peanut butter and capped with chocolate and butterscotch. It is not a rice krispie treat or a brownie.
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Scotcheroos
- Total Time: 45 minutes
- Yield: 16 squares 1x
Description
Scotcheroos. From Alissa.
Ingredients
Scale
- 1 cup (240ml) corn syrup
- 1 cup (200g) sugar
- 1 cup peanut butter
- 6 cups crisp rice cereal
- 1 cup chocolate chips
- 1 cup butterscotch chips
Instructions
- Butter a 9×13 pan.
- Heat syrup and sugar until the sugar dissolves. Stir in peanut butter, then the cereal. Press into the pan.
- Melt both chips together and spread over the bars. Cool until the top is set.
Notes
Do not boil the syrup hard or the bars turn stiff.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Heat
Just until the sugar disappears. A boil makes bricks.
Press
Lightly. A hard press makes them dense.
Top
Chocolate and butterscotch, melted together.
Cut
When the top is firm, with a buttered knife.
Nutrition (estimated)
About 320 calories per serving. Estimate only, not a lab test.
FAQ
Corn syrup swap?
Honey changes the texture. Keep the syrup.
Storage
Airtight, 4 days.
Peanut allergy
This bar is peanut butter. There is no swap in this recipe.
No bake
The stove melts the sugar. The oven stays off.