Scotcheroos
If you are looking for a classic treat that will be loved by all, try these Scotcheroos. They are similar to a classic rice Krispie treat but with a twist. The base is the rice cereal combined with peanut butter and a sweetener such as honey or corn syrup making them crispy but not hard. Then they are topped with a layer of butterscotch and chocolate for a sweet finish. Add some flaked salt for an updated and delicious finish.
These scotcheroos are super easy to make, no-bake and will magically disappear! They take only a few minutes to come together. This recipe is modified from the original, which was originally on the Kellogg’s rice krispies box many years ago. I’ve cut the amount of sugar down by half (you won’t miss it) and added vanilla and the flaked sea salt for a little flavor bomb. You can leave off the salt if you prefer.
What you need for Scotcheroos:
- Rice cereal (such as Rice Krispies)
- Peanut butter (smooth)
- Corn syrup or honey
- vanilla
- white granulated sugar
- semi-sweet baking chocolate (bar) or morsels (not chocolate chips)
- Butterscotch chips (Fresh ones melt best)
- Butter or coconut oil
- Flaked sea salt (such as Malden’s)
Tips and Tricks for the best Scotcheroos:
For some reason and I am not quite sure why, butterscotch chips just do not melt easily. They will melt, but I find you must use fresh ones. The older they are they longer and harder they are to melt. So do yourself a favor and get a fresh bag.
You can melt the chocolate and butterscotch chips on the stove top or in the microwave. If using the microwave, melt in 30 second increments and stir between each 30 seconds until you get a smooth mixture, then carefully remove from the microwave and top the krispie layer.
Don’t skip the vanilla. It enhances the flavor.
Use corn syrup or honey as the sticky sweet component. It’s up to you and what your preference is. I’ve made them with both, and both are delicious.
Flaked Salt…oh what a pop of flavor. I know it’s not for everyone so feel free to leave it off, but it really does add a great flavor.
Refrigerate for up to 1 week in an airtight container, or on your counter at room temperature for 3 days.
Scotcheroos
Equipment
- 1 9×13" pan, sprayed with non stick spray or lined with parchment paper glass or metal
- 1 Large Saucepan or dutch oven You will combine the chocolate mixture and the rice krispies in it so you will need a large pot (enough for 6+ cups)
Ingredients
- 1 cup white corn syrup or honey
- ½ cup granulated sugar
- 1 cup smooth peanut butter
- 1 tsp vanilla extract
- 6 cups Rice Krispies cereal
- 6 ounces semi sweet bakers chocolate chopped * or chocolate morsels such as Ghirardelli
- 1.5 cups butterscotch chips
- 1 Tbsp coconut oil or butter, melted
- Flaked salt (optional)
Instructions
- Add 1 cup white corn syrup or honey and ½ cup granulated sugar into a large saucepan over medium heat and cook until the sugars are melted stirring occasionally until the mixture starts to simmer , let simmer without stirring, for 1 minute-do not let the mixture boil, remove from heat
- Stir in 1 cup smooth peanut butter and 1 tsp vanilla extract
- add the 6 cups Rice Krispies cereal and stir to coat all of the cereal.
- Transfer the cereal mixture to your prepared pan and using a spatula, press the mixture into the pan evenly, but not too hard. Set aside
- In a small saucepan, combine 6 ounces semi sweet bakers chocolate chopped (or chocolate baking morsels such as Ghirardelli), 1.5 cups butterscotch chips and 1 Tbsp coconut oil or butter, melted. Melt over medium-low heat until melted and combined
- Using an offset spatula, spread the chocolate peanut butter mixture over the rice Krispie base in an even layer (mixture will be thick)
- Sprinkle with flaked salt if desired.
- Cover and refrigerate for 2 hours
- Remove from refrigerator, lift the scotcheroos as a whole out of the pan. Cut into squares. *Note using parchment paper will make this step so much easier, just grab the parchment and lift out of the pan, then cut into squares.
- Enjoy.
- Squares can be refrigerated for up to 1 week (if they last that long)! Or at room temperature on your counter for up to 3 days.
