Scotcheroos
These no-bake cereal bar treats are chewy, crispy, and DELICIOUS. A combination of butterscotch chips, baking chocolate, creamy peanut butter, rice krispies cereal, these are as easy as they are yummy! Topped with flaked sea salt for an extra pop of flavor.
Equipment
- 1 9x13" 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.