If you love Rice Krispie Treats then these Scotcheroos are your new best friend! Light and crispy with that gooey texture and lots of peanut butter, chocolate, and butterscotch flavors! For another peanut butter treat, try my buckeye recipe!
What You’ll Need for This Recipe
Butterscotch chips: You can of course substitute these out for more peanut butter or omit them if you don’t have them on hand or enjoy the flavor.
Peanut butter: I like to use a smooth peanut butter for this recipe but you can use the crunchy variety if desired.
How to Make Scotcheroos
1. Add the corn syrup and sugar to a pot and place over medium heat. Stir frequently until sugar dissolves and the mixture comes to a boil then remove from heat. Don’t let the mixture boil for long as it will harden.
2. Stir in peanut butter and mix well.
3. Add cereal and mix until fully coated. In the photo above I’m pouring the mixture onto the cereal but pouring the cereal into the pot will save you a dish.
4. Transfer the mixture to the lined baking sheet then use a spoon to press the mixture into place and flatten.
5. Add the chocolate chips, and butterscotch chips to a microwaveable bowl and melt. Heat in 40 second pulses stirring in between until melted almost all the way through.
6. Spread the mixture onto your base then smooth out and decorate with a swirl. Allow to cool before cutting.
Pro Tips for this Recipe
- One thing to mind is the corn syrup/sugar mixture, just remove from heat as soon as it starts boiling. Don’t let it boil for long, or the bars will be very hard.
- Work quickly as the mixture will cool down and set pretty fast.
- Don’t burn the chocolate! Either use a double boiler or short spurts in the microwave.
- You can add a tablespoon of butter, coconut oil or shortening to the chocolate and butterscotch chips to help them melt smoothly.
Frequently Asked Questions
Why are my Scotcheroos so hard?
If you over heat the corn syrup and sugar the mixture will harden and rob your scotcheroos of their gooey texture. Remove the mixture from heat as soon as it starts boiling.
Who invented them?
This recipe comes straight from Rice Krispies in the 1960’s! You can send your thank you letters to Kellogg’s. 🙂
What can I add on top?
You don’t have to stick with the classic chocolate/butterscotch combination. Try adding roasted peanuts, M&Ms, a swirl of peanut butter or some mini marshmallows!
If you love this recipe try these out!
If you’ve tried this Scotcheroos recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Scotcheroos
Equipment
- 9x13 inch baking dish
Ingredients
- 1 cup sugar 200g
- 1 cup peanut butter
- 1 cup corn syrup 240mL
- 6 cups Rice Krispies
- 12 oz semi-sweet chocolate chips
- 12 oz butterscotch chips
Instructions
- Prepare an 9x13 inch baking dish either by lining with parchment paper or with a light coating of butter.
- Combine the corn syrup and sugar to a large pot and place over medium heat stirring frequently until sugar is dissolved. Remove from heat once the mixture comes to a boil then stir in peanut butter, mixing until incorporated.
- Add the rice Krispies to the mixture and fold in until thoroughly coated then transfer to your baking dish. Use a spoon or spatula to spread out and smooth.
- Melt the chocolate chips and butterscotch chips to a heatproof bowl either over a pot of simmering water or in 40 second bursts in a microwave, stirring after each burst.
- Spread the chocolate mixture over the base and smooth out. Allow chocolate to set before cutting.
Notes
- One thing to mind is the corn syrup/sugar mixture, just remove from heat as soon as it starts boiling. Don't let it boil for long, or the bars will be very hard.
- Work quickly, the mixture will cool down and set pretty fast.
- Don't burn the chocolate! Either use a double boiler or short spurts in the microwave.
- You can add a tablespoon of butter, coconut oil or shortening to the chocolate and butterscotch chips to help them melt smoothly.
