Scotcheroos

These delicious Scotcheroos are great for an afternoon snack

Prep time: 15 minutes + 2 hours to chill
Baking time: n/a
Yields: 9 servings

Baking Notes:

To prevent lumps when melting the butterscotch chips, melt them in a separate bowl.

For a thicker chocolate-butterscotch topping, double the amount chocolate chips and butterscotch chips.

Ingredients: 

1 cup of granulated sugar

1 cup of corn syrup, light or dark

1 cup of creamy peanut butter

6 cup of Rice Krispies (Rice Bubbles)

1 cup of semisweet chocolate chips

1 cup of butterscotch chips

Directions: 

  1. Line an 20cm x 20cm pan with parchment paper and spray with non-stick cooking spray. Set aside.
  2. Heat granulated sugar and corn syrup in a large, heavy saucepan over medium heat, stirring continually, until mixture comes to a rolling boil. 

  3. Stir in peanut butter and remove from heat. Set aside.

  4. Add Rice Krispies to a large bowl. Pour peanut butter mixture over the cereal and mix to combine.

  5. Spread the Rice Krispies mixture evenly in the prepared baking pan. Set aside
  6. In the microwave, melt the chocolate and butterscotch chips in a large glass bowl (or two separate bowls, if preferred). Heat for 1 minute and then stir. Then, heat in 30-second intervals, stirring in between, until the chips are completely melted.

  7. Pour chocolate-butterscotch mixture over the cereal mixture in the baking pan and spread out evenly. Refrigerate for 2 hours or until chocolate hardens.

  8. Remove from refrigerator and slice into 9 sections before serving

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