Scotcheroos
1. Prepare Pan & Cereal
Grease a 9×13-inch baking dish and set aside. Place the Rice Krispies cereal in a large mixing bowl.
2. Make the Base
In a saucepan over medium heat, combine the peanut butter, sugar, and corn syrup. Stir constantly until the mixture comes to a boil, then immediately remove from heat.
3. Combine & Press
Quickly pour the hot mixture over the cereal. Stir until evenly coated, then press the mixture firmly into the prepared baking dish using a greased spatula.
4. Make the Topping
In a microwave-safe bowl, combine the chocolate chips and butterscotch chips. Microwave in 30-second intervals, stirring between each, until smooth and melted.
5. Finish & Cool
Spread the melted topping evenly over the cereal base. Let cool completely until set, then cut into bars and serve.
Tips for Success
Don’t overboil the sugar mixture, or your bars may turn hard instead of chewy.
For extra flavor, try adding a pinch of sea salt over the chocolate topping before it sets.
Store leftovers in an airtight container at room temperature for up to 4 days.
These easy, no-bake Scotcheroos are perfect for potlucks, bake sales, or simply a sweet treat at home.
Post Comment