Scotcheroos just came onto my radar within the last year or so, amazingly enough. How I could have somehow missed the memo on butterscotch-peanut butter Rice Krispy treats covered in chocolate-butterscotch is beyond me. The previous sentence is a perfect description for these awesome bars – essentially a Rice Krispy treat minus the marshmallow with homemade butterscotch and peanut butter mixed in, then topped with a chocolate/butterscotch mixture. They are rich, buttery and delicious and encompass everything you loved about Rice Krispy treats as a kid. Plus, they can be made in less than 15 minutes which is perfect for a quick treat or when you need a potluck dessert in a hurry!
I took Jen’s lead (from How To: Simplify) and used crunchy peanut butter in these instead of creamy, which adds a great dimension to the bars – little bits of salty peanuts in each bite really balances the sweet smoothness of the butterscotch flavor.
If you love chocolate, check out David Lebovitz’ Triple Chocolate Scotcheroos – he adds Nutella to the butterscotch/peanut butter mixture and uses Cocoa Krispies in place of regular Rice Krispies. Pure genius.
1 cup granulated sugar
1 cup light corn syrup
1 cup chunky peanut butter
6 cups Rice Krispy cereal
1 cup chocolate chips
1 cup butterscotch chips
1. Grease a 13x9-inch pan; set aside. Place sugar and corn syrup into a 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter until melted and combined. Add the cereal; stir well until well coated. Press the mixture into the prepared pan. (Tip: I use a small square of wax paper to press these into the pan - easier to press into an even layer and it won't stick to the wax paper.)
2. Melt the chocolate and butterscotch chips together either over a double boiler or in the microwave at 50% power in 30-second increments. Spread evenly over cereal mixture. Let sit until firm (or refrigerate for a faster setting time).