Scotcheroos

Scotcheroos

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!

Scotcheroos

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.

Scotcheroos

One year ago: Cream Cheese Cinnamon Rolls
Two years ago: Danish Braid

Scotcheroos

Servings 24 dozen bars
Total 15 minutes
Course:Snack
Cuisine:American
Author: Michelle

Butterscotch-peanut butter Rice Krispy treats covered in chocolate-butterscotch

Ingredients:

  • 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

Directions:

  1. 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. 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).

Nutrition:

Calories: 218kcal
Fat: 7g
Saturated fat: 2g
Cholesterol: 1mg
Sodium: 91mg
Potassium: 75mg
Carbohydrates: 36g
Sugar: 30g
Protein: 3g
Vitamin A: 0.5%
Vitamin C: 0.1%
Calcium: 1.6%
Iron: 2.4%

Did you make this recipe?

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