Description
Soft and Chewy Scotcharoos are a deliciously sweet treat with crispy Rice Krispies cereal, creamy peanut butter, and a rich chocolate-butterscotch topping. Perfect for a nostalgic snack or dessert!
Ingredients
Units
Scale
- 5 tablespoons butter, softened, divided
- 6 cups Rice Krispies cereal
- 1 cup light corn syrup
- 1 cup granulated sugar
- 1 cup peanut butter, creamy
- For the topping:
- 1 cup milk chocolate chips
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
Instructions
- In a large saucepan, melt 4 tablespoons of butter over medium heat. Once melted, add the corn syrup and granulated sugar. Stir occasionally until the sugar is dissolved, and the mixture is bubbly.
- Remove from heat and immediately stir in the peanut butter until smooth and well combined.
- Pour the Rice Krispies cereal into the peanut butter mixture and stir until the cereal is fully coated.
- Transfer the mixture into a greased 9×13-inch baking dish. Use a spatula to press the mixture down evenly, making sure it is tightly packed.
- In a separate saucepan, melt the remaining 1 tablespoon of butter over low heat. Add the milk chocolate chips, semi-sweet chocolate chips, and butterscotch chips. Stir constantly until the chocolate chips are melted and smooth.
- Pour the melted chocolate mixture over the Rice Krispies mixture in the baking dish, spreading it evenly with a spatula.
- Let the Scotcharoos cool completely before cutting into squares and serving. This may take about 1-2 hours at room temperature.
Notes
- For extra crunch, you can add chopped peanuts to the bars before pressing the mixture into the baking dish.
- Make sure to let the bars cool completely before cutting to ensure they set properly.
- Store any leftovers in an airtight container for up to 1 week.
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 23g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg