Scotcheroos

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This Scotcheroos recipe is perfection. It has a soft, chewy base, and the perfect combination of butterscotch and chocolate on top. Your family won't be able to resist this perfect treat.

Course: Dessert

Cuisine: American

Keyword: no bake

Servings: bars

Calories: 250kcal

Author: Lisa Longley

Ingredients

1 cup granulated sugar (198 grams)
1 cup light corn syrup (236.59 ml)
1 1/2 cups creamy peanut butter (405 grams)
5 1/2 cups rice cereal (138.6 grams)
3/4 cup milk chocolate chips (127.5 grams)
3/4 cup butterscotch chips (168 grams)

Instructions

Spray a 9 by 13 inch baking dish with cooking spray. Alternatively, line it with two sheets of parchment paper cut to the size of the pan and laid like an X. This will allow you to easily lift the bars out of the pan (see photo in the post).
In a large saucepan, combine the granulated sugar and corn syrup over medium low heat. When the mixture begins to bubble, remove it from the heat and add the peanut butter. Stir until smooth.
1 cup granulated sugar, 1 cup light corn syrup, 1 1/2 cups creamy peanut butter
Stir in the rice cereal until fully coated. Pour the mixture into the prepared pan. Using parchment paper, press the mixture into the pan (see photo).
5 1/2 cups rice cereal
In a small saucepan over low heat, melt the chocolate chips and butterscotch chips together until smooth. Pour over the cereal layer. Allow to set, then remove from the pan and cut.
3/4 cup milk chocolate chips, 3/4 cup butterscotch chips

Nutrition