BEST EVER SCOTCHEROOS
Introducing the Best Ever Scotcheroos
If you live in the Midwest, chances are you’ve had a scotcheroo or two… and if you haven’t, ohhhhh let me tell you – you’re in for a real treat with this easy dessert! Rich chocolate and butterscotch cover the creamy, crispy, peanut-buttery base layer in this no-bake dessert. These are truly the best ever scotcheroos!
Scotcheroos are the Cadillac of Rice Krispie bars. I used to love Rice Krispie treats (still do), but I’d say I make scotcheroos ten times more often. Have you ever brought something to a potluck thinking, “this is gonna be a hit!” only to be completely wrong? Or put lots of time and effort into a cake or pie and brought it to an event just to have one or two pieces taken?
You will never, EVER have that issue with scotcheroos. They are a potluck staple here in Iowa and are loved by all ages. (They’re also a quick, easy, and no-bake treat!)
However, I’ll admit there are okay scotcheroos and then there are flippin’ awesome scotcheroos. And I’ve made both. I’ve tinkered around with the recipe a bit and had a couple of flops and some great successes. However, I never kept track of what I was changing. I’d just make a change and hope for the best. I decided the best way to figure this out for once and for all was to do a little experiment… or ehh, a large experiment! 😊
Why You’ll Love This Recipe
These scotcheroos are a no-bake peanut butter rice krispie treat with butterscotch, chocolate, peanut butter, and corn syrup. It’s sweet, chewy perfection! This Best Ever Scotcheroos recipe makes the most delicious dessert cereal bars, perfect for your next holiday get-together or school bake sale.
Kitchen Equipment You’ll Need
- Medium saucepan
- Whisk
- Microwave-safe bowl (optional)
- 9×13 inch casserole dish
- Parchment paper
- Double boiler (or microwave for melting chocolate)
- Spatula
Ingredients
- 6 cups puffed rice cereal (like Rice Krispies)
- 1 cup light corn syrup
- 1 cup granulated sugar
- 1 cup creamy peanut butter
- 1 cup milk chocolate chips
- 1 cup butterscotch chips
How To Make The Best Ever Scotcheroos Recipe
- Heat corn syrup and sugar in a medium saucepan. As soon as the mixture comes to a simmer, remove from heat and whisk in the peanut butter until smooth.
- (This can also be done in the microwave using a microwave-safe bowl in 20–30 second increments, stirring in-between, until sugar is fully dissolved into the corn syrup).
- Pour the peanut butter and sugar mixture into the Rice Krispies and mix well. Work quickly, as it stiffens as it cools.
- Press the cereal mixture into a parchment-lined 9×13 inch casserole dish.
- Melt the milk chocolate chips and the butterscotch chips together with a double boiler, or in the microwave in 20–30 second increments, stirring each time, until completely melted.
- Spread the melted chocolate over the cereal mixture.
- Let set and cool completely before removing from the pan and cutting.
Tips for Success
For best results, ensure your sugar is fully dissolved in the corn syrup before adding the peanut butter. When mixing the cereal, work quickly to prevent the mixture from becoming too stiff.
Additional Tips and Variations
Feel free to add a sprinkle of sea salt on top of the chocolate layer for a sweet and salty twist. You can also substitute dark chocolate chips for a richer flavor.
Nutritional Highlights (Per Serving)
Calories are automatically generated. For best results, calculate based on your exact ingredients.
Frequently Asked Questions (FAQ)
- Can I use chunky peanut butter? Yes, but keep in mind that it will change the texture slightly.
- How should I store scotcheroos? Store them in an airtight container at room temperature for up to a week.
- Can I freeze scotcheroos? Yes, they freeze well. Wrap them tightly and store them in a freezer-safe container for up to 3 months.
Conclusion
I hope you give these Best Ever Scotcheroos a try! They are a delightful treat that everyone is sure to love. Don’t forget to share your experiences and let me know how they turn out. Happy baking!
