These are a bit of nostalgia for us! Not sure if they are called Scotcheroos everywhere or if that’s just a Midwest thing. But no matter what, you will call them delicious! When I was young I had an amazing babysitter, Mrs. Geringer. She introduced our family to these, and we have loved them ever since. Like a Rice Krispie treat, only better. With peanut butter in the mix and a generous coating of melted chocolate and butterscotch chips on top, they are hard to pass up! Honestly, there are many, many recipes out there for these. Most are the same with a few changes here and there, like this official Kellogg’s Rice Krispies version. After reading many comments on some of the recipes out there, I looked for a few adjustments and details in the making process that were important to how the scotcheroos turned out.
A few key points –
- Once the sugar and corn syrup get going, things can go pretty quickly. So it’s helpful to have all your ingredients measured out before you start and have your pan ready to go.
- You can spray the pan with cooking spray, but really parchment paper make it so easy to lift them out of the pan and on to a cutting board and it’s make it easier for clean up.
- Where you need cooking spray is when measuring the ingredients. Spray the cups to measure the syrup and peanut butter. Even spray the bowl you will have the Rice Krispies in. It will make the stirring (and clean up) process easier once the peanut butter/sugar mixture is added.
- It is really important to watch and not overcook the syrup and sugar! You might have some bubbling on the edges throughout to process, but don’t let it come to a full boil for more than a few seconds. This will cause the bars to become very hard when set. The longer the sugar cooks, the harder it will set up and there’s no going back with it. Think the difference between soft caramel and toffee.
- These are meant to be a sweet treat, but you can always adjust the ratio of butterscotch to chocolate to get them more to your liking.
- Not a chocolate fan? The bars on their own are great too. They’re not scotcheroos, but still a very yummy treat.
Scotcheroos
Equipment
- 9 x 13 pan
- Mixing Bowl Large enough to mix 6 cups of rice cereal with peanut butter mixture
- Medium Sauce Pan
- Small sauce pan
Ingredients
- 6 cups Rice Krispies
- 1 cup Light Corn Syrup
- 1 cup Sugar
- 1 ¼ cup Peanut Butter
- 1 ¼ cup Semi-Sweet Chocolate Chips
- 1 ¼ cup Butterscotch Chips
Instructions
- Line 9x13 baking dish with parchment paper.
- Combine corn syrup and sugar in a sauce pan. Cook over medium heat, stirring frequently, making sure to get the sides so the sugar doesn't burn. Cook only until the sugar dissolves.
- Remove from heat and add peanut butter, mix until completely combined.
- Add peanut butter mixture to Rice Krispies, stir until all are coated.
- Add mixture into your prepared 9x13 dish. Once all of the mixture is in, you can use a piece of parchment to easily press down, making sure to get it even but not over pressing and making it too compact.
- In a small sauce pan melt the butterscotch and chocolate chips together over. Once both chips are melted together, spread evenly over the top of the Rice Krispie mixture.
- Leave to set at room temperature. If your kitchen is especially warm, you can set in the fridge for a few minutes to get it going. However, you don't need to store them in the fridge. Once set, lift parchment out of the pan to cut into squares.
- Store at in an air tight container at room temperature for up to 5 days.
