Scotcharoos
Scotcharoos are the ultimate no-bake treat! Enjoy the perfect blend of peanut butter, butterscotch, and chocolate in every bite.
Equipment
- Large Mixing Bowl
- Medium Saucepan
- Wooden spoon or spatula
- Baking dish (9x13 inch)
- Parchment paper (optional)
Ingredients
- 1 cup peanut butter
- 1 cup sugar
- 1 cup light Karo syrup
- 5-6 cups Rice Krispie cereal
- 1 cup butterscotch chips
- 1 cup semi-sweet chocolate chips
Instructions
- Begin by greasing your 9x13 inch baking dish or lining it with parchment paper for easy removal later.
- In a medium saucepan over medium heat, combine the sugar and light Karo syrup. Stir continuously until the mixture comes to a rolling boil. Remove from heat and stir in the peanut butter until fully melted and combined.
- In a large mixing bowl, pour the peanut butter mixture over the Rice Krispie cereal. Use a wooden spoon or spatula to gently fold the cereal into the mixture until evenly coated.
- Transfer the mixture into your prepared baking dish. Press it down firmly and evenly to help the bars hold together.
- In a microwave-safe bowl, combine the butterscotch chips and semi-sweet chocolate chips. Microwave in 30-second intervals, stirring in between, until melted and smooth. Pour this mixture over the pressed Rice Krispie layer.
- Allow your Scotcharoos to cool at room temperature for about 30 minutes, or until the chocolate topping has hardened. Cut into squares and enjoy!
Notes
- Store Scotcharoos in an airtight container at room temperature for up to one week.
- For longer shelf life, refrigerate, but the chocolate may harden.
- Scotcharoos can be frozen for up to three months; wrap them well to prevent freezer burn.