These classic no-bake bar cookies are crispy with rice cereal, bound together with a sweet peanut buttery mixture, and topped with a combination of melted chocolate and butterscotch chips.
Grease a 13x9x2 baking pan, or spray with nonstick cooking spray
In a large saucepan combine the sugar and corn syrup. Heat over medium heat just until small bubbles form around the inner edges of the pan. Remove from the heat, add the peanut butter, and stir until well combined. Immediately stir in the cereal and press the mixture into the prepared pan (use wax paper or parchment if you have it, as the mixture will be hot).
You can melt the morsels in a microwave or a double boiler. If you don’t have a double boiler you can make one by nestling a metal or heatproof glass bowl over a pot with a bit of water in the bottom – place the chocolate and butterscotch morsels in the bowl, bring the water in the pot to a boil over high heat, and stir the chips frequently until they melt. If you want to melt it in the microwave do it in a glass bowl in short 20 second or so bursts, stirring after each burst, until the morsels all melted and smooth.
Spread the hot melted chocolate mixture over the top of the cereal mixture. Allow to cool completely, about 1 hour (you might want to put them in the fridge if the kitchen is warm), then cut into squares. Store in an airtight container in the fridge or at room temperature for up to a week.
Notes
The reason Scotcheroos can become hard and not soft is because the sugar mixture was boiled too long. As soon as you see the tiniest bubbles around the edges of the pan, and the sugar has dissolved into the corn syrup, remove the mixture from the heat and stir in the peanut butter. You don’t want to allow the sugar molecules to crystalize which means they will firm up like caramel as the bars cool.If you are storing your scotcheroos in the fridge, do let them come to cool room temperature before serving – the cold will also make them harder.