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.
Keyword: how to make scotcheroos, scotcheroo bars, scotcheroos recipe
Author: Katie Workman
1cuplight corn syrup
1cuppeanut butter (smooth or chunky)
6cupscrisp rice cereal (such as Rice Krispies)
1cupsemi-sweet chocolate morsels
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.