Scotcheroos Recipe

Course: Dessert, Snack

Cuisine: American

Prep Time: 10

Cook Time: 5

cool: 1

Total Time: 1 15

Servings: bars

Calories: 170kcal

Author: Becky Hardin

This no-bake Scotcheroos recipe requires only 8 ingredients and delivers the ultimate cereal bars experience! The bars are chewy, crispy, and incredibly addictive, making them both effortless and delectable.

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Equipment

Ingredients

1 cup light corn syrup 312 grams
1 cup granulated sugar 200 grams, Baker’s Ultrafine Sugar recommended
1 cup creamy peanut butter 270 grams, Jif recommended
¼ teaspoon coarse sea salt
6 cups Rice Krispies cereal 168 grams
1 cup milk chocolate chips 170 grams, Ghirardelli recommended
½ cup butterscotch baking chips 85 grams
½ cup peanut butter baking chips 85 grams

Instructions

Spray a 9x13-inch baking pan and a rubber spatula with nonstick cooking spray; set aside.
In a Dutch oven set over medium heat, add the corn syrup and sugar. Cook, stirring continuously, just until the mixture comes to a low boil and sugar dissolves.
1 cup light corn syrup, 1 cup granulated sugar
Remove from heat and add peanut butter and salt; stir until incorporated.
1 cup creamy peanut butter, ¼ teaspoon coarse sea salt
Add cereal and, using the sprayed spatula, stir until well coated.
6 cups Rice Krispies cereal
Spread and press the cereal mixture evenly into the prepared pan; set aside.
In a microwave-safe dish, melt the chips at 50% power, in 15-second intervals (stirring after every 15-seconds) just until the milk chocolate chips have melted. Remove the chips from the microwave and stir well. Let sit for 1 minute and stir again. Most (if not all) the chips should be melted (SEE NOTE).
1 cup milk chocolate chips, ½ cup butterscotch baking chips, ½ cup peanut butter baking chips
Spread the melted chips over the cereal mixture and set aside to harden – about 1 hour.

Notes

Yield: 32-40 bars

I recommend using Ultrafine sugar in this recipe since it dissolves more quickly. Regular granulated sugar can be used – just be sure to not over-boil the corn syrup/sugar mixture. The Scotcheroos will be a little too firm if boiled too long.
Other cereals work well as substitutes: Special K or Cornflakes work great.
Use your favorite chips in this recipe. It isn’t necessary to use the combination, I prefer.
If preferred, use a double boiler for melting the chips.
Cut the bars when they are at room temperature for easier cutting.

Storage: Store homemade scotcheroos in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 1 month.

Nutrition