Scotcheroos
A delightful no-bake dessert combining peanut butter, chocolate, and butterscotch, perfect for nostalgic cravings.
Ingredients
Base Ingredients
- ¼ cup butter Adds richness and helps bind the ingredients; can substitute with coconut oil for a dairy-free option.
- 1 ¼ cups light corn syrup Provides sweetness and stickiness; honey can work in its place if allergenic.
- 1 cup granulated sugar Sweetens the mix; consider using coconut sugar for a subtler flavor.
- 1 teaspoon pure vanilla extract Infuses warmth; you can skip it, but it enhances flavor.
- 1 ¼ cups creamy peanut butter The star ingredient; almond butter is a great alternative.
- 8 cups crisp rice cereal Creates crunch; opt for gluten-free cereal if needed.
Topping Ingredients
- 1 cup semisweet chocolate chips For a rich finish; swap with dark chocolate chips for a sophisticated taste.
- 1 cup butterscotch chips Adds unique sweetness; feel free to use more chocolate chips instead.
Instructions
Preparation
- Coat a 13 x 9-inch pan with nonstick cooking spray and set it aside.
- In a large Dutch oven over LOW heat, melt the butter, corn syrup, and sugar, stirring gently. Let it bubble lightly, and then remove it from the heat.
- Stir in the peanut butter and vanilla until the mixture is creamy and well-combined.
- Fold in the crisp rice cereal until evenly coated.
- Transfer this mixture into the prepared pan and gently press down with your hands to create even layers.
Topping
- Melt the chocolate and butterscotch chips in a microwave-safe bowl at 50% power, stirring every 30 seconds until smooth.
- Pour the melted mixture over the bars, spreading evenly with a spatula. Let them cool at room temperature until set, then cut into squares.
Notes
Let the bars set completely for the best taste. Store at room temperature, which helps maintain their chewy texture. If in a humid climate, refrigerate them to last longer.