Scotcheroos Recipe

Course: Bars, Dessert, Snack

Cuisine: American

Prep Time: 10

Cook Time: 5

Total Time: 15

Servings: bars

Calories: 261kcal

These scotcheroos take Rice Krispie Treats to a whole new level! Chewy and full of flavor, this tasty treat was destined to be a huge hit.

In a large saucepan, combine the peanut butter, corn syrup, and sugar over medium heat.
1 cup creamy peanut butter, 1 cup light corn syrup, ¼ cup granulated sugar
Stir until the mixture is melted and smooth. Remove from heat.
Pour the mixture over the cereal in a large bowl and stir until well coated and evenly mixed.
6 cups Rice Krispies cereal
Transfer the mixture to a greased 9x13-inch baking pan, spreading it into an even layer.
In a large microwave-safe bowl, heat the chocolate chips and butterscotch chips in 30-second increments, stirring after each time, until melted and smooth.
1½ cups chocolate chips, 1½ cups butterscotch baking chips
Pour the mixture over the bars.
Place the pan in the refrigerator to chill and firm up for at least 30 minutes.
Use a sharp knife to cut the bars.

I like to use regular peanut butter, but you can also use all natural; just be sure to stir it well!
In place of the peanut butter, you could use any other nut butter you like, or even Biscoff!
In place of the Rice Krispies, you could use a different cereal, such as Corn Flakes.
Feel free to use your favorite chocolate chips, such as milk, semisweet, dark, or even white!
You can substitute the butterscotch chips for any other baking chip, such as caramel, cinnamon, espresso, or white chocolate.
For a bit more texture, after spreading the melted chocolate and butterscotch chips, sprinkle on a few whole chips and lightly press them into the top.
For some fun decoration, add some chocolate or rainbow sprinkles over top before the chocolate and butterscotch has a chance to set.
You can also top these bars with chopped Reese's Cups or Reese's Pieces
Use a greased cookie cutter to cut out fun shapes rather than cutting into square bars.
Don’t over heat the sugar/corn syrup mixture. Remove the mixture just as it is beginning to bubble; otherwise, you will end up with hard scotcheroos.
Don't over-stir the scotcheroos or else the cereal will start to break apart and go mushy!
To more easily spread the treats in your baking pan, lightly spray a rubber spatula or your fingers with nonstick spray.
To quickly set your scotcheroos, stick them in the refrigerator; allow them to come back to room temperature before serving, though!
These bars are easiest to cut at room temperature.

Storage: Store scotcheroos in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.