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Scotcharoos: Chewy Crispy Rice Bars with Chocolate and Butterscotch Topping Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 24 bars
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

Scotcharoos are a delicious no-bake treat featuring a crispy rice cereal base coated in a smooth peanut butter and corn syrup mixture, topped with a luscious layer of melted semisweet chocolate and butterscotch chips. These bars are incredibly easy to make and perfect for parties, snacks, or dessert.

Ingredients

Scale

Base Mixture

  • 1 cup granulated sugar
  • 1 cup light corn syrup
  • 1 cup creamy peanut butter
  • 6 cups crispy rice cereal

Topping

  • 1 cup semi-sweet chocolate chips
  • 1 cup butterscotch chips

Instructions

  1. Heat Sugar and Corn Syrup: In a dutch oven or large pot, combine the granulated sugar and light corn syrup over medium heat. Stir constantly until the mixture comes to a boil, ensuring the sugar has fully dissolved and the mixture is smooth.
  2. Add Peanut Butter: Remove the pot from heat and stir in the creamy peanut butter until the mixture is smooth and well combined, creating a rich, sticky coating for the cereal.
  3. Mix in Cereal: Add the crispy rice cereal to the peanut butter mixture. Stir thoroughly until every bit of cereal is evenly coated with the peanut butter mixture for a consistent texture.
  4. Press Mixture into Pan: Lightly grease a 9×13 inch pan, then press the cereal mixture evenly into the pan using a spatula, making sure the layer is compact and uniform.
  5. Melt Chocolate and Butterscotch: In a microwave-safe bowl, combine the semi-sweet chocolate chips and butterscotch chips. Microwave in 30-second intervals, stirring between each, until the mixture is completely melted and smooth.
  6. Top the Bars: Spread the melted chocolate and butterscotch mixture evenly over the cereal layer, covering it completely for a rich topping.
  7. Set and Serve: Allow the scotcharoos to cool completely so the chocolate topping can set firm. Once set, cut into 24 bars and enjoy your homemade treat.

Notes

  • For easier cutting, refrigerate the scotcharoos for about 30 minutes before slicing.
  • You can substitute peanut butter with almond butter for a different flavor.
  • Store the bars in an airtight container at room temperature for up to a week.
  • Make sure to stir continuously when heating sugar and corn syrup to avoid burning.

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Find it online: https://fastcookingfun.com/scotcharoos-chewy-crispy-rice-bars-with-chocolate-and-butterscotch-topping-recipe/