Scotcheroos are dessert bars made with crispy rice cereal (read Rice Krispies) combined with creamy peanut butter and topped with a luscious layer of chocolate.
The original recipe was printed on boxes of Rice Krispies making its way into the homes of most Americans in the mid-1960s. For lucky American school children, it was served at lunch as dessert.
These Lunch Room Style Scotcheroos are sure to delight the inner child in you.
How To Make Scotcheroos
For this classic dessert throwback, you need the following ingredients:
- 1 cup granulated sugar
- 1 cup corn syrup light or dark
- 1 cup creamy peanut butter
- 6 cups Rice Krispies
- 1 cup semisweet chocolate chips
- 1 cup butterscotch chips
Scotcheroos have two delicious layers – the bottom peanutty crispy rice layer and a sweet chocolate topping.
Before mixing the bottom layer, be sure to have your pan ready. Simply line an 8×8 baking dish or pan with parchment paper. This will make clean up a breeze and also allow you to lift the batch out of the pan easily.
Put granulated sugar and corn syrup in a saucepan and heat over medium heat. Keep an eye on the sugar mixture because you definitely don’t want it to burn. Stir the sugars together continually until it starts to come to a boil.
Next, add the peanut butter to the sugar mixture, stir it well, and remove from the heat.
Pour six cups of Rice Krispies in a large bowl. Pour the peanut butter mixture over the cereal and stir until all of the crispy puffy rice is coated. Spread the mixture into the prepared pan.
For the chocolate topping, place the chocolate chips and butterscotch chips in a glass bowl (or another microwave-safe bowl) and heat on HIGH for 1 minute. Stir well and make sure that all of the chips have melted. If not, place back in the microwave and heat for another 30 seconds.
Spread the chocolate mixture on top and allow to cool.
Scotcheroos
Ingredients
- 1 cup granulated sugar
- 1 cup corn syrup light or dark
- 1 cup creamy peanut butter
- 6 cups Rice Krispies
- 1 cup semisweet chocolate chips
- 1 cup butterscotch chips
Instructions
- Line an 8” x 8” pan with parchment paper and spray with non-stick cooking spray. Set aside.
- Heat granulated sugar and corn syrup in a large, heavy saucepan over medium heat, stirring continually, until mixture comes to a rolling boil.
- Stir in peanut butter and remove from heat. Set aside.
- Add Rice Krispies to a large bowl. Pour peanut butter mixture over the cereal and mix to combine.
- Spread the Rice Krispies mixture evenly in the prepared baking pan. Set aside.
- In the microwave, melt the chocolate and butterscotch chips in a large glass bowl (or two separate bowls, if preferred). Heat for 1 minute and then stir. Then, heat in 30-second intervals, stirring in between, until the chips are completely melted.
- Spread the chocolate mixture on top of the Rice Krispie layer and allow to cool.
Notes
Nutrition
Tips For Making Scotcheroos
- If you don’t want to use corn syrup, substitute agave nectar or honey on a 1 for 1 basis.
- To make the syrup ^ release easily from your measuring cup, spray the cup with non-stick spray.
- Store scotcheroos in an air-tight container after they have cooled if they won’t be eaten soon to help keep them fresh.
- Scotcheroos can be frozen. It’s best to cut them into individual servings and wrap tightly with plastic wrap. Then place them all in a freezer bag and store for up to 2 months. Let them thaw completely before serving.
Rima says
Very yummy. I even felt a little nostalgic eating them, even though I have never had them before! My husband wondered if we could throw in a few marshmallows so the bars would be a little chewier. What do you think?
Lynda says
I think it could have very tasty results! Let me know if you do try it and how it turns out. Thanks for stopping by!