These Lunch Room Style Scotcheroos will delight the inner child in you. Made with crisp rice cereal and peanut butter and topped with sweet chocolate – what’s not to love?!
Servings: 9 servings
- 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
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.
To prevent lumps when melting the butterscotch chips, melt them in a separate bowl.
For a thicker chocolate-butterscotch topping, double the amount chocolate chips and butterscotch chips.
Serving: 1 | Calories: 627kcal | Carbohydrates: 99g | Protein: 9g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 12g | Sodium: 276mg | Fiber: 3g | Sugar: 78g