How to Make Scotcheroos

Start with a large pot for making the sauce.

Add 1 cup of granulated sugar to the pot.

Add 1 cup of light corn syrup to the pot, spraying the measuring cup with cooking spray first for easier pouring.

Add 1.5 cups of creamy peanut butter to the pot.

Stir the sugar, corn syrup, and peanut butter together over medium-low heat until the sugar dissolves and the peanut butter melts, about 5 minutes. Do not let it boil.

Once melted and smooth, remove from heat and stir in 1 teaspoon of vanilla extract.

Add 6 cups of Rice Krispies cereal to the mixture and stir until evenly coated.

Transfer the mixture to a lined 9x13 inch pan, using parchment paper for easy removal.

Use a spatula sprayed with cooking spray to gently pat the mixture into an even layer in the pan.

To make the topping, combine 1 cup of semi-sweet chocolate chips and 1 cup of butterscotch chips in a bowl.

Microwave the chips in 20-second increments, stirring in between, until melted and smooth.

Pour the chocolate butterscotch mixture over the bars and spread it into a thin layer with a spatula.

Allow the bars to cool at room temperature or refrigerate to speed up the cooling process.

Once firm, lift the bars out of the pan using the parchment paper and transfer to a cutting board for slicing.

Equipment Needed

Spice Level:

Dietary