Scotcheroos for Two | Small Batch Recipe

In a small saucepan, add 1/4 cup of granulated sugar and 1/4 cup of corn syrup.

Stir the sugar and corn syrup together and place over medium-high heat.

Heat until the mixture is almost boiling, but do not let it boil to avoid a rock hard scotcharoo.

Once melted, add in 1/4 cup of peanut butter and stir until dissolved and melted into the sugar mixture.

Add 2 cups of crispy rice cereal to the mixture and stir until well combined and all cereal is covered.

Transfer the mixture into a 9x5 loaf pan and gently press down to create an even layer.

In a microwave-safe bowl, combine 1/2 cup of semi-sweet chocolate chips and 1/2 cup of butterscotch chips.

Melt the chocolate and butterscotch chips in the microwave until smooth, or on the stovetop while stirring continuously.

Pour the melted chocolate mixture over the cereal layer and spread it evenly using an offset spatula.

If in a hurry, place the pan in the refrigerator or freezer for a few minutes to help the chocolate set.

Once set, lift the scotcharoos out of the pan using the parchment paper and cut into pieces, preferably eight.

Equipment Needed

Spice Level: