Scotcheroos

These Scotcheroos are a no-bake dessert bar made with peanut butter, Rice Krispies, chocolate, and butterscotch with a chewy texture and irresistible combination of chocolate, peanut butter and butterscotch flavor. For a little flair I decided to add some Nutella to the mix and made them with half peanut butter and half Nutella - what can I say Nutella just makes everything better. Feel free to make them the classic way or with a touch of Nutella if you are a Nutella lover like I am! Are they sweet? You betcha these peanut butter Rice Krispie treats are quite sweet and quite irresistible and I recommend making these to share and cut into bite size pieces for everyone to enjoy.

What are Scotcheroos?

Scotcheroos are a classic peanut butter Rice Krispie treat made with Peanut butter and topped with a layer of chocolate butterscotch. The name ‘scotcheroos’ comes from the sweet butterscotch that’s used in the dessert’s topping. They were created by Kellogg’s in 1965 and were originally promoted on the side of Rice Krispies cereal boxes and often served in cafeterias. They are absolutely sinful and dangerously delicious so it’s no wonder they became popular right from the get go. They take Rice Krispie treats to a whole new level.

Scotcheroo Recipe Ingredients

• RICE KRISPIE CEREAL: Use any crispy Rice cereal brand and you can even use gluten-free if you wish. This recipe will also work with special K, and Chex.
• PEANUT BUTTER: I use any smooth creamy peanut butter - jif, skippy or whatever brand you like. I have not tried this with natural peanut butter but it should work just make sure that it is well mixed before adding to the recipe. Feel free to use crunchy peanut butter too for the nutty addition.
• NUTELLA: The Nutella or hazelnut spread is totally OPTIONAL - not a traditional ingredient but one I love. Simply replace equal amount of peanut butter if you prefer the recipe without it.
• CORN SYRUP: Corn syrup is a key ingredient in scotcheroos because it gives the bars their signature chewy texture and smooth consistency plus it helps bind the bars and adds a light sweetness to them.
• SUGAR: The sugar adds sweetness to the bars - if you prefer to reduce the amount you could reduce it to 3/4 cups - I have tested it with that much sugar but not with with less.
• VANILLA: A great way to add flavor to any sweet treat.
• CHOCOLATE CHIPS: I use semi sweet chocolate chips because that is what I normally have but feel free to use dark chocolate chips for less sweetness.
• BUTTERSCOTCH CHIPS: These are a classic addition and add to the overall traditional flavor of these bars - if you cannot find any you could use milk chocolate chips or peanut butter chips or even cinnamon chips but the flavor profile will be different.
• ADD INS: Some recipes call for adding mini marshmallows to the mix, other options is sprinkling the topping with chopped nuts- chopped toasted hazelnuts would be perfect if you are using the Nutella or even chopped peanuts. You could also add in some toffee bits - but that might take the sweetness to an unbearable level - or not depends on how much of sweet tooth you have.
  
  

How to Make Chewy Scotcheroos (full instructions below)

1. Cook Corn Syrup & Sugar: Over low heat cook the both stirring often until sugar is dissolved - do not boil.
2. Combine with Peanut Butter: Stir the peanut butter and Nutella (if using) into the corn syrup mixture right off the heat.
3. Stir In Cereal: Immediately stir cereal into the peanut butter mixture.
4. Transfer to Pan & Spread: Scrape the cereal mixture into prepared pan and lightly press it into an even layer in pan
5. Melt Chocolate & Butterscotch: Melt and combine the chips and spread evenly over cereal mixture.
6. Cool, Slice & Serve: Allow to cool at room temperature then slice and enjoy!
   
   

Tips For Making Perfect Scotcheroos Every Time

• Have all your ingredients measured and ready to go before starting the recipe because this recipe moves very quickly once you get the sugar dissolved in the corn syrup.
• If your kitchen is on the cold side and your peanut butter/nutella is stiff I recommend heating up your peanut butter and Nutella if using so they incorporate faster into the corn syrup mixture. They don’t need to be runny but a few seconds in the microwave will soften them up if needed right before adding them to the corn syrup.
• DO NOT boil the corn syrup and sugar. This is a big one! Boiling the sugar results is stiff and hard scotcheroos instead of chewy ones easier and more enjoyable to bite into. Cook the syrup mixture on low (or medium low if your oven is temperamental like mine and shuts off frequently if set on low too long) just until the sugar has dissolved. Do not walk away from it - stay by the pot and stir frequently cause this can happen quite quickly once the corn syrup has heated through. If you see any bubbles starting to form, immediately pull off the burner so it doesn’t start boiling
• I like a thicker chocolate butterscotch topping on mine so instead of 1 cup of the chips each I do 1 ½. That top layer is so good but feel free to use 1 cup each if you wish.
  
  

Scotcheroos Storage & Freezing

• STORAGE: Bars can be made 1 week ahead, or leftovers can be stored for that long in an airtight container at room temperature. They can be stored in the fridge as well but do ensure that you allow them to come to room temperature before enjoying. Personally I think they taste the best and have the best texture the first 2 days they are made.
• FREEZING: Wrapped tight in plastic wrap and stored in an airtight bag or container these bars can be frozen for up to 3 months. If freezing, it best to pre-cut or pre- slice them than wrap them because trying to cut them when frozen is not fun. Also if you can, place some wax paper in between slices if you are stacking them so they don’t stick together.
  
  

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