Scotcheroos

Here it is–the classic Scotcheroo. One bite of these and they will take you back to lunch box treats, after school snacks, bake sales, or just because someone loved you (and hopefully still does). Chocolate, peanut butter, butterscotch, and Rice Krispies–what’s not to love?

As good as they are when you stick to the original recipe, I like to double up on the chocolate-butterscotch layer. In my opinion, it is a much better chocolate to crisp rice ratio. also use crunchy peanut butter instead of creamy for a little extra texture.

The secret to the perfect bite is to not press the rice cereal layer firmly. I like to leave the rice cereal mixture with hills and valleys so the melted chocolate layer can fill in the gaps. This is also a no-bake recipe, so the kiddos can help out in the kitchen.
Whatever your reason for making them may be, just be careful. One bite of these and you will be tempted to eat the whole lot. So, do what I do and quickly package up a few bundles and share them with your neighbors. They will love you for it!

Scotcheroos

Prep: 5 minsCook: 10 minsTotal: 15 mins Servings: 24 Peanut butter, chocolate, and butterscotch make these no-bake bars irresistable!

Equipment

• 9 x 13-inch baking pan with lid

Ingredients 

• 1 cup light corn syrup
• 1 cup granulated sugar
• 1 cup crunchy peanut butter
• 6 cups Rice Krispies
• 2 cups semi-sweet chocolate morsels
• 2 cups butterscotch chips

Instructions 

1. Line a 9×13 pan with aluminum foil, leaving overhang on all sides for easy removal. Spray the foil lightly with non-stick spray.
2. Place the Rice Krispies in a large bowl. In a medium saucepan, bring the sugar and corn syrup to a boil, stirring frequently. When the sugar has completely dissolved, remove from the heat. Add the peanut butter, stirring until completely smooth. Pour the peanut butter mixture over the Rice Krispies and mix until thoroughly combined. Gently spread the mixture into the prepared pan. (Do not press the mixture into the pan) Set aside.
3. In a microwave-safe bowl, melt the chocolate and butterscotch chips for 1 ½ minutes; stir. Continue microwaving at additional 15 second intervals until the chips are completely smooth. Pour the mixture over the Rice Krispies layer, spreading evenly. Set aside until firm. Using the aluminum as a sling, remove the Scotcheroos. Transfer to a cutting board and cut into 1 ½ x 1 ½ inch squares. Enjoy!

Nutrition

Calories: 305kcal, Carbohydrates: 48g, Protein: 4g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 2mg, Sodium: 155mg, Potassium: 175mg, Fiber: 2g, Sugar: 38g, Vitamin A: 487IU, Vitamin C: 4mg, Calcium: 17mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.