Description
Sweet, nostalgic scotcharoos blend classic peanut butter and crispy rice cereal with rich chocolate and butterscotch chips, creating an irresistible midwestern dessert that delights generations. Comfort meets indulgence in this simple, no-bake treat you can whip up in minutes for instant smiles.
Ingredients
Scale
Main Ingredients:
- 1 cup (240g / 8.5 ounces) creamy peanut butter
- 1 cup (200g / 7 ounces) granulated sugar
- 6 cups (180g / 6.3 ounces) Rice Krispies cereal
Binding and Coating Ingredients:
- 1 cup (240g / 8.5 ounces) light corn syrup
Topping Ingredients:
- 1 cup (175g / 6.2 ounces) semi-sweet chocolate chips
- 1 cup (175g / 6.2 ounces) butterscotch chips
Instructions
- Prepare a 9×13-inch baking vessel by coating interior surfaces with cooking spray or lining with parchment paper to guarantee effortless extraction of the finished treat.
- Construct the foundational peanut butter blend by combining corn syrup and granulated sweetener in a large saucepan, heating while stirring continuously until initial bubbling occurs, then immediately remove from thermal source.
- Integrate peanut butter into the warm syrup mixture, whisking thoroughly until achieving a uniform, silky consistency without any remaining lumps.
- Gently incorporate crispy rice cereal into the peanut butter concoction, folding delicately to ensure complete and even coating of each cereal kernel.
- Transfer the cereal mixture into the prepared pan, using a flexible spatula to distribute contents uniformly and create a compact, level surface.
- Craft the topping by melting chocolate and butterscotch chips together in a microwave-safe container, employing brief heating intervals and stirring between each to prevent scorching.
- Cascade the molten chip mixture across the cereal base, utilizing a clean spatula to spread the topping in a smooth, consistent layer covering the entire surface.
- Allow the confection to rest at ambient temperature until the chocolate topping solidifies completely, which typically requires approximately 30-45 minutes, or expedite setting by placing in refrigerator.
- Once fully set, slice into square portions and serve at room temperature for optimal texture and flavor enjoyment.
Notes
- Always line the pan with parchment paper for effortless bar removal and clean cutting.
- Experiment with different cereal types like Chex or cornflakes for unique texture variations.
- Control heat carefully when combining corn syrup and sugar to prevent burning or crystallization.
- Melt chocolate chips slowly and gently to maintain smooth, glossy consistency without scorching.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 280
- Sugar: 22g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg