Scotcharoos
These Scotcharoos are seriously DIVINE! Combining peanut butter, butterscotch and chocolate, they elevate basic rice krispy treats into a gourmet childhood favorite!
Servings: 24 bars
Ingredients
- 1 cup granulated white sugar
- 1 cup creamy peanut butter
- 1 cup light corn syrup
- 6 cups rice krispy cereal
- 1 cup butterscotch chips
- 1 cup milk chocolate chips
Instructions
- Liberally grease a 13x9 baking pan with cooking spray, or line the pan with parchment paper or foil and then grease. Set aside.
- In a medium saucepan, add the sugar, peanut butter, and corn syrup and stir together over medium-high heat. Continue cooking and stirring until the sugar has dissolved and the mixture is melted and smooth, about 10 minutes. Do NOT allow the mixture to boil. If the mixture begins to bubble, pull it off of the heat. It shouldn't be super grainy from the sugar. While this cooks, add your cereal to a large bowl and set aside.
- Pour the peanut butter mixture into the bowl with the cereal and toss to coat completely. Pour the coated cereal into the prepared pan and press into an even layer. Be careful, as the mixture may be hot.
- In a medium microwaveable bowl, combine the butterscotch and milk chocolate chips. Microwave on HIGH power for 30 seconds, stir, and microwave again in 30 second intervals, stopping to stir every 30 seconds until melted and smooth. Pour the mixture evenly over the bars and spread in an even layer.
- Allow the chocolate to set, about 1 hour, before cutting into squares.