Scotcheroos Butterscotch Chocolate Bars

This chewy batch of Scotcheroos is my answer when I need an easy, crowd-pleasing treat with big nostalgic vibes and an irresistible chocolate butterscotch topping. With just a few steps and basic pantry ingredients, you can whip up a dessert that disappears at every party and bake sale.

My first tray vanished before they even cooled my sister grabbed the recipe at once and we have swapped tips ever since

Ingredients

• Rice Krispies cereal: Forms the crisp base Pick a fresh box for that light crunch
• Light corn syrup: Brings the signature chewy texture Makes the bars stick together
• Peanut butter: Delivers creamy salty depth Use your favorite smooth kind for best results
• Light brown sugar: Adds that caramel backnote Make sure it is soft and pack it firmly for accurate measurement
• Granulated sugar: Brightens sweetness and helps with texture
• Salt: Enhances all the flavors Do not skip it
• Vanilla extract: Rounds out the taste Look for pure vanilla if you can
• Butterscotch chips: Brings the classic top layer Choose a quality brand for smooth melting
• Semi sweet chocolate chips: Balances the sweetness and richness Try to buy good chocolate as it melts more evenly

Step-by-Step Instructions

Prep Your Pan:

Lightly coat a 9x13 inch baking dish with cooking spray and set it on your counter so you are ready to press in the mixture later

Melt the Base:

Combine light corn syrup peanut butter both sugars and salt in a medium sauce pot Place the pot over medium low heat stirring constantly with a wooden spoon until fully melted and smooth Watch closely as it heats so nothing scorches and stir for even melting This step should smell amazing

Add Vanilla:

Remove the pot from heat right away Stir in the vanilla extract quickly so it does not evaporate The mixture will start to thicken a little

Mix With Cereal:

Pour the melted mixture right over the Rice Krispies in your waiting big bowl Use a sturdy wooden spoon to toss the cereal until every piece turns glossy and coated Act fast before it cools and stiffens

Press Into the Pan:

Tip the mixture into your greased dish Gently press with your spoon to spread the mixture out evenly Be careful not to squash it too hard or you will lose that classic chewy bite

Melt the Topping:

Rinse your pot out and add the butterscotch and chocolate chips Set over medium low heat Stir all the time so the chips melt evenly Stir until the topping is glossy smooth and unified

Finish the Bars:

Pour the warm chocolate butterscotch topping over the cereal layer at once Use a spatula or the back of a spoon to spread it smooth edge to edge for a beautiful finish

Set and Slice:

Let the whole dish cool at room temp at least two hours so the top sets Once firm cut into bars with a sharp knife Wipe the blade between slices for neat edges

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My favorite part is how the top smells when you melt the chips Over the years my family started sneaking little spoons of the just melted topping as a treat One time my niece licked the bowl before it even cooled

Storage Tips

Scotcheroos will keep at room temperature for four to five days Store in an airtight container for best freshness For hot weather stash them in the fridge to prevent melting Wrap bars individually in plastic for lunchboxes or snacks

Ingredient Substitutions

You can use natural peanut butter if it is creamy and not too oily Brown rice syrup can step in for corn syrup in a pinch If you are out of butterscotch chips use all semi sweet chocolate or swirl in a little white chocolate for a twist

Serving Suggestions

Perfect for bake sales potlucks or as a lunchbox surprise Stack them on a platter for easy sharing or pack them in gift tins for the holidays For a fun finish drizzle with extra melted peanut butter or sprinkle sea salt on the chocolate top before it sets

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Cultural Context

Scotcheroos are a midwestern classic first printed on cereal boxes in the 1960s They are the dream combo of sweet salty and chewy Most families I know have their own tweak or secret ingredient and sharing recipes is half the fun

Frequently Asked Questions

→ How do you prevent Scotcheroos from being too hard?

Remove the peanut butter mixture from heat as soon as it melts and avoid pressing the cereal mixture too firmly into the pan to keep the bars soft and chewy.

→ Can I substitute other nut butters for peanut butter?

Yes, almond or cashew butter can be used in place of peanut butter, though the flavor will change slightly.

→ How should Scotcheroos be stored?

Keep bars in an airtight container at room temperature for up to one week or refrigerate if you prefer a firmer texture.

→ Is it possible to use different chocolate chips?

You can try milk chocolate, dark chocolate, or even white chocolate chips for the topping to suit your taste.

→ What is the best way to cut Scotcheroos cleanly?

Wait until the topping sets completely, then use a sharp knife, wiping between cuts for neat, even bars.