Scotcheroos

Ingredients:

  • 6 cups (182g) Rice Krispies cereal
  • 1 cup (230g) white granulated sugar
  • 2 tablespoons unsalted butter
  • 1 cup (210g) light corn syrup
  • 1 cup (251g) creamy peanut butter
  • 1 teaspoon vanilla extract
  • Pinch of fine sea salt
  • 1 and 1/2 cups (264g) butterscotch chips
  • 1 and 1/2 cups (263g) milk chocolate chips (semi-sweet can be used if preferred)

 

Directions:

  • PREP: Measure the cereal into a large bowl and set aside. Line a 9×13-inch pan with parchment paper or foil and set aside.
  • SYRUP MIXTURE: In a heavy sauce pan over low heat, combine the white sugar, unsalted butter, and light corn syrup, stirring until the sugar is dissolved. Be patient here, don’t heat the mixture too quickly or at too high of a heat or the bars will harden.
  • POUR OVER CEREAL: Remove pan from the heat and stir in the peanut butter, vanilla, and sea salt. Pour the mixture into the bowl of cereal and stir gently until the Krispies are well coated. Once coated, transfer the mixture into the prepared pan. Gently press the bars into an even layer in the pan being careful to not over-compress the bars. (It will make the bars overly hard!)
  • TOPPING: In a large microwave-safe bowl, melt the butterscotch and chocolate chips until soft and creamy. (I microwave in bursts of 15 seconds, stirring in between each burst for 10 seconds, for a total of about 1 minute). Pour and spread the mixture evenly over the cereal mixture in the pan.
  • SET: Allow the bars to cool and chocolate to harden at room temperature. Cut into bars. These are best served within 1-2 days of making.

 

The original recipe can be found here: Chelsea’s Messy Apron