This tasty sweet treat isn’t the ordinary, run-of-the-mill Rice Krispy Treat we all grew up eating. The addition of peanut butter with a creamy chocolate, butterscotch frosting elevates an ordinary Rice Krispy Treat to a whole new level of deliciousness! It’s just as easy to make these Scotcheroos as those beloved Rice Krispy Treats we all remember from our childhood. Honestly is there a better memory than coming home from school to find a plate of Rice Krispy Treats waiting on the kitchen table to get gobbled up and washed down with a tall glass of cold milk? Maybe if there was a plate of these Scotcheroos waiting for us after school!
How To Make Scotcheroos:
Grease a 13×9 inch dish generously with non-stick spray. Set aside.
Measure out 6 cups of puffed rice cereal and place them in a large mixing bowl. Set aside.
Place butter in a saucepan.
Add sugar and corn syrup to the pan with the butter.
Heat the mixture over medium heat stirring continuously with a rubber spatula to combine all the ingredients together.
Once the mixture changes from a thick, sandy, gritty consistency to a smooth, runny consistency and just begins to bubble along the edges of the pan, immediately remove the pan from the heat.
CAUTION: Don’t let the mixture come to a full boil or you will end up with hard, not soft and chewy Scotcheroos. As soon as there are a few bubbles along the edges of the pan pull it off the heat right away.
Add the peanut butter to the pan and stir to combine everything together until you have a smooth creamy mixture.
Add the peanut butter mixture to the rice cereal while it’s still hot and stir to combine, making sure all the cereal is coated with the peanut butter mixture.
Transfer the cereal mixture to the prepared 13×9 inch pan.
Use a piece of parchment paper to smooth out the cereal in the pan pressing it out to the edges and corners into an even layer. Set pan aside.
Make the Chocolate Butterscotch Topping:
Place chocolate and butterscotch chips in a microwave safe dish.
Heat chips in the microwave at 20 second intervals, stirring the chips together between each interval, until you have a smooth creamy consistency like the picture below.
Spread the chocolate/butterscotch topping over rice cereal base in an even layer with a rubber spatula.
Allow scotcheroos and topping to set up for 2 hours at room temperature, then cut into squares to serve.
To speed up the process: Refrigerate Scotcheroos in the pan for 15-20 minutes instead of letting them set up on the counter.
Oh my goodness golly gracious, but these are stinking DELICIOUS!!! Once you eat one you will be hard pressed not to eat a dozen of them, they’re that good! Chocolate & peanut butter go together like bread & butter, chips & SALSA, and milk & cookies. Add in butterscotch and you’re looking at a new level of fantastic flavor. Give these tasty little morsels a try, you won’t regret it. I promise!
Scotcheroos
Equipment
- 13×9 inch pan
- mixing bowl
- sauce pan
- rubber spatula
- Parchment paper
Ingredients
- non-stick cooking spray
- 4 tbsp butter
- 6 cups puffed rice cereal
- 1 cup sugar
- 1 cup lite corn syrup
- 1 cup creamy peanut butter
For the Topping:
- 1 cup semi sweet chocolate chips
- 1 cup butterscotch chips
Instructions
- Grease a 13×9 inch dish generously with non-stick spray. Set aside.
- Measure out 6 cups of puffed rice cereal and place in a large mixing bowl. Set aside.
- Place butter in a saucepan.
- Add sugar and corn syrup to the pan.
- Heat mixture over medium heat stirring continuously with a rubber spatula to combine all the ingredients together.
- Once the mixture changes from gritty to smooth and just begins to bubble along the edges of the pan, immediately remove the pan from heat.
- Add peanut butter and stir to combine until you have a smooth creamy mixture.
- Add the peanut butter mixture to the rice cereal and stir to combine making sure all the cereal is coated with the peanut butter mixture.
- Transfer mixture to the prepared 13×9 inch pan.
- Use a piece of parchment paper to smooth out the cereal into and even layer in the pan. Set aside.
Make the Chocolate Butterscotch Topping:
- Place chocolate and butterscotch chips in a microwave safe dish.
- Heat chips in the microwave at 20 second intervals, stirring chips together between each interval, until you have a smooth creamy consistency.
- Spread topping over rice cereal base in an even layer with a rubber spatula.
- Allow scotcheroos and topping to set up for 2 hours, then cut into squares to serve.
Notes
Did You Make This?
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John 6:35
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