A very sweet bar cookie that can be made with Special K&trade; or crispy rice cereal.

Chocolate Scotcheroo Bars

white sugar

corn syrup

peanut butter

crispy rice cereal

chocolate chips

butterscotch chips

In a saucepan over medium heat, combine the sugar and corn syrup, and bring to a rolling boil. Remove from heat, and stir in peanut butter. Mix in the rice cereal until evenly coated. Press the mixture into the prepared pan.


In a glass bowl in the microwave, melt the chocolate and butterscotch chips, stirring occasionally until smooth and well blended. Spread over the top of the bars. Chill until set, then cut into bars.


This recipe is super!  I have been making this one for years.  When you press the cereal mixture into pan, use a flat metal lasagna spatula sprayed lightly with cooking spray and press mixture down firmly.  Another good tip is to spray cooking spray into measuring cup for adding corn syrup!  It slides right out!  Also, line measuring cup for peanut butter with plastic wrap and there is no mess!

I have been making this recipe for years.  It is extremely sweet!  I only gave it 4 stars because my recipe differs just a bit.  I use 1-1/2 cups peanut butter which makes it far less hard.  For the topping, 2 cups chocolate chips and 2 cups butterscotch chips (doubling this recipe).  Makes a nice thick topping!  Make sure you use a double boiler for melting as the butterscotch chips just don't melt very well in the microwave.  Very good but try my version!

Exactly what I was looking for!!  Be careful not to cook the syrup & sugar any longer than just reaching a rollign boil though -- they get HARD if yo ulet it boil too long.  I had walked away to answer the phone and the first batch I made were like ROCKS!!

I use 1 1/2 c of peanut butter, add 2 tsp of vanilla as I stir in the peanut butter, and use 10 c of Special K. On a tip from my grandma, I used 12 oz of chocolate chips and 12 oz of butterscotch chips. With those changes these are my favorite bars ever!

Delicious!  I was paranoid about letting the corn syrup mixture boil too long, so I didn't even let it reach a rolling boil.  As soon as it started to boil, I removed it from the stove and added the peanut butter.  It's perfect.  Not too chewy and definitely not too hard.  I'm having a hard time saving some for my kids to eat!

These are an old family favorite and super easy but DO NOT let the corn syrup come to a bubbling all-over boil. That's what makes them hard! Just let the sugar melt with tiny bubbles around the edge of the pan then remove from heat & stir in peanut butter. I always use super crunchy peanut butter and 2 C. semisweet chips and whole bag of butterscotch chips for the topping. Don't pack it too hard in the pan either or they will be a challenge to cut. Thanks for posting this "oldie and goodie" recipe.

This is a decent start for this dessert but I think the following changes make the bars gooey-er (softer and chewier) and the "frosting" to bar ratio more proportionate:
For the Bar:
~Use 2 c. of peanut butter
~Add additional corn syrup as needed because the extra peanut butter can dry out the bar

For the "Frosting":
~Use 2 c. of chocolate chips
~Use 2 c. of butterscotch chips
~Use 1 c. of peanut butter (this will improve the peanut butter taste even more and help make microwave melting easier)

These bars are spectacular. The first time I made them I pressed them in the pan too hard and it was torture to cut them! Make sure to lightly press so that they're easier to cut. Great recipe!

I've been making these from my own recipe (which is pretty much identical) for over 20 years.  A few of my own tips: add the peanut butter with the syrup and sugar BEFORE you turn on the heat and then just barely bring to a boil (this ensures you don't make rock candy), use pam for baking to grease the dish, use waxed paper to press the mixture into the pan, and, lastly, use a double boiler to melt the chocolate.  These all guarantee a perfect result every time.

chocolate scotcheroo bars

Prep Time: 20 minutes

Cook Time: 5 minutes

Total: 45 minutes

Servings: 5

Cost: $3.81 /serving

Author : Debbie

Ingredients

Instructions

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