scotcheroos recipe

Scotcharoos stack peanut butter and chocolate into a crispy butterscotch treat! This is the best scotcheroos recipe you can make at home.

Best Ever Chocolate Scotcheroos Recipe (Soft &amp; Chewy)

crispy rice cereal

corn syrup

sugar

peanut butter

chocolate chips

butterscotch chips

Line a 9 x 13-inch baking dish with parchment paper. Set aside.

To a large mixing bowl, add crispy rice cereal. Set aside.

To a medium saucepan over low heat, add corn syrup and sugar. Whisk continuously to create a grainy paste.

Once paste is formed, increase the burner heat and allow the mixture to come to a boil, then immediately remove from the heat.

Stir in peanut butter. Pour mixture into the bowl with cereal. Using a heat-proof spatula/spoon, stir to combine.

Grease your hands with butter or non-stick cooking spray. Using your greased hands, press the scotcharoos mixture into the prepared baking dish.

To a microwaveable bowl, add the chocolate and butterscotch chips. Microwave on High power in 30-second intervals, stirring between each, until mixture is smooth.

Pour over the top of the cereal bars and use an offset spatula to spread into an even layer.

Refrigerate for 1 hour. Remove from the refrigerator and allow the scotcheroos to come to room temperature for easier cutting.

Donna's scotcharoos are the best! I added a handful of chopped nuts for extra crunch, and they turned out amazing.

Super easy to make, and the flavors are out of this world! 5 stars!

These are a family favorite!  First time I made these I boiled the sugar mixture.  Don't do that!!!  We had to put them in the microwave before we could eat them, they were so hard.  When the sugar mixture just barely starts to bubble, remove from the heat.  Will be making these for many years to come.

We call these Annabelle’s Scotcharoos after my mom! They are wonderful. (I use a pizza cutter to cut these before they cool).  I’ve never known anyone else to make these🥰

I doubled this recipe and it is delicious! Just a couple of tips:
I put my full box cereal in large stock pot and proceeded to pour the sugar, Karo and peanut butter (cooked as directed) into cereal but had tough time getting the cereal in bottom of pot combined! I recommend if doubling the recipe I will do in reverse next time! Cook the sugar Karo in stock pot add peanut then gradually add cereal a little at a time! I think this will work better for me!

When I say this is the BEST scotcheroos recipe, I truly mean it (I don&#39;t use the word &quot;best&quot; lightly!). They&#39;re perfectly chewy, satisfyingly crunchy without being too firm, not overly sweet, and incredibly easy to make with just a handful of simple ingredients.

The Best Scotcheroos Recipe (Soft & Chewy!)

white granulated sugar

vanilla essence/extract

rice cereal

Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides to make it easier to lift the bars out later. Set aside.

Place a large saucepan over low-medium heat and add the granulated sugar and corn syrup. Stir continuously until the sugar has completely dissolved and the mixture is hot. Do not allow it to come to a boil, as this can make the bars hard once cooled (see note 1).

Remove the saucepan from the heat and add the peanut butter and vanilla. Stir until smooth and fully combined.

Add the crispy rice cereal and gently fold until all of the cereal is evenly coated in the peanut butter mixture.

Transfer the mixture to the prepared baking dish and spread it out evenly. Using a piece of parchment paper as a barrier, gently press the mixture into place. Avoid pressing too firmly, as this can make the bars dense and hard once set (see note 2). Set aside.

In a microwave-safe bowl, combine the chocolate chips and butterscotch chips. Microwave in 20-second intervals, stirring well between each interval, until fully melted and smooth. Be careful not to overheat the chocolate.

Pour the melted chocolate mixture over the cereal layer and spread it evenly to the edges using an offset spatula or the back of a spoon. Shake the pan if needed to smooth the surface.

Allow the Scotcheroos to cool completely at room temperature until the topping is fully set.

When ready, run a sharp knife around any edges not lined with parchment paper. Use the parchment overhang to lift the Scotcheroos out of the pan, then slice into squares and serve.

https://www.youtube.com/watch?v=aJddfHRTJvI

When I say this is the BEST scotcheroos recipe, I truly mean it (I don’t use the word “best” lightly!). They’re perfectly chewy, satisfyingly crunchy without being too firm, not overly sweet, and incredibly easy to make with just a handful of simple ingredients.

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🔹INGREDIENTS:
▢¾ cup (150 g) white granulated sugar
▢1 cup (330 g) light corn syrup
▢1¼ cups (192 g) smooth unsweetened peanut butter
▢1 tsp vanilla essence/extract
▢6 cups (162 g) rice cereal
▢1 cup (170 g) semi-sweet chocolate chips
▢1 cup (170 g) butterscotch chips


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Best Ever Chocolate Scotcheroos Rec...

The Best Scotcheroos Recipe (Soft &...

Top 2 scotcheroos recipe recipes from across the web

The most viewed scotcheroos recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Best Ever Chocolate Scotcheroos Rec...

The Best Scotcheroos Recipe (Soft &...

The most viewed scotcheroos recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine