Scotcheroos are a staple Christmas recipe in Laura’s family. They also happen to be her brother, Paul’s, favorite of all time. A butterscotchy twist on a traditional rice Krispie treat, these no-bake bars are sure to be a crowd-pleaser!
Happy Baking!
Ingredients
6 cups Rice Krispies cereal
1 cup granulated sugar
1 cup light Karo Syrup
1 cup creamy peanut butter
1 cup butterscotch morsels
1 cup semi-sweet or milk chocolate morsels
Directions
Line a 13×9 inch with non-stick foil or parchment paper and spray with cooking spray
Put the cereal in a large mixing bowl and set aside.
Combine the sugar and corn syrup in a small saucepan and cook over low to medium heat to dissolve the sugar. The mixture will go from foggy to clear. DO NOT LET BOIL
Remove from heat and stir in the peanut butter until smooth
Pour the peanut butter mixture over the cereal and stir well.
Press coated cereal tightly into the pan
In a metal bowl set over barely simmering water or using the microwave, melt the butterscotch chips and chocolate chips together. If using the microwave, microwave chips in 20-second intervals stirring between each interval until smooth.
Pour the melted chip mixture over the cereal and let the chocolate cool and set. This should take a few hours.
When set, lift foil or parchment from the pan and set bars on a cutting board. Cut into squares.
Tips and tricks for this cookie:
The Karo syrup can make these bars very hard. Below are 2 tips to help with this:
Do not refrigerate these bars at all or they will get very hard and difficult to eat
Cut into bars as soon as the chocolate is set to ensure the bars are still soft enough to slice
Yields: about 3 dozen bars
Total cookie count for the season: 572
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