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Scotcharoos

4

50 min

Scotcharoos

Scotcharoos Photo 1

Time

50 min

Serving

24 persons

Calories

240

Rating

4.00★ (399)

Cuisine

Author: Victoria Buriak
These scotcharoos were made by my mother when I was a kid, and they continue to be a family favorite. They have a wonderful combination of peanut butter, chocolate, and butterscotch with a crispy texture.

Ingredients

  • unsalted butter: 1 Tbsp (or as needed)
  • ½ cups peanut butter: 1 piece
  • light corn syrup: 1 cup
  • white sugar: 1 cup
  • crisp rice cereal: 6 cups
  • semisweet chocolate chips: 0.5 cup
  • butterscotch chips: 0.5 cup

Metric Conversion

Stages of cooking

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  1. Generously butter a 9x13-inch baking pan; set aside.
    Scotcharoos Photo 2
  2. Mix together peanut butter, corn syrup, and sugar in a large pot. Cook over medium heat, stirring until peanut butter melts. Bring mixture to a boil. Remove from the heat.
    Scotcharoos Photo 3
  3. Stir in rice cereal until well combined. Transfer mixture into the prepared pan. and pat it down with buttered hands.
    Scotcharoos Photo 4
  4. Melt chocolate chips and butterscotch chips in a medium saucepan over medium-low heat; stir until smooth. Spread over top of bars.
    Scotcharoos Photo 5
  5. Cool completely, about 20 minutes, before cutting into 24 squares.
    Scotcharoos Photo 6

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