Scotcharoos
These Scotcharoos are the quintessetial bar! Crispy cereal, peanut butter, and butterscotch are combined and topped with a thick chocolatey layer. A delicious sweet treat!
Ingredients
- 2 1/2 cups crisped rice cereal
- 2 1/2 cups corn flakes
- 3/4 cup corn syrup
- 3/4 cup brown sugar
- 1/2 tsp salt
- 1 1/2 cups creamy peanut butter
- 1 cup butterscotch chips
- 3 Tbsp unsalted butter
- 1 tsp vanilla extract
- 1 cup chocolate chips
- 1 Tbsp coconut oil
Instructions
- Line an 8 inch pan with parchment paper, crating a "sling" so you're able to lift the bars from the pan. Spray with nonstick cooking spray.
- Add cereals o a large bowl. In a medium sized saucepan combine corn syrup, brown sugar, and salt to a boil. Remove from the heat, and add peanut butter, butterscotch chips, butter, and vanilla, whisking until chips are completed melted and the mixture is smooth. Pour over cereal and toss carefully to combine.
- Press mixture (using a plastic spatula) into the pan, and allow to cool for about 1 hour.
- Combine chocolate chips and coconut oil in a glass measuring cup. Microwave in 15-second increments, stirring at least 10 seconds after each. Once mixture is completely smooth (err on string the mixture as opposed to microwaving it longer), pour over the cooled bars. Allow to cool for about 10 minutes, and refrigerate until completely cooled and hardened.
- Slice into 9-12 bars, and store in the refrigerator (they're best this way!).
Notes
Original recipe from Sarah Kieffer's cookbook, "100 Cookies".