Ingredients
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Puffed RiceRice Crispies– 6 cups
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Sugar – 1 cup
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Corn SyrupLight– 1 cup
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Peanut ButterCreamy– 1 cup
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Chocolate ChipsSemi-sweet– 1 cup
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Butterscotch Chips – 1 cup
Recipe
A scotcheroo is a classic treat right up there with Rice Krispies and peanut butter. So what if we combined these two pantry staples and doused them with chocolate and butterscotch chip combo to boot? With some artful cooking wizardry, you’d get an insanely good batch of peanut butter scotcheroos, that’s what!
Although these bars are pretty easy to make, once you start, it is best to keep going; otherwise, the sauce could overcook or harden too much, making it impossible to stir into the cereal. Get everything ready. To begin with, line a baking dish with parchment and coat it evenly with nonstick cooking spray. Then, pour puffed rice into a large bowl. Next, combine sugar and corn syrup into a medium saucepan. Finally, combine the chocolate and butterscotch chips in a heatproof bowl.
Steps
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1
Done
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Set the saucepan with sugar and corn syrup over medium heat and stir until pasty. Bring to a boil. Once the mixture has bubbles covering the whole surface, remove the saucepan from heat. |
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2
Done
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While the syrup is hot, add peanut butter and stir to form a thick sauce. |
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3
Done
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Pour sauce over the puffed rice in portions, stirring after every addition. Continue to lightly stir the puffed rice another few seconds until evenly coated. |
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4
Done
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Oil your hands and press the mixture firmly and evenly into the baking dish. |
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5
Done
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Melt chocolate chips in the microwave until no lumps remain. |
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6
Done
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Evenly spread melted chocolate onto the bars with a spatula. Let cool or refrigerate for a few hours. |
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7
Done
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Let them come to room temperature before cutting or serving. |
This batch of peanut butter scotcheroos can feed a crowd. Besides, it takes only a few pantry ingredients and a quarter-hour of your time, so no excuses — you must try them this summer! Don't forget to share your feedback with us in the comments!
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