Scotcharoos
A delicious decadent rice krispie treat with chocolate, butter scotch and peanut butter.
Equipment
- 9 x 13 baking dish
- large deep skillet
- Medium sauce pan
- cooking spray and parchment
Ingredients
- 1 cup white granulated sugar
- 1 cup light corn syrup
- 1 cup creamy peanut butter
- 6 cups rice krispie cereal
- 1 (11oz) bag milk chocolate chips
- 1 (11oz) bag butterscotch chips
Instructions
- Spray a 9 x 13 baking dish with non-stick cooking spray. Fit a piece of parchment paper to line the bottom and sides of dish. Spray top of parchment paper.
- In a deep skillet or large pot over medium heat bring sugar and light corn syrup just to a boil. Sugar will melt into the corn syrup, turn off heat. Stir in peanut butter until incorporated.
- Add Rice Krispies and stir with a spatula until well coated. Place mixture into prepared baking dish and spread evenly until flattened firmly.
- Using a double boiler method: add 1 inch of water to medium sauce pan bring to a boil over high heat. Place a medium bowl on top of sauce pan. Make sure edges of bowl sit on pan not touching the boiling water.Pour chocolate and butterscotch chips into hot bowl and continually stir with a spatula until chips have melted and is creamy.NOTE: (you can also melt chips in a microwave safe bowl for 30 seconds, stir and place in microwave for additional 30 seconds until chips have melted and is smooth.)
- Pour melted chips all over the scotcharoos and smooth evenly. Place in refrigerator to set up for 2 hours. Cut into bars and enjoy.
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