Soft and Chewy Scotcharoos
These Soft and Chewy Scotcharoos are the perfect balance of sweet, salty, and crunchy. Made with peanut butter, Rice Krispies, and a chocolate butterscotch topping, these bars are a nostalgic treat that’s impossible to resist. A crowd favorite that’s
Ingredients
- 1 cup granulated sugar
- 1 cup corn syrup
- 1 cup peanut butter
- 6 cups Rice Krispies cereal
- 1 tsp vanilla extract
- Topping:
- 1 cup milk chocolate chips
- 1 cup butterscotch chips
Instructions
- Prepare the base: In a large saucepan, combine the sugar and corn syrup over medium heat. Stir constantly until the mixture comes to a boil. Remove from heat and immediately stir in the peanut butter and vanilla extract until smooth.
- Add the cereal: Pour the peanut butter mixture over the Rice Krispies cereal in a large mixing bowl. Stir gently to coat all the cereal evenly.
- Press the mixture: Transfer the cereal mixture to a greased 9x13-inch baking dish. Press it down firmly into an even layer using a spatula or your hands.
- Melt the topping: In a separate bowl, melt the chocolate chips and butterscotch chips together in the microwave, stirring every 20-30 seconds, until smooth and fully melted.
- Top the bars: Pour the melted chocolate-butterscotch mixture over the pressed cereal mixture and spread it evenly with a spatula.
- Cool and set: Let the bars cool at room temperature for about 20-30 minutes, or refrigerate for 10-15 minutes to set the topping.
- Serve: Once the topping has hardened, cut into squares and enjoy!
Notes
- Store the Scotcharoos in an airtight container at room temperature for up to 1 week.
- You can add a pinch of salt to the peanut butter mixture for an extra salty-sweet flavor.
- For a richer topping, use semi-sweet chocolate chips in place of milk chocolate.