Recipe Background
Work hard, play hard! Playing is more fun when you have sweet snacks with silly names. Scotcharoos are a great contender to bring on the fun and wackiness! These sweet squares of delight are sugary sweet, peanut butter creamy, and rice crispy crunchy, and topped with tastes of caramel-y butterscotch and rich milk chocolate. So, unwind from the grind, grab some Scotcharoos, and enjoy life a little!
Work hard, play hard! Playing is more fun when you have sweet snacks with silly names. Scotcharoos are a great contender to bring on the fun and wackiness! These sweet squares of delight are sugary sweet, peanut butter creamy, and rice crispy crunchy, and topped with tastes of caramel-y butterscotch and rich milk chocolate. So, unwind from the grind, grab some Scotcharoos, and enjoy life a little!
Ingredients
For the cookies:
- 5-5 1/2 cups rice crispy cereal
- 1 cup light corn syrup
- 1 cup granulated sugar
- 1 cup creamy peanut butter
For the topping:
- 1 cup butterscotch chips
- 1 cup milk chocolate chips
Directions
- Spray a 9x13-inch baking dish with cooking spray. Set aside.
- Place the cereal in a large heat-safe bowl.
- In a medium saucepan over low to medium-low heat, stir the corn syrup and sugar until the sugar is dissolved and no longer grainy. Do not allow it to boil.
- Once the mixture is hot, almost boiling, transfer the saucepan away from the heat.
- Stir the peanut butter into the corn syrup mixture.
- Carefully pour the hot mixture over the cereal, mixing it until combined.
- If the mixture appears runny, it may need more cereal. Add a little at a time. Be sure to work quickly as the mixture will set fast.
- Transfer the cereal-covered mixture to the baking dish and spread it into an even layer.
- While the cereal mixture cools, in a medium microwave-safe bowl, add the butterscotch chips and the chocolate chips.
- Heat the chips in the microwave at half power in 20-second increments.
- Stir after each interval and continue until they are fully melted.
- Pour the melted chip mixture over the cereal mixture. Use a rubber spatula to spread until the surface is covered.
- Let the Scotcharoos set for 20 minutes and cut them into squares.
- Serve and store in an airtight container for 5-7 days.
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