The Ultimate Scotcheroos recipe takes easy, no bake bars and transforms them into a salty, sweet, ooey, gooey dessert. Best ever scotcheroos has crispy cereal, peanuts, and marshmallows coated in a soft peanut caramel and covered with a thick layer of butterscotch chocolate.
6cups Rice or Corn Chex Cereal,(or substitute Rice Krispies, but read label for gluten free)
1cup brown sugar
1cuplight corn syrup
1cupcreamy peanut butter
1teaspoonpure vanilla extract
1 ½cupssemi-sweet chocolate chips
1cupbutterscotch chips*(see recipe notes for gluten free)
optional toppings:chopped peanuts, sea salt, or sprinkles
In a large bowl gently mix together cereal, marshmallows, and peanuts. Spray a 9 X 13 pan with cooking spray and set aside.
In a small saucepan stir together brown sugar and corn syrup over medium heat. Heat until mixture just starts to bubble and sugar dissolves. Remove from heat and add peanut butter with vanilla extract. Stir until smooth.
Immediately pour peanut butter mixture over cereal mixture and gently mix to combine until cereal is coated. Spread in prepared pan. To do this task quickly, spray a piece of wax paper and press down gently. Set aside.
In a microwave safe bowl add chocolate chips and butterscotch chips. Heat of high heat for 1 ½ - 2 minutes, stirring every 30 seconds until chocolate topping is smooth. Pour over bars and use offset spatula to spread evenly. Sprinkle with optional toppings, if desired.
Set bars at room temperature for 2 hours for chocolate to harden before cutting into bars. Alternatively, place pan in refrigerator for 15 minutes to speed up process. Store in airtight container at room temperature.
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Best Cooks Tips!
Don't press down the cereal too much in the pan or the bars will become hard and compacted.
If you prefer scotcheroos without butterscotch chips, replace the amount with additional chocolate chips for the topping.
To make this recipe without corn syrup, replace the corn syrup amount with honey. Since honey is sweeter, cut the sugar in half.
Semi-sweet or milk chocolate chips may be used for the topping.
Use creamy or crunchy peanut butter, but avoid natural peanut butter for this recipe.
Mix together cereal, marshmallows, and peanuts in a large bowl. Spray a 9X13 pan and set aside.
In a microwave safe bowl place brown sugar and corn syrup. Microwave for 1 - 1 1/2 minutes. The mixture shouldn't boil, but just be heated enough for the sugar to dissolve into the corn syrup.
Add peanut butter and vanilla. Stir until smooth.
Pour sugar mixture over cereal mixture and stir until evenly coated. Spread evenly in the prepared pan.
In another microwave safe bowl heat chocolate and butterscotch chips for 1 1/2 - 2 minutes, stirring occasionally, or until smooth and melted. Spread over cereal bars.
Set aside at room temperature for chocolate to harden before cutting.
Gluten Free Scotcheroos
For gluten free scotcheroos, use rice or corn Chex cereal. Rice Krispies or Cheerios may be substituted, but some brands contain barley malt extract.Also some butterscotch chip brands contain gluten in the form of flavoring. Hershey's Baking chips are listed as gluten free, but always read labels first!
Freezing / Storing Scotcheroos
For best taste, store in an airtight container at room temperature. They are best eaten within a couple days, but I have never see a batch of scotcheroos stick around longer than that!To freeze, place in an airtight container and wrap container with plastic wrap. Freeze up to 3 months. Thaw at room temperature for 1-2 hours before eating.