Keto Diet
Scotcheroos are a chewy no-bake peanut butter rice Krispies dessert topped with chocolate and butterscotch chips. This is always the first to go when I take these to potlucks.
SCOTCHEROOS RECIPE
Why did everything taste so good back in college when I was single and a poor college student?
My roommate Carrie would make these babies in Provo and I swear I could eat the whole pan by myself without blinking.
Not much has changed I guess. These Scotcheroos are one of my all time favorite desserts. Chocolate, peanut butter, and butterscotch all in one.
These Chex Scotcheroos are a great gluten-free version too!
HOW TO MAKE SCOTCHEROOS
-
In large saucepan, combine sugar and corn syrup (this can also be done in the microwave). Heat to dissolve sugar and bring to boil. Do not boil too long or they will harden when cooled. All you want to do here is dissolve the sugar. Remove from heat. Stir in peanut butter. Add Rice Krispies and mix until well blended. Press into buttered 9X13 inch pan.
-
Melt together the chocolate chips and butterscotch chips in a microwave safe bowl or in a saucepan on the stove. You can double the topping if you want a thicker frosting but they are pretty sweet on their own already. Spread combined mixture over top of Rice Krispies mixture. Cool. Cut into bars.
I mean you know I love all things butterscotch!
PRO TIPS:
- The only way you can mess these up is too cook the sugar mixture too long which will cause them to get hard.
- These are really sweet on their own but if you want to double the chocolate topping you can.
- Cut the bars when they are at room temperature for easier cutting.
CAN YOU FREEZE SCOTCHEROOS?
Yes. You can freeze scotcheroos up to three months.
OTHER PEANUT BUTTER RECIPES:
Yield: 20 servings
Scotcheroos are a chewy no-bake peanut butter rice Krispies dessert topped with chocolate and butterscotch chips. This is always the first to go when I take these to potlucks
-
1
cup
sugar -
1
cup
corn syrup -
1
cup
peanut butter -
6
cups
Rice Krispies -
1
cup
semi-sweet chocolate chips -
1
cup
butterscotch chips
-
In large saucepan, combine sugar and corn syrup (this can also be done in the microwave). Heat to dissolve sugar and bring to boil. Do not boil too long or they will harden when cooled. All you want to do here is dissolve the sugar. Remove from heat. Stir in peanut butter. Add Rice Krispies and mix until well blended. Press into buttered 9X13 inch pan.
-
Melt together the chocolate chips and butterscotch chips in a microwave safe bowl or in a saucepan on the stove. You can double the topping if you want a thicker frosting but they are pretty sweet on their own already. Spread combined mixture over top of Rice Krispies mixture. Cool. Cut into bars.
PRO TIPS:
- The only way you can mess these up is too cook the sugar mixture too long which will cause them to get hard.
- These are really sweet on their own but if you want to double the chocolate topping you can.
- Cut the bars when they are at room temperature for easier cutting.
