When I decided to write this cookbook, this was one of the first recipes l jotted down. If you’ve never tried scotcheroos. you’ve probably at least heard of their flavor combo: peanut butter, chocolate, and butterscotch. It’s surprising how well these three flavors complement each other, and they combine to create this unique salty-sweet treat.
The bars are made with crispy rice cereal mixed with melted peanut butter and then pressed into a pan. Once they’ve set, you top them with a chocolate- butterscotch coating—that’s usually all there is to it. But I do a few things differently. I swap the creamy peanut butter for crunchy to add some texture, because the rice cereal loses its crunch when mixed with melted peanut butter and compressed in a pan. To tone down the sweetness. I use dark chocolate. And to ramp up the salty sweet contrast, I sprinkle flaky sea salt on top of the coating. And that’s it!
recipe 
yields
Serves 20-24
ó cups rice cereal
1 cup light corn syrup
¼ cup granulated sugar
¼ cup light brown sugar
1½ cups crunchy peanut butter or creamy
1½ teaspoons vanilla extract
1 teaspoon salt
One 12-ounce bag dark chocolate chips
One 11-ounce bag butterscotch chips
Flaky sea salt for garnish
Ingredients
steps
- Spray a 9-by-13-inch pan with baking spray and line with parchment paper, then spray the parchment.
Set aside. - In a large bowl add the rice cereal. Set aside.
- In a medium saucepan over medium-low heat, add the corn syrup and sugars. Stirring occasionally, bring the mixture to just a boil, making sure the sugars are dissolved and combined. Turn off the heat and stir in the peanut butter, vanilla, and salt until melted and evenly combined.
- Carefully pour the hot peanut butter mixture over the rice cereal and with a wooden spoon, stir to evenly combine and coat the cereal.
- Pour cereal mixture into the prepared pan, spread into an even layer, and let cool.
- Meanwhile, add the chocolate chips and butterscotch chips to a heatproof bowl. Microwave in 30-second intervals, stirring in between until melted and evenly combined. Pour the chocolate-butterscotch mixture over the cereal layer and spread evenly. Garnish with flaky salt. Let cool completely before serving.
share
-
Recipe adapted from
Potluck Desserts: Joyful Recipes to Share with Pride (The Countryman Press)
