This scotcharoo recipe is an irresistible no-bake dessert that combines the sweetness of chocolate and butterscotch with the crunch of rice cereal and peanut butter. These bars are perfect for parties, potlucks, or just a sweet snack to enjoy at home. With minimal ingredients and no need for an oven, this scotcharoo recipe is a quick and easy treat that everyone will love.
Ingredients:
Ingredients for the scotcharoo recipe:
- 1 cup light corn syrup
- 1 cup sugar
- 1 cup peanut butter
- 6 cups crispy rice cereal
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
Execution
Step-by-Step Method for the scotcharoo recipe:
- Heat the syrup and sugar: In a large saucepan, heat the corn syrup and sugar over medium heat until the sugar is dissolved and the mixture begins to bubble. Be careful not to boil it for too long.
- Stir in peanut butter: Remove the saucepan from heat and stir in the peanut butter until smooth and well combined.
- Mix with cereal: Gently fold the crispy rice cereal into the peanut butter mixture until the cereal is evenly coated.
- Press into a pan: Press the mixture into a greased 9×13-inch pan, making sure it is even and firmly packed.
- Melt the chocolate and butterscotch: In a microwave-safe bowl, melt the chocolate chips and butterscotch chips together in 30-second intervals, stirring between each, until smooth.
- Spread the topping: Pour the melted chocolate and butterscotch mixture over the cereal layer and spread evenly.
- Let cool: Allow the scotcharoos to cool at room temperature or in the refrigerator until the topping is set. Cut into squares and enjoy!
Tips:
For the best scotcharoo recipe:
- Don’t overcook the sugar: Make sure to only heat the sugar mixture until it bubbles, as overcooking can make the bars too hard.
- Customize with add-ins: You can add chopped nuts, coconut, or even a sprinkle of sea salt for added texture and flavor.
- Store in an airtight container: To keep your scotcharoos fresh, store them in an airtight container at room temperature for up to a week.
- Use dark chocolate: For a less sweet option, use dark chocolate chips in place of the semi-sweet chips.
FAQs:
- Can I freeze scotcharoos? Yes, you can freeze scotcharoos. Just wrap them tightly in plastic wrap and freeze for up to 3 months.
- What can I substitute for corn syrup? You can use honey or brown rice syrup as a substitute for corn syrup, though the texture may vary slightly.
- How long do scotcharoos last? Stored in an airtight container, scotcharoos can last for up to a week at room temperature or longer if refrigerated.
- Can I make this recipe with other cereals? Yes, you can try using other cereals like cornflakes or puffed wheat for a different texture.
