Scotcheroos
A family FAVORITE, these chocolate peanut butter scotcheroos whip up in minutes for a quick and easy no-bake dessert.
Servings: 20
Ingredients
- 6 cups Rice Krispies cereal
- 1 cup sugar
- 1 cup creamy peanut butter
- 1 cup light corn syrup
- 1½ cups chocolate chips
- 1½ cups butterscotch chips
Instructions
- Pour Rice Krispies into a large bowl and set aside.
- In a medium pot over medium-high heat, bring sugar, peanut butter, and corn syrup to a boil, stirring constantly.
- As soon as the mixture starts to boil, pour over the cereal and mix well. Pour into a greased 9x13-inch pan and gently press down with a spatula to spread evenly into the pan.
- In a small pot, melt chocolate and butterscotch chips over low heat, stirring constantly. Pour over pressed Rice Krispies and let set for at least 30 minutes before cutting and serving.
Video
Notes
Add a pretty butterscotch swirl. After melting the chocolate and butterscotch chips together, melt a separate bowl of butterscotch chips. Spread the chocolate mixture evenly over the treat, then drizzle the plain butterscotch over the chocolate. Finally, use a toothpick to drag the butterscotch drizzle through the chocolate, creating a pretty pattern.
Store. Make 1-2 days ahead of time, cover, and store at room temperature. Leftovers can be stored in an airtight counter for up to 4 days.
Nutrition
Serving: 1bar | Calories: 313kcal | Carbohydrates: 54g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 3mg | Sodium: 169mg | Potassium: 84mg | Fiber: 1g | Sugar: 44g | Vitamin A: 602IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 3mg