Quick and Easy Scotcheroos
- Prep Time 15 minutes
- Cook Time 0 minutes
- Total Time 30 minutes
- Yield 20 servings
- Category dessert
- Method no bake
- Cuisine american
Quick and Easy Scotcheroos
Rice krispie treats, but make it peanut butter, chocolate and butterscotch AKA scotcheroos. These salty-sweet crispy crunchy treats will satisfy everyone!
- Prep Time 15 minutes
- Cook Time 0 minutes
- Total Time 30 minutes
- Yield 20 servings
- Category dessert
- Method no bake
- Cuisine american
Ingredients
Units
- 1 1/2 cups light corn syrup
- 1 cup granulated sugar
- 1 1/2 cups creamy peanut butter
- 6 cups crispy rice cereal
- 2 teaspoons vanilla extract
- pinch of salt
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
Instructions
- Line a 9 x 13-inch pan with parchment paper on all sides and set aside.
- In a heavy bottom saucepan over medium heat, combine the corn syrup and sugar. Use a silicone spatula to stir to combine.
- Cook until the sugar has fully dissolved and the mixture begins to boil. Once the mixture starts boiling, remove from the heat immediately.
- Stir in the peanut butter and mix to combine. Add the cereal, vanilla, and salt and stir until completely combined.
- Transfer the mixture into the prepared pan, using your hands or a greased rubber spatula to gently pat into an even layer.
- Melt the chocolate and butterscotch chips in a microwave safe bowl, in 30 second increments, stirring between each. Pour the chocolate over the peanut butter layer and use the back of a spoon to spread the chocolate all the way to the edges.
- Cool at least 45 minutes, or until the chocolate is completely set. Cut into bars and enjoy!