About
Work hard, play hard! Playing is more fun when you have sweet snacks with silly names. Scotcharoos are a great contender to bring on the fun and wackiness! These sweet squares of delight are sugary sweet, peanut butter creamy, and rice crispy crunchy, and topped with tastes of caramel-y butterscotch and rich milk chocolate. So, unwind from the grind, grab some Scotcharoos, and enjoy life a little!
Ingredients
- For the cookies:
- 5-5 1/2 cups rice crispy cereal
- 1 cup light corn syrup
- 1 cup granulated sugar
- 1 cup creamy peanut butter
- For the topping:
- 1 cup butterscotch chips
- 1 cup milk chocolate chips
Directions
Step 1 -Spray a 9x13-inch baking dish with cooking spray. Set aside.
Step 2 -Place the cereal in a large heat-safe bowl.
Step 3 -In a medium saucepan over low to medium-low heat, stir the corn syrup and sugar until the sugar is dissolved and no longer grainy. Do not allow it to boil.
Step 4 -Once the mixture is hot, almost boiling, transfer the saucepan away from the heat.
Step 5 -Stir the peanut butter into the corn syrup mixture.
Step 6 -Carefully pour the hot mixture over the cereal, mixing it until combined.
Step 7 -If the mixture appears runny, it may need more cereal. Add a little at a time. Be sure to work quickly as the mixture will set fast.
Step 8 -Transfer the cereal-covered mixture to the baking dish and spread it into an even layer.
Step 9 -While the cereal mixture cools, in a medium microwave-safe bowl, add the butterscotch chips and the chocolate chips.
Step 10 -Heat the chips in the microwave at half power in 20-second increments.
Step 11 -Stir after each interval and continue until they are fully melted.
Step 12 -Pour the melted chip mixture over the cereal mixture. Use a rubber spatula to spread until the surface is covered.
Step 13 -Let the Scotcharoos set for 20 minutes and cut them into squares.
Step 14 -Serve and store in an airtight container for 5-7 days.
