Scotcheroos
These Scotcheroos are rich, chewy, and packed with classic flavors. Crispy rice cereal is bound together with honey-sweetened peanut butter, then topped with a smooth layer of melted chocolate and butterscotch. Finished with a sprinkle of flaky salt or crushed peanuts, they’re an easy, no-bake treat with the perfect balance of sweet and salty.
Recipe - Anson #723
Scotcheroos
Prep Time30 Minutes
Servings24
0Ingredients
1 cup granulated sugar
1 cup Nature Nate’s® 100% Pure Raw & Unfiltered Honey
2 Tbs unsalted butter
1 cup creamy peanut butter
1 tsp vanilla extract
1/2 tsp salt
8 cups crispy rice cereal
1 1/2 cups bittersweet chocolate chips
1 cup butterscotch chips
flaky salt and crushed peanuts, for garnish (optional)
Directions
- Spray a 9 × 13 pan with cooking spray. Line it with parchment paper, leaving an overhang. In a small saucepan over medium heat, stir together the sugar, honey and butter until the sugar dissolves and the mixture is just about to boil. Remove from heat. Stir in the peanut butter, vanilla and salt until smooth. Add the cereal. Stir until everything is evenly coated. Transfer the mixture to the prepared pan, and press into an even layer. Let cool completely.
- Meanwhile, melt the chocolate chips and butterscotch chips in a double-boiler or microwave (stirring occasionally) until smooth. Spread evenly over the cooled bars. Sprinkle with flaky salt and crushed peanuts, if desired. Refrigerate for 30 minutes. Lift the bars using the parchment overhang. Transfer to a cutting board, and cut into squares for serving.
Nutritional Information
Per Serving (1): Calories: 290, Fat: 12 g (6 g Saturated Fat), Cholesterol: 5 mg, Sodium: 210 mg, Carbohydrates: 45 g, Fiber: 1 g, Protein: 4 g.
Prep Time
Cook Time
Servings
Directions
- Spray a 9 × 13 pan with cooking spray. Line it with parchment paper, leaving an overhang. In a small saucepan over medium heat, stir together the sugar, honey and butter until the sugar dissolves and the mixture is just about to boil. Remove from heat. Stir in the peanut butter, vanilla and salt until smooth. Add the cereal. Stir until everything is evenly coated. Transfer the mixture to the prepared pan, and press into an even layer. Let cool completely.
- Meanwhile, melt the chocolate chips and butterscotch chips in a double-boiler or microwave (stirring occasionally) until smooth. Spread evenly over the cooled bars. Sprinkle with flaky salt and crushed peanuts, if desired. Refrigerate for 30 minutes. Lift the bars using the parchment overhang. Transfer to a cutting board, and cut into squares for serving.
