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two scotcheroos stacked on white parchment with butterscotch and chocolate chips sprinkled around

Scotcheroos {New and Improved}

Yield: 24 bars
Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes

Ingredients

  • ¼ cup (57 g) salted butter
  • 1 ¼ cups (425 g) light corn syrup
  • ½ cup (106 g) granulated sugar
  • ½ cup (106 g) packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 ¼ cups (320 g) peanut butter (see note)
  • 8 cups (227 g) crisp rice cereal (like rice krispies)
  • 1 cup (170 g) chocolate chips (milk or semisweet)
  • 1 cup (170 g) butterscotch chips

Instructions 

  • Lightly grease a 9X13-inch pan with butter or cooking spray or line with foil/parchment and grease the foil/parchment. Set aside.
  • In a large saucepan or pot, add the butter, corn syrup, granulated sugar and brown sugar. Cook on low heat until the butter is melted. Bring to a simmer and immediately remove from the heat.
  • Stir in the peanut butter and vanilla until well-combined.
  • Add the cereal and stir gently (so the cereal doesn't get crushed) until evenly coated with the peanut butter mixture.
  • Press the mixture lightly into the prepared pan. Don't compress too much or the scotcheroos will be too firm.
  • Add the chocolate chips and butterscotch chips to a microwave-safe bowl and cook for 1-minute increments at 50% power until melted. Stir until well-combined.
  • Spread the melted chocolate mixture evenly across the bars. Let the chocolate cool and set before cutting into bars and serving.

Notes

Peanut Butter: I always make these with creamy peanut butter (like Jif or Skippy). Feel free to experiment with chunky peanut butter or with a natural-type peanut butter or nut butter alternative.
Pan Size: if you want the scotcheroo rice krispie base a bit thinner, you can use a larger pan. You can also play around with the rice krispie amount - adding more or less - for a gooier/less gooey version, depending on how you like them.