Have you ever made Scotcharoos before? They’re simple to make, peanut butter rice krispie treats (minus the marshmallows) topped with a chocolate butterscotch coating and a bright butterscotch swirl.
The swirl on top is optional, but the easy technique is explained in the recipe!
History Of Scotcharoos
The recipe was originally printed on the Rice Krispies box in the mid-1960s.
Devin Alexander asked her Facebook friends what they wanted in The Biggest Loser Dessert Cookbook. Many of the responses were Scotcharoos so she published a healthier version in the book.
One of the foods that Vermont and North Dakota are known for is Scotcharoos. Jennifer Evans Gardner said in her book Barefoot in the Kitchen: A Pregnancy Survival Cookbook that Scotcharoos are a dessert that pregnant women should look forward to. A section of the book Family Scrapbooks is all about Scotcharoos.
Scotcharoos were made by Kellogg’s in 1965.
Scotcharoos is a combination of extra dense, peanut butter, chewy rice krispie treats, and a nice pop of chocolate butterscotch flavor in every bite.
Scotcharoos are a nice alternative to traditional rice krispie treats, but they require slightly more attention, and it’s important to follow the directions just as they are written.
Here are some important tips that will help your Scotcharoos turn out perfectly every time:
Some Tips For Making
- Your sugar/ corn syrup mixture should just be beginning to come to a boil when you remove it from the heat. You don’t want this mixture to boil too much or your Scotcharoos will end up dry and crumbly.
- For classic Scotcharoos, typically you melt the chocolate and butterscotch chips together for a deliriously delicious fun flavored chocolate coating. To make your Scotcharoos look more beautiful just add a butterscotch swirl to it.
- It’s easy and it’s optional (but recommended); to make the swirl you’ll first melt together your chocolate and butterscotch chips. Set them aside and then melt a small amount of butterscotch chips separately.
- Once your butterscotch chips have melted, pour the
chocolate/butterscotch mixture over your Scotcharoos, make sure that you spread it evenly. Then, take your melted butterscotch chips and drizzle them haphazardly over the chocolate.
- To make the swirls, all you have to do is to drag a toothpick point all over the surface of your chocolate.
- You’ll want to wait for the chocolate to firm up before cutting into your bars.
- If you’re impatient, you can place the bars in the refrigerator to speed things along, but ultimately Scotcharoos are best when served at room temperature. This keeps them nice and chewy and not too hard.
HOW TO MAKE SCOTCHAROOS?
Preparation Time-: 20 minutes
Cooking Time-: 20 minutes
- 1 cup light corn syrup 235 ml
- 1cup sugar 200 g
- ¼ cup butter (cut into 4 pieces) 57 g
- 1 ½ cup creamy peanut butter 375 g
- ½ T-spoon vanilla extract
- ¼ T-spoon salt
- 6 cups crisped rice cereal
- 1 cup semisweet chocolate chips 170 g
- 1 ¼ cup butterscotch chocolate chips ( divided ) 212.5
Now, let’s start preparing them:
Step 1. Line a 13 x 9 pan with foil and generously grease with butter. Set it aside.
Step 2. In a large pot, combine corn syrup, sugar, and butter over medium-low heat, stirring occasionally until butter is melted and ingredients are well-combined.
Step 3. Increase heat to medium-high and stir frequently. Once the mixture just begins to boil (as soon as it starts bubbling) remove from heat and stir it in peanut butter, vanilla extract, and salt.
Step 4. Stir well until the mixture is smooth.
Step 5. Stir in cereal – make sure ingredients are well-combined.
Step 6. Spread ingredients evenly into prepared pan, Press down to pack into pan (place a sheet of wax paper over the mixture and use your hands to press the Scotcharoos down and make them even – be careful as it may be hot), then discard wax paper.
Step 7. Set aside and prepare your chocolate topping.
Step 8. In a medium-sized microwave-safe bowl, combine semisweet chocolate chips and 1 cup (170 g) butterscotch chips.
Step 9. Microwave for 30 seconds, stir well, and return to microwave at 15-second increments, stirring well in between until mixture is completely melted. Set aside.
Step 10. Immediately melt remaining 1/4 cup (42g) butterscotch chips (15 second increments, stirring between).
Step 11. Spread chocolate butter-scotch mixture evenly over prepared Scotcharoos. Drizzle melted butterscotch chips over the chocolate and then drag a toothpick through the chocolate for swirls.
Step 12. Allow chocolate to set (about an hour at room temperature) before cutting and serving.
I hope you loved this recipe. Please share your feedback in the comments section.