Scotcharoos
HB-15152 · Hand-built original · American
Crisp rice cereal is bound with a warm peanut butter, sugar and corn syrup mixture, pressed into a pan and covered with a melted butterscotch and chocolate layer. The bars set into chewy, rich squares.
AmericanDessert15 minServes 16316 kcalVegetarianGluten-freeEgg-freeLow-SodiumRenal
Main ingredient: rice
Pairs well with: coleslaw, cornbread, potato salad, baked beans, coffee
Servings:16quantities adjust to match
Ingredients
- 1 cup peanut butter
- 1 cup sugar
- 1 cup light corn syrup
- 5 to 6 cups crisp rice cereal
- 1 cup butterscotch chips
- 1 cup semi-sweet chocolate chips
Method
- Combine the peanut butter, sugar and light corn syrup in a large microwave-safe bowl and heat it in 30-second bursts, stirring between each one, until the mixture is smooth and pourable.
- Fold the crisp rice cereal into the peanut butter mixture until every flake is coated and the mixture holds together.
- Line a 9-by-13-inch pan with foil or parchment and press the cereal mixture into it in an even, firm layer.
- Melt the butterscotch chips and semi-sweet chocolate chips together in a clean bowl, again heating in 30-second bursts and stirring, until the topping is glossy.
- Pour the butterscotch-chocolate topping over the cereal base, spread it to the corners, and leave the Scotcharoos to cool completely before cutting them into bars.
Prep: 15 min · Total: 15 min
Nutrition (per serving, where published)
316 kcalCalories
4.2 gProtein
49 gCarbs
13.8 gFat
4.9 gSaturates
1.6 gFibre
30.4 gSugars
136 mgSodium
1 mgCholesterol
135 mgPotassium
14 mgCalcium
0.7 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data