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Chewy Chocolate and Butterscotch Scotcheroos Recipe

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3.9 from 87 reviews

  • Author: Amina
  • Total Time: 2 hours 20 minutes
  • Yield: 24 squares

Description

Delicious and easy-to-make Scotcheroos combine the sweet flavors of honey, peanut butter, and crispy rice cereal topped with a rich layer of melted chocolate and butterscotch. These no-bake bars are perfect for a quick dessert or snack and require simple stovetop preparation and refrigeration to set.

Ingredients

Base

  • 1 cup (340g) honey
  • 1/2 cup (100g) granulated sugar
  • 1 cup (250g) creamy peanut butter
  • 1 teaspoon pure vanilla extract
  • 6 cups (180g) crispy rice cereal

Topping

  • 6 ounces (170g) semi-sweet chocolate, chopped
  • 1 and 1/2 cups (270g) butterscotch morsels
  • 1 Tablespoon (14g) coconut oil or butter
  • Optional: sea salt for topping

Instructions

  1. Prepare Pan: Line a 9×13-inch baking pan with parchment paper. There is no need to grease the parchment, just set the lined pan aside to use later.
  2. Simmer Honey and Sugar: In a medium or large saucepan over medium heat, combine the honey and granulated sugar. Stir occasionally and bring the mixture to a gentle simmer. Let it simmer for 1 minute without stirring, ensuring the mixture does not come to a rapid boil.
  3. Add Peanut Butter and Vanilla: Remove the saucepan from heat and stir in the creamy peanut butter and pure vanilla extract until fully combined.
  4. Mix in Cereal: Add the crispy rice cereal to the peanut butter mixture, stirring until every piece is completely coated with the mixture.
  5. Transfer and Press: Pour the coated cereal mixture into the prepared pan. Using a silicone spatula, spread gently to fit the pan and lightly press down to secure the mixture evenly without packing it too firmly.
  6. Melt Topping: In a small saucepan over medium-low heat, combine the chopped semi-sweet chocolate, butterscotch morsels, and coconut oil or butter. Stir constantly until completely melted and smooth, forming a thick mixture.
  7. Spread Topping: Evenly spread the melted chocolate-butterscotch mixture over the cereal base using a small offset spatula for ease. Optionally, sprinkle a pinch of sea salt on top for added flavor contrast.
  8. Refrigerate: Cover the pan and refrigerate for at least 2 hours or up to 2 days to allow the bars to set firmly.
  9. Cut and Store: Once set, lift the Scotcheroos from the pan using the parchment paper and cut into squares. Store leftover bars at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Notes

  • Do not bring the honey and sugar mixture to a rapid boil as it can affect texture.
  • Lightly press the cereal mixture—avoid packing it down to keep bars crispy.
  • Use parchment paper to easily lift the bars from the pan for neat cutting.
  • Sea salt on top enhances the sweet and salty balance but is optional.
  • Store the bars in an airtight container to maintain freshness.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Find it online: https://aminabakes.com/chewy-chocolate-and-butterscotch-scotcheroos-recipe/