Indulge in a rich and delightful mix of chocolate, butterscotch, and peanut butter. These scotcharoos are a divine combination of buckeyes and butterscotch rice crispy treats. If you’re a fan of both, this is the dessert you’ve been waiting for.
Dive into a delightful treat with this step-by-step Scotcharoo recipe, a perfect blend of buckeye and butterscotch rice crispy. A sweet symphony of chocolate, butterscotch, and peanut butter awaits at Ineskohl Kitchen.
Can I use other types of cereal instead of rice cereal?
- While rice cereal is traditional for scotcharoos, you can experiment with cornflakes or other crispy cereals. However, the texture and taste may vary.
How long can I store scotcharoos?
- Scotcharoos can be stored in an airtight container for up to a week, but they’re best consumed within 3-4 days for maximum crunchiness.
Are there alternatives to corn syrup?
- Yes, honey can be a substitute, but it may impart a floral aftertaste to your scotcharoos.
I’m allergic to peanuts. Can I still make this?
- Absolutely! You can replace peanut butter with almond or cashew butter. However, be aware of cross-contamination issues and always read ingredient labels.
Can I add other toppings?
- Definitely! Feel free to sprinkle some crushed nuts, coconut shavings, or even drizzle caramel on top of the chocolate layer before it sets.
- 6 cups of Rice Cereal
- 3/4 cup of Light Corn Syrup
- 3/4 cup of Granulated Sugar
- 1-1/4 cups of Smooth Peanut Butter (not the all-natural kind)
- 10 oz of Bittersweet Chocolate Chips
- 11 oz bag of Butterscotch Chips
- 2 tsp of Vanilla Extract
- Prepare Your Baking Dish: Start by lining a 9×13 inch baking dish with parchment paper. Lightly spray with a non-stick spray or brush with coconut oil.
- Mix Sugar and Syrup: In a large saucepan, combine your granulated sugar and corn syrup. Heat them on medium until they simmer, stirring continuously. The goal is to dissolve the sugar without boiling the mixture for too long. Once dissolved, remove from heat.
- Integrate Peanut Butter: Carefully add your smooth peanut butter to the saucepan. Stir in the vanilla extract. Using a spatula, mix until the peanut butter is completely melted into the syrup mixture and you have a smooth consistency.
- Add Rice Cereal: Transfer your melted peanut butter mix to a large pot or mixing bowl. Gradually fold in the rice cereal, ensuring every piece gets a good coating of the peanut butter mixture.
- Set in Baking Dish: Once thoroughly mixed, transfer the sticky rice cereal mix to your prepared baking dish. Using your spatula, press down gently to create an even layer. Ensure it’s packed well.
- Melt the Chocolate & Butterscotch: In a microwave-safe bowl, combine your bittersweet chocolate chips and butterscotch chips. Melt them in the microwave in 20-second increments, stirring after each until smooth and fully melted.
- Top with Melted Chocolate: Pour your melted chocolate-butterscotch mix over the rice cereal layer. Using a spatula, spread it out evenly, ensuring the entire surface is covered.
- Let it Set: Allow your scotcharoos to cool for several hours, or until the chocolate topping hardens.
- Serve & Enjoy: Once set, cut your scotcharoos into squares. Serve immediately and enjoy the harmonious balance of chocolate, butterscotch, and peanut butter in every bite.
Use Quality Ingredients: This is a simple treat, and every ingredient shines. So, using high-quality chocolate, pure vanilla extract, and fresh peanut butter will elevate the taste.
Setting Matters: Allow the scotcharoos to set at room temperature rather than refrigerating them. This ensures a chewy, not hard, texture.
Cutting Made Easy: Use a sharp knife dipped in hot water to cut through the set chocolate layer easily.
Stir Constantly: When melting the sugar and corn syrup, continuous stirring ensures the sugar dissolves evenly without burning.
Be Quick with the Cereal: Once the peanut butter mixture is ready, add the cereal immediately. The mixture starts to set pretty quickly, and you want to make sure the cereal is evenly coated.
Pan Prep: Don’t skimp on preparing your pan with parchment paper and a non-stick spray. This ensures easy removal and cutting of the scotcharoos.
Customize the Crunch: If you prefer a softer bar, use less cereal. For a crunchier texture, add a bit more.