This recipe for Chewy Scotcheroos is a great dessert bar made with Rice Krispie cereal mixed with sugar and peanut butter. It is then topped with a delicious chocolate and butterscotch frosting. It makes for a great pot luck or holiday dessert.
Prepare a 9x13 pan by spraying it with non stick spray or rubbing it with oil.(or use an 8x8 or 9x9 pan for thicker bars)
In a large sauce pot, over low to medium-low heat, warm the corn syrup and sugar together, about 3-4 minutes, until the sugar granules are mostly dissolved. DO NOT LET THE SUGAR MIXTURE SIMMER OR BOIL. THIS WILL MAKE YOUR DESSERT BARS HARD AS A ROCK!!!
1 cup light corn syrup, 1 cup sugar
Off the heat stir in the smooth peanut butter until it is completely incorporated.
1 cup smooth peanut butter
Stir in the rice cereal, one cup at a time.
6 cups puffed rice cereal
Pour the mixture into the prepared 9x13 pan. With clean hands press the cereal mixture evenly into the pan.Kitchen Tip: if you wet your hands the sticky cereal mixture will not stick to your hands.
On the stove top in a small pot, over medium-low heat melt the chocolate chips and butterscotch chips together, stirring constantly.
1 ½ cups semi-sweet chocolate chips, 1 ½ cups butterscotch chips
Spread the melted chocolate/butterscotch over the cereal bars.Let the topping set up at least an hour before cutting.
Cut the bars into squares for serving. This is a very rich dessert bar so cut them into smaller squares, approx. 20 bars.
Notes
Storing : Store leftover bars (if you have any!!) at room temp in a covered container for up to a week.Freezing: You can freeze your Scotcheroos as a block or in squares, wrap in plastic wrap and foil or place in freezer safe container for up to 3 months. Thaw at room temp before serving.