Scotcheroos

Scotcheroos

Recipe by Ellen OlsonCourse: DessertDifficulty: Easy
Servings

24

squares
Prep time

20

minutes

Ingredients

  • 1/2 C honey

  • 1/2 C light corn syrup

  • 1 C creamy peanut butter (store bought or make your own – see Notes below!)

  • 1 tsp vanilla

  • 6 C crispy rice cereal

  • 9 oz semi sweet chocolate

  • 9 oz butterscotch chips

  • 1 Tbsp vegetable oil

Directions

  • Line a 9×13 pan with parchment paper (you can just spray the pan as well, but using the paper makes lifting out of the pan and cutting easy).
  • Combine honey and corn syrup in large pan (enough to hold the cereal) – put on stove and cook over medium heat until thoroughly mixed. Remove from heat.
  • Add peanut butter (seriously, try to make your own!), and vanilla and mix until well combined. Stir in crispy rice cereal until completely coated.
  • Using a rubber spatula, spread mixture into prepared pan and press down lightly.
  • Combine chocolate, butterscotch chips and vegetable oil in a saucepan; cook over medium heat stirring constantly until completely melted. Spread evenly over the bars. Cover and refrigerate for ~2 hours until set.
  • Cut into squares – enjoy!

Notes

  • You can easily make your own peanut butter which make these taste even better! Take 2 cups unsalted dry roasted peanuts, put in food processor, and grind until it becomes smooth. That’s it!
  • Cover and store bars at room temperature for 3 days (if they last that long!).