Growing up in a suburb of Chicago, I had never heard of Scotcheroos; nothing even remotely close. And boy, was I missing out! My freshman year at the University of Iowa was life changing for many reasons; one of those being that I was introduced to the legendary Scotcheroo! They are not only delicious, but very easy to make, and loved by many. I am a lover of all things peanut butter and chocolate, and this is no exception. I highly recommend making these for any potluck or holiday – they will be a hit!
Scotcheroos
Peanut butter cereal bars with a chocolate, butterscotch topping.
Ingredients
- 1 ¼ cup light corn syrup
- 1 ¼ cup granulated sugar
- 1 ¼ cup creamy peanut butter
- 7 cups rice chex cereal
- 1 ¾ cup semi sweet chocolate chips
- 1 cup butterscotch chips
Instructions
- Pour corn syrup and sugar into a large pot (I like to use only one pot, so I use one large enough to stir in the chex – see later). Cook over medium heat, stirring consistently, until the sugar totally dissolves and begins to boil.
- Remove from heat and add peanut butter. Stir in the peanut butter until fully incorporated.
- Add the rice chex to the mixture and stir until all of the cereal pieces are fully coated.
- Press the mixture gently into a 9 X 13 coated pan. Set aside.
- Melt the chocolate and butterscotch chips together over low heat in a small saucepan. Make sure to stir constantly. Once all of the chips are melted, pour the sauce over the cereal mixture and spread evenly. Let stand until the sauce sets completely. Cut into squares and serve!
