Scotcharoos Recipe

Light corn syrup: A sweet, thick syrup used to bind the ingredients together and add sweetness.

Sugar: Granulated sugar adds sweetness and helps create the chewy texture.

Peanut butter: Provides a creamy, nutty flavor that complements the other ingredients.

Crispy rice cereal: Adds a satisfying crunch to the bars.

Semi-sweet chocolate chips: Melted and spread on top for a rich chocolate layer.

Butterscotch chips: Combined with chocolate chips to create a sweet, buttery topping.

When melting chocolate chips and butterscotch chips together, ensure you use a microwave-safe bowl and stir every 30 seconds to prevent scorching. If you prefer, you can use a double boiler for more controlled melting. This method helps achieve a smoother and more even consistency for spreading over the cereal mixture.

• light corn syrup - Substitute with honey: Honey provides a similar sweetness and viscosity, making it a good alternative for binding the crispy rice cereal.

• sugar - Substitute with brown sugar: Brown sugar adds a deeper, molasses-like flavor and retains moisture, which can enhance the texture of the Scotcharoos.

• peanut butter - Substitute with almond butter: Almond butter offers a similar creamy texture and nutty flavor, making it a suitable replacement for those with peanut allergies.

• crispy rice cereal - Substitute with cornflakes: Cornflakes provide a similar crunch and can be used if crispy rice cereal is unavailable.

• semi-sweet chocolate chips - Substitute with dark chocolate chips: Dark chocolate chips offer a richer, more intense chocolate flavor and can be a healthier option with less sugar.

• butterscotch chips - Substitute with white chocolate chips: White chocolate chips provide a sweet, creamy flavor that complements the dark chocolate chips and crispy rice cereal.

• Allow the scotcharoos to cool completely at room temperature before storing. This ensures the chocolate and butterscotch topping sets properly and doesn't smear.

• Once cooled, cut the scotcharoos into bars. Use a sharp knife to get clean, even cuts.

• Place the bars in an airtight container. If stacking, use parchment paper or wax paper between layers to prevent sticking.

• Store the container at room temperature for up to a week. This keeps the scotcharoos chewy and fresh.

• For longer storage, place the airtight container in the refrigerator. This can extend their shelf life to about two weeks, but note that the chocolate and butterscotch topping may harden.

• To freeze, wrap each scotcharoo bar individually in plastic wrap. This prevents freezer burn and keeps them fresh.

• Place the wrapped bars in a freezer-safe bag or container. Label with the date to keep track of their freshness.

• Freeze for up to three months. When ready to enjoy, thaw the scotcharoos at room temperature for a few hours or overnight in the refrigerator.

• For a quick thaw, microwave individual bars on a low setting for 10-15 seconds, but be cautious as the chocolate and butterscotch topping can melt quickly.

• For a quick and easy method, use the microwave. Place the scotcharoos on a microwave-safe plate and heat them in 10-second intervals. Check after each interval to ensure they don't overheat and become too soft. This method is perfect for when you're in a hurry and need a quick treat.

• If you prefer a more even reheating, use the oven. Preheat your oven to 300°F (150°C). Place the scotcharoos on a baking sheet lined with parchment paper. Heat them for about 5-7 minutes, or until they are warm and slightly gooey. This method helps maintain the texture and flavor without making them too soft.

• For a more controlled reheating, use a double boiler. Fill a saucepan with water and bring it to a simmer. Place a heatproof bowl over the saucepan, making sure it doesn't touch the water. Put the scotcharoos in the bowl and gently heat them, stirring occasionally, until they are warm. This method ensures even heating and prevents the chocolate and butterscotch topping from burning.

• If you have an air fryer, set it to 300°F (150°C). Place the scotcharoos in the basket in a single layer. Heat them for about 3-4 minutes, checking frequently to avoid overcooking. This method gives a slightly crispy edge while keeping the inside gooey and delicious.

• For a stovetop method, use a non-stick skillet. Place the scotcharoos in the skillet over low heat. Cover with a lid and heat for about 2-3 minutes, flipping them halfway through. This method is great for a quick and even reheating without using the microwave or oven.

• saucepan: used to combine and heat the corn syrup and sugar mixture over medium heat

• stirring utensil: essential for frequently stirring the corn syrup and sugar mixture to prevent burning

• microwave-safe bowl: required for melting the chocolate and butterscotch chips together in the microwave

• spatula: useful for stirring the melted chocolate and butterscotch chips until smooth

• 9x13 inch pan: the container where the crispy rice cereal mixture will be pressed into

• grease or non-stick spray: needed to coat the 9x13 inch pan to prevent sticking

• measuring cups: necessary for accurately measuring the corn syrup, sugar, peanut butter, and crispy rice cereal

• knife: used to cut the cooled mixture into bars

• microwave: appliance used to melt the chocolate and butterscotch chips

• mixing bowl: optional, but can be used to mix the peanut butter into the corn syrup and sugar mixture if preferred

Measure ingredients ahead: Pre-measure the corn syrup, sugar, and peanut butter to streamline the cooking process.

Use parchment paper: Line the 9x13 inch pan with parchment paper for easy removal and less cleanup.

Microwave efficiency: Melt the chocolate chips and butterscotch chips together in the microwave to save time.

Quick cooling: Place the pan in the fridge to speed up the cooling process before cutting into bars.