Perfectly Chewy Scotcharoos Recipe
The ultimate no-bake treat! These Scotcharoos are perfectly chewy, never hard, combining crisp rice cereal with a rich peanut butter base and a glossy chocolate-butterscotch topping. A potluck favorite that's ready in minutes.
Equipment
- 9x13-inch Pan
- Large saucepan
- Microwave-safe Bowl
- Spatula
Ingredients
- 1 cup sugar
- 1 1/3 cups light corn syrup
- 1 1/3 cups peanut butter Conventional creamy peanut butter works best.
- 1 teaspoon vanilla extract
- 6 cups Rice Krispies
- 1 cup semisweet chocolate chips
- 1 cup butterscotch chips
Instructions
Prep and Set Yourself Up
- Coat a 9x13-inch pan with nonstick cooking spray and set it aside. Measure out all your ingredients before starting.
Dissolve the Sugar, Do Not Boil It
- In a large saucepan over low heat, stir together the sugar and light corn syrup.
- Continue stirring constantly until the mixture is smooth, glossy, and the sugar has completely dissolved. It is critical to remove the pan from the heat immediately, before any bubbles begin to form. Do not let it boil.
Build the Chewy Base
- Once off the heat, immediately stir in the peanut butter and vanilla extract until the mixture is smooth and creamy.
- Gently fold in the Rice Krispies until the cereal is evenly coated, being careful not to crush it.
- Spoon the cereal mixture into your prepared pan. Use a spatula or your hands (coated with nonstick spray) to gently pat the mixture into an even layer. Do not press down firmly.
Melt, Spread, and Let It Set
- In a microwave-safe bowl, combine the semisweet chocolate chips and butterscotch chips. Microwave on high in 30-second intervals, stirring well after each one, until the chips are completely melted and smooth.
- Pour the melted topping over the cereal base and spread it into an even layer.
- If desired, sprinkle with flaky sea salt while the topping is still wet. Let the Scotcharoos cool completely at room temperature before cutting into squares.
Notes
The Secret to Chewy Bars: The key is to not boil the sugar mixture. Dissolve it on low heat and pull it off the burner the moment before it simmers. This keeps the bars tender and prevents them from becoming hard.
Pressing Tip: Gently pat the cereal mixture into the pan. Pressing too hard will result in dense, tough bars instead of light and chewy ones.
Storage: Store in an airtight container at room temperature for up to 5 days. Place wax paper between layers to prevent sticking.
Freezing Instructions: To freeze, place cut bars in a single layer on a baking sheet until solid. Transfer them to a freezer-safe container with wax paper between layers for up to 3 months. Thaw at room temperature.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 285kcalCarbohydrates: 42gProtein: 4gFat: 12gSaturated Fat: 5gCholesterol: 5mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 25gCalcium: 15mgIron: 1mg
Tried this recipe?Let us know how it was!