Best Ever Scotcheroos

Directions

1. Line a 9×13 inch (23×33 cm) baking dish with parchment paper and set aside.
2. In a medium saucepan over medium heat, combine the corn syrup and granulated sugar. Bring the mixture to a gentle simmer, stirring constantly to dissolve the sugar completely. Remove from heat.
3. Stir in the creamy peanut butter until the mixture is smooth and fully incorporated. (Tip: You can also do this in the microwave using 20–30 second increments, stirring each time.)
4. Pour the peanut butter mixture over the puffed rice cereal and stir quickly to coat evenly. Work fast, as it will begin to set as it cools.
5. Press the cereal mixture firmly into the prepared baking dish, using a spatula or your hands lightly greased with butter to prevent sticking.
6. In a microwave-safe bowl or using a double boiler, melt the milk chocolate chips and butterscotch chips together. Stir every 20–30 seconds if using the microwave until smooth and fully melted.
7. Spread the melted chocolate and butterscotch evenly over the pressed cereal mixture. Use a spatula to smooth the top.
8. Allow the Scotcheroos to cool at room temperature until the chocolate topping sets, about 30–60 minutes. For faster results, chill in the fridge for 1 hour.
9. Once set, remove the Scotcheroos from the pan using the parchment paper edges. Cut into squares or rectangles and serve.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour (including chilling)
• Servings: 24 bars
• Difficulty: Easy

Variations & Substitutions

• Substitute crunchy peanut butter for a different texture.
• Use dark or semi-sweet chocolate chips for a richer flavor.
• Add a pinch of sea salt on top of the chocolate for a sweet-salty twist.
• Mix in a handful of chopped peanuts or butterscotch candies for extra crunch.

Serving Suggestions