Ultimate Chocolate Scotcheroos Guide
Chewy, peanut-buttery cereal bars topped with a rich chocolate–butterscotch layer. Simple to make and impossible to resist.
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Servings:
Ingredients
Main Ingredients
- 6.5 cup crispy rice cereal
- 1.1 cup creamy peanut butter
- 0.95 cup light corn syrup
- 0.9 cup granulated sugar
- 1 tsp vanilla extract
- 0.25 tsp fine salt
- 1.25 cup semisweet chocolate chips
- 1 cup butterscotch chips
- 1 tbsp unsalted butter helps the topping slice cleanly
- 0.13 tsp flaky sea salt optional, for finishing
Instructions
Preparation Steps
- Line a 9x13-inch pan with parchment, leaving overhang. Lightly grease the parchment.
- Warm the sugar and corn syrup in a medium pot over medium heat, stirring, until the edges just start to bubble.
- Pull off heat. Stir in peanut butter, vanilla, and fine salt until smooth and glossy.
- Fold in the crispy rice cereal quickly until every piece is coated.
- Press the mixture into the pan with a greased spatula. Pack gently so the bars stay tender.
- Melt chocolate chips, butterscotch chips, and butter in a heatproof bowl over low heat or in 20-second microwave bursts, stirring until smooth.
- Spread the melted topping over the cereal layer. Tap the pan to level the surface.
- Cool until set, 45–60 minutes at room temp or 20 minutes chilled. Sprinkle flaky salt if using, then cut into bars.
Notes
For a deeper flavor, swap half the semisweet chips for dark chocolate. Want a firmer bar? Cook the syrup mixture 30–60 seconds longer before adding peanut butter. Store bars airtight at room temperature for 3 days, or refrigerate up to a week; bring to room temp before serving.
This recipe is an original creation inspired by classic Ultimate Chocolate Scotcheroos Guide flavors. All ingredient ratios and instructions are independently developed.