Best Chewy Scotcheroos
Serves 24
5 mins prep
10 mins cook
25 mins total
These chewy, bakery-style scotcheroos are a family favorite and the perfect no bake dessert! They're like peanut butter rice krispies treats....but so much better!
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In a small ziploc bag, crush 1 cup of rice krispy cereal. Measure out the remaining 7 cups in a large bowl, combine with the 1 cup of crushed, and set aside.
Grease and line a 9x13 pan with parchment paper.
In a large pot, add 1 cup granulated sugar, 1 cup light corn syrup, 1 ¼ cups creamy peanut butter, and ¼ cup unsalted butter. Stir constantly on medium-low until the mixture *just* starts to gently bubble. It’s important not to let it actually boil or it will result in rock-hard bars!
Remove from heat and stir in 2 teaspoons vanilla extract, and ¼ teaspoon kosher salt.
Stir in 8 cups Rice Krispie Cereal (7 cups whole + 1 cup crushed) until fully coated.
Press cereal mixture into prepared 9x13 pan and lightly press until smooth.
In a medium-sized microwave safe bowl, microwave 1 ¾ cups semisweet chocolate chips and 1 ¾ cups butterscotch chips in 30 second intervals at 50% power, stirring in between each interval (even if they’re not melted, still stir each time!).
Stir until smooth and all chips are melted. Pour over slightly cooled cereal bars and spread until smooth. Top with flakey sea salt for a extra touch.
Refrigerate for 30-60 minutes, or until chocolate mixture is firm. This is crucial for clean cuts.
Lift bars out of pan with the parchment, then use a large knife to press down in one solid motion. Wipe crumbs off knife between cuts for the smoothest cuts.
Store in an airtight container for 4-5 days.