Easy Chewy Scotcheroo Bars Recipe: Peanut Butter & Chocolate Delight (Print version)
Chewy scotcheroo bars with peanut butter cereal squares and a glossy chocolate-butterscotch topping.
# Ingredients:
For the cereal base
01 -
6 cups (160 g) crisp rice cereal
02 -
1 cup (200 g) granulated sugar
03 -
1 cup (320 g) light corn syrup
04 -
1 cup (260 g) creamy peanut butter
05 -
1 teaspoon vanilla extract
06 -
1/4 teaspoon fine salt
For the topping
07 -
1 cup (170 g) semi-sweet chocolate chips
08 -
1 cup (170 g) butterscotch chips
09 -
1 teaspoon neutral oil or butter, optional for a smoother topping
10 -
Flaky salt, optional for finishing
# Instructions:
01 -
Line a 9x13-inch pan with parchment paper, leaving overhang on two sides. Lightly grease the parchment and add the cereal to a large mixing bowl.
02 -
Combine sugar, corn syrup, and fine salt in a medium saucepan over medium heat. Stir often until the sugar dissolves and the mixture just begins to bubble around the edges, about 3-4 minutes.
03 -
Remove the saucepan from the heat. Stir in peanut butter and vanilla until smooth and glossy.
04 -
Pour the warm peanut butter mixture over the cereal. Fold with a spatula until the cereal is evenly coated, working gently so it stays crisp.
05 -
Transfer the mixture to the prepared pan. Press into an even layer with greased hands or a greased spatula, using light pressure so the bars stay chewy.
06 -
Melt the chocolate chips and butterscotch chips together in a microwave-safe bowl in 20-second bursts, stirring between each burst. Stir in the optional oil or butter if the topping seems too thick.
07 -
Spread the melted topping over the cereal base. Sprinkle with flaky salt if using. Let set at room temperature for about 45 minutes, then lift out and cut into 24 bars.
# Good to know:
01 -
Let the topping set at room temperature for the best chewy texture.
02 -
Cut into 24 small bars or 18 larger squares.
03 -
Store airtight at room temperature for 3 to 4 days.