Work hard, play hard! Playing is more fun when you have sweet snacks with silly names. Scotcharoos are a great contender to bring on the fun and wackiness! These sweet squares of delight are sugary sweet, peanut butter creamy, and rice crispy crunchy, and topped with tastes of caramel-y butterscotch and rich milk chocolate. So, unwind from the grind, grab some Scotcharoos, and enjoy life a little!
Ingredients
For the cookies:
- 5-5 1/2 cups rice crispy cereal
- 1 cup light corn syrup
- 1 cup granulated sugar
- 1 cup creamy peanut butter
For the topping:
- 1 cup butterscotch chips
- 1 cup milk chocolate chips
Directions
Step 1 –Spray a 9×13-inch baking dish with cooking spray. Set aside.
Step 2 –Place the cereal in a large heat-safe bowl.
Step 3 –In a medium saucepan over low to medium-low heat, stir the corn syrup and sugar until the sugar is dissolved and no longer grainy. Do not allow it to boil.
Step 4 –Once the mixture is hot, almost boiling, transfer the saucepan away from the heat.
Step 5 –Stir the peanut butter into the corn syrup mixture.
Step 6 –Carefully pour the hot mixture over the cereal, mixing it until combined.
Step 7 –If the mixture appears runny, it may need more cereal. Add a little at a time. Be sure to work quickly as the mixture will set fast.
Step 8 –Transfer the cereal-covered mixture to the baking dish and spread it into an even layer.
Step 9 –While the cereal mixture cools, in a medium microwave-safe bowl, add the butterscotch chips and the chocolate chips.
Step 10 –Heat the chips in the microwave at half power in 20-second increments.
Step 11 –Stir after each interval and continue until they are fully melted.
Step 12 –Pour the melted chip mixture over the cereal mixture. Use a rubber spatula to spread until the surface is covered.
Step 13 –Let the Scotcharoos set for 20 minutes and cut them into squares.
Step 14 –Serve and store in an airtight container for 5-7 days.