Scotcharoos
No-bake peanut butter rice cereal bars pressed into a pan and topped with a glossy layer of melted chocolate and butterscotch chips
45 minutes, 24 Servings
No-bake peanut butter rice cereal bars pressed into a pan and topped with a glossy layer of melted chocolate and butterscotch chips
45 minutes, 24 Servings
Ingredients
For the Bars
| 1 cup | Granulated sugar |
| 1 cup | Light corn syrup |
| 1 cup | Creamy peanut butter |
| 6 cups | Rice cereal |
For the Topping
| 1 cup | Semisweet chocolate chips |
| 1 cup | Butterscotch chips |
Preparation
| 1. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the long sides. |
| 2. Combine the sugar and corn syrup in a large saucepan over medium heat. |
| 3. Cook, stirring occasionally, until the mixture comes to a boil around the edges. |
| 4. Immediately remove the saucepan from the heat. |
| 5. Stir in the peanut butter until smooth and fully combined. |
| 6. Add the rice cereal and stir until evenly coated. |
| 7. Transfer the mixture to the prepared pan and press it firmly and evenly into an even layer. |
| 8. Combine the chocolate chips and butterscotch chips in a microwave-safe bowl . |
| 9. Microwave on low power in 30-second intervals, stirring between each, until melted and smooth, about 2 minutes total. |
| 10. Spread the melted chocolate mixture evenly over the rice cereal layer. |
| 11. Let the bars cool at room temperature until the topping is set, about 30 minutes. |
| 12. Lift the bars from the pan using the parchment overhang and cut into 24 squares. |
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