Theyre a no-bake Midwestern classic.
Scotcheroos are a classic example of an easy but delicious Midwestern bar dessert.
Retro scotcheroos have such a nostalgic taste for me, and they are always a hit at any party.
Simply Recipes / Photo by Julia Gartland / Food Styling by Kaitlin Wayne
I stuck to the classic rice cereal for this version.
My recipe uses more peanut butter than some, but I love how the peanut flavor really shines through.
Dont skip the corn syrupits essential for holding the cereal together.
Simply Recipes / Photo by Julia Gartland / Food Styling by Kaitlin Wayne
And while the flaky salt isnt strictly necessary, I think it really takes these bars over the top!
Cut into squares, dipping your knife in hot water between cuts for extra sharp edges.
Just bring them to room temperature before serving.
Spray with cooking spray.
Add the corn syrup and sugar to a medium saucepan over medium heat.
Bring to a simmer and stir until the sugar is melted.
Remove from the heat and stir in the peanut butter and vanilla until smooth.
Transfer the peanut butter mixture to a large bowl.
Add the crispy rice cereal and stir using a wooden spoon until the cereal is well coated.
Spread the mixture evenly into the prepared baking dish.
Place the butterscotch chips and chocolate chips in a small saucepan over low heat.
Cook until melted, stirring frequently, about 3 minutes.
Alternatively, microwave in 30-second increments in a microwave-safe bowl, stirring each time, until melted.
Spread the chocolate mixture evenly over the cereal mixture in the baking dish.
Sprinkle with flaky salt.
Let rest until the chocolate is set, about 1 hour, before cutting into squares.
If your kitchen is warm and the bars arent setting up, transfer them to the fridge.
Leave us stars and a comment below!
