These no-bake Scotcheroo bars come collectively in minutes and all the time disappear quick.
They’re a go-to deal with for the vacations, last-minute sweets, or packing into lunchboxes all week.

- Taste: Candy and salty come collectively in a peanut buttery base with crispy cereal and a easy chocolate butterscotch high.
- Really useful Instruments: You’ll want a large pot, a microwave-safe bowl, and a 9×13 pan.
- Swaps: This recipe works with Particular Okay, Cornflakes, or any crisp cereal you’re keen on for a enjoyable mixture of textures.
- Freezing: Individually wrap chocolate butterscotch bars, then freeze for grab-and-go candy treats!

Good Ingredient Suggestions
- Rice Krispies: Crispy rice cereal offers the bars their basic mild, crisp texture and blends simply with the nice and cozy peanut butter combination.
- Sweeteners: Sugar and light-weight corn syrup make a candy and thick syrup that helps the combination keep smooth and chewy. Don’t boil the combination, or the bars could flip agency.
- Creamy Peanut Butter: Easy peanut butter binds the cereal; keep away from pure peanut butter, as it will probably trigger the combination to crumble. Swap half the peanut butter for cookie butter for a heat, spiced twist, and add a contact of vanilla.
- Baking Chips: Butterscotch chips give Scotcheroos their basic taste and soften into the chocolate for a easy, candy end. Use milk chocolate for a sweeter bar, darkish chocolate for much less candy, or all butterscotch for a robust butterscotch taste.



How It Comes Collectively
- Make the peanut butter combination (full recipe beneath).
- Add the cereal, then press gently into the ready baking dish.
- Soften the baking chips, and unfold them over the cereal combination. Let cool earlier than slicing.

Storing Chocolate Butterscotch Bars
Retailer Scotcheroos at room temperature for as much as 5 days. Freeze by individually wrapping bars in wax paper or plastic wrap and inserting them in a zippered bag for as much as 2 months.
Simple No-Bake Desserts
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Grease a 9×13-inch baking pan and put aside.
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In a big pot, warmth sugar and corn syrup over medium warmth, stirring sometimes. Cook dinner simply till the sugar dissolves or till it begins to barely bubble. Do not let it come to a full boil.
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Take away from warmth and stir within the peanut butter till totally mixed and easy. Gently fold within the cereal, mixing till evenly coated. Unfold into the ready baking pan and gently press flat.
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Place the butterscotch and chocolate chips collectively in a microwave-safe bowl and soften within the microwave in 10- to 30-second bursts, stirring between every, till simply melted. (Don’t overheat, or chips can grow to be dry and crumbly.)
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Pour over the cereal and unfold to the sides. Let cool utterly earlier than reducing into bars.
- Don’t permit sugar to boil or the bars can be onerous as a substitute of sentimental and chewy.
- When melting chips within the microwave, achieve this in brief bursts till simply melted. Overheating causes chocolate chips to grow to be dry and crumbly.
- Leftover Scotcheroos will last as long as 5 days if saved in an hermetic container at room temperature. Individually wrap and freeze for as much as 2 months.
Energy: 259 | Carbohydrates: 41g | Protein: 4g | Fats: 10g | Saturated Fats: 3g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 4g | Trans Fats: 0.01g | Ldl cholesterol: 1mg | Sodium: 149mg | Potassium: 122mg | Fiber: 1g | Sugar: 32g | Vitamin A: 479IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 3mg
Vitamin info supplied is an estimate and can differ primarily based on cooking strategies and types of components used.
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