Chocolate and peanut better at it’s best. Scotcharoos. My childhood favorite.

Posting on my Aunt Jill’s Birthday. Happy Birthday!

Jill, my grandma, and my mom all made these for us kids growing up.

Scotcharoos

Peanut Butter Base

6 cups of Rice Crispies

1 cup creamy peanut butter

1 cup granulated sugar

1 cup Karo Syrup (clear corn syrup)

Chocolate & Butterscotch Top

1 bag milk chocolate chips

1 bag butterscotch chips

You will need 1 ungreased 9×13 ungreased baking pan (I use glass), 1 extra-large mixing bowl, 1 large microwaveable bowl, 1 medium microwaveable bowl,  2 spatulas, and a microwave. You could use a double boiler too.

Measure out Rice Crispies into extra-large mixing bowl. Combine sugar, Karo syrup, and peanut butter into microwavable bowl mix and heat in 60 second increments until combined. The mix will look like peanut butter and separate from the sides a bit due to the oil in the peanut butter.

Incorporate the peanut butter mixture into the Rice Crispies and mix very well until it is all thoroughly coated. This takes a bit of elbow grease, but it is worth it for the texture and consistency of your bars. Once mixed well, then pour the mixture into the 9×13 ungreased pan. Use your spatula to push the mixture evenly into the pan.

Once complete, using your other spatula and medium bowl, combine the milk chocolate and butterscotch chips. Mix them before heating for good distribution. Caution: Ensure you don’t heat your chocolate too much so it seizes. This will leave you a lumpy ruined mess. You may find a double boiler would help you to control the melt better, but I find doing it in the microwave with a little micro-managing can work just as well. I also find Hershey’s or Ghirardelli work best for me. Other brands I have found may seize easier. Heat at first for 30 second increments, unless you know your microwave well. Mix a bit, then try another 10-15 seconds at a time until the chips are melted. Mix, microwave, repeat. Your goal is beautifully melted and runny chocolate mixture.

Pour the chocolate mixture over the peanut butter Rice Crispy base generously. Make swirls and chill until set.

Once chilled, you can cut in the pan, but I find turning it over on a cutting board and using a chef’s knife is so easy. Your pieces may get some chocolate damage, but I promise it is just as delicious and not such a pain to cut.

If you need to store, I put in the fridge, but I usually don’t have leftovers from any party to take home.

Over the years, I’ve had good and bad scotcharoos. I have seen some where they apply a frosting instead of chocolate or just chocolate. However, in my opinion, milk chocolate and butterscotch are the only way to go!

Result is peanutbutterscotchy-chocolate-crispy deliciousness. Yum! Enjoy.