Dessertsbiggerbolderbaking5.0
Best No-Bake Scotcheroos Recipe
Our Best No-Bake Scotcheroos Recipe delivers crispy rice treats with creamy peanut butter and a thick chocolate and butterscotch topping.
👥 24 Servings⏱️ Prep & Cook: 2h 30m⏳ Prep: 30 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- bowl
- saucepan
- microwave
📝 Preparation Steps
1
To Make the Rice Crispy Base
2
Line a 9x13 inch (23x33 cm) pan with parchment paper and set aside.
3
Place the rice cereal in a large bowl.
4
In a small saucepan over medium-low heat, warm the sugar, peanut butter, corn syrup and salt until liquefied and the sugar has melted.
5
Immediately pour the syrup over the cereal and stir to evenly coat. Press evenly into your prepared pan.
6
To Make the Chocolate Topping
7
Melt the chocolate and 1 cup (6 oz/170 g) of the butterscotch chips in the top of a double boiler over simmering water or gently in the microwave.
8
Spread the chocolate evenly over the top of the crispy rice.
9
Melt the remaining butterscotch chips, then drizzle this over the chocolate topping. Take a toothpick and drag the butterscotch through the chocolate to create a decorative pattern.
10
Let set for at least ⏱️ 2 hours until the chocolate has completely hardened before cutting into 24 portions.
11
Store in an airtight container at room temperature for up to 5 days.
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