Scotcheroos (aka grown up rice crispy treats)

Name: Scotcheroos (aka grown up rice crispy treats)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 6 cups rice crispies or puffed rice cereal; 1 cup light or dark corn syrup; 1 cup sugar; 1 cup peanut butter; 1 cup semisweet chocolate chips; 1 cup butterscotch chips

4 steps

Prep:10minCook:10min

These rice crispy treats are made without marshmallows, so there is no gelatin. Therefore these treats are safe for vegans; however, you need to make sure that you tell people about the peanut butter because it is not obvious from the way they look.

Updated at: Thu, 17 Aug 2023 07:39:39 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories241.7 kcal (12%)

Total Fat9.3 g (13%)

Carbs38 g (15%)

Sugars29.9 g (33%)

Protein3.2 g (6%)

Sodium101 mg (5%)

Fiber1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

24 servings

6 cupsrice crispies

or puffed rice cereal

1 cuplight corn syrup

or dark

1 cupsugar

1 cuppeanut butter

1 cupsemisweet chocolate chips

1 cupbutterscotch chips

Instructions

Step 1

Measure all your ingredients and set them out on the counter before you start the cooking. The syrup goes from wait, wait, wait to ready very quickly, and you don’t want to juggle anything while the syrup is boiling. Line a 9x13 pan with parchment hanging over all sides (you will lift the cookies out of the pan by the paper).

Step 2

In a stock pot or large pot, place corn syrup and sugar. Cook over medium heat until sugar dissolves and mixture begins to boil. Stir with a heat safe silicon spatula to make sure nothing burns on the bottom of the pot.

Step 3

Remove from heat and stir in peanut butter and mix well until incorporated. Stir in rice crispies, them immediately pour into the prepped 9x13 pan. Use a heat safe silicon spatula to press the mixture evenly into the pan.

Step 4

In a double boiler or with a glass bowl set over a pot of simmering water, melt the chocolate and butterscotch together, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. When cool, pick up by the paper and transfer to a cutting board. Cut into 1 1/2 inch squares. Store in a airtight container with parchment in between the layers so they don’t stick together.