Scotcheroos are bar cookies made with rice cereal, butterscotch chips, peanut butter, corn syrup and chocolate. They've always been one of my favorites, and now I like them even more thanks to a great tip from my friend Tracy. Tracy substitutes Special K for the Rice Krispies, which changes the texture and flavor and makes the bars a little more interesting.
A Few Scotcheroos Notes!
This is still one of my favorite recipes, though I don't get many opportunities to make them. One little bonus is that Scotcheroos are egg-free. The butterscotch chips do contain a tiny bit of dairy so they are not vegan, but they do not contain eggs.
Here's the Special K version of Scotcheroos. Enjoy!
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 6 cups Special K Cereal
- 1 ½ cup semisweet chocolate chips
- 1 ½ cup butterscotch chips 9 ounces
- Line a 13x9 inch pan with nonstick foil or parchment paper. For a half batch, use an 8-inch pan.
- In a large (3 quart) nonstick saucepan, combine sugar and corn syrup and heat just until mixture begins to boil and sugar starts to dissolve. Remove from heat and stir in peanut butter and vanilla. Stir until well blended, then stir in the cereal.
- Empty the mixture into the pan and press firmly. You may want to lay a piece of parchment or nonstick foil over the top to do this.
- Place chocolate and butterscotch chips in a microwave-safe bowl and heat on 50% power for about 2 minutes, stirring every 30 seconds, until melted and smooth. Alternatively, you can do this over a double-boiler. Spread over top of bars and refrigerate until chocolate is slightly firm.
- Remove from the refrigerator when set and return to room temperature (they are hard to cut when cold). Lift foil from pan and place on a cutting board. Cut into bars