Twisted Scotcheroos
Twisted Scotcheroos are a quick and easy no-bake treat that combines crispy rice cereal with a warm peanut butter mixture and a delicious chocolate topping. Perfect for parties and potlucks!
Ingredients
For the base
- 6 cups crispy rice cereal
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1 teaspoon vanilla extract optional but nice
- 1 pinch salt
For the topping
- 1 cup semisweet chocolate chips
- 1 cup butterscotch chips
- 1 to 2 teaspoons coconut oil or butter optional, helps the topping spread smoother
Instructions
Preparation
- Line a 9x13 pan with parchment paper. Lightly grease it if you want extra insurance.
- In a large pot over medium heat, stir together the sugar and corn syrup until it starts to bubble around the edges. Once bubbling, remove from heat immediately.
- Stir in the peanut butter until smooth. Add vanilla and a pinch of salt.
- Pour in the crispy rice cereal and fold until all ingredients are coated. Work quickly but gently.
- Dump the mixture into the pan and press in gently using a buttered spatula.
Topping
- Melt the chocolate and butterscotch chips together, either using short microwave bursts or a double boiler. Add coconut oil if needed for shininess.
- Spread the melted topping over the cereal layer and let it set at room temperature or refrigerate for 20-30 minutes.
Serving
- Slice into bars once set. For clean cuts, let them fully cool and use a sharp knife.
Notes
Store in an airtight container for 3-5 days at room temperature. You can refrigerate or freeze for longer storage.