Chewy peanut-butter cereal bars finished with a smooth chocolate-and-butterscotch topping.
The classic chocolate-peanut butter bar
Scotcheroos combine a chewy peanut-butter cereal layer with a thin chocolate-and-butterscotch top. There are no marshmallows in this version. The cereal stays visible in the cut sides, while the topping gives each square a smooth finish.
This proposal follows the familiar six-ingredient formula published by the cereal maker, with rewritten directions, US ingredient weights and a gentler pressing method. CookJoy Recipes has not kitchen-tested this version, so use the visual cues as well as the estimated times.
Ingredients and useful notes
Use light corn syrup, which is a baking syrup rather than pancake syrup. Honey and maple syrup have different flavors and behave differently when heated; this recipe does not promise them as interchangeable replacements.
A conventional creamy peanut butter is the starting point. A jar with separated oil can make the mixture inconsistent unless it is thoroughly blended, and natural-style products vary. The chocolate and butterscotch chips both belong in the topping.
Cereal weights vary by brand. Start with six level cups of crisp rice cereal and use the approximate weight as a guide. Flavored or larger cereals can change both sweetness and the amount of syrup needed to coat them.
Set up before heating
Line the pan and measure every ingredient first. Once the syrup mixture is ready, you need to combine and spread the base while it is still workable. Keep the bowl and spatula close to the stove, with a clear place for the hot pan.
Fold the coating through the cereal gently so you do not crush the grains. Spread the mixture all the way into the corners, then level it with light pressure. A densely packed base is harder to bite than one pressed only enough to hold together.
How to avoid hard Scotcheroos
Remove the syrup as it begins to bubble across the surface. Continuing to boil concentrates the sugar mixture and can make the bars hard after cooling. Medium heat gives you more control than rushing the pan over high heat.
For the topping, use short microwave bursts and stir each time. Residual heat can melt the last small pieces. Keep the bowl dry, because a splash of water can make melted chocolate seize and turn grainy.
Slicing, sharing and storage
Let the topping set before cutting so the knife does not drag it over the cereal sides. A sharp knife and a firm downward cut work better than sawing. Divide the pan into six columns and four rows for 24 shareable pieces.
Store airtight at cool room temperature for up to 3 days for best texture, with parchment between layers. In a hot kitchen, refrigerate and let a portion soften briefly before eating. Freeze wrapped bars for up to 1 month for best quality. These contain peanuts; check all package labels before serving to anyone with allergies.
Formula reference: WK Kellogg Chocolate Scotcheroos. This adaptation has not been kitchen-tested by CookJoy Recipes.
Classic Scotcheroos
Equipment
- 9-by-13-inch pan
- parchment paper
- large saucepan
- heatproof bowl
- silicone spatula
Ingredients
- 1 cup light corn syrup about 328 g
- 1 cup granulated sugar 200 g
- 1 cup creamy peanut butter 256 g; conventional, well blended
- 6 cups crisp rice cereal about 160 g; check your brand
- 1 cup semisweet chocolate chips 170 g
- 1 cup butterscotch chips 170 g
Instructions
- Line a 9-by-13-inch pan with parchment, leaving handles. Measure the cereal into a large heatproof bowl. Have the peanut butter measured before heating the syrup.6 cups crisp rice cereal
- Combine the corn syrup and sugar in a saucepan over medium heat. Stir until the sugar dissolves and bubbles just begin to break across the surface, about 5–7 minutes. Immediately remove from the heat; do not keep boiling.1 cup light corn syrup, 1 cup granulated sugar
- Stir in the peanut butter until smooth. Pour over the cereal and fold promptly until coated. Transfer to the pan and spread into the corners. Press gently with the back of the spatula just until even; do not compress firmly.1 cup creamy peanut butter
- Put the chocolate and butterscotch chips in a dry microwave-safe bowl. Heat in 20-second bursts, stirring well after each, until smooth. Stop heating while a few small pieces remain and stir to finish melting. Spread evenly over the cereal base.1 cup semisweet chocolate chips, 1 cup butterscotch chips
- Let stand at cool room temperature until the topping is firm, about 90 minutes; a warm kitchen can take longer. Lift with the parchment and cut into a 6-by-4 grid for 24 bars. Let the topping set before stacking.
Notes
Store airtight at cool room temperature up to 3 days for best texture. Refrigerate in a hot kitchen. Freeze up to 1 month for quality. Contains peanuts; check package labels.