Recipe: Scotcheroos

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Scotcheroos are made of Rice Krispies, peanut butter, chocolate, and butterscotch. They’re a fun, easy, and quick dessert to make, great for last-minute desserts, kids’ birthdays, or date night. 

This recipe uses simple ingredients and easy-to-follow steps, making it great for someone who doesn’t often bake. The recipe is a fun activity for the family to do together. This recipe is also naturally gluten-free. 

There are just a few ingredients to look at:

Agave Syrup: Agave syrup is a corn syrup substitute. I typically avoid corn syrup when baking; however, if you don’t want to go out and buy another ingredient, switch agave syrup for corn syrup in a 1:1 ratio. 

Peanut Butter: It is better to use creamy peanut butter for this recipe.

Flake Sea Salt: This one’s optional. There is salt in the peanut butter; however, if you're like me, a little extra is needed. 

What do scotcheroos taste like? The flavor profile for these treats is peanut butter, chocolate, and butterscotch. Depending on the type of chocolate you use, the scotcheroos will be sweeter. I used no-sugar-added dark chocolate; however, if you are making this recipe for a kids’ party, using semi-sweet chocolate might be better. Also, Rice Krispies add a nice crunch and mouthfeel to this recipe.

Equipment Needed: 

An 8 x 8 pan.

A pot.

Spatula.

Bowls.

Step-by-step instructions:

I would start by greasing your 8 x 8 pan with butter, or whatever you typically use. Once that's done, place a hot pad next to it. This way, you will be able to immediately start working on getting the Krispies mixture into the pan and flattening it. You'll have a place to set your hot pot, instead of walking back to your stove. Also, measure or weigh out all your ingredients before starting.

Now, in the pot (I used a 2 - qt), add peanut butter, agave syrup, and sugar. Cook the mixture on low heat, stirring occasionally so the bottom doesn’t burn. Once the mixture starts to bubble, take the pot off the heat. The mixture doesn’t have to be bubbling a lot, but just enough so it is hot and well combined. 

Now that your pot is off the heat, you will need to move quickly. First, stir in your vanilla. Don’t be alarmed if the vanilla starts to sizzle; vanilla is alcohol and heat makes it bubble up fast. 

Then stir in the Rice Krispies. Make sure all the Rice Krispies are coated in the peanut butter (PB) mixture and none of it remains on the bottom of the pot. Immediately pour the mixture into the pan you prepared and start flattening it with a spatula. You will want to press the mixture firmly into the pan so it sticks together. 

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There are a few ways to do this next part, so here they are:

Double boiler: Grab another pot and fill it with about 1-2 inches of water. Place both your chocolate chips and butterscotch chips into a heat-proof bowl. Take the pot and heat it over high heat until the water starts to boil. Drop the heat to low and put the heat-proof bowl on top. Do not leave your stove when doing this, as the chips will not look like they are melting at first, but they are. Once the chips are fully melted, remove the bowl and pour the mixture over the Rice Krispies mixture. 

Note: Boiling water will drip from the bottom of the bowl, so be careful.

Double boiler/microwave: Follow the above instructions, but only for the chocolate chips. In a microwave-safe bowl, add the butterscotch chips and heat in 15-second intervals, stirring in between. Once fully melted, pour in straight lines across the chocolate. Run a small spatula through the butterscotch, swirling it into the chocolate. 

Microwave: Follow the above instructions, but with both the chocolate chips and butterscotch chips.

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Once this is done, let the scotcheroos cool for about 5 minutes before wrapping them and refrigerating them for at least 30 minutes, or until you are ready to cut them. Take the scotcheroos out about 10 minutes before cutting them. The best method for cutting them is to get a glass, fill it with hot water, and then place your knife in it. After a minute, take the knife out and wipe it before cutting into the scotcheroos. Repeat this after each cut to get clean, even pieces.

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Tips for Success:

If using the double boiler method, make sure not to get water into the chocolate. The chocolate will thicken, clump up, and become unusable. 

Use dark chocolate, not semi-sweet chocolate. The butterscotch is sweet, so pairing it with a dark chocolate will help balance the flavors.

Recipe Variations:

Scotcheroos are naturally gluten-free, and depending on the brand of chocolate and butterscotch chips you have, they will also be vegetarian. 

Adding a little (or a lot, if you like salt) flake sea salt on top will also enhance the flavor. 

Serving Suggestions:

Adding scotcheroos to a dessert table with other chocolate and fruit desserts will add a nice touch. 

Adding mocha sea salt instead of regular sea salt will also enhance the flavor. 

Storage:

Scotcheroos are shelf-stable for up to a week, wrapped on the counter. 

In case there are extras that you would like to freeze. Tightly wrap the cut scotcheroos in plastic wrap before placing them into a bag. They will last for up to 3 months in the freezer.

Frequently Asked Questions:

Can I make it ahead? Yes, up to a week in advance. 

Can I substitute certain ingredients? Ingredients like agave syrup, sugar, and peanut butter can be substituted with corn syrup, a sweetener, and any nut butter. However, I wouldn’t replace the Rice Krispies with a different cereal. 

How long does it keep for? 1 week on the counter and up to 3 months in the freezer.

Can I double the recipe? Yes, you can. Use a 9 x 13 pan instead of an 8 x 8 pan.

Can I freeze it? Yes, for up to  3 months.

Try out the recipe for yourself below! If you liked the recipe or have questions, feel free to leave a comment and rate it. Also, if you post a picture, be sure to tag me in it! @pourlemondebakery on Instagram.

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Scotcheroos

Serving: 12 ‖  Prep Time 20-30 minutes  ‖  Difficulty ◆◇◇◇◇  ‖  Shelf Life  1 week

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Ingredients: Peanut Butter 3/4 cup, 7.25 oz Agave Syrup 3/8 cup, 4.25 oz Sugar 1/8 cup, 1 oz Vanilla 1/2 tsp, 0.08 oz Rice Krispies 3 1/8 cups, 3.25 oz Dark Chocolate chips 1 1/8 cups, 7 oz Butterscotch chips 1/2 cup, 3 oz

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Procedure:

1. Butter a 8 x 8 baking pan and set aside.

2. Heat the peanut butter, agave syrup, and sugar in a saucepan over low heat, mixing until combined and bubbling. 

3. Take the pan off the heat and stir in the vanilla. 

4. Then add in the Rice Krispies, mixing until fully combined. 

5. Before pouring into the prepared pan, and pressing the mixture down. 

6. Using a double boiler*, start to boil water, turn it down to low, then put the chocolate and butterscotch chips into the bowl and place it on top. 

7. Stir the chips until fully melted. Remove from heat.

8. Pour the chocolate mixture over the rice mixture and spread evenly. 

9. Let it cool and set before cutting into, with a hot knife.

Notes:

*Double boiler: a pot with water, that a bowl will rest on with your chocolate in. 

Melt the chocolate and butterscotch separately to be able to swirl them.