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Nostalgic Scotcheroos: No-Bake Crispy Rice Cereal Bars with Peanut Butter, Butterscotch, Chocolate, and Sea Salt Recipe

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4 from 33 reviews

  • Author: Patricia
  • Total Time: 20 minutes
  • Yield: 24 bars

Description

Scotcheroos are nostalgic, chewy, and crispy rice cereal bars featuring a delightful combination of peanut butter, butterscotch, and chocolate, topped with a sprinkle of sea salt flakes for an elevated flavor twist. This easy no-bake dessert recipe comes together quickly, making it perfect for a sweet treat or party snack.

Ingredients

Base Mixture

  • 1 cup granulated sugar
  • 1⅓ cups light corn syrup
  • 1⅓ cups creamy peanut butter, such as Jif
  • 1¾ cups butterscotch baking chips, divided
  • 2 teaspoons pure vanilla extract
  • 6 cups Rice Krispies cereal

Topping

  • 1½ cups good quality semisweet chocolate chips
  • 1 teaspoon lightly crushed Maldon sea salt flakes

Instructions

  1. Prepare Pan: Lightly spray a 9″ x 13″ pan with nonstick cooking spray and set aside. This ensures the bars will release easily once set.
  2. Dissolve Sugar and Corn Syrup: In a large saucepan over medium-low heat, combine the granulated sugar and light corn syrup. Stir constantly for 5-10 minutes until the sugar is fully dissolved, making sure the mixture does not come to a boil by adjusting the heat as necessary. Once dissolved, remove the saucepan from heat.
  3. Mix in Peanut Butter, Butterscotch, and Vanilla: Immediately add the creamy peanut butter, ¼ cup of the butterscotch baking chips, and pure vanilla extract to the sugar mixture. Stir constantly until the butterscotch chips melt completely and the mixture becomes smooth and homogeneous.
  4. Fold in Rice Krispies: Gently fold in the Rice Krispies cereal, being careful not to crush the cereal, until evenly combined with the peanut butter mixture.
  5. Transfer to Pan: Pour the cereal mixture into the prepared pan and gently press it down to form an even layer. Avoid packing the mixture too tightly to maintain the chewy texture.
  6. Melt Chocolate and Butterscotch Chips: Combine the semisweet chocolate chips and the remaining 1½ cups of butterscotch baking chips in a microwave-safe bowl. Heat in 20-second intervals, stirring thoroughly after each, until the chips are nearly melted. Continue stirring until the mixture is completely smooth, melting the chips slowly to prevent scorching.
  7. Apply Topping and Finish: Pour the melted chocolate-butterscotch mixture evenly over the Rice Krispies base. Spread gently into an even layer. When the top layer is nearly set but still tacky, sprinkle lightly crushed Maldon sea salt flakes on top to enhance flavor. Allow the bars to cool completely before cutting into 24 bars.

Notes

  • Do not let the sugar and corn syrup mixture boil, as this can alter the texture of the bars.
  • Use good quality peanut butter and chocolate chips for best flavor.
  • Press the cereal mixture gently without packing tightly to keep the bars chewy.
  • Melt the topping chips slowly and stir frequently to avoid burning.
  • Let bars cool completely to ensure clean cuts and proper setting.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://patriciarecipes.com/nostalgic-scotcheroos-no-bake-crispy-rice-cereal-bars-with-peanut-butter-butterscotch-chocolate-and-sea-salt-recipe/