Press mixture into your pan. Transfer the mixture to the prepared baking dish. Use a spatula to press the mixture in and spread it out evenly. Make and add the topping. Melt the chocolate and butterscotch chips in a separate pot over low heat, stirring continuously. Make sure no water or moisture gets in the pot or the chocolate will seize. Spread the melted chocolate over the pressed cereal mixture. Top with salt. Cool and serve. Set the bars aside to cool for 45 minutes or until the chocolate has set. Slice and enjoy!
Why You’ll Love This RecipeRecipe IngredientsHow To Make ScotcheroosTips & TricksProper StorageMore No Bake Desserts To TryGet the Recipe
Originally I was going to just add some salt on top, but then my son had the awesome idea to crush up some pretzels and mix them into the crispy rice cereal. The two textures combine amazingly well, so it made complete sense. And who am I to argue with genius? If you love chocolate and rice krispie treats, these chocolate-topped Scotcheroos are going to hit the spot!
Light corn syrup – Karo is my favorite brand for this. Granulated sugar – Light brown sugar works too. Creamy peanut butter – Feel free to use crunchy peanut butter or almond butter. Crispy rice cereal Mini pretzels Chocolate chips – I prefer semi-sweet or dark chocolate chips. Butterscotch chips Flaked sea salt
Do I Need To Add Pretzels?
You don’t need to, but adding a handful of pretzels to this scotcheroo recipe gives it a sweet-and-salty flavor profile that’s seriously good.
Prep the dish. Line a baking dish with foil and grease it with non-stick spray. You can also use parchment paper. Set it aside. Boil corn syrup and sugar. Briefly cook the corn syrup and sugar in a large pot over medium heat, until the sugar has completely dissolved. Bring the mixture to a boil and then remove it from the heat. Make the bars. Stir in the peanut butter until smooth. Add the cereal and pretzels until well combined.
Counter: Place it in an airtight container for up to 5 days. Keep it away from direct heat and sunlight to keep the chocolate from melting. Fridge: Store it in an airtight container, away from onions and chilis, for up to 7 days.
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