Name: Scotcheroos Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 45 min
Yield: 15
Cuisine: American
Ingredients: ½ Tbsp salted butter ($0.07); 1 ½ cup smooth peanut butter ($1.45); ½ cup sugar ($0.36); ½ cup brown sugar ($0.40); 1 ¼ cup light corn syrup ($1.85); 6 cups rice cereal* ($0.96); 1 cup butterscotch chips ($2.15); 1 cup semi sweet chocolate chips ($1.98); ⅛ tsp sea salt ($0.01)

Ingredients

15 serv.

½ Tbsp salted butter ($0.07)
1 ½ cup smooth peanut butter ($1.45)
½ cup sugar ($0.36)
½ cup brown sugar ($0.40)
1 ¼ cup light corn syrup ($1.85)
6 cups rice cereal* ($0.96)
1 cup butterscotch chips ($2.15)
1 cup semi sweet chocolate chips ($1.98)
⅛ tsp sea salt ($0.01)

Instructions

Tap a step to mark it done

1 Butter a 9x13” baking dish and set aside. Combine peanut butter, granulated sugar, brown sugar, and corn syrup in a saucepan and whisk together over medium heat until warm, bubbly and melted together.
2 Pour peanut butter mixture over rice cereal.
3 Transfer the “dough” to greased baking dish and press it out, firmly. I like to use a piece of parchment to press and smooth out the Rice Krispie dough.
4 In a microwave-safe bowl, combine butterscotch chips and chocolate chips. Microwave for 30 seconds at a time, stirring between intervals, until the chocolate butterscotch chips are fully melted and pourable.
5 Pour melted chocolate butterscotch over the pressed out Rice Krispie dough.
6 Sprinkle with sea salt.
7 Let everything set for 30 minutes before cutting into it. If you need to serve them right away, pop them in the refrigerator for 15 minutes to firm up the topping.**
8 Cut into squares and serve!