Kitchen notes · a little help before you start
Scotcheroos
Scotcheroos is made with crispy rice cereal, corn syrup, and creamy peanut butter.
- Prep
- 15 min
- Cook
- 10 min
- Original yield
- Serves 24
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Desserts
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less
A few quick notes
1. Keep the specified layer
Arrange the food as directed and check that the pan or basket has enough space.
2. Check the off-heat addition
Follow the instruction to take the pan off the heat before the finishing addition.
3. Stir as directed
Stay with the pan for the frequent stirring called for in the method.
Get to know the ingredients
corn syrup
In the method: In a medium pot (4 - 5 quart) whisk together corn syrup, sugar and salt.
granulated sugar
In the method: In a medium pot (4 - 5 quart) whisk together corn syrup, sugar and salt.
creamy peanut butter
In the method: Butter a 13 by 9-inch baking dish (optionally you can line with parchment paper and butter parchment to lift finished bars out and cut).
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 24. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1 cup (235ml) corn syrupIngredient note
Source: 1 cup (200g) granulated sugarIngredient note
Source: 1/4 tsp saltIngredient note
Source: 1 cup creamy peanut butterIngredient note
Source: 1 tsp vanilla extractIngredient note
Source: 6 cups crispy rice cerealIngredient note
Source: 1 cup (170g) semi-sweet chocolate chipsIngredient note
Source: 1 cup (170g) butterscotch chips
How to make it
0 of 8 steps completeMake room for Scotcheroos
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Store in an airtight container in a single layer or with parchment between layers, at room temperature.
A little more help as you go
Match the cuts in the method
Use the chopping, slicing or cutting preparation specified.
Prepare the whisked mixture
Keep the whisking step in its stated place in the preparation.
Follow the microwave stages
Use the settings, sequence and checks specified for the microwave.
A few questions you might have
What should I prepare first?
Set out the baking dish and pot. Start with this step: Butter a 13 by 9-inch baking dish (optionally you can line with parchment paper and butter parchment to lift finished bars out and cut).
Which preparation step should I plan for?
Arrange the food as directed and check that the pan or basket has enough space.
What check should I look for as it cooks?
Heat in microwave on 50% power in 30 second intervals, stirring well between intervals, until melted and smooth.
Is there another preparation step to plan for?
Use the chopping, slicing or cutting preparation specified.
Additional recipe notes
*Once it cools a bit I like to use greased hands to spread and press into pan more evenly. Recipe is adapted from Kellogg's
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: cookingclassy.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
