This back-of-the-box recipe is darn close to perfection. If you wanted to, I ‘m sure you might find ways to tweak and adapt this recipe, but the original is so perfect, why bother? You can make this bar by combining puffed rice cereal with a warm mixture of peanut butter, then melted chocolate with butterscotch chips topping.
The result is more than the sum of its parts. The bars don’t taste either peanut buttery, despite the healthy dose of peanut butter, or butterscotch. The taste is somewhere between the two flavors. Add a good dose of chocolate to that, just to ensure that all bases are covered. Scotcheroos are also amazingly chewy, and they are even better after the plate sits on the picnic table for an hour or two.
1 cup light corn syrup
1 cup white sugar
1 ½ cups peanut butter
6 cups crisp rice cereal
½ cup semisweet chocolate chips
½ cup butterscotch chips
Butter a baking pan measuring 9×13 inches. Set aside.
Add and mix corn syrup, sugar, and peanut butter in a bowl. Cook for medium heat and swirl to melt the butter of peanut. Place a blend in a simmer. Stir and mix in crisp rice grain. Remove from oil.
Move the mixture to a 9×13-inch well-buttered bowl. Put it down into a pan with your hands well buttered.
Melt chocolate chips and butterscotches into a medium saucepan over medium-low heat. Stretch around bars and cool the doors. Cut to squares, cut to squares.
You can make this with natural and organic peanut butter, and it can be very creamy. Mix the oil very well before preparing the bars if the oil has separated.
Scotcheroos lasts at least a week or longer and is still well served. Hold the bars at room temperature in an airtight bag. You can store the bars in a fridge if the chocolate is too hot and too soft, only allow them to reach room temperature before serving, or it will break.