Scotcheroos

 


Scotcheroos

Ingredients

1 cup granulated sugar

1 cup light corn syrup

1 cup creamy peanut butter

6 cups crisp rice cereal (such as Rice Krispies)

1 1/2 cups semisweet chocolate chips (from 1 [12-oz.] pkg.)

1 cup butterscotch chips (from 1 [11-oz.] pkg.)

Sprinkles, for garnish

Flaky sea salt (optional), for garnish

Directions

Prepare baking pan:

Line a 13- x 9-inch baking pan with parchment paper, and coat parchment with cooking spray; set aside.

Make peanut butter mixture:

Heat sugar and corn syrup in a small saucepan over medium, stirring constantly, until sugar is dissolved (do not boil), 3 to 4 minutes. Remove from heat. Stir in peanut butter until combined.

Combine peanut butter mixture and cereal:

Place crisp rice cereal in a large bowl; stir in peanut butter mixture.

Transfer to prepared pan, and press into an even layer with a spatula.

Melt chocolate and butterscotch:

Place the chocolate and butterscotch chips in a microwavable bowl. Microwave on HIGH, stirring every 30 seconds, until melted, 1 to 2 minutes total. Spread melted chocolate mixture evenly over cereal mixture.

Garnish with sprinkles and flaky sea salt.

Let cool to harden chocolate topping:

Let cool until chocolate has hardened, about 2 hours (chill, if needed).


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