Best Scotcharoos Recipe
What do you call these? All my life I’ve called these Scotcharoos with an “A”. Then I see recipes out there that are called Scotcheroos with an “E”. What??!!
Either way, I don’t think there is a kid alive that doesn’t like these. (This Grammy loves them and can eat a quite a few.) And our Scotcharoos (with an A) is the best because of a small little tweak that makes our soft and not too hard. Plus no cutting is required. Hallelujah!
If you’ve ever cut a pan of these, you know that can be a chore. But with our recipe below, your Scotcharoos will be a breeze. So let’s get started.
Ingredients:
5 to 5 1/2 cups of Rice Krispies (This is our little secret. DO NOT use 6 cups that is called for in every other recipe.)
1 cup of sugar
1 cup of corn syrup
1 cup of creamy peanut butter
1 cup of semi-sweet chocolate chips
1 cup of butterscotch chips
Instructions:
In a large sauce pan, mix the sugar and corn syrup together to dissolve the sugar.
Bring to a boil and remove from heat.
Stir in peanut butter.
Add 5 cups of Rice Krispies. If the mix looks too liquidy you can add up to another 1/2 up but do not add any more than that or your Scotcharoos will be hard. This is the key to making them soft instead of hard. I pretty much always use 5 cups.
Line a muffin pan with liners and then spray with a non-stick spray. You can use regular size muffin pans or mini muffin pans.
Evenly distribute the Rice Krispie mixture into the muffin liners and lightly press down.
In a smaller sauce pan on low heat, melt the chocolate chips and butterscotch chips until smooth.
Spoon melted mixture over each Scotcharoo and with a spoon distribute evenly. You can double the chocolate mixture if you prefer a thicker chocolate frosting.
Let cool and then you are ready to serve and eat. NO CUTTING REQUIRED!
Isn’t that the best news ever?
I will be serving these to my grandkids this Sunday. Who wants to bet that there won’t be a single one leftover?
Best Scotcharoos Recipe
Ingredients
- 5 cups Rice Krispies
- 1 cup sugar
- 1 cup light corn syrup
- 1 cup creamy peanut butter
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
Instructions
- In a large sauce pan, mix the sugar and corn syrup together to dissolve the sugar.
- Bring to a boil and remove from heat.
- Stir in peanut butter.
- Add 5 cups of Rice Krispies. If the mix looks too liquidy you can add up to another 1/2 up but do not add any more than that or your Scotcharoos will be hard. This is the key to making them soft instead of hard. I pretty much always use 5 cups.
- Line a muffin pan with liners and then spray with a non-stick spray. You can use regular size muffin pans or mini muffin pans.
- Evenly distribute the Rice Krispie mixture into the muffin liners and lightly press down.
- In a smaller sauce pan on low heat, melt the chocolate chips and butterscotch chips until smooth.
- Spoon melted mixture over each Scotcharoo and with a spoon distribute evenly. You can double the chocolate mixture if you prefer a thicker chocolate frosting.
- Let cool and then you are ready to serve and eat. No cutting required!
Either way, with an “A” or an “E”, these are a fun treat to make and even more fun eating them!
Do you need more Rice Krispies goodness in your life?
Take a look at this!
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