Scotcheroos

These bar cookies are pretty versatile. They can be made with Rice Krispies (my choice), or really any other non-sweetened or very lightly sweetened cereal (for instance, Special K) – if you choose a different cereal just substitute the same amount of cereal in the recipe below.

Also, since you’re not really baking these, they can stand up to adding ingredients. For this one, I added two chopped up Snickers bars, but they don’t necessarily need added candy. But have at it if you want, and don’t feel constrained by Snickers – Milky Way, PayDay…whatever sounds tasty to you.

Difficulty: easy
Print

Ingredients

2 Snickers bars
½ cup sugar
¼ cup brown sugar
½ cup corn syrup
¼ cup molasses
6 T butter
¾ cup smooth peanut butter
4 ½ cups Rice Krispies
½ cup bittersweet chocolate
½ cup milk chocolate
1 cup butterscotch chips, separated
Sea salt for sprinkling

Directions

To make this as easy as possible, get an 8” or 9” square pan and line it with parchment paper. Leave a little overhang on two opposite ends – we’ll use that to pull the bars out later. Coat the parchment with non-stick spray and set the pan aside.

Next, chop the Snickers bars into small pieces and set them aside, but not too far – you’re going to need them shortly.

In a pot add the sugar, brown sugar, corn syrup, molasses and butter. Heat over a low to medium heat until the sugar is melted and everything is combined. Make sure to stir very frequently.

Take the saucepan off the heat, add in the peanut butter and stir again until the peanut butter is melted and everything is combined.

Stir in the Rice Krispies, chopped-up Snickers and ½ cup of the butterscotch chips.

Pour the mixture into your prepared pan and press down lightly with your fingers to even everything out. Move to a wire rack to cool a bit more.

Melt together the bittersweet chocolate, milk chocolate and the remaining ½ cup of butterscotch chips.

Pour the mixture evenly over your Rice Krispie mixture and spread with a small spatula so it’s smooth(ish). Sprinkle the top with sea salt.

Put the pan into the fridge for an hour or so to let the chocolate harden. When it is, take the pan out of the fridge, lift up the bars by the parchment paper overhangs and move to a cutting board. Let it warm up just a bit – just to soften everything up and make it easier and neater to cut – figure 15-20 minutes. Slice into bars and enjoy!