Scotcheroos recipe 11744329
Ingredients
- Cooking spray for greasing pan
- 1 1/4 cup light corn syrup (11 1/2 ounces; 324 g), such as Karo
- 7 1/2 ounces brown sugar (215 g; about 3/4 cup loosely packed)
- 9 ounces (255 g; 1 cup) creamy peanut butter (commercial or natural varieties will both work well)
- 2 teaspoons (10 ml) vanilla extract
- 1 teaspoon (4 g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
- 6 cups (180 g) rice crisp cereal such as Rice Krispies
- 8 ounces (225 g) butterscotch chips
- 8 ounces (225 g) bittersweet chocolate, 60% cacao, roughly chopped
- Flaky sea salt, such as Maldon, to finish, optional
Instructions
- 1
Lightly grease a 9-by-13-inch baking pan with cooking spray; set aside. In a minimum 3-quart saucepan or Dutch oven, heat corn syrup and sugar over medium heat, whisking occasionally, until mixture is just bubbling around the edges, about 2 minutes.
- 2
Slowly whisk in peanut butter, vanilla, and kosher salt until peanut butter is completely incorporated and mixture is smooth, about 30 more seconds.
- 3
Off heat, fold in rice cereal with a rubber spatula. Transfer mixture to the greased pan and pat gently into place (do not overpack).
- 4
In a heatproof bowl, melt chocolate and butterscotch chips in microwave in 15-30 second intervals, stirring thoroughly between each interval, until glossy and smooth. Pour over cereal and use rubber spatula to spread topping across the bars in a thin, even layer. Sprinkle flaky salt over topping, if desired.
- 5
Let scotcheroos rest at room temperature for at least 2 hours or until topping is firm and set. Cut into roughly 2-inch squares and serve.
