Scotcheroos Recipe

Line a 9×13-inch baking pan with parchment paper. No need to grease the parchment. Set aside.

Combine honey and granulated sugar in a medium or large saucepan over medium heat. (Larger size because we’ll add the crispy rice cereal in the next step.) Stirring occasionally, bring to a gentle simmer. Allow to simmer for 1 minute without stirring. Do not bring to a rapid boil—that’s too hot. After 1 minute of simmering, remove from heat.

Stir in the peanut butter and vanilla extract until combined, then stir in the crispy rice cereal until it’s all completely coated.

Transfer mixture to prepared pan. Using a silicone spatula, gently spread mixture to fit the pan. Very gently press the mixture down into the pan. Do not pack it down with force, just lightly press down so it’s secure in the pan.

Combine chopped chocolate, butterscotch morsels, and coconut oil in a small saucepan over medium-low heat. Stir constantly until it’s melted together. Mixture will be thick. Spread evenly over bars. A small offset spatula is helpful for this. Top with a sprinkle of sea salt, if desired.

Cover and refrigerate for 2 hours or up to 2 days. Lift the scotcheroos as a whole out of the pan using the parchment paper. Cut into squares.

Cover and store leftover squares at room temperature for up to 3 days or in the refrigerator for up to 1 week.