Scotcharoos – a delicious recipe with White Sugar, Syrup, Peanut Butter, Rice Krispies, Butterscotch Chips, Sweet Chips. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a medium sauce pan, heat sugar and corn syrup until it just starts to bubble. Remove from heat and add peanut butter. Mix well. Add Rice Krispies. Press into a 9 x 13 pan. Cool. Melt butterscotch and semi-sweet chips and pour on top.
2
Here are a few helpful (or maybe not so helpful) tips on these Scotcharoos:
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1. Not sure how to get that hot molten lava flat? Spray the inside of a zip top bag with vegetable oil spray and stick your hand inside the not sprayed side-use it like a glove. Be sure to pat the lava, touching for long periods of time will make you one with the lava and the plastic bag-less than ideal.
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2. Run out of semisweet chips? Make up the different with milk chocolate. Who will notice?
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3. If your milk chocolate chips refuse to melt, just slap them on anyway. They give some extra crunch. Dang it! They noticed.
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4. Cut with caution. Knives have been known to break-multiple knives. Side note: make sure to have lifetime warranties on knives. Dear Chicago Cutlery: Yep, we did it again. Sorry.
2004
kcal
Calories
79
g
Fat
293
g
Carbs
37
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup White Sugar, 1 cup Lite Corn Syrup, 1 cup Creamy Peanut Butter, 6 cups Rice Krispies, and more.
Yes, Scotcharoos falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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