Scotcheroos – Classic 1960s Recipe
A beloved vintage treat from the 1960s, Scotcheroos are a chewy, crispy, and sweet dessert featuring puffed rice cereal coated in a rich peanut butter-sugar mixture and topped with a smooth blend of melted chocolate and butterscotch chips. This old-fashioned recipe remains a nostalgic favorite, bringing the classic flavors of the mid-century to modern kitchens.
Ingredients
- 1 cup light corn syrup
- 1 cup granulated sugar
- 1 cup peanut butter
- 5 cups Rice Krispies cereal
- 1 cup bittersweet chocolate chips
- 1 cup butterscotch chips
Instructions
- Prepare the Pan: Line a 9x13-inch baking pan with parchment paper for easy removal.
- Heat the Syrup and Sugar: In a large saucepan over medium-high heat, combine the corn syrup and sugar. Stir occasionally while bringing it to a boil. Continue heating until the sugar dissolves completely, about 3 minutes.
- Incorporate Peanut Butter: Remove the pan from heat and mix in the peanut butter, stirring until fully combined and smooth.
- Mix with Cereal: Immediately add the Rice Krispies cereal, stirring quickly to coat each piece evenly in the peanut butter mixture.
- Press into Pan: Transfer the coated cereal mixture to the prepared pan, pressing it down firmly with the back of a spoon or the bottom of a glass to create an even layer.
- Prepare the Topping: In a double boiler, melt the chocolate chips and butterscotch chips together, stirring continuously until smooth.
- Spread and Cool: Pour the melted mixture over the cereal base and spread evenly. Allow the Scotcheroos to cool completely at room temperature or in the refrigerator before cutting it into bars.
Notes
- This vintage recipe is known for being sticky—consider lightly greasing your hands or spoon when pressing the cereal mixture into the pan.
- Letting the bars cool thoroughly before slicing will ensure cleaner cuts.
- For a deeper chocolate flavor, opt for dark chocolate chips instead of bittersweet.
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