Thursday, May 22, 2014


Imagine eating a regular rice crispy bar. Melted marshmellows mixed with rice crispys. Although it isn't bad, it's not exactly magnificent. Scotcheroos are like an updated version of rice crispy bars. I even developed a better name for them, Rice Crispy Bars.2! Instead of being hard, chewy, and lacking of essential flavors, they burst forth with peanut butter, a layer of chocolate, and are super soft (so they don't completely ruin your teeth).

I never had a fondness for Rice Crispy bars until I tasted Schotcheroos. Marshmellows are replaced with cornsyrup, and a good helping of peanut butter is added. They're so amazing! One of my least favorite desserts is slowly creeping its way up my list. Nothing could ever beat cheesecake, but these are coming pretty close, especially since they take under 30 minutes to make.


Yield: About 20 bars

Prep: 5 min
Cook: 5 min
Chill: 15 min
Ready In: About 25-30 min


1 1/2 cups peanut butter

1 cup granulated sugar

1 cup light corn syrup

6 cups rice crispys

1 2/3 cup butterscotch chips

1 cup semi-sweet chocolate chips


Grease a 9x13" pan. Set aside.

In a microwave safe bowl, combine sugar and cornsyrup. Microwave on high for about 2-2.5 minutes, until mixture is bubbly, and sugar is dissolved. Stir in peanut butter.

Fold in rice cereal, stirring until well-combined. Press in the bottom of prepared pan.

In a microwave safe bowl, mix butterscotch and chocolate chips. Heat in 1 minutes incrimints, stirring every 30 seconds until melted. Pour chocolate mixture over bars. Set in a refridgerator for about 15 minutes until chocolate is hardened. Enjoy!



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