No-Bake Scotcheroos

By Anna Theoktisto 

 

Published on August 31, 2024

 Recipe tested by Southern Living Test Kitchen

Active Time:

 

10 mins

Total Time:

 

2 hrs 10 mins

Servings:

 

12 

Ingredients

• 1 cup granulated sugar

• 1 cup light corn syrup

• 1 cup creamy peanut butter

• 6 cups crisp rice cereal (such as Rice Krispies)

• 1 1/2 cups semisweet chocolate chips (from 1 [12-oz.] pkg.)

• 1 cup butterscotch chips (from 1 [11-oz.] pkg.)

• Sprinkles, for garnish

• Flaky sea salt (optional), for garnish

Directions

1. Prepare baking pan: 

   Line a 13- x 9-inch baking pan with parchment paper, and coat parchment with cooking spray; set aside.

2. Make peanut butter mixture: 

   Heat sugar and corn syrup in a small saucepan over medium, stirring constantly, until sugar is dissolved (do not boil), 3 to 4 minutes. Remove from heat. Stir in peanut butter until combined.

3. Combine peanut butter mixture and cereal: 

   Place crisp rice cereal in a large bowl; stir in peanut butter mixture.

   Transfer to prepared pan, and press into an even layer with a spatula.

4. Melt chocolate and butterscotch: 

   Place the chocolate and butterscotch chips in a microwavable bowl. Microwave on HIGH, stirring every 30 seconds, until melted, 1 to 2 minutes total. Spread melted chocolate mixture evenly over cereal mixture.

   Garnish with sprinkles and flaky sea salt.

5. Let cool to harden chocolate topping: 

   Let cool until chocolate has hardened, about 2 hours (chill, if needed).

   Cut into squares before serving.