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Scotch-a-Roos

COOK TIME
5 mins
PREP TIME
15 mins
RATE THIS RECIPE
(58)
Nathan Congleton / TODAY
COOK TIME
5 mins
PREP TIME
15 mins
RATE THIS RECIPE
(58)

Ingredients

  • Nonstick cooking spray
  • 1 cup creamy peanut butter, such as Skippy brand
  • 1 cup light corn syrup
  • 3/4 cup firmly packed light brown sugar
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon fine sea salt
  • 5 cups crispy rice cereal
  • 6 ounces bittersweet chocolate chips (60% to 70% cacao)
  • 6 ounces butterscotch chips
  • Chef notes

    Scotch-a-roos are the very definition of Midwestern excess. The best ones are reminiscent of a slab of sticky, gooey, crunchy candy bar filling, glossed over with a truffle-like chocolate and butterscotch topping. They're a classic that works for any celebration. Helps keep dentists in business, too.

    Technique tip: Don't smash the crispy mixture into a tight, compact layer, which will harden them as they cool. Using a light hand ensures a soft, crave-worthy chew.

    Preparation

    1.

    Line a 9- by 13-inch baking pan with aluminum foil with a couple of inches of overhang on 2 opposite sides and spray with nonstick cooking spray.

    2.

    In a 4- to 5-quart heavy-bottomed pot, combine the peanut butter, corn syrup, brown sugar, butter, vanilla and salt. Place the pot over medium-high heat and stir often until the sugar has dissolved and the mixture is smooth and just threatening to bubble. Remove the pan from the heat and stir in the cereal, blending thoroughly.

    3.

    Scrape the mixture into the prepared pan and use a spatula to spread it gently into place, being careful not to compact the mixture.

    4.

    In a microwave-safe bowl, combine the bittersweet chocolate and butterscotch chips. Microwave with 30-seconds bursts on high, stirring well after each interval, until smooth. Pour over the crispy mixture and spread evenly.

    5.

    Refrigerate until the topping is set, about 30 minutes. Use the foil to lift out the slab and transfer to a cutting board. Cut into 36 bars and store any leftovers in an airtight container for up to 5 days.