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i think that there are just as many names for these gooey bars as there are recipes floating around out there. i’ve had many delicious ones, and several dry crumbly disappointments.
my husband claims he can tell a good scotcheroo from a bad one just by looking at it; quite the sweet connoisseur he is!
after trying different “goop” recipes and various cereals, clint awarded these the best of show. (and asked me to please just stick with this recipe and not play around with it any more – he knows me too well) the chocolate layer on these scotcheroos’ is quite thick, just the way my darling likes it; if i was making them for myself, i’d half the quantity of chips.
Scotcheroos
Author: Amy Gerber
Recipe type: Dessert
Prep time:
Total time:
Serves: 16-24
gooey, dence, chewy and not a speck healthy 😉
Ingredients
- 1 cup sugar
- 1 cup of light corn syrup (plus a squeeze or two more)
- ¼ cup butter
- 1 tsp. vanilla
- 1½ cups creamy peanut butter
- 6 cups Special K cereal
- 1½ cups butterscotch chips
- 1½ cups semi sweet chocolate chips
- 1½ cups milk chocolate chips
Instructions
- Grease a 9x13" pan - set aside.
- Measure out Special K cereal in a bowl - set aside.
- In a medium saucepan over medium heat, cook and stir sugar, corn syrup and butter until JUST beginning to boil around the edges. Pull off heat and stir in the extra squeeze of corn syrup, vanilla and peanut butter. Pour the sauce over the cereal; stir until evenly coated. Press into greased 9x13"pan.
- In a medium saucepan over very low heat, (or you can do this in the microwave) melt butterscotch chips. Then add the chocolate chips to the melted chips and stir until it's all melted together and smooth. Pour and spread over the cereal bars. (*note, this is for if you like a thick chocolate layer; you could easily half the chips if desired)
- Allow chocolate to harden and then cut the bars; wait to long and you may need a chain saw or at least a lumber jack to slice these for you 😉
