The Best Scotcheroos Recipe (Soft & Chewy!)
Print Pin VideoWhen I say this is the BEST scotcheroos recipe, I truly mean it (I don't use the word "best" lightly!). They're perfectly chewy, satisfyingly crunchy without being too firm, not overly sweet, and incredibly easy to make with just a handful of simple ingredients.
IMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
- ¾ cup (150 g) white granulated sugar
- 1 cup (330 g) light corn syrup
- 1¼ cups (192 g) smooth unsweetened peanut butter
- 1 tsp vanilla essence/extract
- 6 cups (162 g) rice cereal
- 1 cup (170 g) semi-sweet chocolate chips
- 1 cup (170 g) butterscotch chips
Instructions
- Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides to make it easier to lift the bars out later. Set aside.
- Place a large saucepan over low-medium heat and add the granulated sugar and corn syrup. Stir continuously until the sugar has completely dissolved and the mixture is hot. Do not allow it to come to a boil, as this can make the bars hard once cooled (see note 1).
- Remove the saucepan from the heat and add the peanut butter and vanilla. Stir until smooth and fully combined.
- Add the crispy rice cereal and gently fold until all of the cereal is evenly coated in the peanut butter mixture.
- Transfer the mixture to the prepared baking dish and spread it out evenly. Using a piece of parchment paper as a barrier, gently press the mixture into place. Avoid pressing too firmly, as this can make the bars dense and hard once set (see note 2). Set aside.
- In a microwave-safe bowl, combine the chocolate chips and butterscotch chips. Microwave in 20-second intervals, stirring well between each interval, until fully melted and smooth. Be careful not to overheat the chocolate.
- Pour the melted chocolate mixture over the cereal layer and spread it evenly to the edges using an offset spatula or the back of a spoon. Shake the pan if needed to smooth the surface.
- Allow the Scotcheroos to cool completely at room temperature until the topping is fully set.
- When ready, run a sharp knife around any edges not lined with parchment paper. Use the parchment overhang to lift the Scotcheroos out of the pan, then slice into squares and serve.
Video
Notes
Note 1. The most important tip for soft and chewy Scotcheroos is to avoid boiling the sugar and corn syrup mixture. You only want to heat it until the sugar has completely dissolved and the mixture feels hot. If the mixture gets too hot or begins to boil, the sugar becomes more concentrated and starts to cook to a higher stage (check out this post for more information on this). As the bars cool, this causes the peanut butter cereal layer to firm up significantly, resulting in Scotcheroos that are hard, dense, and difficult to bite into. Low and slow is the way to go here!
Note 2. Once the cereal mixture is in the baking dish, gently press it into place rather than packing it down tightly. Compressing the mixture too much removes the air pockets between the cereal pieces, creating bars that are dense and overly firm. A light touch will give you Scotcheroos that hold together beautifully while still staying soft, chewy, and easy to bite through.
Nutrition
Calories: 308kcal | Carbohydrates: 46g | Protein: 5g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 167mg | Potassium: 162mg | Fiber: 2g | Sugar: 35g | Vitamin A: 604IU | Vitamin C: 6mg | Calcium: 17mg | Iron: 4mg
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
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