Hey, these Scotcheroos are a real treat that we’ve been making for ages! I can’t even recall a time when they weren’t a staple dessert in our family. We’ve always been big fans of Rice Krispies, chocolate, peanut butter, and butterscotch, so these are definitely a family favorite.

Prep Time: 5 minutes

Cook Time: 1-2 minutes

Serves: 18, depending on size

Ingredients:

1 C. Honey

3/4 C. Brown sugar

1 1/2 C. Peanut butter (creamy, crunchy, doesn’t matter)

1 tsp. Vanilla extract

1/4 tsp. Salt

6 C. Rice Krispies

3 T. Peanut butter

1 3/4 C. Butterscotch chips 

1 1/2 C. Chocolate chips (dark, semi, it’s up to you)

1/8 tsp. Salt, sea salt, kosher…or optional

What to do:

Butter, grease, or use parchment paper to line a 9 x 13-inch pan; set aside.

In a large mixing bowl, add your cereal and set it aside.

In a medium-sized pot, mix honey and brown sugar on low heat until the sugar melts. Just be careful not to let it boil. It should take about a minute or two.

Take the pan off the heat and add the peanut butter, vanilla, and salt. Stir it until it’s smooth and well blended.

Pour the sugar-peanut butter mixture over the Rice Krispies and mix it up. Then, press the mixture into the dish you’ve prepared. Use a piece of parchment paper and a rubber spatula to make it smooth.

Chocolate Topping

In a bowl that can go in the microwave, put 3 spoonfuls of peanut butter, butterscotch morsels, and chocolate chips. Heat it in the microwave on low for 2 to 3 minutes, stirring every 30 seconds until it’s all melted and mixed together.

Pour butterscotch and chocolate mixture on top of the bars and spread evenly. Sprinkle with salt, optional

Place the bars in the refrigerator for at least 30 minutes to allow the chocolate to harden before cutting.