quick and easy scotcharoo
It’s a Rice Krispies treat, but let’s make it peanut butter, chocolate, and butterscotch, aka Scotch roux. The sweet, salty, and crunchy texture will satisfy anyone!
Classic Scotcheroo Recipe
These classic Scotch roux are sweet, salty, chewy, and irresistible. For those who have never had a Scotcheroo, it’s basically peanut butter Rice Krispies topped with chocolate and butterscotch chips, and it certainly lives up to its name. This no-bake dessert, made with only 6 ingredients, is super easy to make and is always a hit at holidays, cookie exchanges, or any time you need something quick, gooey, and delicious. I think you’ll love them as much as I do.
My love affair with Scotcher roses began at a young age. It’s been going well for a while. Back in the day, Rebecca and I would make a lot of Scotch roux after school, and I swear I could inhale the entire tray in 15 minutes. This accomplishment is one I am still proud of. And frankly, nothing has changed. I still find these chewy PB, chocolate, and butterscotch treats just as addictive today as I did when I was a kid.
So…what is a Scotcharoo?
Scotch Roux is a no-bake sweet treat made with a chewy peanut butter Rice Krispie base and decadent butterscotch and chocolate toppings.
Scotcheroo doesn’t require baking, so it’s perfect when oven space is at a premium (like during the holiday season) or when you want a quick dessert with minimal fuss. Plus…a dessert made with 6 ingredients? Please register.
What ingredients do you need to make the best Scotch roux?
You only need a handful of ingredients to make these Scotch roux, most of which you probably already have on hand.
Karo® Light Corn Syrup: Karo® Corn Syrup is non-negotiable in this sweet treat. There’s nothing worse than a hard Scotcheroo. Karo corn syrup provides moisture and sweetness that helps keep the Scotcheroo super soft and chewy. Sugar: A little extra sugar won’t hurt you. Boiling down the sugar with corn syrup creates a perfectly chewy sweet bar. Creamy Peanut Butter: We recommend using traditional creamy peanut butter instead of the natural variety. This will help keep the bar firmly in place and secure. Crispy Rice Cereal: This light and airy cereal maintains a light, crunchy texture and adds the perfect nutty flavor to your Scotcheroo. Semi-Sweet Chocolate Chips: These peanut butter chocolate no-bake bars are topped with a thick layer of chocolate and butterscotch. We like to use chocolate chips rather than bars, as they tend to melt easily if you don’t use butterscotch chips. Butterscotch chips can give these Scotcheroos just a touch of a buttery, caramel-like flavor without taking over the flavor profile. It also dilutes the chocolate a bit, making it easier to cut and chew.
Tip: A traditional Scotcharoo calls for a classic creamy peanut butter (like Jif or Skippy), as natural peanut butter can be too watery and affect the texture.
Tips for the best Scotcheroo
Do not use natural peanut butter. Scotchroo wants the good old Jiff, Skippy and Peter Pan of his youth. Natural, more liquid peanut butter doesn’t set in quite the same way in these bars. Do not overcook the sugar mixture. We all know the feeling when you bite into a no-bake bar and are disappointed to find it stone hard and too chewy. we don’t want that for you. To avoid a hard Scotch roux, cook the sugar and corn syrup only for the amount of time directed. Get your pot ready and ready. Similar to Rice Krispie treats, the Scotch roux base sets quickly. It’s a good idea to line and prep your pan before you start making the filling, so that you have enough time to press the filling into an even layer before the mixture starts to set. Do not overcrowd the Rice Krispie mixture. Press the cereal base into the pan without compressing it too hard to keep it light and chewy. Be careful with chocolate. Each microwave has a different wattage, so be careful when melting the chocolate chips and butterscotch chips to avoid burning the mixture.
How to store scotch roux
Scotch roux is a chewy dessert. Store in a plastic bag, airtight container, or cookie tin for up to 2 weeks, or freeze for up to 3 months. But don’t expect them to stay that long. Even if I freeze these, I always sneak them out of the freezer for a late night snack. Because they’re so portable, they’re the perfect treat to mail to a loved one or pop into a cookie exchange container.
Room temperature: Store in an airtight container for up to 1 week. In fact, Scotch roux remains soft and chewy even at room temperature. In the refrigerator: If your kitchen is warm, store in an airtight container. However, be careful as the chocolate topping will harden. To freeze: Wrap individual squares in plastic wrap or store in layers in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
Enjoy baking, friends!
XXX
1 1/2 cup light corn syrup
1 cup granulated sugar
1 1/2 cup creamy peanut butter
6 cup It was crispy rice cereal
2 teaspoons vanilla essence pinch of salt
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
Instructions
Line all sides of a 9 x 13-inch pan with parchment paper and set aside. In a heavy saucepan over medium heat, combine corn syrup and sugar. Mix together using a silicone spatula. Simmer until the sugar is completely dissolved and the mixture begins to boil. As soon as the mixture begins to boil, remove from heat. Add peanut butter and mix to combine. Add cereal, vanilla, and salt and stir until completely combined. Transfer the mixture to the prepared pan and use your hands or an oiled rubber spatula to tap it into an even layer. Melt the chocolate chips and butterscotch chips in a microwave-safe bowl, stirring for 30 seconds at a time. Pour the chocolate over the peanut butter layer and use the back of a spoon to spread the chocolate to the edges. Cool for at least 45 minutes or until chocolate is completely set. Cut into sticks and enjoy!
