These no-bake Scotch louvres are ready in minutes and always go away quickly.
Perfect as a holiday treat, last-minute treat, or to pack in lunch boxes throughout the week.
Flavor: A peanut butter base with a crunchy cereal and smooth chocolate butterscotch top that combines sweet and salty flavors. Recommended tools: You will need a large pot, microwave-safe bowl, or 9×13 pot. Swaps: Pair this recipe with Special K, cornflakes, or your favorite crunchy cereal for a fun combination of textures. Freeze: Wrap these chocolate butterscotch bars individually and freeze them for a ready-to-go sweet treat.
clever ingredients tips
Rice Krispies: Crispy rice cereal gives the bar a classic light, crunchy texture and blends easily with the warm peanut butter mixture. Sweetener: Sugar and light corn syrup create a sweet, thick syrup that keeps the mixture soft and chewy. Do not let the mixture boil. Boiling can cause the bars to become hard. Creamy Peanut Butter: Smooth peanut butter binds the cereal together. Avoid natural peanut butter as it can cause the mixture to crumble. Swap half the peanut butter for cookie butter for a warm, spiced twist and a touch of vanilla. Baking Chips: Butterscotch chips give Scotch roux its classic flavor and melt into the chocolate for a smooth, sweet finish. Use milk chocolate for a sweet bar, dark chocolate for a less sweet bar, or all butterscotch for a strong butterscotch flavor.
structure
Make the peanut butter mixture (full recipe below). Add the cereal and gently press it into the prepared baking dish. Melt baking chips and spread over cereal mixture. Let cool before slicing.
Storing chocolate butterscotch bars
Scotcheroo can be stored at room temperature for up to 5 days. Wrap bars individually in wax paper or plastic wrap and freeze in ziplock bags for up to 2 months.
Easy no-bake dessert
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Grease a 9-by-13-inch baking pan and set aside.
Heat the sugar and corn syrup in a large saucepan over medium heat, stirring occasionally. Boil until the sugar dissolves or there are almost no bubbles. Do not bring to a full boil.
Remove from heat and stir in peanut butter until completely combined and smooth. Gently add the cereal and mix until evenly coated. Spread on the prepared baking sheet and press gently to flatten.
Melt the butterscotch and chocolate chips together in a microwave-safe bowl in the microwave for 10 to 30 seconds at a time, stirring until just melted. (If overcooked, the chips will become dry and crumbly.)
Pour over the cereal and spread to the edges. Allow to cool completely before cutting into bars.
Do not boil the sugar. If you don’t boil it, the bars will be hard and not soft and chewy. When melting chips in the microwave, melt them for a short period of time until just before melting. Overheating will dry out the chocolate chips and make them crumbly. Leftover Scotcheroo will keep for up to 5 days in an airtight container at room temperature. If you wrap them individually and freeze them, they will last for up to 2 months.
calorie: 259 | carbohydrates: 41g | protein: 4g | fat: 10g | Saturated fat: 3g | Polyunsaturated fats: 2g | Monounsaturated fats: 4g | Trans fat: 0.01g | cholesterol: 1mg | sodium: 149mg | potassium: 122mg | fiber: 1g | sugar: 32g | Vitamin A: 479IU | Vitamin C: 4mg | calcium: 13mg | iron: 3mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of ingredients used.
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