Scotch Loss

With a few simple changes, this will be the ultimate Scotchloss recipe! These bars are thick, attractively chewy, packed with rich peanut butter flavors and finished with a sweet chocolate batter scotch topping.

Scotcheroos is so classic that you might think there is no better way to do it than the original recipes printed on Kellogg’s rice creampie boxes in the 1960s. But they can!

These scotchros are chewier, more fulfilling and even tasty than the original.

If somehow you managed to get through your life to this point without experiencing Scott Charle, they’re like treating Rice Crispy, but 5000 times better. There’s no joke. Unlike the Classic Rice Crispie Treat, Scotchro skips the marshmallows, and instead the cereal is coated with a blend of corn syrup, sugar and peanut butter. They are topped with a rich layer of melted chocolate and butterscotch chips, and have a perfectly attractive flavour combination.

Ingredient Notes

Cereal layer: butter, light corn syrup, granulated sugar, pure vanilla extract, creamy peanut butter, rice creamy cereal (or another brand of crispy rice cereal). You will notice that this layer is completely different from the regular rice creampie treats made with marshmallows. My mother’s Peanut Butter Rice Cream Sandwich recipe uses a similar recipe for cereal mixtures. Toppings: Semi-sweet chocolate chips and butterscotch chips create a rich and attractive topping when melted together.

How to make scotchloss

Here’s a quick overview of how to create this recipe. The recipe card at the end of this post has detailed instructions.

In a large pot over low heat, melt the butter with corn syrup and sugar. Once the butter has melted, cook until the mixture is lightly foamy. Remove the pan from the heat, add the peanut butter and vanilla, stirring until the peanut butter has melted and the mixture is well mixed. Pour the peanut butter mixture into the grain in a large bowl. Fold the mixture together, stirring gently until well mixed.

If you are using a Dutch oven or other large pot, instead of staining the bowl, you can add rice creampie directly to the pan after removing it from the heat.

Push the grain mixture into a 13 x 9 inch bread with grease. Melt the chocolate and butterscotch chips in the microwave until they are completely melted and smooth. Pour the melted chocolate mixture over the bar and spread it evenly over the top using an offset spatula or butter knife. Let the bar cool in a baking dish at room temperature until the melted chocolate mixture is set.

Storage Tips

Room Temperature: Store Scotch loss in an airtight container at room temperature for up to 5-6 days. Place parchment or wax paper between the layers to prevent sticking. Store in a cool, dry place away from heat or direct sunlight to prevent the chocolate from melting.

Refrigerator: If you prefer stiffer textures or need them to last longer, store them in the fridge for up to 2 weeks. Let it sit at room temperature for a few minutes before serving to soften slightly.

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Scotch Loss

With a few simple changes, this will be the ultimate Scotchloss recipe! These bars are thick, attractively chewy, packed with rich peanut butter flavors and finished with a sweet chocolate batter scotch topping.

Preparation time:10 Min Min

Cooking time:5 Min Min

Total time:15 Min Min

Instructions

Coat the 13-x9 inch pan with non-stick cooking. Please put it aside.

In a large pot over low heat, melt the butter with corn syrup and sugar. Once the butter has melted, cook until the mixture is lightly foamy and remove the pan from the heat. Immediately add the peanut butter and vanilla (the pot is heated) and stir until the peanut butter has melted and the mixture is well mixed.

Using a wooden spoon, fold the grains and stir gently until well mixed. Transfer the mixture to the prepared bread and use your hands (see note below) to push down to the bottom. Please put it aside.

Place the chocolate and butterscotch chips in a small microwave safe bowl. Heat at 50% power at 30-second intervals and stir until each is completely melted and smooth.

Pour the melted chocolate mixture over the bar and spread it evenly over the top using an offset spatula or butter knife. Cool the bar to room temperature until the melted chocolate mixture is set. Cut into bars and serve.

Note

*If the mixture is too warm in your hands, use a small parchment or wax paper to push the mixture into the pan.
Storage
Room Temperature: Store Scotch loss in an airtight container at room temperature for up to 5-6 days. Place parchment or wax paper between the layers to prevent sticking. Store in a cool, dry place away from heat or direct sunlight to prevent the chocolate from melting.
Refrigerator: If you prefer stiffer textures or need them to last longer, store them in the fridge for up to 2 weeks. Let it sit at room temperature for a few minutes before serving to soften slightly.

nutrition

Serving: 1 bar ・ calorie: 275 kcal ・ carbohydrates: 41 g ・ protein: 4 g ・ fat: 12 g ・ Saturated fat: 4 g ・ Polyunsaturated fat: 2 g ・ January Saturated Fat: 5 g ・ Trans Fat: 0.1 g ・ cholesterol: 6 mg ・ sodium: 113 mg ・ potassium: 127 mg ・ fiber: 1 g ・ sugar: 32 g ・ Vitamin A: 70 iu ・ calcium: 15 mg ・ iron: 1 mg

Nutrition information is automatically calculated using common ingredients and is an estimate rather than a guarantee. See the home ingredients label for more accurate results.

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Inspired by Kelog Mel’s Kitchen Cafe