Tiffany Haney
Scotcheroos are no-bake dessert bars made with a variety of ingredients, including chocolate, butterscotch, peanut butter, and cereal. They are typically made in a 9x13-inch pan, which is lined with parchment paper or greased with cooking spray or butter. The number of Scotcheroos that can be made in a pan depends on the size of the bars, but on average, a 9x13-inch pan can yield around 24 squares or bars.
| Characteristics | Values |
|---|---|
| Pan size | 9x13-inch |
| Pan type | Baking pan or heavy pot |
| Pan preparation | Line with parchment paper or grease with cooking spray, butter or another fat |
| Number of Scotcheroos | 24 squares |
| Storage | Store in an airtight container at room temperature for up to 1 week |
| Freezing | Freeze squares in layers with parchment or wax paper for up to 3 months |
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What You'll Learn
How to make Scotcheroos
Scotcheroos are no-bake dessert bars that are easy to make and loaded with chocolate, butterscotch, peanut butter, and crispy cereal. They are typically made in a 9x13-inch pan, which yields around 24 bars, depending on how they are cut. Here is a step-by-step guide on how to make them:
Ingredients:
- 1 cup of sugar
- 1 1/3 cups of light corn syrup (or honey)
- 1 cup of peanut butter (creamy)
- 1 teaspoon of vanilla extract
- 6 cups of Rice Krispies cereal (or similar)
- 1 cup of chocolate chips
- 1 cup of butterscotch chips
- Sea salt (optional)
Instructions:
Step 1: Prepare the Pan
Line a 9x13-inch baking pan with parchment paper. If using parchment paper, there is no need to grease the pan. However, if you are not using parchment paper, you can grease the pan with butter, cooking spray, or another type of cooking oil. Set the pan aside.
Step 2: Make the Rice Krispies Layer
Place the Rice Krispies cereal in a large mixing bowl and set aside. In a large saucepan over medium heat, combine the sugar, corn syrup, and, if using, butter. Stir constantly until the sugar dissolves and the mixture comes to a low boil. Do not overcook the sugar mixture, as this will make the Scotcheroos hard. Remove the saucepan from the heat and stir in the peanut butter and vanilla extract until smooth. Pour the mixture over the cereal and stir until the cereal is evenly coated. Transfer the coated cereal mixture to the prepared pan and press it down lightly and evenly with a spatula or the back of a spoon. Be careful not to compress the mixture too much, or the bars will become hard.
Step 3: Make the Chocolate Layer
Place the chocolate chips and butterscotch chips in a microwave-safe bowl. Microwave on low power in short bursts, stirring every 15-30 seconds, until the chips are melted and smooth. Alternatively, you can melt the chips in a small saucepan over medium-low heat on the stovetop, stirring constantly. If desired, add a small amount of coconut oil to the chocolate mixture to thin it out. Spread the chocolate mixture evenly over the Rice Krispies layer with a spatula. If desired, sprinkle the top with a small amount of sea salt.
Step 4: Chill and Serve
Chill the Scotcheroos in the refrigerator for about 2 hours or until set. Lift them out of the pan using the parchment paper and cut them into squares. Scotcheroos are best served at room temperature and are best enjoyed within the first day or two. They can be stored in an airtight container at room temperature for up to a week or in the refrigerator for up to 2 weeks. They can also be frozen for up to 3 months.
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The best pan to use for Scotcheroos
To make Scotcheroos, you'll need a 9x13-inch baking pan. This size is perfect for the Scotcheroos' thickness and shape. You can use a glass or metal baking pan.
Line your pan with parchment paper. This makes lifting the bars from the pan easier once they're set. If you don't have parchment paper, you can butter or grease the pan with cooking spray.
You'll also need a large saucepan to melt the peanut butter base ingredients. A heavy-bottomed saucepan is best. This will be used to combine the sugar, corn syrup, and peanut butter over medium heat.
Finally, you'll need a medium microwave-safe bowl for melting the chocolate and butterscotch chips for the topping.
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How to store Scotcheroos
Storing Scotcheroos
Scotcheroos are best enjoyed within the first day or two of making them. They can be stored in an airtight container at room temperature for up to a week. If the weather is warm and the chocolate is softening, you can store them in the fridge, but they should be allowed to return to room temperature before serving, otherwise, they will be brittle.
To store Scotcheroos for a longer period, they can be frozen for up to three months. Slice the bars and place them in a freezer bag or an airtight container. When you are ready to serve them, let them thaw completely at room temperature.
It is important not to over-compress the Rice Krispies layer when preparing Scotcheroos for storage. If the mixture is compressed too much, the bars will become hard.
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The best chocolate for Scotcheroos
The chocolate layer is a key component of Scotcheroos, so it's important to get it right. The chocolate you use should be of high quality, or it won't melt well. Good options include Ghiradelli, Guittard, or Baker's chocolate bars. You can also use callaubut chocolate.
The chocolate is typically melted in a microwave-safe bowl with butterscotch chips. It's important not to overheat the chocolate, so it's best to use low power and stir the chocolate and butterscotch chips every 30 seconds. The chocolate is ready when it's melted and smooth, which should take about two minutes.
You can also melt the chocolate using a double boiler or a heavy pot on the stove. This method allows for more control over the temperature, but it's important to stir constantly to prevent scorching. Once the chocolate is melted, it can be spread over the Rice Krispies layer.
Some people like to double the amount of chocolate to balance out the sweetness of the Scotcheroos. You can also experiment with different types of chocolate, such as dark chocolate chips, to find the perfect balance of flavours.
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Scotcheroos ingredients
Scotcheroos are a no-bake dessert bar that combines chocolate, butterscotch, peanut butter, and cereal. They are a fun mash-up of peanut butter bars and Rice Krispie treats. The recipe typically yields 24 servings.
The Rice Krispies Layer
For the Rice Krispies layer, you will need sugar, corn syrup, peanut butter, and Rice Krispies cereal. Some recipes suggest adding butter and vanilla to the mix. It's important not to overcook the sugar mixture, as this will result in hard bars.
The Chocolate Layer
The chocolate layer is made with chocolate chips and butterscotch chips. Some recipes call for equal parts chocolate and butterscotch, while others suggest using more chocolate than butterscotch. The chocolate and butterscotch are melted and spread over the Rice Krispies layer.
Variations and Substitutions
While the base ingredients of sugar, corn syrup, peanut butter, chocolate, butterscotch, and cereal remain consistent, there are some variations and substitutions that can be made. For example, you can substitute honey for corn syrup if you prefer. You can also experiment with different types of chocolate, such as semi-sweet chocolate or adding peanut butter to the mix. If you have a peanut allergy, you can substitute almond butter or another type of nut butter for the peanut butter. Additionally, you can add a layer of marshmallow fluff to the Rice Krispies layer for an extra gooey treat.
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Frequently asked questions
You can make 24 Scotcheroos with a 9x13-inch pan.
A 9x13-inch pan is perfect for Scotcheroos' thickness and shape.
You can use a baking pan or a heavy pot to make Scotcheroos.
You should line your pan with parchment paper or grease it with cooking spray or butter.
Scotcheroos are best within the first day or two. They can be stored in an airtight container at room temperature for up to a week. They can also be frozen for up to 3 months.
