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Chocolate Scotcheroos

This chocolate scotcheroos recipe was given to me by one of my students at school. It has become one of my family's favorites and is so easy to make.—Lois Mays, Covington, Pennsylvania
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    2 dozen

Ingredients

  • 1 cup sugar
  • 1 cup light corn syrup
  • 1 cup creamy peanut butter
  • 6 cups crisp rice cereal
  • 3/4 cup butterscotch chips
  • 3/4 cup semisweet chocolate chips
  • 3/4 teaspoon shortening

Directions

  • In a large saucepan, bring sugar and corn syrup to a boil. Cook and stir until sugar is dissolved; stir in peanut butter.
  • Remove from the heat. Add cereal and mix well. Press into a greased 13x9-in. pan.
  • In a microwave-safe bowl, melt chips and shortening; stir until smooth. Spread over cereal mixture. Cover and refrigerate for at least 1 hour before cutting.

Chocolate Scotcheroos Tips

How do I keep chocolate scotcheroos from sticking in the pan?

Make sure to use a greased pan or line the pan with nonstick foil. If you opt for the latter, hang the foil over the pan edges so you can easily lift out the bars.

Why are my chocolate scotcheroos so hard?

Once the sugar and corn syrup come to a boil, reduce the heat or remove the pan from heat. You don’t want to overheat it or else the sugar mixture will harden over time, and you won’t get a soft and chewy bar. Leftover cereal? Try these other Rice Krispies recipes.

How do I store chocolate scotcheroos?

Store covered in an air-tight container for up to a week. To freeze, place cut bars into a freezer bag in a single layer. Freeze for up to 3 months, then remove from the freezer and thaw at room temperature when you want to eat them. For more, check out our best chocolate dessert bars as well as the best dessert bars from every state.

Research contributed by Sarah Fischer, Taste of Home Culinary Assistant
Nutrition Facts
1 bar: 232 calories, 9g fat (4g saturated fat), 0 cholesterol, 98mg sodium, 36g carbohydrate (29g sugars, 1g fiber), 4g protein.

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