Always Chewy Scotcharoos

5 from 1 vote

Our scotcharoos are crafted to be perfectly chewy and never hard, with a heavenly layer of chocolate and butterscotch to sweeten the deal.

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: American

Keyword: Scotcharoos

Servings: servings

Lightly grease a 9x13 pan. Pour 5 cups Rice Krispies cereal into a large mixing bowl and set aside.
Combine the 1 cup corn syrup and the 1 cup granulated sugar in a medium-sized saucepan over medium heat. Heat until the granulation of the sugar is gone and the mixture has come to a near boil but do not let it actually boil. The temperature that you are looking for is about 199-200 degrees Fahrenheit.
Remove from the heat and stir in the1 cup creamy peanut butter, 1 teaspoon vanilla extract and 1/2 teaspoon salt. Mix until smooth.
Pour the sugary, peanut butter mixture over the cereal and gently fold the cereal into the mixture until all is coated evenly.
Spread across the bottom of the greased 9x13 dish and spread out, gently pressing the mixture until it is even.

Combine 1 cup chocolate chips and 1 cup butterscotch morsels chips in a microwave-safe bowl.
Microwave on high in 30 second intervals, stirring in between, until the mixture is smooth and melted.
Spread across the top of the cereal in the pan. Let set until the topping cools completely and solidifies. Cut into squares and enjoy!

It is very important to not let the sugar and syrup mixture come to a boil. Stir and watch carefully for the sugar granules to dissolve. If using a candy thermometer, pull the mixture from heat when it hits 199-200ish degrees. Above that temperature, you will have harder scotcharoos than what is desired.
Bonus Tip* After the topping has been spread, give a little sprinkle of flaked salt across the top for and added experience!