Scotcharoos Recipe

Light corn syrup: A sweet, thick syrup used to bind the ingredients together and add sweetness.

Sugar: Adds sweetness and helps to create the chewy texture of the bars.

Peanut butter: Provides a rich, nutty flavor and creamy texture.

Crispy rice cereal: Gives the bars their signature crispy texture.

Semi-sweet chocolate chips: Melts to form a smooth, chocolatey topping.

Butterscotch chips: Adds a sweet, buttery flavor to the topping.

When melting the chocolate chips and butterscotch chips together, use a double boiler instead of a microwave for more controlled heat. This method helps prevent the chocolate from seizing and ensures a smoother, more even melt. If you don't have a double boiler, you can create one by placing a heatproof bowl over a pot of simmering water, making sure the bottom of the bowl doesn't touch the water. Stir constantly to achieve a silky, lump-free mixture.

• light corn syrup - Substitute with brown rice syrup: Brown rice syrup is a great gluten-free alternative that provides a similar consistency and sweetness.

• sugar - Substitute with coconut sugar: Coconut sugar is a natural sweetener that is gluten-free and has a lower glycemic index.

• peanut butter - Substitute with almond butter: Almond butter is a gluten-free option that offers a slightly different but delicious nutty flavor.

• crispy rice cereal - Substitute with gluten-free crispy rice cereal: Ensure the cereal is labeled gluten-free to avoid any cross-contamination.

• semi-sweet chocolate chips - Substitute with gluten-free chocolate chips: Many brands offer gluten-free chocolate chips that taste just as good.

• butterscotch chips - Substitute with caramel chips: Caramel chips are a gluten-free alternative that provides a similar sweet and creamy flavor.

• To keep your scotcharoos fresh and delicious, store them in an airtight container at room temperature. They will stay good for up to a week, maintaining their chewy texture and rich flavor.

• For longer storage, you can refrigerate your scotcharoos. Place them in an airtight container or wrap them tightly in plastic wrap. This will keep them fresh for up to two weeks. Just remember to let them come to room temperature before serving to enjoy their optimal texture.

• If you want to freeze your scotcharoos, first cut them into individual bars. Wrap each bar tightly in plastic wrap, then place them in a freezer-safe bag or container. This method will keep them fresh for up to three months.

• When you're ready to enjoy your frozen scotcharoos, simply remove the desired number of bars from the freezer and let them thaw at room temperature for about 30 minutes. This will ensure they return to their chewy, delectable state.

• For an extra touch of indulgence, consider drizzling some melted chocolate or butterscotch over the thawed bars before serving. This will enhance their flavor and make them even more irresistible.

• If you prefer a firmer texture, you can enjoy your scotcharoos straight from the refrigerator or freezer. The chilled bars will have a delightful crunch that contrasts beautifully with the creamy peanut butter and chocolate topping.

• To prevent your scotcharoos from sticking together when stored, you can place a piece of parchment paper between each layer of bars. This will make it easier to grab a single bar without disturbing the others.

• For a fun twist, consider adding a sprinkle of sea salt on top of the chocolate and butterscotch layer before it sets. The salty-sweet combination will elevate your scotcharoos to a whole new level of deliciousness.

• Microwave Method:

  1. Place a scotcharoo on a microwave-safe plate.
  2. Cover it with a damp paper towel to retain moisture.
  3. Heat on medium power for 10-15 seconds.
  4. Check if it's warm enough; if not, continue in 5-second intervals.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the scotcharoos on a baking sheet lined with parchment paper.
  3. Cover loosely with aluminum foil to prevent drying out.
  4. Warm for about 5-7 minutes, checking halfway through.

• Stovetop Method:

  1. Place a non-stick skillet over low heat.
  2. Add the scotcharoos and cover with a lid.
  3. Heat for about 2-3 minutes, flipping halfway through to ensure even warming.

• Toaster Oven Method:

  1. Preheat the toaster oven to 300°F (150°C).
  2. Place the scotcharoos on a small baking tray.
  3. Cover with aluminum foil to keep them from drying out.
  4. Heat for 5-7 minutes, checking to ensure they don't overheat.

• Air Fryer Method:

  1. Preheat the air fryer to 300°F (150°C).
  2. Place the scotcharoos in the air fryer basket.
  3. Heat for 3-4 minutes, checking halfway through to avoid overcooking.

• Saucepan: Used to combine and heat the corn syrup and sugar mixture until it begins to boil.

• Wooden spoon: Ideal for stirring the corn syrup and sugar mixture, as well as mixing in the peanut butter.

• Mixing bowl: Useful for combining the crispy rice cereal with the peanut butter mixture.

• 9x13 inch pan: The container where you will press the cereal mixture to form the base of the Scotcharoos.

• Microwave-safe bowl: Used to melt the chocolate and butterscotch chips together in the microwave.

• Microwave: Appliance for melting the chocolate and butterscotch chips.

• Spatula: Handy for spreading the melted chocolate and butterscotch mixture over the cereal base.

• Measuring cups: Essential for accurately measuring the corn syrup, sugar, peanut butter, and chips.

• Grease spray: Used to grease the 9x13 inch pan to prevent sticking.

• Knife: Needed to cut the cooled and firm Scotcharoos into bars.

Measure ingredients ahead: Pre-measure corn syrup, sugar, and peanut butter to streamline the cooking process.

Use parchment paper: Line the 9x13 inch pan with parchment paper for easy removal and cleanup.

Microwave melting: Melt chocolate chips and butterscotch chips in the microwave to save time over stovetop melting.

Batch preparation: Double the recipe and freeze extra Scotcharoos for future quick treats.

Quick cooling: Place the pan in the fridge to speed up the cooling process.