Chocolate Scotcheroos Dessert Recipe
I’m going to go out on a limb here, but I’d say the favorite dessert of everyone who occupies my house is chocolate scotcheroos. They’re right up there with chocolate French Silk pie, and Puppy Chow, too – those are a couple more of the native’s favorites. So, having a simple, easy and original Scotcheroos recipe around is pretty darn important if you ask me. And, rice krispie recipes are always in high demand as they go really far on a budget.
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So, the last time I made these I made sure to snap a few pics and that way I could share this Rice Krispies Scotcheroos recipe with you – they’re so awesome and perfect to make if you’re in a rush or you need a dessert that will go a long ways – these are also awesome to add to bake sales and such.
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I also like to add them to the kids’ lunches as an easy and yummy dessert – they’re oh, so good! I hope you enjoy them as much as we do.
Chocolate Scotcheroos Dessert Recipe
-
1
cup
light corn syrup -
1
cup
sugar -
1
cup
peanut butter -
6
cups
Cocoa Krispies cereal or 6 cups regular Rice Krispies cereal
I used regular in this recipe -
1
package
14 oz. semi-sweet chocolate morsels -
+ 1 cup butterscotch chips
or just add 1 cup extra of the semi-sweet chocolate morsels
-
Pour corn syrup and sugar into a saucepan.
-
Cook over medium heat, stirring frequently, until the sugar dissolves and the mixture begins to barely boil. Remove quickly from heat.
-
Stir in the peanut butter and mix well.
-
Add your cereal and stir until well coated.
-
Press cereal mixture into 13 x 9 x 2-inch pan (a jelly roll pan) coated with cooking spray and set aside.
-
In a new pan, melt your chocolate chips (and butterscotch chips if you decide to use those) together in a saucepan over low heat, stirring constantly.
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Spread evenly over the cereal mixture. Let stand until firm and cut when cooled.
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Tip: Before pouring the corn syrup into the measuring cup, coat the cup with cooking spray and the syrup will pour easily out of the cup sparing you some time.