Scotcheroos
As fun to say as they are to eat – these yummy Scotcheroos are packed with peanut butter, marshmallows, chocolate, and butterscotch, an easy crispy cereal treat that you won't be able to get enough of!
Servings:16 servings
Ingredients
- 6 tablespoons butter
- 16 ounces marshmallows, divided
- 1 cup creamy peanut butter
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 6 cups rice crisp cereal
- 1 cup milk chocolate chips
- 1 cup buttersctoch chips
Instructions
- Line a 9x13 inch pan with foil or parchment and preheat oven to 350 while you move on to next step.
- In a large pot over medium heat, melt butter.
- Reserve 2 cups of marshmallows and set aside. Stir remaining marshmallows into the pot.
- Add peanut butter and stir until marshmallows are completely melted and mixture is smooth.
- Stir in vanilla and salt, then stir in reserved marshmallows for 1 minute until semi-melted. Stir in cereal.
- Spread into prepared pan, pressing down slightly (not too much) to create an even layer in the pan. (see tip)
- Sprinkle milk chocolate and butterscotch chips all over the top and transfer to preheated oven for 5-10 minutes until chocolate/butterscotch chips are semi-melted.
- Use a spoon or spatula to spread chocolate/butterscotch into an even layer. Allow to cool completely before cutting into bars and serving or storing in airtight container.
Notes
Spreading into pan: spritz a rubber spatula with nonstick spray before using to spread/press gooey cereal mixture into the pan.
Cooling the bars: to speed up the process of cooling, I usually put my pan into the fridge for 10 minutes or so.
Nutrition
Calories: 307 kcal, Carbohydrates: 50 g, Protein: 5 g, Fat: 11 g, Saturated Fat: 3 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 4 g, Trans Fat: 1 g, Cholesterol: 4 mg, Sodium: 238 mg, Potassium: 127 mg, Fiber: 1 g, Sugar: 32 g, Vitamin A: 718 IU, Vitamin C: 7 mg, Calcium: 15 mg, Iron: 4 mg