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: 307kcal | Carbohydrates: 50g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 238mg | Potassium: 127mg | Fiber: 1g | Sugar: 32g | Vitamin A: 718IU | Vitamin C: 7mg | Calcium: 15mg | Iron: 4mg
