Scotcheroos My Mother in Law's Recipe

Discover the timeless charm of "Scotcheroos My Mother-in-Law's Recipe," a no-bake dessert that's as easy as it is irresistible. Perfect for busy days, this recipe combines crispy rice cereal with a luscious mixture of creamy peanut butter, granulated sugar, and light corn syrup, creating a chewy base that’s wonderfully rich and satisfying. Topping it all off is a glossy layer of semi-sweet chocolate and butterscotch chips, melted together for a decadent finish. Ready in just 20 minutes and yielding 16 squares, these bars are a crowd-pleaser that’s ideal for potlucks, bake sales, or indulgent family treats. With a balance of sweet, salty, and chocolaty goodness, these Scotcheroos are sure to become a cherished favorite in your home, too!

Nutriscore Rating: 44/100

Prep Time:15 mins

Cook Time:5 mins

Total Time:20 mins

Servings: 16

Ingredients

• 1 cup granulated sugar
• 1 cup light corn syrup
• 1 cup creamy peanut butter
• 6 cups crispy rice cereal
• 1 cup semi-sweet chocolate chips
• 1 cup butterscotch chips

Directions

Step 1

Grease a 9x13-inch baking pan lightly with butter or non-stick cooking spray and set aside.

Step 2

In a medium saucepan, combine the granulated sugar and light corn syrup. Cook over medium heat, stirring frequently, until the sugar has dissolved and the mixture begins to bubble. Do not let it boil for long, as overheating can lead to hard bars.

Step 3

Remove the saucepan from heat and immediately stir in the creamy peanut butter until it is fully melted and incorporated into the mixture.

Step 4

Pour the peanut butter mixture over the crispy rice cereal in a large mixing bowl. Stir quickly with a spatula until the cereal is evenly coated.

Step 5

Press the cereal mixture into the prepared 9x13-inch pan, spreading and flattening it evenly with the spatula. Be gentle to avoid smashing the cereal.

Step 6

In a microwave-safe bowl, combine the semi-sweet chocolate chips and butterscotch chips. Heat in 30-second increments, stirring after each interval, until the chips are completely melted and smooth.

Step 7

Pour the melted chocolate-butterscotch mixture over the cereal layer in the pan. Use a spatula to spread the topping evenly to cover the entire surface.

Step 8

Let the Scotcheroos cool at room temperature until the topping is set. For faster results, you can place the pan in the refrigerator for 15-20 minutes.

Step 9

Once set, cut into 16 squares and serve. Store any leftovers in an airtight container at room temperature for up to 5 days.

Nutrition Facts

Serving size	(1879.0g)

Amount per serving	% Daily Value*
Calories	7889.0

Total Fat 223.9g	0%
Saturated Fat 90.6g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 6110.6mg	0%
Total Carbohydrate 1398.8g	0%
Dietary Fiber 26.1g	0%
Total Sugars 714.5g
Protein 126.6g	0%

Vitamin D 0IU	0%
Calcium 308.1mg	0%
Iron 96.5mg	0%
Potassium 2361.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.8%

Protein: 6.2%

Carbs: 68.9%