Can we just take a minute on this dreary Sunday evening to appreciate not only the simplicity, but deliciousness of scotcheroos? Like, seriously, everybody loves them. At first thought you kind of think of them as a “kids” treat, but every time someone brings them to an event, the adults go wild too. It’s unreal. It’s like a bunch of caged animals were set free.
That’s exactly why I rarely make these in my house, not because I don’t like them, but because I will find myself in the kitchen at 2:00am eating them when I in fact got up for a glass of water. I’m that caged animal. It’s totally me. I’m completely uncontrollable and I’m not even afraid to say it.
So, don’t say you haven’t been warned. I will not take any blame for your pants fitting a little bit tighter next week. I will however take credit for your inner child coming out and those “oh so happy” endorphins being released. Because, no matter if your pants are little more snug, these bars are sure to make you happy ya’ll.
Looking for other fall recipes? Here are some ideas:
Instant Pot Spiced Apple Butter
Pumpkin Bread with Brown Sugar Crumble and Maple Butter
Creamy Tortellini Soup with Chicken Sausage and Kale
Give them a try and let me know what you think in the comments below. Happy baking!
Scotcheroos
Ingredients
For the bars:
- 6 cups rice cereal
- 6 cups corn flakes, slightly smashed
- 1 2/3 cups corn syrup
- 1/3 cup honey
- 2 cups brown sugar
- 2 cups peanut butter
Ganache:
- 2 cups semi-sweet chocolate chips
- 2 cups butterscotch chips
- 1 cup heavy cream
Instructions
- In a large bowl, combine rice cereal and corn flakes. Set aside.
- Stirring occasionally, heat corn syrup, honey, brown sugar, and peanut butter in large saucepan until bubbles begin to reach the surface. (You don't need a rolling boil for this) Pour over cereal and stir to combine.
- Lightly spray 1/2 sheet pan with cooking spray and press cereal mixture into pan.
- Heat heavy cream over medium heat until it reaches a boil. Pour over butterscotch and chocolate chips and let sit 25-30 seconds. Whisk to combine.
- Pour ganache over cereal bars and spread evenly with an offset spatula.
- Let the bars firm up. Once the chocolate has firmed, cover the bars until ready to serve. Bars will last longer if kept in refrigerator. (If refrigerating, bars are best when left out for about 30 minutes to allow chill to subside)
