If you’ve never eaten a scotch bar, I don’t know you and I never will. I don’t know how this classic could slip past anyone into adulthood. Perhaps “bars” are a regional cuisine, best served at church functions and graduation parties. Maybe you’re from California and you do crazy things like eat fruit for dessert.
Maybe you know these bars as scotch bars, maybe you know them as scotcheroos. I don’t know where the name comes from, and I use the two interchangeably. They contain no scotch, rather, an almost divine combination of peanut butter, sugar, chocolate, and butterscotch.
It is my humble (and, of course, correct) opinion that most people use too much rice cereal in their scotcheroos. I could eat the sugar/corn syrup/ peanut butter combo with a spoon, so I feel it holds its own pretty well without too much cereal crunching it up. If, however, you feel inclined to add more cereal than I call for below, go for it. You’re an adult and you can’t be stopped.
Most bakers would urge you not to use natural peanut butter in your baking because the oil can separate. I’m not a fan of the other kind of peanut butter (look at the ingredients, its not peanut butter!) so I went ahead and used well-stirred natural peanut butter. And you know what? It tasted great and didn’t do anything weird. I can’t be stopped either.
Milk chocolate pairs nicely with the peanut butter, but if you’re more of a semisweet fan, you should obviously go for it. Its pretty hard to mess this deal up.
This recipe is a classic that everyone should have memorized. It couldn’t be easier or more crowd pleasing.
- 1 cup light corn syrup
- 1 cup granulated sugar
- 1 cup peanut butter
- 4 1/2-6 cups crispy rice cereal, (like Rice Krispies)
- 1 cup milk chocolate chips
- 1 cup butterscotch chips
- Lightly butter a 9x13 baking pan. Set aside.
- Combine corn syrup and sugar in a large saucepan over medium heat. Heat, stirring occasionally, until the mixture barely reaches a boil. Remove from heat and stir in peanut butter until smooth. Add the cereal and stir to coat.
- Press the mixture evenly into the prepared pan.
- In a small microwaveable bowl, microwave chocolate and butterscotch chips for 1 minute. Stir, then microwave in 30 second intervals, stirring in between, until just barely melted. Spread over bars and let cool completely before cutting and serving.