Scotcheroos
Peanut butter rice krispies topped with dark chocolate and buttersoctch
Ingredients
- 110 g honey (⅓ c.)
- 50 g granulated sugar (¼ c.)
- 105 g peanut butter (⅓ c. + 1 tbsp.)
- ¼ tsp. salt
- 2 c. crispy rice cereal
- 95 g dark chocolate chips (⅓ c. + 1 tbsp.)
- 90 g butterscotch chips (¼ c. + 2 tbsp.)
- ½ tsp. vegetable oil
Instructions
- Line a 9x5" or 8x4" loaf pan with parchment paper and set aside.
- Pour the crispy rice cereal into a medium sized mixing bowl.
- Add the honey, sugar, peanut butter, and salt to a small sauce pan set over low heat. Constantly stir the mixture until all the ingredients are melted and cohesive.
- Pour the mixture over the cereal and stir quickly to coat the pieces.
- Pour the coated cereal into your prepared loaf pan and use a rubber spatula to press the mixture into an even layer in the pan.
- In a small microwave safe mixing bowl, add the dark chocolate chips, 60g (¼ c.) of butterscotch chips, and the vegetable oil. Microwave in 30 second intervals, stirring after each, until the mixture is smooth.
- In a separate small microwave safe mixing bowl, melt the remaining 30g (2 tbsp.) of butterscotch chips.
- Pour the chocolate butterscotch mixture into an even layer on top of the cereal in the loaf pan.
- Place small dollops of the melted butterscotch on top of the chocolate, then use a knife to swirl it around. Top with flaky sea salt (optional, but delicious!)
- Allow the chocolate to fully set (*you can do this quickly by placing it in the fridge for 10-15 minutes), then slice, serve, and enjoy!