The Scotcharoo recipe was originally printed on the side of a Rice Krispies box in the mid 1960s. That recipe became an instant classic, but we’ve updated our version to make it even better! One of the best things about these treats is that they’re the perfect dessert for a hot summer night when you don’t want to turn on your oven. Our version adds the perfect amount of gooeyness that we always thought was missing from the original recipe. Even if you once thought you didn’t love Scotcharoos, we think you’ll love ours. Make them when you want something sweet that also has a sense of nostalgia! ~Kathy
1 c. creamy peanut butter
1 c. plus 1 T. light corn syrup
¾ c. firmly packed brown sugar
3 T. butter
1/8 tsp. salt
½ tsp. vanilla
1 c. miniature marshmallows
5 c. Rice Krispies cereal
1 c. chocolate chips (I prefer milk chocolate, but semi-sweet would work fine)
½ c. butterscotch chips
Spray a 9×13 pan with non-stick spray.
In a heavy large pot combine the peanut butter, corn syrup, brown sugar, butter and salt. Place over medium high heat. Stir continuously; the sugar should completely dissolved and the mixture should be smooth and creamy. Remove from heat just as it begins to bubble. Immediately add marshmallows and vanilla. Stir until they are completely incorporated. Add rice cereal and mix carefully to completely coat.
Spread into prepared pan using a spatula. Be careful not to compact it tightly. Set aside to cool.
In a microwave safe bowl, microwave chocolate and butterscotch chips in 30 second intervals, stirring between, until it is completely melted and smooth. Pour over cereal mixture and spread evenly.
Allow to cool (or refrigerate briefly) until the topping is set. Cut into bars and enjoy!