This recipe appears in:American Classics: Scotcheroos
This is adapted from the traditional off the package recipe, but I've substituted marshmallows for the sugar and corn syrup and 72% dark chocolate for a less sweet and more intensely chocolate-y and peanut buttery Scotcheroo. Creamy peanut butter can be substituted for chunky, if desired.
- 1 tablespoon unsalted butter
- 1 package (10 oz) of marshmallows
- 1 teaspoon vanilla
- 1/3 cup peanuts, coarsely chopped
- 1 1/4 cups chunky peanut butter
- 5 cups Rice Krispies
- 8 oz dark chocolate (72% cacao)
- 1 cup butterscotch chips
Grease a 9 x 13 inch baking dish and set aside. In a large saucepan melt butter over low heat. Once butter has melted add vanilla and stir to combine. Add marshmallows, stirring constantly until completely melted. Remove from heat.
Stir in peanuts, peanut butter, and Rice Krispies, working quickly to incorporate thoroughly. Press mixture into greased dish or pan. Set aside.
In a medium saucepan over low heat melt chocolate and butterscotch chips, stirring constantly until combined and smooth. Pour over cereal mixture and spread to ensure even coverage. Cool until chocolate becomes firm. For quicker setting cover with plastic wrap and refrigerate for 30 minutes to an hour or until chocolate is set. Cut into 20 bars and serve. Store leftovers in an airtight container.