Peanut butter scotcheroos
Cereal bars bound with syrup and peanut butter, topped with chocolate and butterscotch.
Active time25 min
Cooking10 min
Total1 h 30 minResting : 1 h
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Ingredients
- 350 g smooth stabilised peanut butter
- 200 g ready-to-eat crispy rice cereal
- 5 ml vanilla extract
- 270 g semisweet chocolate chips
- 400 g light corn syrup
- 200 g granulated sugar
- 270 g butterscotch baking chips
Preparation
Line a 33 × 23 cm tin with overhanging baking paper. Heat sugar and syrup over low heat, stirring for about 5 minutes until dissolved. Do not boil. Remove at the first small bubbles.
400 g light corn syrup200 g granulated sugar- tin
- baking paper
- large pan
- heatproof spatula
Off the heat, immediately stir in peanut butter and vanilla until smooth. Add the cereal and mix without crushing it. Transfer to the tin and press gently into an even layer.
350 g smooth stabilised peanut butter200 g ready-to-eat crispy rice cereal5 ml vanilla extract- pan
- spatula
- tin
Put the chocolate and butterscotch chips in a microwave-safe bowl. Heat in 25-second bursts, stirring between each, until smooth. Allow about 5 minutes including stirring. Spread over the cereal.
270 g semisweet chocolate chips270 g butterscotch baking chips- microwave-safe bowl
- microwave
- spatula
Set at room temperature for 60 minutes, longer if the topping is soft. Lift out with the paper and cut into about 24 bars.
- tin
- baking paper
- board
- knife
Allergens
- Peanuts
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration