A childhood favorite with a funny name
A trifecta of flavors with the perfect crunch
Its a Midwest thing
- Scotcheroo recipe was originally printed on the Rice Krispies box in the 1960’s
- Very popular in the Midwest, specifically Iowa (and my house growing up)
- Traditionally mixed with peanut butter and topped with chocolate and butterscotch
- A favorite after school snack or potluck dessert
What you need
- 1 1/2 cup corn syrup
- 1 cup of sugar
- 1 1/2 cup of peanut butter
- 6 cups of gf corn flakes
- 1 1/2 cup of butterscotch chips
- 1 1/2 cup of semi sweet chocolate chips
What to do
1. Pour your corn flakes into a large ziplock bag. Using a rolling pin, begin pounding the corn flakes until they are broken into small pieces. You can also use your food processor to grind the cereal.
2. Grease a 9×13 pan with butter or cooking spray. Line with parchment paper. (Note: I forgot to use parchment paper, as seen in photos, and I regretted it!)
3. Add corn syrup and sugar to a large saucepan over medium heat.
4. Stir until the sugar dissolves. Once the mix begins to boil, turn off the heat and add the peanut butter. Mix until smooth.
5. Pour in your corn flakes and mix. Make sure all the cereal is coated. Pour into your greased pan (lined with parchment paper 😉). Smooth with an offset spatula. Set to the side to cool.
6. Using a glass heatproof bowl, heat your butterscotch and chocolate chips in the microwave. 2 min should be enough. I stir my chips every 30 seconds.
7. With a rubber spatula, mix the melted chips until smooth. Pour over your cereal, and smooth with an offset spatula. You can even use a toothpick to draw little patterns in the chocolate mix. Chill your bars for at least an hour, serve cold or at room temp. I like mine cold!
2. Grease a 9×13 pan with butter or cooking spray. Line with parchment paper. (Note: I forgot to use parchment paper, as seen in photos, and I regretted it!)
3. Add corn syrup and sugar to a large saucepan over medium heat.
4. Stir until the sugar dissolves. Once the mix begins to boil, turn off the heat and add the peanut butter. Mix until smooth.
5. Pour in your corn flakes and mix. Make sure all the cereal is coated. Pour into your greased pan (lined with parchment paper 😉). Smooth with an offset spatula. Set to the side to cool.
6. Using a glass heatproof bowl, heat your butterscotch and chocolate chips in the microwave. 2 min should be enough. I stir my chips every 30 seconds.
7. With a rubber spatula, mix the melted chips until smooth. Pour over your cereal, and smooth with an offset spatula. You can even use a toothpick to draw little patterns in the chocolate mix. Chill your bars for at least an hour, serve cold or at room temp. I like mine cold!
Helpful tips
Here are some important Pro tips by Maude
- Corn flakes and rice krispies are not GF. You can find gluten free alternatives at your local grocery or amazon.
- Make sure your sugar is completely dissolved in your saucepan and the mix is boiling before you add your peanut butter. You don’t want crystalized sugar in your final product!
- Stir your melted chips often, as butterscotch has a lower melting point than chocolate. You need to stir often in order to fully incorporate the two.
- Dont skip the pounding or processing of the cereal. The smaller the cereal, the chewier and more cohesive the bars will be.
