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Scotcheroos

Scotcheroos

Scotcheroos are like a magical no-bake treat that’s super easy to make! a yummy mix of peanut butter and crispy rice cereal, all squished together into a fantastic square.  
Recipe Developer-Estefania
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Additional time2 hours 30 minutes

Ingredients

For the Caramel Sauce:

  • 200 g sugar
  • 6 tablespoon water
  • 240 ml heavy cream
  • ½ teaspoon sea salt
  • 1 teaspoon teaspoon vanilla

For Peanut Butter:

  • 150 g roasted peanuts
  • 1 teaspoon vanilla
  • 1 teaspoon extra virgin olive oil

For Scotcheroos:

  • 100 g rice krispies
  • 8 tablespoon peanut butter
  • 338 g salted caramel sauce
  • 300 g dark chocolate
  • 6 tablespoon peanut butter

Instructions

How to Make Caramel Sauce:

  • Place the granulated sugar and water in a saucepan over medium heat and stir.
  • Cook until it transforms into a golden-brown liquid. Be careful to avoid burning.
  • Remove the saucepan from the heat. Gradually pour in the heavy cream while stirring continuously. Keep stirring until you achieve a smooth caramel sauce.
  • Add a pinch of salt and vanilla and stir well until combined.

How to Make Peanut Butter:

  • Place the roasted peanuts in a food processor.
  • Add vanilla and oil.
  • Blend the peanut until a smooth paste. Set aside.

How to Make Scotcheroos:

  • Place the crispy rice cereal in a large bowl.
  • Add peanut butter.
  • Add caramel sauce.
  • Carefully fold in the crispy rice cereal until it is thoroughly coated with the peanut butter and caramel sauce.
  • Place the cereal mixture into the prepared baking tray lined with parchment paper.
  • Press the mixture firmly using a spatula to create an even layer. Refrigerate for 30 minutes.
  • Pour boiling water into a small saucepan and place on the hob.
  • Cut the dark chocolate into small pieces.
  • Place the chocolate pieces in a large bowl and then place the bowl on top of the saucepan.
  • Melt the chocolate, stirring until smooth.
  • Spread the melted chocolate evenly over the pressed cereal mixture in the tray.
  • Place warm peanut butter into a pipping bag.
  • Decorate the top of Scotcheroos with lines of peanut butter.
  • Refrigerate for 2 hours, allowing it to set.
  • Remove from the fridge, place on a cutting board and take the parchment paper out.
  • Cut into squares, place on a plate and serve.

Notes

Ingredient Preparation: Gather all ingredients ready and measured before starting. It makes the process smoother and easier.  
Store-buy caramel sauce and peanut butter: You can use store-bought caramel sauce and peanut butter to save time.  
Make it Yours: Scotcheroos can be customized to your liking. Feel free to toss in some coconut or nuts for a tasty snack.  
Cutting Tip: Dip your knife in hot water for a smoother slice through the chocolate layer. Wipe it clean between each cut for that professional touch.  
 

Nutrition

Calories: 6030kcal | Carbohydrates: 506g | Protein: 129g | Fat: 410g | Saturated Fat: 164g | Polyunsaturated Fat: 62g | Monounsaturated Fat: 154g | Trans Fat: 0.1g | Cholesterol: 282mg | Sodium: 3433mg | Potassium: 4943mg | Fiber: 57g | Sugar: 313g | Vitamin A: 10318IU | Vitamin C: 65mg | Calcium: 649mg | Iron: 74mg