Scotcheroos

Ingredients

Cooking spray

8 cups (200 grams) puffed rice cereal

1½ cups peanut butter, well-mixed natural or conventional (see Tip)

1 cup (201 grams) granulated sugar

1 cup light corn syrup

2 tablespoons butter, salted or unsalted

1 teaspoon vanilla extract

Kosher salt

1¼ cups (215 grams) chopped bittersweet chocolate or chocolate chips

1 cup (166 grams) butterscotch chips

Flaky salt and crushed peanuts, for sprinkling (optional)

Instructions

Line a 13-by-9-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides. Spray the parchment with cooking spray. Measure out the cereal and peanut butter. You want to have them ready before cooking the sugar.

In a large pot (large enough to hold the cereal) combine the sugar, corn syrup and butter. Cook over medium-high heat, stirring only for the first 30 seconds or so to combine the mixture.

Once the bubbles have reached about an inch from the edge of the pot (or 170 degrees on an instant-read thermometer), cook for 90 seconds more until it reaches about 235 degrees. Remove from the heat.

Immediately stir in the peanut butter, vanilla and ½ teaspoon salt until combined. Add the rice cereal, and stir until everything is evenly coated. Transfer to the prepared pan, and use an offset spatula to flatten the mixture into an even layer. Let cool completely.

In a small microwave-safe bowl, heat the chocolate and butterscotch chips in 30-second bursts, stirring occasionally, until smooth. Spread over the top of the bars, and sprinkle with salt and peanuts, if using. Let the chocolate set at room temperature.

Lift out using the paper overhang and transfer to a cutting board. Cut into bars to serve.

Description

These were originally on the Rice Krispies Box in the 1960s. They are gooey and sticky and addictive.

Servings

24

Notes

Be sure that they are mixed throughly and that the mixture is packed solidly. I lost the bottoms of them when I cut them. It didn't make them less delicious.

Source

Samantha Seneiratne for the New York Times