Craving rice krispies treats but with the rich taste and sweetness of peanut butter and chocolate?
Try out Scothceroos!
Originated in the US, Scotcheroos is a popular crunchy dessert bars made by combining three sweet and tasty ingredients—rice or corn cereal, peanut butter, and chocolate-butterscotch. They are infamous as an easy-to-make snack since it does not require baking and only take 20 minutes to make!
Scotcheroos is popular across Iowa, North Dakota, and other Midwestern states. But because of its tasty and crunchy texture that not only kids but also kids-at-heart love, it became known across the country.
So, are you excited to learn how to make these scrumptious dessert bars? If yes, then let’s start.
Can You Use Commercial Cereal as an Alternative?
Yes, you can use other cereals—particularly commercial cereals—instead of rice or corn cereal to make Scotcheroos. You can use the following as alternatives:
You can also experiment with different flavors and textures of cereals like chocolate, honey, or oat. But keep in mind to measure the same amount of cereal as the recipe calls for. And adjust the cooking time if needed.
Commercial Cereals vs Rice and Corn Cereal: What’s the Difference?
The main difference between using traditional rice or corn krispies over commercial cereals is the texture and flavor. Using rice or corn cereal like rice krispies or corn flakes, for instance, have a mild and neutral taste that allows the peanut butter, butterscotch, and chocolate flavors to shine through. They are also lighter and crispier in texture that contrasts well with the chewy and rich topping.
Commercial cereals such as Special K, Cheerios, or Chex, on the other hand, have a stronger or sweeter flavor that usually compete with or complement the other ingredients. For example, chocolate cereal can enhance the chocolate flavor, while honey cereal can add more sweetness.
Cereal may also have a denser or crunchier texture that can make the bars firmer or harder to bite into. For example, Cheerios can make the bars more compact, while Chex can make the bars more brittle.
Can You Use Dark Chocolate Instead of Milk Chocolate?
Yes, you can use dark chocolate instead of milk chocolate to make Scotcheroos.
Using either of the two does not make a significant change aside from the overall flavor of the dessert bars. As we all know dark chocolate has a more intense and bitter flavor than milk chocolate, which can balance out the sweetness of the honey, sugar, and peanut butter.
In terms of health, dark chocolate seems to have more benefits. It is known to have antioxidant, flavonoids, and minerals. The only disadvantage of using dark chocolate is that the topping may be harder to spread and cut, so you may want to add some coconut oil or butter to thin it out.
How to Properly Store Scotheroos?
There are several ways to properly store Scothceroos. Choose a method that suits your preference. Here are the common options:
- Method 1: Store them in an air-tight container at room temperature for up to 12 weeks. It will help keep them soft and chewy. But keep in mind that they may lose some of their crispiness over time too.
- Method 2: Store them in an air-tight container in the fridge for up to two weeks. Doing so will make them firmer and crunchier. Although they may also become harder to bite into.
- Method 3: Freeze them by cutting them into individual servings, wrapping them tightly with plastic wrap, placing them all in a freezer bag, and storing them for up to two months. This will preserve their freshness and flavor, but they will need to thaw completely before serving or they may be too hard.
Alternatives and Other Variations
From the sweetener to the cereal, there are a lot of alternative ingredients you can use if you do not want to stick—and want to add some twist—to the traditional way of making Scotcheroos. Here are a few ingredients you can:
- Cereal. As explained earlier, you can use any kind of crispy rice or corn cereal such as rice krispies, corn flakes, or chex. You can also use other cereals like Special K, Cheerios, or Corn Pops.
You can even mix different cereals together to create your own unique flavor and texture.
- Peanut butter. For the peanut butter, you can use any kind of creamy or crunchy peanut butter—just make sure it is not too oily or dry. You can also use other nut butters such as almond butter, cashew butter, or sunflower seed butter.
You can also add some vanilla extract or cinnamon to the peanut butter mixture for extra flavor.
- Sugar. Alternative sweeteners like honey, maple syrup, agave nectar, or brown rice syrup are great to use in Scotcheroos as well. You can also use less sugar or corn syrup if you prefer it less sweet.
- Chocolate and butterscotch chips. For the chocolate and butterscotch chips, you can use any kind of chocolate chips, such as semi-sweet, milk, dark, or white. You can also use other flavored chips, such as peanut butter, caramel, mint, or toffee.
You can also use chocolate bars or candy melts instead of chips. You can also add some coconut oil or butter to the chocolate mixture to make it easier to spread and cut.
Remember that you can experiment with different combinations of ingredients and see which one you like best. Scotcheroos are a fun and easy dessert that you can customize to your taste.
- 1 C. Light corn syrup
- 6 C. Rice Krispies cereal
- 1 ½ C. Semisweet chocolate chips
- 1 C. Granulated sugar
- 1 ½ C. Butterscotch chips
- 1 C. Smooth peanut butter
- Place the Rice Krispies cereal into a large mixing bowl.
- Add the peanut butter, sugar and corn syrup to a pot over medium heat. Heat and stir until the sugar has melted and the mixture is well combined.
- Pour the peanut butter mixture over the Rice Krispies, and stir to combine well.
- Press the Rice Krispy mixture into a well greased 9x13 baking dish.
- Melt the semisweet chocolate chips and butterscotch chips together in a pot over low heat.
- Once melted, pour the mixture over the rice krispies in the baking dish.
- Let the mixture cool and set for 30 minutes before serving.
Marie Rayner is a retired Chef, freelance writer, recipe developer, food blogger, and Cookbook author. She makes her home in Chester, UK, where she lives with her husband, Todd, and their much beloved English Cocker, Mitzie. Her motto is “Life is far too short to eat bad food,” and her goal is to share delicious and easy recipes which anyone can enjoy and cook in the comfort of their own home.