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    Home » All Things Sweet

    Scotcheroos (the grown-up kind)

    Published: Jun 28, 2023 · Modified: Jan 2, 2024 by Becky Thames-Simmons · This post may contain affiliate links · 1 Comment

    If you're from the Midwest, you probably know Scotcheroos well. So much sugar! I went back to the drawing board and scaled down the sugar in a big way. With less sugar, these grown-up healthier Scotcheroos let the peanut butter, chocolate and butterscotch flavors shine!

    five scotcheroos on a plate
    Jump to Recipe - Print Recipe

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    I hadn't had a Scotcheroo since, oh, my teenage years back in the 1970's, and I was craving the chocolate, peanut butter, butterscotch and Rice Krispies combination.

    So recently I made the recipe exactly as Kellogg's has it published, and let me tell you, my one bite (and it was my last) was exactly like putting a tablespoon of sugar in my mouth with a touch of peanut butter and chocolate flavors. Ugh. And hubby agreed.

    We ended up tossing the whole pan out.

    Seriously, who needs that much sugar? So I went back to the drawing board and scaled down the sugar in a big way. That makes this version a little bit healthier. These grown-up Scotcheroos will satisfy any adult or child craving without the sugar overdose. The flavors shine through so much better! I also like these peanut butter and chocolate chip cookies that don't overpower the palate with sugar, either.

    How to make scotcheroos? They're so easy to make, you're done in about 20 minutes!

    Jump to:
    • Ingredients
    • Instructions
    • Storage
    • More chocolate recipes
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    The ingredient list is simple:

    • Corn syrup
    • Sugar and salt
    • Peanut butter
    • Vanilla extract
    • Rice Krispies
    • Butter
    • Unsweetened baking chocolate
    • Butterscotch chips

    Instructions

    I didn't get many pictures of the process. It goes together so fast that I forgot! And I was mostly bent on getting the taste right. But here's how simple it is...

    • In a large, non-stick pan, combine the corn syrup and sugar over medium-low heat, and bring it to a low simmer, stirring frequently. Once it starts simmering, continue to simmer for about 1 minute without stirring.
    • Add the peanut butter and stir well until the peanut butter is thoroughly combined with the sugar mixture (no peanut butter lumps).
    scotcheroo sugar and peanut butter mixture
    • Remove from the heat and add the Rice Krispies, stirring until well combined and you don't see any "orphaned" peanut butter mixture.
    • Turn the mixture out into a 9x13 baking pan/dish lined with wax paper or parchment paper. Spread the mixture out evenly using a silicone spatula and pat it down firmly, but not so much that you crush the Rice Krispies into oblivion and the Scotcheroos end up too firm. Set aside.
    scotcheroos without chocolate frosting
    • In a medium non-stick pan, over low heat, melt the butter, baking chocolate and the butterscotch chips, stirring frequently until completely melted and well-combined.
    • Pour the mixture over the Rice Krispies mixture that's in the pan, and spread evenly.
    • Refrigerate at least two hours. Cut with a sharp knife into small squares, let them warm up to room temp a bit and serve.

    Storage

    These healthier Scotcheroos will store in the refrigerator up to a week. It's easier to store them if you cut them into squares first, and place them in an airtight container in the refrigerator. If you stack them, use wax paper or parchment paper to keep the layers from sticking to each other.

    You can also freeze Scotcheroos for up to 3 months in an airtight container or freezer storage bag. Again, first cutting them into individual servings and using wax paper to layer them is a smart idea.

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    📖 Recipe

    four scotcheroos on a plate

    Scotcheroos (the grown-up kind)

    All grown up - less sugar lets the star ingredients shine!
    Print Pin
    5 from 4 votes
    Rate and Comment
    Course: Dessert, Snack
    Cuisine: American
    Prep Time: 20 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 32 servings
    Calories: 166kcal
    Prevent your screen from going dark

    Ingredients

    • ⅔ cup corn syrup
    • ¼ cup sugar
    • 1¼ cup smooth peanut butter
    • ½ teaspoon table salt
    • 1 teaspoon vanilla extract
    • 6 cups Rice Krispies
    • 1 tablespoon butter
    • 8 ounces baking chocolate unsweetened
    • 1 cup butterscotch chips

    Instructions

    • Heat the corn syrup and sugar in a large, non-stick sauce pan to a simmer, stirring frequently, until the sugar has melted. Continue to simmer the mixture for one minute without stirring. Remove from the heat. Add the peanut butter, salt and vanilla and stir until the peanut butter is smooth and completely blended.
    • Add the Rice Krispies to the mixture and stir until well combined and you don't see any "orphaned" peanut butter mixture.
    • Turn the mixture out into a 9x13 baking pan lined with wax paper or parchment paper. Spread the mixture out evenly using a silicone spatula and pat it down firmly, but not so much that you crush the Rice Krispies into oblivion and the Scotcheroos end up too firm. Set aside.
    • In a small or medium non-stick pan, over low heat, melt the butter, baking chocolate and the butterscotch chips, stirring frequently until completely melted and well-combined. Pour the mixture over the Rice Krispies mixture that's in the pan, and spread evenly.
    • Refrigerate at least two hours. Cut with a sharp knife into small squares, let them warm up to room temp a bit and serve.

    Nutrition

    Calories: 166kcal | Carbohydrates: 21g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 137mg | Potassium: 123mg | Fiber: 2g | Sugar: 13g | Vitamin A: 365IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 3mg

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    Comments

      5 from 4 votes (3 ratings without comment)

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    1. Theresa in Des Moines says

      July 07, 2023 at 5:46 pm

      Thank you, thank you, thank you for this recipe! I really can taste the rest of the ingredients so much better now that they're not drowning in sugar! I'll be recommending this recipe to my friends.5 stars

      Reply
    a woman standing at a kitchen island with a cutting board of chopped vegetables in front of her

    Hi, I'm Becky! Follow along with me as I share all my family's favorite recipes along with new really great new ones. I'm happily retired and staying busy in my kitchen to bring you the best recipes for unfussy time in your kitchen..

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