You guys…I’ve been making scotcheroos wrong for years! Scotcheroos are a family gathering staple around here. It was the first treat I was so excited to make on my own (in my little apartment) in college, and I messed it up big time! How does that even happen? The peanut butter rice krispie bottom was rock hard and then I scorched the chocolate butterscotch top. It was my first cooking fail and definitely not the last. I’m actually happy about it now, because I don’t think I would have remembered it if the recipe had turned out right.
Anyway…this recipe is a classic and so easy, but sometimes some simple swaps can make all the difference. The biggest change to this recipe is to swap out the sugar and corn syrup for mini marshmallows. It makes such a difference in the chewy texture! Just like the best ever rice krispie treats, the marshmallow to cereal ratio needs to be 2 to 1 for guaranteed soft and chewy best ever scotcheroos. Also salt to the mixture and flake salt on top is such a nice add. If you’ve been making Scotcheroos for years, I would love to have you give these changes a try and then come back and tell me your thoughts. I’m positive you’re going to love them.
I snapped a few phone pics during the process so you can see them in progress. The 7 tips for making the best rice krispie treats come in handy for this recipe too.
- ¼ cup butter
- 1½ packages mini marshmallows
- 1 box Rice Krispies cereal (12oz.)
- 1 cup creamy peanut butter
- 1 teaspoon salt
- 1 package semi sweet chocolate chips
- 1 package butterscotch chips
- flake salt
- 1 teaspoon vanilla *optional
- Butter a sheet pan until well greased.
- In a large pot over medium high heat melt the butter and peanut butter together.
- Add in the mini marshmallows. Stir the marshmallows around until soft and melty but still lumpy.
- If you'd like to add vanilla, add it in now and mix it in well.
- Dump in the cereal and mix until well combined.
- Transfer the treats to the buttered sheet pan.
- Place a piece of parchment paper over the top and press the treats into the pan. If you don’t have parchment paper, you could butter your fingers to press the treats into the pan.
- In the same large pot melt the chocolate and butterscotch chips together, stirring constantly to combine well and to avoid burning.
- Frost the top of the treats with the chocolate butterscotch mixture.
- While the top is still warm, sprinkle with flake salt.
- Cut into squares with a buttered knife to prevent sticking .
- Once cooled cover with plastic wrap to keep fresh. Enjoy!
We’ve shared this awesome flaked salt before, but we LOVE FALK Salt. Not only does it add so much to these sweet treats, but it looks so pretty on top too!
Now it’s your turn…Go make some SCOTCHEROOOOOS!