Scotcheroos without Corn Syrup Recipe
These Scotcheroos without Corn Syrup are chocolatey, peanut buttery, chewy, crispy, creamy, and simply delicious! This recipe makes just 6 scotcheroo bars and is ready in just 15 minutes.
Equipment
Ingredients
- ¼ cup granulated sugar
- ⅓ cup honey
- ⅓ cup creamy peanut butter (or crunchy peanut butter)
- ¼ teaspoon vanilla extract
- 1 ½ cups Rice Krispies cereal
- ½ cup semi-sweet chocolate chips
- ⅛ cup butterscotch chips
Instructions
- Coat a 6x6-inch pan with nonstick cooking spray and set aside.
- In a medium saucepan, add the sugar and honey. Turn the heat on low and stir until the sugar dissolves. Do not let it come to a boil. Once you dissolve the sugar, remove the saucepan from the heat immediately
- Stir in the peanut butter and vanilla.
- Stir the crispy rice cereal into the peanut butter mixture, being careful not to crush them, but make sure they are well combined.
- Pour into the prepared pan and pat gently into place.
- In a microwave-safe bowl, melt the chocolate chips and butterscotch chips. Cook on high in 30-second intervals, stirring after each interval until the chocolate is melted and smooth
- Spread the chocolate mixture over the cereal mixture and let cool before cutting it into bars.
Notes
- Scotcheroos with honey will keep for at least a week or longer and are fine served at any time.
- Keep the bars in an airtight container at room temperature.
Nutrition
Serving: 1Calories: 303kcalCarbohydrates: 44gProtein: 5gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 1mgSodium: 115mgPotassium: 185mgFiber: 2gSugar: 34gVitamin A: 477IUVitamin C: 5mgCalcium: 18mgIron: 3mg
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