Scotcheroos
I've used this Scotcheroo recipe so many times in a pinch or when I didn't feel like turning on the oven. Not too mention what a fun name for a dessert that's so easy to make. It also can be frozen for up to three months.
Equipment
- 1 8 x 10 inch baking pan
- 1 sauce pan
Ingredients
- 1 cup / 340g honey
- 1/2 cup / 100g sugar
- 1 cup / 250g creamy peanut butter
- 1 tsp vanilla
- 6 cups / 180g crispy rice cereal
- 60oz / 170g semi-sweet chocolate
- 1 1/2 cups / 270g butterscotch morsels
- 1 TBS / 14g coconut oil or butter
- optional sea salt for topping
Instructions
- Line a 8 x 10 inch pan with parchment paper.
- Mix together the sugar and honey in a sauce pan over medium heat and stir while bring to a gently simmer and do not bring to a boil.
- Add in the peanut butter and vanilla until combined and then add the rice crispy cereal coating all of it.
- Pour the mixture into the prepared pan making sure you spread it into all the corners and lightly it press down. Set aside
- In a sauce pan over medium heat combine the chocolate, butterscotch morsels and coconut oil. Stir constantly until until they are all melted together and then pour over the pan covering the top evenly.
- Cover and refrigerate for a minimum of two hours to harden. Lift Scotcheroos out of the pan to cut.
Video
Notes
A 9 x 13 inch baking pan could be used if you like them not as tall.
They also freeze really well if you would like to make them ahead