Ingredients with Measurements:
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1 cup creamy peanut butter
- 6 cups crispy rice cereal
- 1 package (12 oz) semi-sweet chocolate chips
- 1 package (12 oz) milk chocolate chips
- 24 mini peanut butter cups, unwrapped
Special equipment needed:
- 9x13 inch baking dish
- Large mixing bowl
- Medium saucepan
- Wooden spoon or spatula
- Microwave-safe bowl
- Parchment paper
Step-by-step instructions:
1. Line a 9x13 inch baking dish with parchment paper.
2. In a large mixing bowl, combine crispy rice cereal and mini peanut butter cups. Set aside.
3. In a medium saucepan, combine granulated sugar and light corn syrup. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
4. Remove the saucepan from heat and stir in creamy peanut butter until well combined.
5. Pour the peanut butter mixture over the cereal mixture and stir until evenly coated.
6. Press the mixture into the prepared baking dish using a wooden spoon or spatula.
7. In a microwave-safe bowl, melt semi-sweet and milk chocolate chips in the microwave, stirring every 30 seconds until smooth.
8. Pour the melted chocolate over the cereal mixture and spread it evenly.
9. Refrigerate for 30 minutes or until the chocolate is set.
10. Cut into squares and serve.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Refrigeration time: 30 minutes
Temperature:
Room temperature for mixing and pressing the cereal mixture, and refrigerated for setting the chocolate.
Serving size:
Makes 24 squares.
Nutritional information:
Per serving:
Calories: 330
Total Fat: 16g
Saturated Fat: 7g
Cholesterol: 5mg
Sodium: 150mg
Total Carbohydrate: 44g
Dietary Fiber: 2g
Sugars: 33g
Protein: 5g
Substitutions for ingredients:
- Honey or maple syrup can be used instead of corn syrup.
- Almond butter or sunflower seed butter can be used instead of peanut butter.
- Dark chocolate chips can be used instead of semi-sweet chocolate chips.
Variations:
- Add chopped nuts, such as peanuts or almonds, to the cereal mixture.
- Use white chocolate chips instead of milk chocolate chips.
- Drizzle melted peanut butter over the top of the chocolate for extra peanut butter flavor.
Tips and tricks:
- Use a spatula or the back of a spoon to press the cereal mixture firmly into the baking dish.
- Let the chocolate cool for a few minutes before pouring it over the cereal mixture to prevent it from melting the cereal.
- Store the squares in an airtight container in the refrigerator for up to a week.
Storage instructions:
Store the squares in an airtight container in the refrigerator for up to a week.
Reheating instructions:
These squares are best served chilled and do not need to be reheated.
Presentation ideas:
Serve the squares on a platter lined with parchment paper.
Garnishes:
Sprinkle chopped peanuts or sea salt over the top of the chocolate before it sets.
Pairings:
Serve with a glass of cold milk or a cup of hot coffee.
Suggested side dishes:
These squares are a dessert and do not need a side dish.
Troubleshooting advice:
- If the cereal mixture is too dry, add more peanut butter or corn syrup.
- If the chocolate is too thick, add a tablespoon of vegetable oil to thin it out.
Food safety advice:
Make sure to use clean hands and utensils when making this recipe. Store the squares in the refrigerator to prevent spoilage.
Food history:
Scotcheroos are a classic American dessert that originated in the Midwest in the 1960s. They are a variation of Rice Krispie treats, but with the addition of peanut butter and chocolate.
Flavor profiles:
Sweet, salty, and nutty.
Serving suggestions:
Serve these squares as a dessert at a party or potluck. They are also a great treat to pack in a lunchbox or bring on a picnic.
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Taste: Sweet, Nutty, Chewy, Chocolatey