Ingredients with Measurements:
- 1 cup light corn syrup
- 1 cup sugar
- 1 cup creamy peanut butter
- 6 cups crispy rice cereal
- 1 cup semi-sweet chocolate chips
- 1 cup milk chocolate chips
- 1 cup mini marshmallows
- 1/2 cup chopped walnuts
Special equipment needed:
- 9x13 inch baking dish
- Large mixing bowl
- Saucepan
- Wooden spoon
- Spatula
- Parchment paper
Step-by-step instructions:
1. Line a 9x13 inch baking dish with parchment paper and set aside.
2. In a large mixing bowl, combine the crispy rice cereal, mini marshmallows, and chopped walnuts. Set aside.
3. In a saucepan over medium heat, combine the light corn syrup and sugar. Stir until the sugar is dissolved.
4. Remove the saucepan from heat and stir in the creamy peanut butter until well combined.
5. Pour the peanut butter mixture over the cereal mixture and stir until all the cereal is coated.
6. Pour the mixture into the prepared baking dish and press down with a spatula to create an even layer.
7. In a microwave-safe bowl, melt the semi-sweet and milk chocolate chips in 30-second intervals, stirring in between, until fully melted and smooth.
8. Pour the melted chocolate over the cereal mixture and spread evenly with a spatula.
9. Refrigerate for at least 1 hour or until the chocolate is set.
10. Once set, remove from the refrigerator and cut into squares.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Refrigeration time: 1 hour
Temperature:
Refrigerator temperature
Serving size:
Makes 12-16 servings
Nutritional information:
Calories per serving: 420
Total fat: 19g
Saturated fat: 6g
Cholesterol: 0mg
Sodium: 200mg
Total carbohydrates: 60g
Dietary fiber: 2g
Sugars: 44g
Protein: 7g
Substitutions for ingredients:
- Light corn syrup can be substituted with honey or agave syrup.
- Creamy peanut butter can be substituted with almond butter or sunflower seed butter.
- Semi-sweet and milk chocolate chips can be substituted with dark chocolate chips or white chocolate chips.
- Walnuts can be substituted with pecans or almonds.
Variations:
- Add in dried cranberries or raisins for a fruity twist.
- Use different types of nuts such as pistachios or hazelnuts.
- Swap out the mini marshmallows for mini chocolate chips for a double chocolate version.
Tips and tricks:
- Use a spatula to press down the cereal mixture firmly into the baking dish to create a solid base for the chocolate layer.
- Use a sharp knife to cut the bars into even squares.
- Store in an airtight container in the refrigerator for up to a week.
Storage instructions:
Store in an airtight container in the refrigerator for up to a week.
Reheating instructions:
Not applicable
Presentation ideas:
Serve on a platter or cake stand for a fun and festive presentation.
Garnishes:
Sprinkle extra chopped walnuts or mini marshmallows on top for added texture and flavor.
Pairings:
Serve with a glass of cold milk or a scoop of vanilla ice cream.
Suggested side dishes:
Not applicable
Troubleshooting advice:
- If the chocolate layer is too thick or difficult to spread, microwave for an additional 10-15 seconds to thin it out.
- If the cereal mixture is too dry, add in a tablespoon of melted butter or peanut butter to help bind it together.
Food safety advice:
- Make sure to use fresh ingredients and check expiration dates before using.
- Wash hands and all surfaces thoroughly before preparing the recipe.
- Store in the refrigerator to prevent spoilage.
Food history:
Scotcheroos were first created in the 1960s and were a popular treat at bake sales and potlucks. The addition of marshmallows and nuts to the classic rice cereal and peanut butter mixture adds a fun twist to this classic recipe.
Flavor profiles:
Sweet, nutty, and chocolatey.
Serving suggestions:
Serve as a dessert or snack.
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