Ingredients with Measurements:
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1 cup creamy peanut butter
- 6 cups crispy rice cereal
- 1 cup semisweet chocolate chips
- 1 cup toffee bits
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
Special equipment needed:
- 9x13 inch baking dish
- Large mixing bowl
- Medium saucepan
- Wooden spoon or 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 crispy rice cereal and toffee bits. 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 from heat and stir in peanut butter, unsalted butter, and vanilla extract until well combined.
5. Pour the peanut butter mixture over the cereal mixture and stir until the cereal is evenly coated.
6. Press the mixture into the prepared baking dish using a wooden spoon or spatula.
7. In a microwave-safe bowl, melt semisweet chocolate chips in 30-second intervals, stirring in between, until fully melted.
8. Pour the melted chocolate over the cereal mixture and spread it evenly using a spatula.
9. Sprinkle additional toffee bits on top of the melted chocolate.
10. Allow the mixture to cool and set for at least 1 hour.
11. Once set, cut into squares and serve.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Cooling time: 1 hour
Temperature:
Cooking temperature: Medium heat
Serving size:
Makes 24 squares
Nutritional information:
Calories per serving: 260
Total fat: 12g
Saturated fat: 4g
Cholesterol: 5mg
Sodium: 150mg
Total carbohydrates: 36g
Dietary fiber: 1g
Total sugars: 26g
Protein: 4g
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.
- Semisweet chocolate chips can be substituted with milk chocolate chips or dark chocolate chips.
- Toffee bits can be substituted with chopped nuts or mini marshmallows.
Variations:
- Add a layer of melted white chocolate on top of the semisweet chocolate for a two-tone effect.
- Add a sprinkle of sea salt on top of the melted chocolate for a sweet and salty flavor.
- Use different types of cereal, such as corn flakes or Cheerios, for a different texture.
Tips and tricks:
- Use a non-stick spatula to press the mixture into the baking dish to prevent sticking.
- Allow the mixture to cool completely before cutting into squares to prevent crumbling.
- Store in an airtight container at room temperature for up to 1 week.
Storage instructions:
Store in an airtight container at room temperature for up to 1 week.
Reheating instructions:
To reheat, microwave for 10-15 seconds or until the chocolate is slightly melted.
Presentation ideas:
Serve on a platter or in a decorative tin for a festive presentation.
Garnishes:
Sprinkle additional toffee bits or chopped nuts on top for added texture.
Pairings:
Serve with a glass of cold milk or a hot cup of coffee for a delicious treat.
Suggested side dishes:
Serve with fresh fruit or a side of ice cream for a sweet and refreshing dessert.
Troubleshooting advice:
- If the mixture is too dry, add more peanut butter or corn syrup.
- If the mixture is too wet, add more cereal.
Food safety advice:
- Use caution when working with hot sugar syrup to prevent burns.
- Store in an airtight container to prevent contamination.
Food history:
Scotcheroos originated in the Midwest in the 1960s and are a popular treat during the holiday season.
Flavor profiles:
Sweet, nutty, and crunchy.
Serving suggestions:
Serve as a dessert or a sweet snack.
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