Scotcheroos
Ingredients
The base
-
1
cup
honey
-
½
cup
granulated sugar
-
1
cup
creamy peanut butter
-
1
teaspoon
pure vanilla extract
-
6
cups
crispy rice cereal
The topping
-
6
ounces
semi-sweet chocolate, chopped
-
1½
cups
butterscotch morsels
-
1
tablespoon
coconut oil or butter
-
to taste
sea salt (optional)
Instructions
- Line a 9×13-inch baking pan with parchment paper.
- Simmer honey and granulated sugar in a saucepan over medium heat for 1 minute without boiling.
- Remove from heat and stir in peanut butter and vanilla extract until combined.
- Add crispy rice cereal and mix until coated.
- Spread the mixture into the prepared pan and gently press down without compacting.
- Melt chocolate, butterscotch morsels, and coconut oil in a saucepan over medium-low heat, stirring until smooth.
- Spread the melted mixture over the cereal base and sprinkle with sea salt if desired.
- Refrigerate for about 2 hours until set, then cut into squares.
Nutrition Facts (estimated)
Servings
20 squares
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
50mg
Cholesterol
0mg
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