Scotcheroos
Description
An easy no-bake number that everyone will adore! I used SunButter, but think ‘peanut butter rice krispie treats covered in chocolate’ – I borrowed this version from Sally – enjoy!
Ingredients
1 c. (340 g) honey (I used corn syrup) AND 1/2 c. sugar
1 c. (250 g) SunButter (or creamy peanut butter) AND 1 t. vanilla
6 c. (180 g) crispy rice cereal
170 g (6 oz) good semi-sweet baking chocolate, chopped
1 1/2 c. (270 g) butterscotch morsels
1 T. (14 g) coconut oil (or butter)
sea salt flakes for sprinkling
Instructions
Line a 9 x 13 pan with parchment – there’s no need to grease the parchment. Combine the honey (or corn syrup) and sugar in a medium or large pot over medium heat and stir until the mix comes to a gentle simmer. Allow to simmer for 1 minute without stirring (rapid boiling is too hot!), then remove the pot from the heat.
Use a sturdy spatula to stir in the SunButter and vanilla, then add in the rice cereal and fold until all is completely coated. Scrape all of this into your parchment lined pan and gently and evenly press the mixture in – do not pack – just lightly press all over so it stays put.
In another small pot over medium heat, combine the chopped chocolate, butterscotch morsels and coconut oil with a sturdy spatula until all is melted together and well combined. This will be thick! Spread evenly over the bars and then sprinkle with salt if you wish. Cover and refrigerate for a good 2 hours before you attempt slicing into squares – and this is easiest if you lift the whole batch out to a cutting board using the parchment. Scotcheroos last well in the fridge for up to week but they won’t be around that long!
