Equipment
Ingredients
Cereal Base
- 160 g puffed rice cereal
- 200 g granulated sugar
- 340 g light corn syrup
- 250 g creamy peanut butter
Topping
- 170 g bittersweet chocolate chips
- 170 g butterscotch chips
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 236 kcal
- Protein
- 3 g
- Carbohydrates
- 36 g
- Fat
- 10 g
- Fiber
- 1 g
- Sugar
- 28 g
- Sodium
- 64 mg
- Saturated Fat
- 4 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 116 mg
- Calcium
- 25 mg
- Iron
- 2.4 mg
- Magnesium
- 19 mg
- Phosphorus
- 41 mg
- Zinc
- 0.4 mg
- Vitamin E
- 0.9 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.20 mg
- Riboflavin
- 0.14 mg
- Niacin
- 3.7 mg
- Folate
- 10 mcg
- Water
- 4 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Lightly grease a 23 by 33 cm baking pan with a neutral oil or line it with parchment paper for easy removal.
Measure the puffed rice cereal into a large heatproof mixing bowl and set aside.
In a medium saucepan, combine the granulated sugar and light corn syrup. Place over medium heat and stir frequently until the mixture reaches a full rolling boil at approximately 100°C/212°F.
Remove the saucepan from the heat immediately. Add the creamy peanut butter and stir vigorously until the mixture is completely smooth and cohesive.
Pour the hot peanut butter syrup over the puffed rice cereal. Using a silicone spatula, fold the mixture gently from the bottom up until every piece of cereal is evenly coated.
Transfer the coated cereal into the prepared baking pan. Press the mixture down gently but firmly to create an even layer without crushing the delicate cereal grains.
In a microwave safe bowl, combine the bittersweet chocolate chips and butterscotch chips. Heat in 30 second intervals, stirring in between, until completely smooth and melted at roughly 45°C/113°F.
Pour the melted chocolate and butterscotch mixture over the pressed cereal base. Spread it into a smooth, even layer across the entire surface using an offset spatula.
Place the pan in the refrigerator to chill for at least 2 hours, or until the chocolate topping is completely set and firm to the touch.
Remove the pan from the refrigerator. Using a sharp chef knife, slice the chilled slab into 24 even squares before serving.
Chef's Notes
- Do not use natural, oil separated peanut butter for this recipe as it lacks the stabilizers needed to keep the syrup binder cohesive.
- When pressing the sticky cereal mixture into the pan, lightly wet your hands with water or spray your spatula with nonstick spray to prevent sticking.
- Press the base firmly enough to hold together when sliced, but avoid packing it too densely, which will result in a tough, brick like texture.
- For a sophisticated twist, sprinkle flaky sea salt over the wet chocolate topping before chilling to balance the sweetness of the butterscotch and corn syrup.
- If you prefer a softer bite, allow the chilled bars to sit at room temperature for 15 minutes before slicing to prevent the chocolate topping from cracking.
Storage
Refrigerator: 2 weeks — Store in an airtight container with wax paper between layers.
Freezer: 3 months — Thaw at room temperature for 15 minutes before serving.
Troubleshooting
Bars are rock hard and difficult to bite into
Cause: The sugar and corn syrup mixture was boiled for too long, cooking the sugar to a higher temperature stage
Fix: Microwave an individual bar for 5 to 10 seconds to soften the sugar structure before eating
Prevention: Remove the syrup from the heat the exact moment it reaches a full boil across the entire surface
Peanut butter mixture splits and looks greasy
Cause: Using natural peanut butter that separates, or heating the mixture after adding the peanut butter
Fix: Cannot be fixed once mixed into the cereal, but still safe to eat
Prevention: Use homogenized commercial peanut butter and ensure the pan is off the heat before mixing it in
Cultural Context
This classic American no bake treat, regionally known as Scotcheroos, first gained widespread popularity in the mid 1960s. Originally printed on the side of puffed rice cereal boxes, the irresistible combination of peanut butter, corn syrup, chocolate, and butterscotch quickly became a beloved staple at Midwestern potlucks, bake sales, and family gatherings.
