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Always Chewy Scotcharoos – The Stay At Home Chef

Our Scotcharoos stand out by delivering the perfect chewy texture that others sometimes miss—no hard, tough bites here, just delightful chewiness. We’ve carefully tweaked the classic treat to create the perfect chew, using a precise cooking technique that keeps the sugar and syrup mixture just shy of boiling. And for those who adore a bit of customization, our recipe welcomes variations—think almond butter instead of peanut, or a sprinkle of sea salt for a sweet-salty experience. Get ready to enjoy scotcharoos that truly set the standard for texture and taste!

Why Our Recipe

  • Our heating technique ensures every bite is delightfully chewy, not hard.
  • Easily customized with almond butter, Nutella, or even crunchy peanut butter.
  • Can be made the day before an event or party and stay chewy.

I’ve always been drawn to scotcharoos at potlucks—they’re my go-to treat when I want something sweet and satisfying. This recipe is my take on elevating these traditional treats by honing in on a perfectly chewy texture—something I found lacking in other recipes. This version is about taking what’s already great and making it even better, ensuring it’s chewy, not hard, and just right for sharing or enjoying as a special treat.

Ingredient Notes

An overhead birdseye view of the ingredients needed to make scotcharoos.
  • Rice Krispies Cereal: can use generic brands or experiment with other similar plain cereals.
  • Corn Syrup: this is an invert sugar that helps bind the ingredients without crystallizing and adds the signature chewiness. Don’t confuse this with high-fructose corn syrup which is an entirely different product.
  • Granulated Sugar: works with the corn syrup to create a smooth, sweet binder. It’s crucial not to let this mixture boil to maintain the perfect texture.
  • Creamy Peanut Butter: crunchy peanut butter can also be used if you prefer more texture in your treats. You can also use almond butter or Nutella for a twist.
  • Butterscotch Chips: peanut butter chips can be substituted for a straight peanut butter variation.

Sea Salt Option

A sprinkle of flaked sea salt on the freshly spread chocolate topping enhances the flavor and adds a gourmet touch. This step should be done while the chocolate is still melty so the salt sticks well.

A collage image showing the 4 stages of making scotcharoos.

Heat Control

It’s crucial not to let the sugar and corn syrup mixture come to a full boil. The optimal temperature is just before boiling (around 199-200 degrees Fahrenheit). This precise heat management ensures the mixture integrates well without hardening, keeping the scotcharoos chewy.

Melting the Topping

Properly melting the chocolate and butterscotch chips is essential. They should be melted in the microwave in 30-second intervals, stirring in between to prevent the chocolate from seizing and ensure a smooth topping.

A close up view of a cut square of scotcharoos sprinkled with sea salt.

Cool Before Cutting

The scotcharoos should be allowed to cool completely, ensuring the chocolate topping sets before cutting into squares. This prevents the bars from falling apart and helps achieve clean cuts.

Storage Instructions

Store leftovers in an airtight container on the counter at room temperature. Scotcharoos will stay fresh for up to 5 days.

More of that peanut butter dessert bar fix…

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