Nebraska Scotcheroos
A no-bake bar of crisped rice cereal bound with peanut butter and corn syrup, topped with melted chocolate and butterscotch chips.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Servings
- 24
- Difficulty
- Easy
- Calories
- 180 kcal
Equipment
- •9x13 baking pan
- •Saucepan
Nutrition
Per serving, approximate
- Calories
- 180 kcal
- fat
- 9
- carbs
- 24
- protein
- 3
- calories
- 180
Instructions
- 1
Grease a 9x13 baking pan.
- 2
Heat corn syrup and sugar in a saucepan over medium heat, stirring constantly. Take it off when it just begins to bubble.
- 3
Remove the pan from the heat. Stir in the peanut butter until smooth.
- 4
Pour the warm mixture over the crisped rice cereal in a large bowl. Stir well until evenly coated.
- 5
Press the cereal mixture firmly and evenly into the prepared pan.
- 6
Melt the chocolate chips and butterscotch chips together in a double boiler or microwave. Stir until smooth.
- 7
Spread the melted topping evenly over the pressed cereal layer.
- 8
Let the bars set at room temperature or in the refrigerator for at least 1 hour. Cut into squares.
Chef's tips
Do not boil the sugar mixture too long, or the bars will turn hard instead of chewy. Press the cereal firmly so the bars stay together when cut.
Storage
Store in an airtight container at room temperature for up to a week.
Reheating
No reheating needed; serve at room temperature.
Common mistakes to avoid
- •Boiling the syrup too long, which makes the bars hard
- •Cutting the bars before the topping has fully set
Serving suggestions
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