{"id":792,"slug":"chocolate-scotcheroos","title":"Chocolate Scotcheroos","description":"Chocolate scotcheroos are a peanut butter cereal bar with a chocolate topping. They are similar to Rice Krispie Treats, except that they contain peanut butter instead of marshmallows. They are cooked on the stovetop instead of being baked in the oven.","ingredients_raw":["1 cup (300 g) Corn syrup","1 cup (200 g) White sugar","1 cup (275 g) Peanut butter","6 cups (175 g) Puffed rice cereal, such as Kellogg's Rice Krispies","1 cup (175 g) Chocolate chips","1 cup (175 g) Butterscotch-flavored chips"],"ingredients_norm":["corn syrup","white sugar","peanut butter","puffed rice cereal such as kellogg's rice krispy","chocolate chips","butterscotch flavored chips"],"steps":["Spray the baking pan with cooking spray, or butter it lightly. Set aside.","Put the corn syrup and sugar in the saucepan. Cook over medium heat until the sugar is dissolved and the mixture begins to bubble. Do not overcook, or the bars will be hard. If you are using a candy thermometer, aim for 235–240 °F (115 °C), which is the soft ball candy stage. Remove from the heat.","Add the peanut butter, and stir until the color is uniform.","Stir in the cereal. It may be easiest to stir in half the cereal at a time, instead of adding it all at once.","Scrape all of the warm cereal mixture into the baking pan. Gently press it into a flat layer. You can do this with back of the mixing spoon, or you can cover the cereal mixture with a sheet of wax paper and use your hands. Do not crush the cereal, or the bars will be too hard and dense. Set aside.","Place the chocolate and butterscotch chips in the saucepan (it is not necessary to wash it first), and put it back on the stove over medium heat. Stir to melt the chocolate and butterscotch chips together. As soon as the morsels have melted, spread the chocolate mixture over the top of the cereal mixture.","Cool the pan until the topping is firm. If you put it in the refrigerator, this step will take about an hour.","Cut the bars into 36 small pieces, approximately 1.5 x 1.5 inches (4 x 5 cm). Serve at room temperature."],"categories":["Recipes for dessert","Recipes using white sugar","Gluten-free recipes","Recipes using chocolate","Recipes using peanut butter","Recipes using corn syrup","Recipes using cereal"],"prep_time_minutes":30,"cook_time_minutes":null,"total_time_minutes":30,"servings":null,"yield_text":"36 bar cookies","difficulty":"easy","source_name":"wikibooks","source_url":"https://en.wikibooks.org/wiki/Cookbook:Chocolate_Scotcheroos","source_ref":"4614313","authors_url":"https://en.wikibooks.org/w/index.php?title=Cookbook:Chocolate_Scotcheroos&action=history","license":"CC BY-SA 4.0","license_url":"https://creativecommons.org/licenses/by-sa/4.0/","extraction_confidence":null,"content_hash":"82b259c215636ad3b8695eeae4aa48bb742f398d27f875161165669bbfc8e861","created_at":"2026-08-02T14:42:59Z","updated_at":"2026-08-02T17:11:31Z","notice":null,"url":"https://recipecontextprotocol.com/recipes/chocolate-scotcheroos"}