Salted Scotcharoos
10 March –
In this edition of Around the Table, Shea is making Salted Scotcharoos—a nostalgic, family-favorite that’s equal parts sweet, salty, crunchy, and chocolatey. These no-bake bars start with crispy rice cereal and cornflakes folded into a warm peanut butter and vanilla mixture, creating that classic chewy base that makes scotcharoos so irresistible.
They’re finished with a smooth layer of melted chocolate and butterscotch, plus a sprinkle of flaky sea salt that brings everything together. Simple, satisfying, and perfect for sharing, these are the kind of treat everyone reaches for.
See the recipe below and watch the full webisode here.
Yields: 12 bars | Prep Time: 20 minutes | Rest Time: 2 hours | Total Time: 2 hours 25 minutes
Ingredients
4 ½ cups (135 grams) puffed rice cereal
3 ½ cups (110 grams) cornflakes
2 cups (510 grams) peanut butter
1 ½ cups (468 grams) light corn syrup
¾ cup (150 grams) granulated sugar
4 tablespoons (57 grams) unsalted butter, divided
2 teaspoons (9 grams) vanilla extract
1 ¼ teaspoons (4 grams) kosher salt
1 ¼ cups (213 grams) dark chocolate chips, or semisweet chocolate chips
1 ¼ cups (213 grams) butterscotch morsels
Flakey salt, for serving
Method
01
Line a 9 x 13-inch pan with parchment paper. Measure the rice cereal and cornflakes into one bowl, and the peanut butter into a small bowl. Set aside.
02
To a large pan over medium heat, add the corn syrup, sugar, and 3 tablespoons of the butter. Cook, stirring occasionally, until the butter is melted. Bring the mixture to a rapid simmer and continue to cook for 90 seconds without stirring. Remove from heat.
03
Immediately add the peanut butter, vanilla extract, and salt. Stir the mixture until combined, then add the rice cereal and cornflakes. Continue stirring until the cereal is completely coated.
04
Pour the mixture into the prepared pan and press it into an even layer. Set aside to cool.
05
Meanwhile, add the dark chocolate chips, butterscotch morsels, and remaining 1 tablespoon butter to a medium, microwave-safe bowl. Microwave for 1 to 2 minutes, stopping and stirring every 30 seconds, until melted.
06
Pour the chocolate over the cereal treats (which do not need to be completely cooled), then use an offset spatula to spread the chocolate evenly over the top. Sprinkle with flakey salt and let cool completely either at room temperature, or in the fridge, for 1 to 2 hours.
07
Once the chocolate is set, use the parchment to remove the bars from the pan. Slice into twelve squares. Store in an airtight container at room temperature for 3 to 4 days.
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