Scotcheroos

How to Make Scotcheroos

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1. Line a 23 x 33 cm tin with greaseproof paper, leaving an overhang on two sides.

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2. Put the sugar and syrup in a large saucepan over medium heat and stir for about 4 minutes, until the sugar has dissolved and the mixture is just starting to boil. Take the pan off the heat.

   Mark done Start 4 min timer

3. Stir in the peanut butter until smooth, then fold in the cereal until every piece is coated.

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4. Press the mixture firmly into the tin with a greased spatula.

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5. Melt the chocolate chips and butterscotch chips together in a heatproof bowl over a pan of barely simmering water, stirring until smooth.

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6. Spread the topping over the bars and leave at room temperature for 1 hour, until set. Lift out with the paper and cut into 24 bars with a hot knife.

   Mark done Start 1 hr timer

Tips for Making Scotcheroos

• Take the syrup off the heat as soon as it starts to boil. A longer boil sets to a hard candy, and the bars turn tough.
• Press the base down hard. A firmly packed base cuts into neat squares, and a loose one crumbles.
• Melt the chips gently. Overheated chocolate turns grainy, and butterscotch chips scorch easily.

What to Serve with Scotcheroos

• Cold milk
• Hot coffee
• Vanilla ice cream

Storing & Reheating Scotcheroos

Keep in an airtight container at room temperature for up to 5 days, layered between sheets of greaseproof paper. Freeze for up to 2 months.

Scotcheroos FAQ: Common Questions

Scotcheroos Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.