Classic Scotcheroos Recipes
Scotcheroos are simple treat and a nostalgic childhood favorite! The recipe was made in 1960’s by the Kellogg’s company. The recipe was first printed on a cereal box and has gained popularity from there. They are a super easy, no bake treat that consists if eight basic pantry staples. They are a rather sweet bar that’s balanced with the salty flavor of peanut butter and rich depth of chocolate. People of all ages love these! They are one of those deliciously addictive treats so plan on sharing.
Scotcheroo Bar Ingredients and Substitutes
Corn syrup: See notes below regarding substitutes. Granulated sugar: If you want bars a little less sweet you could cut back by up to 1/2 cup. Brown sugar can also be used. Salt: Table salt or sea salt will work great. Peanut butter: Use creamy peanut butter. You can even sneak in an extra 1/2 cup. Vanilla extract: Preferably use real vanilla extract. Crispy rice cereal: Another option is to try something like corn flakes, crush them up slightly and use a little more. Semi-sweet chocolate chips: Don’t try to substitute milk chocolate chips or bars will be far too sweet. Stick with semi-sweet. Butterscotch chips: Another option would be to pour melted chocolate chips and peanut butter chips over the top of completed bars then swirl around.
How to Make Scotcheroos
How to Store Bars
Store bars in an airtight container. Lay individual bars a single layer or with parchment between layers. They can be kept at room temperature.
Can you freeze Scotcheroos?
Yes they can be frozen. Wrap in parchment paper then store in a well sealed container. They can be frozen for up to 2 months.
Can they be made without corn syrup?
Yes there are alternatives. Replace corn syrup with:
Honey: You’ll want to cut sweetener slightly (reduce sugar to 2/3 cup). Skip boiling the sugar/honey mixture, rather cook over low heat for about 2 – 3 minutes to dissolve sugar and stir constantly. Brown rice syrup: It is a great alternative to corn syrup in recipes. Again don’t boil just cook over low heat to dissolve sugar.
How to Keep Them Soft
Careful not to over-cook your sugar/corn syrup mixture or bars will be hard. Store in a well sealed airtight container (you could even try adding a slice of bread to the container just don’t place directly on bars). Serve bars brought fully to room temperature (of course not frozen, or refrigerated).
More Classic No Bake Treats to Try
Cornflake Cookies Microwave Caramels Nanaimo Bars No Bake Cookies Rice Krispie Treats
