Serious question: is there anything better than peanut butter and chocolate? Maybe only these Peanut Butter Rice Krispie treats (aka Scotcheroos. Chances are you’ve had them if you live in the mid-western U.S.). Soft but crisp, sweet but salty – it’s just a chewy square of indulgent perfection is what it is. Have you ever made these and had them come out too dry? It’s not rocket science but does require some attentive direction-following to achieve that chewy softness. We’ve got you covered. Let us help you nail these crowd-pleasing treats and you’ll be the talk of your next get-together (or church function).
You will probably convey your chocolate onto your treats in a more desirable, less glob-y fashion that we did 😉
Unlike many Scotcheroo recipes, this one doesn’t call for butterscotch chips. We are thankful for this as we feel like butterscotch chips dilute that salty/sweet, peanutty flavor that we regard so highly.
Is this something you could sink your teeth into?:
She’s a goofball, but we think she likes them:
Have your kids help drizzle these treats with chocolate.
- Cooking spray
- 1 cup sugar
- 1 cup light corn syrup
- 1 cup creamy peanut butter (not natural)
- 6 cups crispy rice cereal
- 2-3 T shortening
- 1 large Hershey milk chocolate bar, broken into pieces
- Spray a 9X13 inch pan with cooking spray.
- Combine the sugar and corn syrup in a large saucepan. Cook over medium heat, stirring constantly, just until the sugar dissolves and the mixture just begins a soft boil, about 3.5 to 4 minutes (it will depend on your stovetop. Just look for the sugar granules to be mostly dissolved).
- Remove from heat and stir in the peanut butter.
- Quickly add the crispy rice cereal and stir. Pour into your prepared dish and let cool about 10 minutes.
- Combine the chocolate and shortening in a small, microwave-safe bowl and heat, checking and stirring every 20 seconds or so, until chocolate is melted. Drizzle over treats. Let cool before cutting.
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