Twelve Days of Cookies presented by Bridgeman’s Ice Cream returns for the 13th year. Pastry Chef and Cookbook Author, Sarah Kieffer shares her recipe for Scotcharoos paired with Bridgeman’s Praline Pecan ice cream.
MAKES 9 BARS
Scotcharoo bars are crispy cereal-based bars filled with peanut butter and butterscotch, then topped with chocolate. They show up at many a Minnesota potluck, and while there are many “right” ways to make them, this is my favorite right way.
- 5 cups [170 g] crisped rice cereal
- ¾ cup [240 g] corn syrup
- ¾ cup [150 g] brown sugar
- 3 tablespoons unsalted butter
- ½ teaspoon salt
- 1 ¼ cups [270 g] creamy peanut butter
- 1 cup [170 g] butterscotch chips
- 1 teaspoon pure vanilla extract
- 1 cup [170 g] chocolate chips
- 1 tablespoon shortening or refined coconut oil
1) Line an 8 by 8 in [20 by 20 cm] baking pan with a parchment sling, and spray with a light coat of nonstick spray. Place the cereal in a large bowl.
2) In a medium, heavy-bottom saucepan, bring the corn syrup, brown sugar, and salt to a boil. Remove from the heat, and stir in the peanut butter, butterscotch chips, and vanilla until smooth. Pour the hot mixture over the cereal and use a greased spatula to stir the mixture together (it will be hot!) until completely combined. Pour the mixture into the prepared pan, and press it until the top is smooth. Let the bars cool for 1 hour.
3) Place the chocolate chips and shortening in a small, heavy-bottom saucepan set over low heat. Melt together, stirring frequently to prevent the chocolate from scorching. Continue cooking until the mixture is smooth. Pour over the cooled bars and let the chocolate set at room temperature until firm. Remove the treats from the pan using the sling and cut into approximately 2 ½ [6 cm] squares. Store bars in an airtight container at room temperature for 2 days.
Reprinted from 100 Cookies by Sarah Kieffer with permission from Chronicle Books, 2021.