Tia’s Chocolate Scotcheroos
Chocolate Scotcheroos
Prep time: 20 minutes
Total time: 1 hr 20 minutes
Ingredients:
1/4 cup unsalted butter
1-10 oz (6 cups) bag mini marshmallows
1/2 cup crunchy peanut butter
6 cups toasted rice cereal
1-12 bag (about 2 cups) chocolate chips
1-11oz bag (about 2 cups) buterscotch chips
Flaky sea salt (optional)
INSTRUCTIONS:
Lightly spray a 9x13in pan wih cooking spray. In a large stock pot, melt butter on medium heat. Add marshmallows and peanut butter, stir gently until fully combined and marshmallows are melted. Turn off heat, add cereal and stir until fully mixed. Pour into greased pan. With the back of rubber spatula or spoon push into the corners and level into the pan.
In a small bowl, add chocolate chips and butterscotch, microwave on high for 30 seconds, remove from microwave, stir and return for another 30 seconds. Make sure to stir every time. Continue until chips are fully melted and smooth.
Pour over mixture and level with the back of spoon. Sprinkle with flaky sea salt if using, cover with plastic wrap and place in refrigerator until firm, about 1 hr. Cut into squares and serve. Store in airtight container in refrigerator for 5-7 days, or room temp for 3-4 days. Bring to room temp before eating.
Notes: If you are not butterscotch fan leave it out and just use more chocolate chips.
Peanut or nut allergy, this works great with sunbutter too. Helps keep the toasted rice cereal creamy.
Flaky sea salt give this a little salt bite, if you are not a fan then do not use it.
Mini marshmellow melt quicker than larger. Tip if you have to use large, use a scissor and cut them up. It will melt faster and wont burn in the pan.
